ALBERTO’S PIZZERIA Inspection – November 18, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48F left on top of closed containers in main cookline cooler for approximately 2 hours. Operator moved underneath **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 3

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Light residue soda machine nozzles. Operator instructed employee to remove and clean **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Washing a tomato **Warning**

Warning

#8Intermediate53B-05-5

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 4

#1Basic24-06-4

Basic – Clean utensils or equipment stored in dirty drawer or rack. Lids. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cans **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#3Basic14-11-5

Basic – Gaskets in poor repair. Double cooler between dish area and main cookline **Warning**

Warning

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light residue interior beer cooler shelving above cannoli cream **Warning**

Warning

Florida Food Watch