JESSICA FRITANGA RESTAURANT Inspection – September 4, 2025

High Priority 2

#7High Priority01B-14-4

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale.

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: raw shell eggs (57F – Cold Holding). As per operator, placed on the table 45 minutes by per ore the inspection. Operator placed the raw shell eggs inside the stand up reach in cooler at the front counter.

Intermediate 2

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Unisex restroom and at the front counter. **Corrected On-Site**

Corrected On-Site

#10Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA: Ada Luzivo, expired 01/03/23

Basic 6

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#2Basic36-11-4

Basic – Floors not maintained smooth and durable. Throughout kitchen area.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#4Basic16-04-4

Basic – No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

#5Basic35B-04-4

Basic – Outer openings of establishment cannot be properly sealed when not in operation. Back area.

#6Basic36-30-4

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Florida Food Watch