DE ADRIATICO RESTAURANT Inspection – April 3, 2025

High Priority 4

#4High Priority41-07-4

High Priority – Containers of medicine improperly stored in bar next to salt, drink ingredients. Operator removed. **Corrected On-Site**

Corrected On-Site

#5High Priority03D-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. In walk-in cooler housemade tomato sauce (56F – Cooling); lemon butter sauce (45F – Cooling) stored overnight per operator.

#6High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw salmon over unwashed zucchini in walk-in cooler. Operator rearranged shelf for proper storage. **Corrected On-Site**

Corrected On-Site

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (56F – Cooling); lemon butter sauce (45F – Cooling) stored overnight per operator.

Stop Sale

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back of kitchen heavily soiled.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable – all cook line and pantry cutting boards.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. By cook line and above dishwashing area.

#3Basic25-34-4

Basic – Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed reused scallop shells under cook line reused for plated foods. Discussed with operator alternatives to reuse of shells.

Florida Food Watch