POPPYS ITALIANO

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. Warning - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F) ,marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior. Warning - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees scratching face/hair with gloved hands then continued to handle clean utensils and equipment without changing gloves and washing hands between tasks.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in no particular order inside bag in office.

Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only 1 tag from March was found on site, all other tags are from 2025.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F) ,marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior. Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.

Basic - No handwashing sign provided at a hand sink used by food employees. At main hand wash station in men's bathroom.

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. Dish machine reading 0ppm Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and put on gloves and started to handle clean utensils and containers without washing hands first. Also employee on cook line handled raw chicken with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (66F - Cold Holding) sitting out next to steam well in kitchen near office, per operator they usually put pasta on ice, but it is not, discussed placing pasta on time control. individual butters (53F - Cold Holding) sitting out under service window in kitchen, per operator butters have been there less then a couple of hours, discussed placing butter on time control. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Risotto (113F - Hot Holding) sitting in pan on stove top not turned on, per operator they leave risotto sit out and reheat it per order and risotto has been sitting out for less then 1 hour, burner turned on. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (45F - Cooling, after 30 minutes 45F) in stacked line pans with plastic covers in walk in cooler, operator began to rearrange pans and remove covers. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and deflector plate of large ice machine in kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean buckets used for sauce stored on floor in warehouse washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.

Basic - Outer openings not protected with self-closing doors. Back door to storage area next to cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. Repeat Violation Admin Complaint

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dish washer washed hands then wiped hands on soiled apron. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees touching face and hair multiple times then continued to touch clean plates, pans, and utensils without washing hands between tasks. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Establishment using grocery bags to stored cut peppers in walk in freezer, 6 bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over multiple pans of cooked pasta in reach in cooler drawers under stove top on cook line. Raw veal stored over shredded cheese in reach in cooler on make line. Also raw chicken stored over raw beef in reach in cooler on make line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw veal (47F - Cold Holding); raw chicken (45F - Cold Holding); chicken stock (56F - Cold Holding); shredded cheese (46F - Cold Holding); cream sauces (56F,57F,54F - Cold Holding) in top section of reach in cooler on make line, per manager lid has been left open for approximately 2.5 hours. ditalini pasta (69F - Cold Holding); shredded mixed cheese (69F - Cold Holding) sitting out on counter next to steam well near office, manager stated both items have been there no more then 1 hour and are discarded after diner service, both items placed on time control. Corrective Action Taken Warning

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. Fresh garlic in oil, lasagna, egg wash, and cooked eggplants on cook line, per manager all items have been there no more than 2 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (128F - Hot Holding) sitting in pot on stove not under heat, per manager marinara has been sitting there a couple of hours.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags not marked with date of last served. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (58F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photos on the manager laptop of original certificates. Repeat Violation Admin Complaint

Basic - Food stored on floor. Boxes of bread and shrimp in walk in freezer. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially sealed raw beef over plastic bag of cut ready to eat peppers. Operator relocated the peppers. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.

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. At time of inspection; lasagna (67F - Cold Holding); egg plant (69F - Cold Holding) stored on the main cook line. Per operator stored on time as public health control, with no time marking. Not on the written plan, inspector provided new written plan and asked operator to add lasagna and egg plant to the procedures.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not all kept in chronological order and marked with date of last served. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk missing product labeling. Operator labeled the open container of milk. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use on the main cook line has build up of food residue staining. Can opener on the main prep line has old food debris above the blade. Repeat Violation

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. At time of inspection no proof of any valid employee food handler training. Warning

Basic - Food stored on floor. In the walk in freezer, multiple containers of food stored on the floor. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line. Operator removed the wiping cloth. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have build up of dust. Walk in cooler door gasket has build up of mold like substance. Repeat Violation