DANINOS TRATTORIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in back prep area soiled

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink while cooking , operator moved

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. 2 employees expired march 2025

Basic - Bowl or other container with no handle used to dispense food. In white substance near back prep area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plastic bottle near dish machine area, next to clean equipment Water bottle in dry storage area , operator discarded Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to dish machine area

Basic - Food stored on floor. Oil container on floor next to kitchen , operator moved Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In back prep area , near mop sink area

Intermediate - No paper towels or mechanical hand drying device provided at coffee station handwash sink. Repeat Violation

Intermediate - No soap provided at Bar handwash sink.

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

Basic - Ice buildup in reach-in freezer by dishwasher. Repeat Violation

Basic - Light not functioning by exit door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in expo prep table Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Rear exterior door has a gap at the threshold that opens to the outside.

Basic - Two Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep table and over prep sink Repeat Violation

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer in kitchen by prep sink Repeat Violation - From follow-up inspection 2024-12-02: Time Extended - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Two Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep table and over prep sink - From follow-up inspection 2024-12-02: Time Extended - From follow-up inspection 2024-12-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Spray hose at dish sink lower than flood rim of sink.

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. -provided Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at drink station

Intermediate - Handwash sink used for purposes other than handwashing. -bowl in handsink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline, pizza line and mens room Corrected On-Site

Intermediate - No soap provided at handwash sink. -next to pizza oven Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bacon bits

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. -seasoning -flour

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. Topped pizza cooked with prosciutto and sent out for service

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef carpaccio plates over pie in double door freezer in kitchen Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. Three comp sink

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. commercially processed ROP salmon thawed in bag that stated to remove from packaging before thawing

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda machine

Intermediate - Handwash sink not accessible for employee use at all times. Towel and spatula in hand sink by pizza oven Corrected On-Site Repeat Violation

Basic - Clean kitchen utensils not stored inverted or in a protected manner on cooks line

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. See stop sale

Basic - Ice buildup in black single door reach-in freezer by dish machine Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat less than 50ppm/rechecked 200ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw beef over cheese, back kitchen white reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times./tong inside pizza station side hand sink/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./portioned lasagna in walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink stored over cleaned sheet pans, cleaned dish rack/ 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./employee's bag on top of pasta bin, kitchen/ Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer/back kitchen freezer for gelato.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./less than 50ppm, kitchen/rechecked 200ppm/ Corrected On-Site

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter holding at 54F, less than 4 hours per operator/iced, rechecked 41F/ Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quat over 500ppm/rechecked 300ppm. Dish machine chlorine over 200ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./mixer at back kitchen interior soiled.

Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store pasta drainer/ Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, lasagna and pasta in walk in cooler.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable./two small blue cutting board at salad station. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on cook line prep table/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag and clothing stored on top of the pasta storage box on dry storage rack/ Corrected On-Site

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

Basic - Food stored on floor./oil carton, cook line/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled/both sides.

Basic - Old labels stuck to food containers after cleaning./ Corrected On-Site

Basic - Single-service articles improperly stored./pizza boxes on floor/manager office.

Basic - Single-service articles not stored inverted or protected from contamination./coffee cups at front counter/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./salt, cornbread, flour containers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22 Repeat Violation Admin Complaint

Basic - Holes above hand sink in the dish area.

Basic - White Cutting board has cut marks and is no longer cleanable in sandwich top stations

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with olive oil on front pizza line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22

Basic - Cutting board has cut marks and is no longer cleanable. White tabletop.cutting boards by salad station and on pizza station.

Basic - Hole in or other damage to wall. Holes on wall by three compartment sink Tiles missing in between hand sinks on the cooks line. Repeat Violation

Basic - Ice scoop handle in contact with ice in ice machine in kitchen. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clean item shelf next to three compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute on the soda station in the dining room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils by the ice machine Corrected On-Site

Basic - Holes in or the wall by three compartment sink. Wale Tile missing by the oven in the kitchen.

Basic - White Cutting board has cut marks and is no longer cleanable at the sandwich top cooler where salads are made.

Basic - Working containers of food removed from original container not identified by common name. Salt squeeze bottle above the salad station not labeled Corrected On-Site