CALABRIA RISTORANTE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -oven -ice machine and ice bin on server line - From follow-up inspection 2026-04-30: Progress made -ice machine and ice bin on server line Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on pizza station reach in cooler - From follow-up inspection 2026-04-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of soda gun holder at bar -gaskets on reach in freezer on cook line - From follow-up inspection 2026-04-30: Progress made -gaskets on reach in freezer on cook line Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken (65F - cooling, prepared yesterday )

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 -cooked chicken (65F - cooling, prepared yesterday ) Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw portioned shrimp over broth and sauces in walk in cooler

High Priority - Toxic substance/chemical improperly stored. -bottle of bleach stored on a shelf with alcohol bottles in bar area, operator removed Corrected On-Site

High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet. -operator placed on correct side of splitter Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar-400++, operator diluted, 100 ppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30, placed in deep pan and placed on top make line cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of spray hose at triple sink -ice bin on server line is soiled

Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at bar, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meat sauce in walk in cooler Repeat Violation

Basic - Equipment in poor repair. -fryer baskets on cook line, operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves in back area

Basic - Standing water in bottom of beer reach-in-cooler at bar area

Basic - Stored food not covered. -bread on front line, operator covered Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind and underneath the dish machine

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior spray hose -interior ice machine Warning - From follow-up inspection 2025-07-16: interior spray hose, operator has new sprayerTime Extended Time Extended Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over beer kegs. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - mixer head - white cutting on cooks line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer buck stored in hand sink at front bar. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front bar. Corrected On-Site 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. - 2 new hires

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Ice buildup in reach-in freezer next to ice machine.

Basic - Ice scoop handle in contact with ice. - soda machine at front counter. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - house made ice cream located next to bar. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink at front bar.

Basic - Reach-in freezer interior have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/24

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw shrimp over cooked chicken in reach in cooler on cook line -raw chicken over beer keg in walk in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched dirty cups then started working with pasta without washing hands and putting on new gloves.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of blue cleaner stored next to Parmesan cheese on server side station. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 200 +++, operator diluted, was 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink and sink by dishmachine -pan encrusted on storage rack by dish area.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by cart oncookline. -blocked by sanitizer bucket in bar area.Corrected On-Site Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at handwash sink by dish area. Corrected On-Site

Intermediate - No soap provided at handwash sink. -at bar area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no datemark on Alfredo sauce, lasagna, cooked chicken wings, cut lettuce and diced tomatoes

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid on server side station. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -in kitchen

Basic - Accumulation of debris in three-compartment sink. -in bar area.

Basic - Accumulation of lime scale on the inside of the dishmachine. -in dish area.

Basic - Bowl or other container with no handle used to dispense food. -cup in sugar container on front line -bowl in tomato sauce in walk in cooler. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets on ice machine in kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table by cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over bottled waters in bar area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing a watch while prepping food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -employees preparing and making food on cook line. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -housemade ice cream by bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets on cook line. -top back fryers -filters on ice machine in kitchen -underside of coffee machine

Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -in kitchen and in bar area.

Basic - Single-service articles not stored inverted or protected from contamination. -take out containers in kitchen. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking by triple sink and dishmachine in dish area.

Basic - Working containers of food removed from original container not identified by common name. -container of sugar on front line. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw shrimp over cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 48f. Less than 4 hours. Advised to rapid chill.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear handsink. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. In warewash.

Basic - Cardboard used to line food-contact shelves. Above oven.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi still thawing. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Working containers of food removed from original container not identified by common name. -Spray bottle of water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 57f. Less than 4 hours. Operator placed in freezer to rapid chill. rechecked at 43f. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In warewash. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sauce scoop in walk in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment or utensils not designed or constructed in a durable manner. Salad prep cooler gasket torn.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of stove.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored over ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken strips 47° operator place food in freezer for quick chill Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside back door.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Can opener White cutting boards on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid stored at service area in dining area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers stored directly on floor in kitchen area.

Basic - Food stored on floor. Bulk cheese , raw red oinions in walk-in cooler. Olive oil in back prep area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling units on cooks line. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to cooks line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked pasta in upright cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard and chopper blades with dried debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping ice in bar wearing bracelet.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear exit door.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.

Basic - Single-service articles improperly stored. Boxes of take out containers on floor by server station.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm chlorine, replaced empty bucket of sanitizer, tested 100 ppm chlorine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by grill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop in bulk salt and sugar. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table over food. Corrected On-Site

Basic - Food stored on floor. Container of sugar on floor in server station. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door handles. Corrected On-Site

Basic - Single-service articles improperly stored. Take out containers and pizza boxes on floor by front counter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled. Corrected On-Site