AMORE ITALIAN RISTORANTE

Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-04-16: Operator began giving class to employees Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -green cutting boards on cook line - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook preparing pizza dough was wearing a watch, educated operator, employee removed watch. Corrected On-Site - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -spray hose at triple sink is broken - From follow-up inspection 2026-04-16: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. -bread in plastic trash bag in walk in freezer

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee went from cleaning a cutting board to working with raw food without changing gloves. Educated operator and employee, employee washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta (62F - Cold Holding), front counter by soups, held less than four hours per operator. Operator chose to discard. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 employees

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 employees

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on make table on cook line. Operator discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system.

Basic - Open dumpster lids.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverages in reach in cooler on front line, operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over cooked potatoes in walk in cooler Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. -under hand sink by cook line

Basic - Wiping cloth sanitizing solution stored on the floor. -cook line, operator placed on shelf Corrected On-Site

High Priority - One Live, small flying insect in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler. Raw ground beef stored over raw calamari in reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are stained. Interior of sprayer hose is soiled. Lime build up inside dishmachine.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Employee beverage container on a food preparation table . Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Panko. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty by dessert station area. Walk in cooler gasket is soiled. Top back of fryer cabinets have grease build up.

Basic - Unwashed basil stored over with ready-to-eat spinach in walk in cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Manager replaced. Rechecked 50 ppm Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much pasta and rice. Not enough air flow.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 4 tongs on oven door handle. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line and prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line.

High Priority - Container of medicine improperly stored. Medicine stored next to plates on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta at 51 f, next to pasta station, held less than four hours per manager, added ice and water, rechecked 43 f. -cream sauce, 60 f, held less than four hours per manager, moved to walk in freezer, rechecked was 43 f. -fresh garlic/oil 50, less than four hours per manager, moved to walk in freezer, rechecked was 38 f. -raw calamari 46 f, raw chicken 45, eggplant 45, all held less than four hours per manager, all moved to walk in freezer, rechecked was calamari 38 f, chicken 36 f, eggplant 39 f. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 500 ppm, rechecked, 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled. -interior of microwave is soiled.

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

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. Two new employees read and signed form. Corrected On-Site** Corrected On-Site

Basic - All kitchen Employees with no hair restraint while engaging in food preparation on the cooks line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured at soda station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above the salad station area.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 84 seats, observed 107. Seating change form provided to manager. Repeat Violation

Basic - Food stored on floor. Marinara sauce was stored on walk in cooler floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 100 degrees on the cooks line. Repeat Violation

Basic - Open employee beverage container above the salad station in kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers across from bread station. Corrected On-Site

Basic - Unwashed lettuce stored over garlic butter and bread in walk in cooler.

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.

Basic - Bowl or other container with no handle used to dispense food in sugar Corrected On-Site Repeat Violation

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touch the cannoli cream. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Stored food not covered. Soup in freezer. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-23 Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb and veal on pull out drawers across from oven Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bread crum and sugar ingredient bin Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F Chef discarded and then placed in metal pan and on grilltahtbis 148F Corrected On-Site