PRATO

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in Exit door next to bathrooms - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cook line floors - From follow-up inspection 2025-07-09: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with a tray at pasta station 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag at food rack at pasta station Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at dish station Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels in plastic containers at dish area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled in bar area Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. In cook line and dish area

Basic - Floor area(s) covered with standing water. Under dish machine and cook line

Basic - Food stored on floor. Container of calamari in walk in cooler Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cod over ravioli stuffing in the walk in coolerv Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep over the prep sink

Basic - Equipment in poor repair. Several lexans are damaged

Basic - Floor tiles missing and/or in disrepair. Tile broken at the dish machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present at the dishwasher wall at the presoak dispenser

Basic - Water leaking from pipe and/or faucet/handle. Faucet under the dish machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at prep area the white flap located in the interior of ice machine

Basic - Bowl or other container with no handle used to dispense food. Cauliflower flour has silver bowl as scoop at prep area Sugar has plastic soufflé cup as scoop Corrected On-Site

Basic - Equipment in poor repair. Walk in door gaskets is torn

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located by restrooms

Basic - Food storage container/container lid cracked or broken. At dry dish storage and dish wash area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cooks line has no hand wash sign or paper towel Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At dry dish storage and dish wash area

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the hand washing at bar is leaking Reach in cooler at cooks line across from stove has standing water

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed employee move lettuce bare handed . Stop Sale was issued

High Priority - Stop Sale issued due to adulteration of food product. Observed employee using barehands to put lettuce in reach in cooler

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish wash area blocked by bus tub and broom Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator raw oyster consumer advisory Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink observed spray bottles with no label

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks in reach in cooler Employee bag stored on clean linens

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees preparing food with no beard guard

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water by seating area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards at storage area

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand washing sink located at dish wash area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour and sugar had bowls instead of scoop

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed several employees engaged in food preparation with out beard guards

Basic - Equipment in poor repair. Walk in cooler door does not seal shut.Per operator door is on back order

Basic - Standing water in bottom of reach-in-cooler. Walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Two containers of sugar no label

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched dirty utensils and then touched clean containers no hand wash.

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.Employee shredded cheese into a salad with no gloves.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw duck liver stored over pasta at reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes with temperature of 59F. Per chef they will include on time control form. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Strainer inside hand wash sink at bar.

Intermediate - No soap provided at handwash sink.No soap on pasta making station.

Intermediate - Spray bottle containing toxic substance not labeled.Degreaser bottle stored over three bay sink . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Small cup use to scoop sugar.

Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards .

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing pizza with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored over dish machine.

Basic - Equipment in poor repair.Gasket on reach in cooler at bar.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on butcher block prep table. Operator removed fly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Pork chops over produce

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bolognese 50 on cook line. Cheese sauce 50, fresh pasta 47, mushrooms 45, per operator door open extended time for delivery, less than 4 hrs. Pizza sauce 46-54 on counter pizza station less than 1 hr. Provided written time plan for operator.

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over clean pot. Degreaser dispenser over hand wash sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull in reach in cooler corrected on site

Basic - Food storage container/container lid cracked or broken. -multiple Cambro containers and lids.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -pizza cutter in water -70°f at pizza station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in dish area. -light fixtures above dish area. -bar soda gun, hose.

Basic - Standing water in bottom of reach-in-cooler. a¿¿front line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -green walk in cooler shelves. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris Cut board on line stained

Intermediate - Spray bottle containing toxic substance not labeled by dish machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable board on line

Basic - Employee with no beard guard/restraint while engaging in food preparation. 4 employees in food prep with no beard guards

Basic - Food storage container/container lid cracked or broken. Lid to sugar container cracked

Basic - Ice scoop handle in contact with ice at front bar Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface to unit cooks line

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Outside back store room, needs more lighting

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine

Basic - Working containers of food removed from original container not identified by common name. Sugar in container not labeled Corrected On-Site