GENOVESE’S ITALIAN CAFE Inspection – March 31, 2025

High Priority 2

#6High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned cooked spaghetti 45-48F from overnight cooling inside deep plastic container per manager. Advised to cool down prior to stacking inside deep plastic containers for storage.

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti

Stop Sale

Intermediate 3

#8Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -large trash bin blocking front access of hand sink in server station out front

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance on plastic components inside ice machine

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. -area on ceiling at entrance to back warewashing area from kitchen

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wire rack above cutting board

#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook prepping food with ring that is not a plain/smooth ring

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks above mechanical slicer/prep table

Florida Food Watch