BARTONI’S ITALIAN BAR & GRILL

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground turkey patties not in commercial packaging over cooked clams at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-03-10: Raw Turkey patties not in commercial packaging over fully cooked mussels and clams at reach in freezer. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-10: Not available at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna carpaccio on menu has no indicator for raw animal protein. - From follow-up inspection 2025-03-10: Same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets, chlorine sanitizer at dish machine. Repeat Violation - From follow-up inspection 2025-03-10: Not available at time of inspection.Time Extended Time Extended

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. Repeat Violation - From follow-up inspection 2025-03-10: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning - From follow-up inspection 2024-09-04: Same Time Extended - From follow-up inspection 2024-11-04: Not available at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Repeat Violation Warning - From follow-up inspection 2024-09-04: SameTime Extended Time Extended - From follow-up inspection 2024-11-04: Same. Time Extended

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. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees. Warning - From follow-up inspection 2024-09-04: Same Time Extended - From follow-up inspection 2024-11-04: Same. Time Extended

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. Salmon 41°F on cook line not removed from vacuum package , removed from freezer yesterday. See stop sale.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Packaged ground beef and pulled pork in walk in cooler. Going forward, Chef stated will use zip lock bags.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and QAC test strips. Chef stated test strips on order.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator remodeled and took advisory off the wall. Operator placed sign back on the wall at front entrance.. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled at triple sink. Chef labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Salmon 41°F on cook line not removed from vacuum package , removed from freezer yesterday. See stop sale. Tuna 35°F and Mahi Mahi 36°F in walk in cooler. Chef removed packaging.

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. Dishwasher (Chlorine 0ppm); operator fixed to 50 ppm. 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 shell eggs stored on top of cheese in walk-in cooler Operator stored properly Corrected On-Site

Intermediate - Handwash sink by dishwasher used used for purposes other than handwashing- ice cream scoop stored inside it Operator removed 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 pasta in reach in cooler at the back of the kitchen; as per operator food cooked on 2/23/23 Operator dated Corrected On-Site

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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- tuna in reach in drawers at cook line; educated operator

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- cell phone stored on prep table next to bread packages at cook line; Operator removed Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on vending machine. As per operator check was mailed in November

Basic - Stored food not covered- cocked pasta in reach in cooler at the back of the kitchen and hot dogs in reach in freezer by ice maker Operator covered; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (46F - Cold Holding) in walk-in cooler As per operator food not portioned or prepared today Food out of temperature for less than four hours; Operator moved to reach in freezer to quick chill; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (124-144 F - Hot Holding) in steam table at cook line; as per operator food out of temperature for less than 4 hours; food not stirred; operator stirred food; rechecked to 136F Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink- no quaternary test strips Provide operator with some test strips Corrected On-Site

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.

Basic - Standing water in bottom of reach-in-cooler at cook line

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.0/ppm chlorine/bar/corrective action taken/operator changed empty sanitizer bucket with new sanitizer bucket. Corrected On-Site Repeat Violation

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. Line cook handling raw chicken and touching bread/corrective action taken/operator discarded bread, washed hands and changed gloves. Corrected On-Site

Basic - Ceiling tile missing. Kitchen

Basic - Food stored on floor. Tortillas/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#1/kitchen

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

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.dishmachine sanitizing at 0/ppm /chlorine(Bar)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked corn at 50 degrees/prep cooler#2/cookline/corrective action taken/operator discarded Tcs foods. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.chlorine/quaternary

Basic - Food stored on floor.oil/shortening container/prep area/kitchen/corrective action taken/operator stored oil/shortening container properly. Corrective Action Taken Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.top of ice machine/kitchen/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.sanitizer at 0/ppm quat.corrective action taken/operator changed sanitizer to 200/ppm quaternary. Corrective Action Taken