FORTUNATO'S ALFRESCO
212 37 AVE N · ST. PETERSBURG · Pinellas County · FL 33704
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onions inside walk-in cooler prepared the previous afternoon did not meet cooling parameters evident by being 49F. Employees clarified items had not been used during the day and was not in the process of ambient cooling
01B-01-4High Priority – Dented/rusted cans present. See stop sale. (1) ten can of pineapple (1) ten can of artichoke hearts Dented at the seam
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees begin work and put on gloves with no handwash. Discussed with employees who corrected and began washing hands between tasks. **Corrective Action Taken**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cook calzone with barehands. Inspector stopped employee who voluntarily discarded.
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Barehand contact observed by employee packing a cooked calzone for customer.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Unwashed produce on same shelf in walk-in cooler. Discussed with employees who moved items.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan of cooked onions prepared the previous day never met proper cooling parameters inside walk-in cooler.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler, temperatures taken at 2:30 PM butter (46F – Cold Holding) cooked sausage (47F) cooked meatballs (49F – Cold Holding) cooked peppers (49F – Cold Holding) Employees placed items on ice. Retemps taken at 3:20PM butter (42F- Cold Holding) cooked sausage (43F) cooked meatballs (46F – Cold Holding) cooked peppers (46F – Cold Holding) **Corrective Action Taken**
Intermediate 6
03C-96-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken wings documented on written plans for non-continuous cooking observed above 41F. Establishment is not monitoring cold holding temperatures.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with black mold-like substance. Can opener soiled heavily with debris.
11-26-1Intermediate – 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. No employee health agreement observed for employee Isabella Madeira who has been employed for thirty days.
08A-28-4Intermediate – Partially cooked raw animal food is not separated from ready-to-eat food. Chicken wings outlined in non-continuous cooking guidelines stored next to cooked sausage.
05-14-5Intermediate – Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Written plans for non-continuous cooking. Probe thermometer not used to check temperatures.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages, cooked meatballs, chicken wings, cooked peppers, potato salad not date marked inside walk-in cooler.
Basic 8
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles soiled and sticky to the touch.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Wet nesting observed on metal pans above three compartment sink.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks soiled with food debris. Prep tables in the kitchen, bottom shelves are soiled with debris and grease. Gaskets soiled inside reach-in coolers.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from oven, shelves heavily soiled.
21-10-4Basic – Soiled dry wiping cloth in use. Soiled dry wiping cloth on reach-in cooler cutting boards.
Inspector observations synchronized from DBPR on September 2, 2026 12:32 PM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.