MASSIMO'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 2 oz, shrimp 10oz, marinara 2qts, bolognese 2qts. Prepared last night at 11pm. No prior temperature monitoring documented. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara prepared at 11pm last night (58F - Cold Holding); bolognese prepared at 11pm last night (55F - Cold Holding); raw shrimp placed in unit at 11pm last night (48F - Cold Holding); tomatoes prepared at 11pm last night (46F - Cold Holding) no prior temperature monitoring documented. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar used for storage of drip trays. Operator moved items from sink. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw meats last night. no HAACP plan. Discussed HAACP with operator. Operator not interested in continuing to vacuum sealed meats. Operator removed meats from bag. Corrective Action Taken Warning

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. Jennifer Paultanis Georgio Cruz Massimos patano jr Francisco DiMaso Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen. Operator added signs. Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Each in cooler by salad station has rust pitting to surface of shelves. Warning

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. Vacuum sealed meats prepared last night not date marked. Operator removed from packaging. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Side walls of ice machine behind bar. Warning - From follow-up inspection 2025-06-25: No onsite inspection. Violations time extended and will be check at callback inspection due on 7/2/25. Time Extended - From follow-up inspection 2025-07-09: Sides of the dish machine have been cleaned. There are a few areas observed that had mold like substances in the corner. Discussed with owner. Time Extended Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork belly, desserts Discussed the importance of of date marking, operator was able to determine the prep date.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand wash sin on cooks line.

Basic - Floor soiled/has accumulation of debris.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Container of medicine improperly stored. Burn spray stored next to clean utensils. Owner moved spray to separate it from clean utensils Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind equipment.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Rear of restaurant unsealed concrete.

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. Operator removed fish from ROP packaging. Corrected On-Site

Basic - Food stored on floor. Fryer oil 2 cases stored on the floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing food removed from its original container not labeled with common name. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sink operator tuned on hot water Repeat Violation

Basic - Food stored on floor. Cooking oil stored on the floor. Operator raised the oil 6" from the floor.

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers remain on oranges and limes at prep table. Discussed the need to remove stickers during washing before bringing to prep table

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and salt/pepper removed from original container and not labeled with its common name

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink. Operator turned on hot water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Butter 45F cold hold

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh mozzarella, whipped cream. Operator was able to determine the prep date as yesterday and dated accordingly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name. Discussed the importance of labeling stored food after it is removed from its original container.

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

Intermediate - Packaged food not labeled as specified by law. Squeeze bottles on cook line no label. Discussed the Importance of labeling squeeze bottles with the products common name.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dinner plates not inverted or protected during storage. Discussed the need to keep dinnerware inverted or protected.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above prep table charging cord on table Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of food residue. Repeat Violation