RISTORANTE SANTUCCI

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with olive oil, not label. Warning - From follow-up inspection 2026-06-04: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 tuna in reduced oxygen packaging, not frozen.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed yellow substance in unlabeled spray bottle Operator label. Corrected On-Site

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. Observed with tuna .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed tomatoes above above ready to eat pork, beets.

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze of ice down eggs. - From follow-up inspection 2025-04-22: Walk in cooler: Raw shell eggs 48F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down eggs. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Osborn bucco (veal) (45F - Cold Holding); steaks (45F - Cold Holding) ; Pork (45F - Cold Holding); lamb (45F - Cold Holding);; cheese (45F - Cold Holding); créme br\00C3\00BBlée (46F - Cold Holding); cooked octopus carpaccio (47F - Cold Holding); beef carpaccio (47F - Cold Holding); diced tomatoes (46F - Cold Holding); shrimp (46F - Cold Holding); cut melon (47F - Cold Holding); butter (48F - Cold Holding); milk (46F - Cold Holding); cream (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to freeze or ice down products. - From follow-up inspection 2025-04-22: Walk in cooler: Raw shrimp 47F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down all products or move products to freezer. Admin Complaint

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw sausage above cooked beets. Operator placed raw sausage on lower shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe by walkin refrigerator

Intermediate - Spray bottle containing toxic substance not labeled. Observe pink , and yellow substance in unlabeled spray bottles. Operator labeled . Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at hand sink by walkin.

Basic - Working containers of food removed from original container not identified by common name. Observe oil in squeeze bottle not labeled. Operator labled.. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled bottle. Corrected On-Site

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. Observe with tuna.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observe beef Rop not dated with time just date. Operator lable 2/28-4pm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw beef not commercially packaged above mouse. Operator placed on lower shelf in reach in freezer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle. Operator labeled. Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe some without last day marked

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe between flip top refrigerator and prep table. Operator removed. 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. After 3 attempts-Dishwasher (Chlorine 0ppm) - operator contacted technician. Corrective Action Taken

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) - empty container- operator switched to chlorine. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Selena Santucci 12/2015.

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed garbage can. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce prepared 4 days prior - operator date marked. 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. 03/19/2021

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.operator removed water bottle. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator switched to chlorine - Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site