BACI PIZZERIA & RISTORANTE Inspection – November 2, 2026

High Priority 4

#5High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. On day 8, labeled 10/26: chicken, spaghetti, meatballs, clams

Stop Sale

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#7High Priority03E-02-5

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 93-196F heating for over 3 hours per cook.

#8High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Ew employee on duty no proof of food handler

Basic 4

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers

#2Basic29-09-4

Basic – Faucet/handle nonfunctional at plumbing fixture. Hot water handle, tiki bar pizza cooler hand sink

#3Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Lettuce

#4Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station 0 ppm cl **Corrected On-Site**

Corrected On-Site

Florida Food Watch