TRATTORIA PAMPERED CHEF Inspection – May 8, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green leaf (71F – Cold Holding) on preparation table for less than 4 hours as per operator. Operator placed under ice. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken breast (42F – Cold Holding); cooked pasta (40F – Cold Holding) in reach in cooler, was cooked from more than 24 hours as per operator.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Operator properly secured it.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Operator discarded it. **Corrected On-Site**

Corrected On-Site

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site**

Corrected On-Site

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.

Florida Food Watch