CUCINA ITALIANA RISTORANTE PIZZA VINO
7100 FAIRWAY DR STE 61A
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/26/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning - From follow-up inspection 2024-01-26: At reach in freezer raw beef not commercially packaged stored over salami. Admin Complaint Corrected On-Site
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-01-26: At reach in cooler by cookline goat cheese 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Admin Complaint
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-26: **Time Extended**
Food safety inspection conducted on 1/26/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
2
Intermediate
6
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline- educated operator- employees moved to dinning room. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hairnet. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored between prep counter and reach in cooler- operator removed. Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw beef not commercially packaged stored over salami. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Marsala sauce 44-45F-cold holding, bolognese sauce 47F- cold holding, vodka sauce 47F- cold holding, lemon sauce 47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to walk in cooler to quick chill. At pastry flip top cooler- cannoli filling 47F- cold holding- food above fill line - food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler at end of cookline- goat cheese 50F- cold holding, block of mozzarella 53-62F- cold holding- food over stacked - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked pasta 54-57F at 3:00 to 54-57F at 3:30 ( cooling since 1:00)- food over stacked/in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink - straws, ice, lemons and other debris inside sink. Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels- operator provided and placed with product. Corrected On-Site Repeat Violation Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/25/2024 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).
Inspection on 7/10/2023
High Priority
5
Intermediate
4
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-14-4:Basic - Clean utensils KNIFE stored between reach in cooler at kitchen. Employee moved Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice in ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees both handwashing sink at kitchen.
- 01B-07-4:High Priority - Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen . See stop sale. Employee discarded food. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above pizza dough in speed rack at walk in cooler . Employee properly stored food Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth in strawberry pure in dessert reach in cooler at kitchen .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sausage 44°, ham 45° in flip top reach in cooler over storing food in the containers at pizza station, food being held less than 4 hours . Employee moved food and covered food. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken soup 122° serve for dinner at cook line being held less than 2 hours . Employee reheated food over 165° **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...wrong date marked .
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/
- 01C-01-4:Intermediate - No tag on of raw, in-shell clams/mussels/oyster.. employee put it back . Corrected On-Site
Food safety inspection conducted on 7/10/2023 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).