CAFFE ANDIAMO
500 SAWGRASS VILLAGE · PONTE VEDRA BEACH · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touching ready to eat pepperoni slices with bare hands at pizza station.
22-46-4High Priority – Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at bar washed, rinsed, and then dipped glasses in sanitizer at bar are for less then 2 seconds, inspector spoke to employee, glasses placed inside sanitizer. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cheese in walk in cooler. Also raw beef stored over raw fish in walk in cooler. Manager rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F – Cold Holding); pizza sauce (47F – Cold Holding); shredded cheese (48F – Cold Holding) in top reach in cooler at pizza station, per operator items where placed in cooler 2 hours ago and sensor needed to be moved so cooler would drop temperature, sensor moved, all items retemp below 41F. cooked eggplant (58F, 65F- Cold Holding) sitting out on counter on cook line waiting to be put inside of cold holding equipment that was being serviced, both items moved to reach in cooler, both retemp below 41F. raw scallops (64F – Cold Holding) sitting out in service window on cook line, per operator they are going to be cooked, but scallops sat in the service window the duration of the inspection, employee removed scallops and began to cook them. **Corrective Action Taken**
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. potato croquette on cook line, per operator croquettes where made 2 hour prior, operator marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 3
03G-41-1Intermediate – Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Per operator they are curing raw beef, tuna, and salmon for preservation and favor, but does not to have/is unable to locate an approved variance. **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon. **Warning**
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon **Admin Complaint**
Basic 2
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Operator eating while following inspector around during inspection.
08B-38-4Basic – Food stored on floor. 2 cases of cheese in walk in cooler. 1 case of butter and 1 box of pork in walk in freezer. **Repeat Violation**
Inspector observations synchronized from DBPR on October 11, 2026 2:19 PM.
Violation category totals
2 observation(s)
3 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.