STEFANO'S FAMILY RESTAURANT
401 S INDIANA AVE · ENGLEWOOD · Sarasota County · FL 342233701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook, handling, dirty dishes, and then putting on gloves without washing hands. Repeat from last inspection 4-9-26 **Repeat Violation** **Admin Complaint**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed line cook handling and washing dirty dishes, then return to cook line and handle and move garbage can. Cook then proceeded to handle containers of food on hotline steam table without washing hands and putting on clean gloves.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw sausage in walk-in cooler, stored over cooked and sliced corned beef and tub of coleslaw. Repeat from last inspection 4-9-26 **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups. **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe shell eggs sitting on counter at prep table by dishwasher area and cook line. No time was marked for eggs, line cook stated eggs have been out for approximately three hours. Line cook moved eggs to walk-in cooler. **Corrective Action Taken**
07-08-5High Priority – Time/temperature control for safety food re-served to customers. Observe, weight staff removing butter portion control cups from guest tables and returning them to bulk bin tub in reach in cooler at waitress station in kitchen.
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat from last inspection 4-9-26 **Repeat Violation** **Admin Complaint**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in prep areas soiled Observed gaskets on reaching coolers at cooks line waitstaff area soiled. Repeat from last inspection 4-9-26 **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed line cook use hand wash sink next to cook line to wash rubber spatula.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have time control written policy at time of inspection. Email operator copy of time as a control form.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk-in cooler cooked pasta, stuffed peppers, coleslaw portions of lasagna, assorted sauces, cut melon and cooked turkey Employee stated the above items had been prepare onsite more than 24 hours prior. Operator began labeling items after being informed of issue. Repeat from last inspection 4-9-26 **Corrective Action Taken** **Repeat Violation**
Basic 10
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout kitchen at prep areas and waitstaff station heavily worn and no longer easily cleanable. Repeat from last inspection 4-9-26 **Repeat Violation**
35B-01-4Basic – Exterior door at back of kitchen has a gap at the threshold that opens to the outside. Repeat from last inspection 4-9-26 **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
51-18-6Basic – No copy of latest inspection report available.
33-16-4Basic – Open dumpster lid. Repeat from last inspection 4-9-26 **Repeat Violation**
08B-12-5Basic – Stored food not covered. Observed in walk-in cooler cooked pasta, stuffed peppers, assorted sauce sauces, raw fish, and raw squid, not covered or protective. Repeat from last inspection 4-9-26 **Repeat Violation**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Observed multiple pieces of nonfunctional equipment stored in back of kitchen area.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor areas by dishwasher and walk-in freezer.
22-16-4Basic – Walk-in cooler interior/shelves have accumulation of soil residues. Repeat from last inspection 4-9-26 **Repeat Violation**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface.
Inspector observations synchronized from DBPR on August 15, 2026 11:18 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.