CHIMENTO’S SPAGHETTI HOUSE Inspection – August 14, 2025

High Priority 1

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box across from salad make table on cookline marinara (128F – Hot Holding) less than 4 hours per operator Operator put on stove to reheat, recheck 172F **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips for dish machine

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield **Repeat Violation**

Repeat Violation

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Several employees no hats or hair nets

#3Basic14-11-5

Basic – Equipment in poor repair. Microwave has hole in back Torn gasket on reach in cooler under make table at back of cookline

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer near door to back room

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. One on counter across from stove

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near front counter in prep area

Florida Food Watch