ENZA’S ITALIAN RESTAURANT Inspection – March 11, 2025

High Priority 3

#3High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Empty supply bucket. Supply bucket replaced. 100 ppm re-run. **Corrected On-Site**

Corrected On-Site

#4High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter based Roux on counter at 72°. (Overnight temperatures).

Stop Sale

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter based Roux on counter at 72°. (Overnight temperatures).

Intermediate 2

#6Intermediate53B-15-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware chlorine supply bucket empty at Dish machine and did not check chlorine using test strips.

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink used for rinsing pasta.

Basic 2

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by cleans dishware. Moved by manager

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by packaged pasta. Dry goods.

Florida Food Watch