PINOCCHIO ON THE BAY Inspection – September 19, 2025

High Priority 3

#3High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F – Cold Holding); located on top of counter near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. **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. Observed milk (122F – Hot Holding) as per operator less than 15 minutes. Located near coffee machine. Operator reheat during inspection. Recheck milk (169F – Reheating) **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#7Intermediate53B-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. Daniela Lopez, Libayde.

Basic 2

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

Florida Food Watch