BALDINO'S RESTAURANT

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-04-07: No proof of any training. Admin Complaint

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-04-07: Interior of oven soiled. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Basil stored and in direct contact with paper towels at cook line flip top cooler. Operator removed paper towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer on cook line. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Pizza sauce no time mark. Per operator, out of temperature for approximately 2 hours. Operator placed time mark for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Cutting boards at cook line soiled with green mold like substance. Ice scoop stored in container with brown mold like substance. Operator washed and sanitized scoop and scoop holder. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cooler doors have a heavy accumulation of food soil and food debris.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Roux with butter no time stamp. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed WD 40 and silicone over wrapped cutlery packets by register area. Operator stored chemicals properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No Vacuum breaker at hose connection by back door. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade with accumulation of food debris. Operator cleaned and sanitized can opener blade. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 47F, not cooked or prepped today, in prep cooler at pizza station. Operator stated sausage was placed in cooler less than one hour ago. Operator placed sausage in walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at back wall behind cook line was used as a prep sink. Operator reinstalled soap and paper towels and sink will only be used to wash hands. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees manager stated all hired less than 30 days ago. Emailed form.

Basic - Bowl or other container with no handle used to dispense Parmesan cheese at cook line. Operator removed bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles on cook line.

Basic - Cutting board has cut marks and is no longer cleanable in pizza prep area.

Basic - Employee beverage container on a food preparation table in pizza prep. Operator removed. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation plywood on the bottom of back door has a gap on the right hand side.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area, behind dish machine and triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over cooked onions in walk in cooler. Operator removed sausage. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands at entrance to kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour, next to walk in cooler. Operator removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name next to walk in cooler. Operator labeled . Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - pizza sauce at cook line; operator time marked 12:00-4:00 pm 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. Provided procedure during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Agreement and printed out Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at pizza station Operator discarded Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Soiled dry wiping cloth in use- at cook line; Operator discarded towel Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust- at warewashing area;

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 10ppm); fixed to 50 ppm; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (46F - Cold Holding); chicken (46F - Cold Holding)in walk-in cooler; as per operator door left opened for approximately 30 minutes while setting up the hot line ; foods not prepared today; Operator closed door; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line and can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided ; Corrected On-Site

Basic - Soiled dry wiping cloth in use at cook line; Operator discarded; Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed to 100 ppm ; Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cook line; Operator stored properly Corrected On-Site

High Priority - Non-food grade garbage bags used as liner for garlic knots at pizza station. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); in reach in cooler at cook line; food not portioned or prepared today ; food out of temperature for less than four hours; operator placed on ice to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.- used to store container with water and soap; operator removed ; Corrected On-Site

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. Lasagna thawed out two days prior in walk-in cooler not date marked; Operator date marked Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on the prep table at pizza station Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line and cooler at salad station

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cookline, 200+ ppm chlorine. Operator corrected to 100ppm chlorine Corrected On-Site

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Plumbing system in disrepair. Men's restroom faucet does not turn on properly.