PORTABELLO CUCINA ITALIANA

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire proper thermometer. Warning - From follow-up inspection 2026-05-09: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table Removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and pork over unwashed produce like green onions in walk-in coolers Stored properly Corrected On-Site

Intermediate - Clam/mussel/tags not marked with last date served- some missing last date ; advised to mark

Intermediate - Clams/mussels/tag removed from original container prior to container being emptied- operator was able to place tag back with the batch Corrected On-Site Repeat Violation

Intermediate - No per towel at handwashing sink by three compartment Provided Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice- at servers area; stored properly Corrected On-Site

Basic - - From initial inspection : Basic - Standing water in floor- by three compartment sink - From follow-up inspection 2025-02-15: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw breaded chicken over unwashed produce like peppers ; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (82-90F - Reheating)at 2:41 to 82-90 F at 3:05 since 2:15 ; in steam table ; at Thai rate food will not reach 165 F; advised to reheat on the stove ; food container stored in water in steam table; steam escaping ;

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Provided Corrected On-Site Repeat Violation

Basic - Food stored on floor- container with green beans by cook line; stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon over unwashed lemon in walk-in cooler; stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut vegetables in walk-in cooler Raw lamb racks over tiramisu on speed rack in walk-in cooler Stored properly Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied- in ice inside igloo cooler at cook line; operator placed tag inside the container Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in three compartment sink; no soap; dried on apron; priced red to cover soup containers ; Educated ; operator washed hands Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink; provided Corrected On-Site Repeat Violation

Basic - Food stored on floor- containers of stock at cook line; stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 100 F at cook line; removed utensils Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-26: Operator ordered books from SafeStaff. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler - operator states roasted peppers (45-47F - Cooling) not removed from cooler overnight and more than 6 hours - see stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at pantry/prep station wiped hands on apron then put on gloves - operator instructed employee to wash hands - employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in freezer - raw chicken over cooked lasagna - operator inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hot line drawers - Raw chicken breast over veal chops - operator inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler - operator states roasted peppers (45-47F - Cooling) not removed from cooler overnight and more than 6 hours - see stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Pantry/prep area employee rinsed hands in prep sink. Operator instructed employee to use hot line hand sink. Corrected On-Site

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. Emailed copy to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink blocked tray of food - operator removed. Corrected On-Site

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/

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned Lasagna in reach in freezer - operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Chest coolers with seafood stored directly on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lam chops over broccoli rabe/speed rack/walk in cooler/corrective action taken/operator stored raw lamb chops on bottom shelf. Corrected On-Site

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/by 3 compartment sink/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Floor area(s) covered with standing water. By 3 compartment sink.

Basic - Stored food not covered. Stuffed clams/reach in freezer#2/kitchen/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over lasagna/walk in cooler/corrective action taken/operator stored lasagna properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen/corrective action taken/operator cleaned and sanitized can opener. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep area/corrective action taken/line cook put on hair restraint. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Oil/shortening container/under hand wash sink/cook line/corrective action taken/operator stored oil container in proper area. Corrected On-Site

Basic - Food stored on floor. Carrots/walk in cooler/corrective action taken/operator stored carrots back on shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.above dishwasher. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#2/wait station.

Basic - Stored food not covered. Breaded veal/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara sauce at 57 degrees/walk in cooler/stored overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara sauce at 57 degrees/walk in cooler/stored overnight.

Basic - Ceiling tile missing.by dishmachine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.by dishmachine area

Basic - Raw fruits/vegetables not washed prior to preparation. Red Peppers/kitchen