FADO PORTUGUESE CUISINE
435 5 AVE N · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of tomato paste, 111 ounces. 1 dented can of roasted red pepper strips, 102 ounces.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from double ovens: cooked sausage (49F – Cold Holding) Employee put item in walk in freezer. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well area: cooked rice (88F – Hot Holding); mashed potatoes (88F – Hot Holding); cooked vegetables (88F – Hot Holding) Employee reheated items above 165 F and turned up heating event so items are now holding above 135 F. **Corrected On-Site**
Intermediate 5
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink by bread station used to dump ice.
53B-13-5Intermediate – 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.
Basic 10
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear of kitchen has mold like substances.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Green cutting board in bar area has grooved cut marks and is no longer cleanable.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
14-69-4Basic – Ice buildup in reach in cooler on cook line across from six burner stove.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs on prep table leg next to hand wash sink next to bread station.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook top in standing water of 86 F. Scoop on prep table across from stove in standing water of 79 F.
51-13-4Basic – No Heimlich maneuver/choking sign posted. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths behind bar not stored in sanitizing solution.
Inspector observations synchronized from DBPR on September 22, 2026 12:20 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.