MANZZO CUCCINA

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine./ Repeat Violation Warning - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense ice/bar ice machine. Warning - From follow-up inspection 2025-12-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over sauce, reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./vegetable stock hot holding at 129F, less than 4 hours, reheated to 178F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.

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/no certified manager on duty with 6 employees working.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment packaged fish on site with no HACCP plan approved by the Division. After spoke to the operator, decided open all the bags and put into ziplock bags only, will no longer conducting reduced oxygen packaging for fish. Corrected On-Site

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./missing 5 employees certificates.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees belongings stored with oil and a bag of carrots/back kitchen near exit door. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./one kitchen employee cutting meat with no hair restraint.

Basic - Food stored on floor./lime juice, cherry jar/bar/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink interior soiled/bar and wait station hand sinks.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./raw steak using reduced oxygen method not labeled/manager stated that packages were less than 48 hours/label immediately. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./pizza dough flour not labeled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.