PAOLO FONTANOT BAKERY & CAFE Inspection – March 3, 2025

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (110F – Hot Holding) as per operator less than one hour. Operator reheat during inspection to 165°f. Located next to coffee machine.

Intermediate 4

#7Intermediate11-27-4

Intermediate – 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.

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed bread store paper bags on top of the hand wash sink. Operator removed during inspection. Located cocina area.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing.

#10Intermediate53B-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. Claudia, Vetania, Silvia.

Basic 5

#1Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Utensils located front counter area.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Repeat Violation

#4Basic29-08-4

Basic – Plumbing system in disrepair. Located hand wash sink cocina area.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Plastic bottles of oil olive located cocina area. Operator label during inspection. **Corrected On-Site**

Corrected On-Site

Florida Food Watch