TRATTORIA DA MINO

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat from last inspection 12-30-25

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed a chlorine solution bucket used for ice. The operator discarded the ice. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs ambient (57F - Cold Holding) The operator discarded the raw shell eggs. Observed raw shell eggs ambient (57F - Cold Holding); The operator discarded the eggs. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (57F - Cold Holding); fresh garlic in olive oil (50F - Cold Holding) The operator discarded the eggs. The operator added the garlic in oil to the time as public health control. Observed hard boiled eggs (47F - Cold Holding) in the reach in cooler on the cook line. The operator was unable to determine the length of time the eggs had been held. The operator discarded the eggs. Observed cut tomatoes (53F - Cold Holding) at the front counter. The operator placed the cut tomatoes on the time as public health control form. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the front counter. The operator properly stored the employee foods. Corrected On-Site

Basic - Ice buildup in the reach-in cooler behind the front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handles used for salt and sugar not stored above the food products. The operator properly stored the scoops. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 124F standing water. The operator removed the utensils from the standing water. Corrected On-Site Repeat Violation

Basic - Interior of the reach in cooler on the cook line has exposed insulation.

Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the kitchen.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth sanitizer solution at 0ppm. The operator added bleach making the solution to 100ppm. 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. Observed pans hanging Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry. Observed operator was able to prime dishwasher machine and retested at 100 parts per million chlorine sanitizer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg on cooks line above ready to eat foods. Operator corrected above issues to meet inspection standards.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed floor build yellow cutting board at clean equipment shelf is stained with mold-like substance.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

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 - 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. Was unable to locate Employee health agreement.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed tray of raw shell eggs, fresh produce and tubs of cut vegetables stored on floor in walk-in cooler. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, water temperature was 73F.

Basic - No copy of latest inspection report available.

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

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.

Basic - In-use spatula stored in cracks between pieces of equipment. Operator removed spatula. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. 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 and the time removed from temperature control cannot be determined. See stop sale. No time marked on pasta at cooks line used to put into soup. Observed employee mark time on soup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above food at cooks line. Observed operator remove beverage. Corrected On-Site

Basic - Food stored on floor. Observed cases of cheese and shell eggs on floor in Walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled at wait station. Observed operator label bottle. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen soiled Warning - From follow-up inspection 2022-11-09: Observed cutting board soiled Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-11-09: Observed cutting board is still worn and no longer cleanable. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bags of cut greens in reach in cooler. Observed raw veal over pan of sauce in reach in cooler. Observed employee move raw items to bot shelves. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment selling pizza by the slice with no time as a control plan. Email operator time as a control sheet.

Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler at pizza station.

Basic - Food stored on floor. Observed container of sauce on floor in walk-in cooler. Observed operator move container to shelf off floor. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed dicer attached non-sealed wood mounted to wall.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands after rubbing hands in pants. Operator had employee to reach hands. 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 on container of cooked lasagna. Operator placed date mark on the container of cooked lasagna. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner at room temperature. Had operator to place frozen veal under cold running water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the pizza make table.