SARDELLI'S

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce, homemade dressings, cooked pasta, not date marked with date of production.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee purse and phone stored in prep area and with clean equipment,

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs store on oven door. Employee removed tongs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open top cooler 1// butter (58F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 minutes. Operator put butter inside cooler to quick chill. Corrective Action Taken

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. Emailed bodily fluid cleanup procedures to operator.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raviolo( containing raw egg yolk) and steak tartar not marked as raw on menu.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with food employee reporting agreement form.

Basic - Food stored on floor. Observed frying oil cartons stored on floor in front of walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment throughout cookline. Operator removed. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield broken, above dry storage shelf upstairs.

Intermediate - - From initial inspection : 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. Emailed clean up procedures. Warning - From follow-up inspection 2025-04-15: Observed same. Emailed to operator. Time Extended

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-04-15: Observed same. Time Extended

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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator change empty sanitizer container and replenished solution.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in service station. Operator killed and sanitizer areas. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat sauce cold held in reach in cooler at 46F. Per operator, sauce transfer to unit 1 hour prior to the inspection. Operator placed ice pack on meat sauce. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cookline used to stored container with utensils. Operator relocate container. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in service station. Corrected On-Site

Intermediate - No soap provided at handwash sink at front line.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 12/23/2023

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents and ceiling tiles in kitchen areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed various food items stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 in-use wet wiping clothes at service station not stored in sanitizer solution between uses.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In upstairs reach in freezers, cases and packages raw seafood items and meats mixed in and above prepared containers of sauces and ice cream.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Left fliptop bottom cooler, container raw breaded pork chops on top of containers of cut vegetables. Employee moved to bottom of cooler. Corrected On-Site

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. Norovirus cleanup bulletin provided. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upstairs reach in freezers, quart containers frozen sauces with no date marks for when made.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened bottle of water in lower left fliptop cooler. Manager removed bottle. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Main kitchen- observed knives being stored between wall and counter top cooler.

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed thermolabel strip not turning black. Operator stated unit is chlorine back up. Tested 3 times and chlorine sanitizer observed at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator set up triple sink to 50ppm. Corrective Action Taken Warning - From follow-up inspection 2021-12-15: Observed same. Operator stated contacted technician for service. Advised operator to continue to manually sanitize until unit is repaired. Triple sink not set up at this time because restaurant does not open till 5pm. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-12-15: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-12-15: Observed some training certificates available but not for all staff. Observed employee training provided by Florida Restaurant and Lodging- Current until December 2023. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Warning - From follow-up inspection 2021-12-15: Observed same. Time Extended