PAPA VITO’S ITALIAN RESTAURANT Inspection – January 14, 2026

High Priority 2

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator replaced source container 50ppm **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler cut lettuce (56F – Cold Holding). Stored above fill line of unit

Intermediate 3

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Being used a dump sink behind the bar. Ice in well.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Sink behind bar **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#10Intermediate53B-10-4

Intermediate – Records/documents for required employee training do not contain all of the required information. Certificates have wrong expiration dates and are missing proctor signatures and number.

Basic 5

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine. Interior of doors

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves are soiled

#5Basic08B-12-5

Basic – Stored food not covered. No covers on some foods in holding areas of reach-in coolers. **Corrected On-Site**

Corrected On-Site

Florida Food Watch