ARGENTO'S ITALIAN RESTAURANT & BAKERY INC

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The device will not turn on.

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. Kaite O. expired 8/2024. Florida Restaurant and Lodging Association.

Basic - Food stored on floor. Boxes in the walk in freezer and buckets in the walk in cooler on the floor. The operator started to move the boxes and buckets off the floor. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs off the handle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several containers have old labels on them by the dishwasher area.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of Safe Staff For some employees Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Side dining room, piece of ceiling hanging down Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. In walk in freezer Warning - From follow-up inspection 2025-10-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In side dining room, wall panel missing, gray mold like substance on base board, bottom of wall Warning - From follow-up inspection 2025-10-01: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad make cooler -shredded mozzarella (48F - Cold Holding); feta (50F - Cold Holding), put in cooler this morning from walk in cooler, moved back to walk in cooler. In glass door cooler, server station -butter pats (47F - Cold Holding) operator states that may have been out of cooler, moved to freezer Butter 34F, feta 48F, operator discarded Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 on prep table in bakery, moved to bottom shelf . Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vertical cold hold unit in hallway- hollandaise (45F - Cold Holding); penne pasta 44 (45F - Cold Holding), moved to other cooler, other foods in cooler at proper temperature Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar has ice in it Cook rinsed towel in sink by bakery area. Discussed proper use of hand wash sink with manager on duty

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple beverages on top of coolers over food, moved to bottom. 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. In bar - 0 ppm, operator put new jug on, primed machine, still 0ppm, operator will use dish machine in kitchen until machine is repaired. Operator will place " do not use " sign on machine

High Priority - Operating with an expired Division of Hotels and Restaurants license.viewed current license . Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station -butter pads (44F - Cold Holding), discussed cooler storage, not blocking air flow to bottom of cooler. Operator rearranged cooler, will monitor temperatures Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

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/ Sal A. Expired 11/23 Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby and plastic scraper in new in kitchen, operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler at wait station.

Basic - Food stored on floor. In bakery, bucket of frosting, in walk in freezer -boxes

Basic - Interior of ovenhas accumulation of black substance/grease/food debris. Glass door cooler st wait station- fan guard at top of top soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At prep area, 0 ppm, corrected to 50 ppm Corrected On-Site

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 Warning - From follow-up inspection 2024-01-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of glass door cooler at wait station Warning - From follow-up inspection 2024-01-04: Time Extended

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

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.

High Priority - Employee washed hands with cold water. No hot water at hand sink, server used only cold water

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

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used as dump sink for servers

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator stopped using machine and set up 3 compartment sink Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided operator with DBPR Form HR 5030-081, manager posted Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by server cooler no hot water

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

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Bucket of shrimp on floor in prep area, employee put in walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by pizza station

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sinks in kitchen, inspector provided operator with DBPR Form HR 5030-157 Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 44F. Manager put on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand wash sinks. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at sink. Corrected On-Site

Basic - Food stored in a prohibited area. Baking creams in employee restroom. Manager states he will move out of bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Sent employees must wash hands sign.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer with food debris

Intermediate - Handwash sink used for purposes other than handwashing. Scrubbie, removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, discarded Corrected On-Site