RUFFINO’S ITALIAN RESTAURANT & PIZZERIA Inspection – April 16, 2025

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked meats **Corrected On-Site**

Corrected On-Site

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil 71f hot holding, advised to rapid heat been out less than 30 mins

Intermediate 3

#6Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#8Intermediate53B-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.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Working on them **Repeat Violation**

Repeat Violation

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On salad table **Corrected On-Site**

Corrected On-Site

#3Basic08B-38-4

Basic – Food stored on floor. Bulk onions

Florida Food Watch