DirtyFLRestaurant Inspection Data

AVANTI PIZZA & PASTA INC

10130 NORTHLAKE BLVD #216

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10773469

  • N/A:No Violations Were Observed

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10771231

  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm- corrected to 100ppm) Corrected On-Site Warning - From follow-up inspection 2025-02-05: Dishwasher (Chlorine 25ppm) **Time Extended**

Inspection Date: 2/3/2025

Inspection #: Visit ID: 8992762

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers attached- operator removed and washed properly. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor in kitchen area Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20 ( cooling overnight) , cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm- corrected to 100ppm) Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline- cooked onions 59-63F at 11:20( cooling overnights , cooked green peppers 59-63F at 11:20( cooling overnight) - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon bearing label not removed from packaging before thaw- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler - cooked red peppers 59-63F- cold holding, Cooked artichoke 59-64F- cold holding, cooked pasta 59-63F- cold holding, raw beef 59-63F- cold holding, raw chicken 59-63F- cold holding, stuffed pasta 59-63F- cold holding, cooked pasta 59-63F- cold holding, cooked garbanzos, cooked seafood mix - 59-63F- cold holding, cooked lasagna 59-63F- cold holding, cooked sausage 59-63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8784102

  • 08B-38-4:Basic - Food stored on floor. Container of bread stored on floor in walk in cooler- operator moved off floor. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados stored over cooked sauce - operator stored properly. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter sanitizer spray bottle not labeled - operator labeled.

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8478862

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers - in use avocado with sticker attached - educated operator- operator removed sticker and washed properly. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler- unwashed avocados- stored over containers with bread- operator over avocados to lower shelf. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shrimp stored over cooked mussels - operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler- commercially processed reduced oxygen packaged salmon bearing label to remove from packaging before thawing - not removed from packaging.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- cooked chicken breast 107F- hot holding- food left in pot above oven- food out of temperature for 30 minutes- operator moved to be reheated. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline-Chicken wings 82-90F at 2:30 to 82-88F at 3:00 ( cooling since 2:00)- food left out on counter to cool- at current rate of cooling food will not reach 70F within remain in time- operator moved to walk in cooler to quick chill. At walk in cooler- pizza sauce 65F- 70F at 2:25 to 65-70F at 2:45 ( cooling since 11:00)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 15 minutes- operator placed in smaller containers and moved to reach in freezers to quick chill. **Corrected On-Site* Corrected On-Site Repeat Violation

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8478529

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8382539

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above slice deli meat . Operator placed mushrooms on lower shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at Flip top refrigerator ; mozzarella cheese (52F - Cold Holding) due to over filled. Operator removed the overfilled cheese. 2) observe at Draw refrigerator ch; chicken,beef ,pasta,,cooked veggies, (51-54F - Cold Holding) Operator stated less then 2 hours and moved food to other refrigerator. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at prep table meat sauce at 4:00 with hour left (113F - Cooling) at 4:30 107°F. Operator placed in freezer to rapidly cool. **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observe yellow substance in unlabeled spray bottle. Operator label spray bottle. Corrected On-Site Warning