MARIO’S RISTORANTE Inspection – March 17, 2026

High Priority 1

#9High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 **Repeat Violation**

Repeat Violation

Intermediate 3

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained **Repeat Violation**

Repeat Violation

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Soiled equipment in hand sink on cook line

#12Intermediate53B-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. **Repeat Violation**

Repeat Violation

Basic 8

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint **Repeat Violation**

Repeat Violation

#2Basic14-11-5

Basic – Equipment in poor repair. Prep cooler on cook line is broken, all items held in ice bath

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Oven door handle

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**

Repeat Violation

#5Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled next to cook line

#6Basic23-03-4

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

#7Basic08B-12-5

Basic – Stored food not covered. Individual cake slices not covered in walk in cooler

#8Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Tiramisu Thawing at room temp on dry storage shelf

Florida Food Watch