TOUR OF ITALY ITALIAN KITCHEN Inspection – December 19, 2023

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey 50F in reach in cooler at cook line at 1:30. Per manager turkey has been in and out of reach in cooler for lunch since 12:00. New temperature at 2:30: turkey 48F. Observed sliced tomatoes 45F and shredded mozzarella 50F at 1:30. Per manager reach in cooler in front of pizza oven needed cleaning and items have been moved to reach in cooler in storage area at 1:15. New temperatures at 3:30: sliced tomatoes 40F and shredded mozzarella 41F.

Intermediate 1

#6Intermediate53B-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. Observed no proof of employee training for two servers.

Basic 4

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling at dining room and kitchen area.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic10-12-5

Basic – In-use ice scoop stored on soiled surface between uses. Observed accumulation of mold-like substance on ice scoop holster next to ice machine.

#4Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled damp towel on cutting board in front of make table at cook line.

Florida Food Watch