DIPAPAS ITALY

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of chopped basil inside reach in cooler across from cook line.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken wings stored directly inside non food grade bag inside walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings stored over raw squid inside walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw sea bass thawed completely inside reduced oxygen packaging inside reach in cooler across cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart at front counter near coffee station.

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/. Observed 4 employees working at time of inspection without certified food manager. Manager arrived at end of inspection. Corrected On-Site Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Observed non food grade paint brush used at coffee station.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At both men and women bathroom doors. Repeat Violation

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. Observed raw sea bass thawed completely inside reduced oxygen packaging inside reach in cooler across cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table with clean containers next to pizza ovens.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of both back doors. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81F on top of steam table. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled near walk in cooler. Repeat Violation

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both men and women bathroom doors not self closing. - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps at both back exterior doors. - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : 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/ Observed 4+ employees working without certified food manager on duty. Manager arrived during inspection. Corrected On-Site - From follow-up inspection 2025-04-22: Observed 4+ employees working without certified food manager on duty. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed sliced mushrooms inside of reach in cooler on cook line. Operator relocated products for proper storage. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in bar area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza slicer inside of standing water next to pizza oven. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer near cook line with insulation exposed on door.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink next to dish machine. Operator placed sign at sink. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station at bar. Operator labeled sugar. Corrected On-Site

Basic - Floors not maintained smooth and durable. In back kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil inside container of water, water temperature 67f.

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. Open container of milk held over 24 hrs not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, corrected, operator removed drink during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter stored in standing water.

Basic - Single-service articles not stored inverted or protected from contamination. Round to go tins and lids not in inverted, corrected, manager inverted items during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2023-01-13: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. 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. Observed Dishwasher (Chlorine 0ppm) advised operator to use the 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (77F - Cold Holding)stored at room temperature operator placed food on ice. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm), operator prepared a new solution at 100ppm. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceasar salad dressing as per owner made with raw shell eggs not identified as a raw menu and not under consumer advisory. Operator marked Cesar salad with an asterisk. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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 - Light shield damaged/in disrepair. Kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over cooked chicken wings in the cooler located in the kitchen area. Observed raw chicken stored over marinara sauce in the walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter garlic (62°F - Cold Holding) stored at room temperature as per operator less than 30 minutes operator placed food in the cooler. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed on ceasar salad mix with house dressing which is made with raw shell eggs, this food is not identified under consumer advisory.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna with no date marked stored in the kitchen cooler as per operator held more than 24 hours. Observed cooked pasta in the walk in cooler with no date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling in the freezer room located by the bar.

Basic - Food stored on floor. Observed bottles of water stored on the walk in cooler floor. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spoons at 109°F in the kitchen area.