FRANCESCO'S RISTORANTE

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, sausage cooked on 2/18/25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pasta 48F, manager moved to freezer to dropped temperature down. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce with water and seasoning added made on 02/20/25 at 47F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, lasagna 126-134F, cabbage rolls 120F, employees over all items to oven and reheated to 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar area, manager moved to sink. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in front of triple sink, manage removed all items. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area, manage fixed. 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. For three employees Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cheese, manager removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near dish machine.

Basic - In-use tongs stored on equipment door handle between uses. At the prep area, tongs on oven handle, manager removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels and or old labels residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station, interior soiled with food residue.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep table and make tables, employee moved all.

Basic - Working containers of food removed from original container not identified by common name. At the prep area, sugar bins and cheese not labeled, manager labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in drawer cooler: pan of raw beef in drawer over pan of cooked beef. Also: pans of raw beef over pans of raw fish and pan of raw scallops. All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf next to single service cases. Operator moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Also, no dates on tags. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Sean Adamo certificate expired in 2024.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink near office area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out during this inspection. 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. Four certificates expired. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewash area souled with dust.

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

Basic - Old food/labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Pitcher of water and bin of ice uncovered near the bar. Manager covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. One at bar. Picked up during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored on top of cut vegetables, manager moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked meatballs date marked 04/15/25.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, seasoned cooked potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am, potatoes never hit the minimum reheating temperature. Stop sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, backed potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am. Stop sale

High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on top of wine bottles, manager moved. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams tags, also not in chronological order.

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. Reach-in cooler at the server station half and half and milk, no date marked. Also in walk-in cooler beef no date marked, per manager beef cooked 04/19/25

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station (next to ice machine) blocked by cups cart, also sink near office area blocked by chair holding trays, manager moved. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the Nara tea, manager provided. 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. Two certificates expired

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, also plate with food, Manager discarded all. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In use lids cracked. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives stored between reach-in cooler and steam table, manager moved to dish machine. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old labels residue. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the server station.

Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket stored on the floor, manager moved. Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line plated chicken at 145F, inspector instructed to moved back to grilled and cook to 165F. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee using Single-use gloves not changed as needed after touching face and glasses, Inspector instructed to removed gloves and wash his hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above sauce containers, Manager moved. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, cracked egg, also tray with broken shells. Manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, cut lettuce 46F, Manager moved to another cooler. pasta for soup on ice bath 48-50F(Manager will use time as a public health control. Also in walk-in cooler house sauce 47F and soup 48F, Manager moved to freezer. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams tags.

Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored sanitizer buckets, also trash can in front of sink, employee moved. At the server station cups cart I. Front of sink, employee moved the cart. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. At the cook line in use wooden cutting board with big holes, employee moved out of the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. 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. For one new female employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler, house sauce no date marked, manager dated Corrected On-Site

Basic - Food storage container/container lid cracked or broken. In use containers and lids cracked.

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet wiping clothes under cutting boards.

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue, also in use containers with residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line shelves soiled, also with mold like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At the walk-in cooler entrance, case of tomatoes, stored above container of dressing, manager moved. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, employee moved. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee entered prep area and began touching prep area after biting sandwich and adjusting apron without washing hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach in make table at front counter: cheese 57F-60F. Tomatoes 57F. All items were iced then 10 minutes later: cheese 56F-57F. Tomatoes 55F. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sink in server station has ice and brown substance, used as a dump sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean plates on clean dish shelf. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging over sugar. Moved. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Several clean pans have old labels. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes on shelf over dressings in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. On front cookline. Picked up. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and drink and continued to move pizza boxes without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee chopping raw onions with bare hands. Employee placed gloves on hands during this inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan with egg wash on shelf over honey mustard. Box with raw chicken on shelf over containers of fish. In reach in drawer unit on cookline: pan of raw sandwich steak in drawer over pan of shrimp. All were moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in make table at cookline: provolone cheese 50F. Mozzerella cheese 51F. Items were over stacked in trays, chef placed lower in pan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimy buildup. Interior of drawer unit on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with brooms and scrub pad. All were moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach with no label.

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind bar.

Basic - Cove molding at floor/wall juncture broken/missing. Area of floor with broken tiles on cookline. Cove molding broken in back hallway.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server pass thru. Drink on shelf over prep table. All were discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of canned drinks at bar. Bag on shelf over bulk food containers. All were moved. Corrected On-Site

Basic - Food stored in a prohibited area. Cambros with sauce on floor in kitchen. Picked up. Ice bin in dining area near bar not covered. Covered. Drink pitchers with no lids on table in dining area near bar, customer sitting at bar during this inspection. Manager covered. 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. Handle of scoop inside bread crumbs in large bin. Manager removed. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Several pans have old labels.

Basic - Single-service articles not stored inverted or protected from contamination. White trays in server station not inverted. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, marinara sauce made at 1:00am, at 11:20, temperature was 66F, stored in a deep plastic container. Stop sale. Repeat Violation Admin Complaint

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. In walk-in cooler, marinara sauce made at 1:00am, at 11:20, temperature was 66F, stored in a deep plastic container. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored above salad cooler, manager moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some Clams tags 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. Inspector provided a digital copy, manager printed and posted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station blocked by cups cart, also near office area, Manager moved carts. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, manager discarded. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between reach-in cooler and prep table, manager moved. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line (lids) soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers not inverted, Manager stored properly. Corrected On-Site

Basic - Stored food not covered. In walk-in cooler, egg plant not covered, also stored under refrigerator unit, manager covered. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of beans

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw fish 47, 49 and 48, Employee put ice bags on top of fish. Temperatures dropped to 41°. Also at the pizza station, pizza sauce 50, manager will used time as a public health control and item will be discarded. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams, some tangs not marked with last date served

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, blocked by garbage can, manager moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar area, also no soap on a different sink at the bar. 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, seasoned potatoes and rice no date marked, per employee items cooked 03/13/22am and 03/12/22

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. For one employee

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to ice machine no hot water available due to knob in disrepair.

Basic - Covered waste receptacle not provided in women's bathroom. No lid installed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables, employee moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers in front of dish machine.

Basic - Food stored on floor. At the cook line, oil jug on flor in front of handwash sink, employee moved off the floor. Corrected On-Site

Basic - Hole in or other damage to wall. At the dish machine room, hole on wall under handwash sink

Basic - Old food stuck to clean dishware/utensils. At the server station, soup bowl soiled, also some lids with old stickers

Basic - Working containers of food removed from original container not identified by common name. At the bar area, container with blue lid not labeled, employee labeled sugar. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the preparation area, female employee cutting and portion onions no gloves, Inspector addressed, employee washed her hands and used gloves. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, butter packets and fresh garlic and oil no time marked, Manager time marked. Corrected On-Site Repeat Violation Admin Complaint

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. In walk-in cooler and server station, milk no date marked. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, also no soap, Manager provided. At the server station, handwash sink no sign.

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside nuts container, manager removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. At the prep area, manager moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line on top of cutting board, manager moved back to sanitizer buckets Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the bar area, container not labeled, manager labeled sugar. Corrected On-Site