GERALDI'S THE ITALIAN EATING PLACE

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs in reach-in cooler over unwashed produce. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - 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.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Repeat 1-31-25 Repeat Violation

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. Repeat 1-31-25 Repeat Violation

Intermediate - No running water at outside mop sink. Repeat 1-31-25

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat 1-31-25 Repeat Violation

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.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese and ham opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 1-17-24 Repeat Violation

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Block with pan in sink and table in front of sink. Operator removed pan and moved table. Corrected On-Site

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. Email operator Employee Health Agreement.

Intermediate - No running water at mop sink. Observed outdoor mop sink does not have running water connected at sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment not longer has copies of Time Control Sheet after being lost during flooding from hurricane. Email operator new copy of Time Control Sheet .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausage and meatballs prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 1-17-24 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Standing water in outdoor mop sink. Sink is blocked with leafs and debris.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced cheese prepared onsite more then 24 hours prior as per employee statement not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and meatballs prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Garbage on the ground around garbage can behind store.

Basic - Nonfood-contact surface soiled with dust throughout kitchen.

Basic - Unnecessary items/unused equipment on the premises. Observed buildup of old equipment and materials behind build.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout.

Basic - Unnecessary items/unused equipment on the premises. Observed excess of rubbish and old equipment at back of building. Repeat 4-7-23 Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat 1-19-23 Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of dust debris on most exterior kitchen surfaces. Repeat 1-10-23 Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Observed excess of rubbish and old equipment at back of building. Repeat 1-19-23 Repeat Violation

Intermediate - 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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercial deli ham, turkey, roast beef, cheese, and meatballs all opened more then 24hours prior as per employee statement not date marked.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by equipment and table.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, pasta and sauce in reach-in cooler prepared onsite more then 24hours prior as per employee statement not date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with dirt and dust in kitchen area.

Basic - Unnecessary items/unused equipment on the premises. Observed excess of rubbish and old equipment at back of building.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage over cheese in reach-in cooler. Observed operator move sausage to bottom shelf.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of ricotta cheese open 2 days ago per employee statement not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatballs made onsite 3 days ago per employee statement not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - No copy of latest inspection report available.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored service side up.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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