FANTINI’S NEW HAVEN STYLE APIZZA Inspection – December 8, 2025

High Priority 1

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler – raw beef stored over bread – operator removed and stored properly

Intermediate 5

#5Intermediate01C-03-4

Intermediate – Clam tags not marked with last date served.

#6Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification.

#7Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at cookline.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink- at cookline.

Basic 3

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee prepping food in kitchen with no hair restraint. **Corrected On-Site**

Corrected On-Site

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline – Utensil stored in Standing water of 80F

Florida Food Watch