CARINI'S PIZZARIA & TRATTORIA

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

Basic - Carbon dioxide/helium tanks not adequately secured by front counter and back kitchen.

Basic - Ice buildup in reach-in freezer on cook line and back kitchen. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator moved to proper storage. Corrected On-Site

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. Alton and Kevin expired 12/16/2025.

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

Basic - Food not stored at least 6 inches off of the floor. Observed pasta sauce and sealed logs of beef in a cardboard box on ground. Operator moved to proper storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer on cook line and reach in cooler freezer in back.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line. Operator moved to proper storage. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. Warning - From follow-up inspection 2025-02-21: Time extended to allow Operator time to resolve. 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. Supply bucket was low. Operator added chemical and primed machine which then achieved proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the back obstructed by a pan of meat in the basin. Operator removed pan. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk-in cooler undated.

Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hat during the visit. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach-in door in the cook area.

Basic - Time/temperature control for safety food thawed in an improper manner. Pans of fish and meat observed thawing in standing water in the dish area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in reach-in freezer. Cook line and back dry storage.

Basic - In-use spatula at cook line stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Observed cardboard being used to drain fried eggplant in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade in back prep kitchen soiled with accumulated food debris.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks, 1 server, 1 dishwasher handling food, no certified food manager present.

Intermediate - 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 missing some information. Reporting agreements signed by employees, missing manager signatures. Missing one employee reporting agreement.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, no date marking system in place tracking frozen time, time in refrigerator once prepared. Operator states all foods under refrigeration have been prepared a total of less than four days. Discussed implementation of a proper date marking system with operator.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage area in corner right room of kitchen.

Basic - Food stored on floor. In walk-in cooler, two containers tomatoes sauce stored on floor. In back prep area, cans tomato sauce stored on floor.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : 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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning - From follow-up inspection 2023-05-18: Time Extended

Basic - - From initial inspection : Basic - Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. This is a repeat violation from 7/26/2022, 3/29/2022 and 11/16/2021. Repeat Violation Warning - From follow-up inspection 2023-05-18: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. This is a repeat violation from 3/29/2022 and 11/16/2021. Repeat Violation Warning - From follow-up inspection 2022-10-18: Time Extended - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in back dry storage area. This is a repeat violation from 3/29/2022. Repeat Violation Warning - From follow-up inspection 2022-10-18: Time Extended - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over salad station in kitchen, ceiling tile damaged. Warning - From follow-up inspection 2022-10-18: Time Extended - From follow-up inspection 2022-12-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-10-18: Time Extended - From follow-up inspection 2022-12-20: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin with an accumulation of mold-like substance. Slicer with dried on accumulation of food debris. Can opener with accumulation of dried on food debris. This is a repeat violation from 11/16/2021 and 5/13/2021. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked pastas, cooked lasagna, and tomato sauce all made in house no date label, per the operator all products we produced 2 days ago. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine in back kitchen area or in front bar area.

Basic - Cutting board has cut marks and is no longer cleanable on salad prep station in back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back pizza kitchen soiled with an accumulation of dust.

Basic - Ripped/worn tin foil used as shelf cover in back pizza station. This is a repeat violation from 11/16/2021. Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. This is a repeat violation from 11/16/2021 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed I cook line drop-in cooler raw shrimp located behind butter. Spoke with operator about organizing foods in cooler based on minimum required cooking temperature. Operator moved raw shrimp to the front for proper food protection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter next to pizza oven on cook line cooked cheese pizza (76°F - Hot Holding). Per operator pizza had been cooked 1 hour ago and is discarded after lunch, 3 hours total. Explained to operator using time as a public health control and provided operator with time as a public health control form.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) used for sanitizing silverware per operator. Operator diluted to proper strength at 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep kitchen soiled with an accumulation of food debris. This is a repeat violation from 5/13/2021. Repeat Violation

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. This is a repeat violation from 5/13/2021. Employee Rod Rinaldi no proof of food handler training. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, chicken soup, housemade tomato sauce and cooked beef lasagna stored in walk-in cooler prepared more than 24 hours per operator.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling with accumulation of dust in rear kitchen area.

Basic - Food stored on floor. In back pizza prep area, container of flour stored on floor. This is a repeat violation from 5/13/2021 Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover under back of kitchen pizza prep table.

Basic - Women's restroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.