AMICI ITALIAN RESTAURANT

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. Dishwasher sanitizer 0ppm. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a bar station soiled with dark colored substance.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not sanitizing properly. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline prep station no hair restraint. Employee put on hat. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelve by pizza prep station soiled with food debris. Operator removed to clean. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind bar. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a food manager. Warning - From follow-up inspection 2025-04-02: Extension given. Time Extended

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. Establishment can only provide 2 certificates. - From follow-up inspection 2025-04-02: Extension given. Time Extended

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. Tank was empty. Replaced and it still tested at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat cream. Person in charge moved eggs to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Prime rib 47F; ( - Cold Holding) In cooler overnight; ground beef 45F; ( - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; butter 71F. Per person in charge he was softening butter to make compound. Person in charge heated butter. In reach in cooler overnight; Prime rib 47F; ( - Cold Holding) In cooler overnight; ground beef 45F; ( - Cold Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle at bar is dirty. person in charge cleaned. Corrected On-Site Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a food manager. Warning

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/ No current food manager on site. Warning

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. Establishment can only provide 2 certificates.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as a scoop in breading and corn starch. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not dispensing sanitizer

Basic - Hole in or other damage to wall. Hole in wall at end of cookline.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar; scoop handle laying in sugar. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of 2nd reach in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour not labeled.

Intermediate - - From initial inspection : 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. Establishment does not have proof of training for any staff. Warning - From follow-up inspection 2024-06-19: Time extended. Time Extended

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 tests at 10ppm after priming serveral times. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining scallops on cookline. Person in charge removed and discarded scallops.

High Priority - Spray hose at dish sink lower than flood rim of sink. Wrong kind of spray hose at sink. Hose and sprayer are in sink.

High Priority - Stop Sale issued due to adulteration of food product. Paper towel lining scallop container.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large reach in cooler overnight; Reach in cooler; butter, scallops 47F, scallops 46F, cheese 48F, sword fish 44F, mashed potatoes 48F, meatballs 45F, pasta-small 44F, cooked ground beef 55F, ; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In larger reach in cooler overnight; Reach in cooler; butter, scallops 47F, scallops 46F, cheese 48F, sword fish 44F, mashed potatoes 48F, meatballs 45F, pasta-small 44F, cooked ground beef 55F, ; ( - Cold Holding) Warning

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

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. Establishment does not have proof of training for any staff. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in small reach in cooler in back area not dated. Milks 1/2&1/2 not dated. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher; unlabeled spray bottle. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in floor sugar and semolina. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing sanitizer on cookline.

Basic - In-use wet wiping cloth/towel used under cutting board. Damp cloth under cutting board. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink at bar. Person in charge wrote one and posted it. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Both large make table on cook line and little in back have water in bottom.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese and goat cheese dated 9/20.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several oyster tags not marked with last date served, or in chronological order.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written plan to clean biohazard event. Emailed operator during inspection. Repeat Violation

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling beets with hot brine, have some from 1/14 during inspection. Establishment also cans homemade spaghetti sauce. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar and balsamic dressing have raw shell egg as ingredient, not identified on menu. Person in charge changed menus during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds milk for breading station on time with no written paperwork available during inspection. Provided paperwork to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Several bottles of yellow chemicals with no label. Person in charge labeled during inspection. Corrected On-Site Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussels in pan in reach in cooler on line stored without tag.

Basic - Covered waste receptacle not provided in women's bathroom. Missing covered receptacle from employee restroom. Also, door not self closing.

Basic - Insect control device installed over food preparation area. Insect light stored over food storage in kitchen, over food prep in server area.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jams made in house for customer self service missing name, address and product identity.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in cooler at prep area by walk in cooler with debris buildup. Interior of keg cooler with mold like substance and water. Fans in walk in cooler with debris buildup.

Intermediate - - From initial inspection : 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. No proof of any training for establishment. Operator stated all food handling employees hired over 60 days were not present during inspection and did not have proof. Warning - From follow-up inspection 2023-03-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler observed, pasta (45F - Cold Holding). Operator stated pasta was placed in cooler day prior to temp and stored over night and discarded during inspection. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near server soda station. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler observed, pasta (45F - Cold Holding). Operator stated pasta was placed in cooler day prior to temp and stored over night and discarded during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach-in cooler across from flat top observed, sautéed peppers (52F - Cold Holding). Employee stated peppers were stocked from walk-in cooler one hour prior to temperature and placed in freezer to rapidly cool. In walk-in cooler observed, pasta (45F - Cold Holding). Operator stated pasta was placed in cooler day prior to temp and stored over night and discarded during inspection. In pizza station reach-in cooler observed, cut tomatoes (46F - Cold Holding). Employee stated tomatoes had been out of cooler prior to temperature for rearranging items and placed in freezer to rapidly cool. 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 and the time removed from temperature control cannot be determined. On cook line observed butter held on time without time mark. Employee marked with correct time during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed fruit fly trap dropper stored next to clean knives on cook line. Behind bar in cabinet observed can of sealant and window cleaner wipes stored over pour spouts. Behind bar observed fruit fly trap stored next to clean utensils on side of three compartment sink. Operator moved all items to proper location during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink observed no vacuum breaker attached to threaded faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written clean up procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance on sides of interior of ice machine bin. Observed multiple cutting boards with food debris staining. Observed can opener attached to prep table with food debris buildup on blade.

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. No proof of any training for establishment. Operator stated all food handling employees hired over 60 days were not present during inspection and did not have proof. Warning

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. Observed no proof of employees without food handlers training are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In pizza station observed multiple bottles of chemicals unlabeled. Operator labeled bottles during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed scoop in bulk container of sugar with handle broken off. Operator discarded scoop during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across from stove and walk-in cooler with torn gaskets.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in dish area with standing water. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwash sink in banquet area. Operator placed sign during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reach-in coolers on cook line observed standing water present.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed multiple unwashed produce stored over ready to eat vegetables and milk. Operator rearranged items during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk container of sugar without label. Operator labeled container during inspection. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cheesecake in salad make table station in kitchen marked with 5/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (45F - Cold Holding); spaghetti (45F - Cold Holding); raw shrimp (45F - Cold Holding); raw ground beef (46F - Cold Holding) in walk in cooler, per operator door has been consistently opened for approximately three hours due to deliveries and food preparation. ricotta (53F - Cold Holding); meatballs (51F - Cold Holding); chicken pot pie mix (50F - Cold Holding) in standing reach in cooler in pizza station area, per employee all items where taken from other cooler, placed on cart and not immediately put in cooler at pizza area approximately two hours prior. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. One dead roach at main bar area, employee cleaned up and discarded during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on stove door handles in kitchen, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In woman's bathroom by mai entrance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.

Basic - Ripped/worn tin foil used as shelf cover. Lower shelve on table in dish area.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour under table in prep area not labeled, employee corrected during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have any training. Warning - From follow-up inspection 2022-03-28: No change Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara sauce (48F - Cooling over 6 hours) in large covered plastic container in walk in cooler by cook line, per operator sauce was cooked and placed in cooler the previous day. Warning

High Priority - Food with mold-like growth. See stop sale. Plastic pan of sliced bread with mold like growth was being kept on top shelf of main kitchen by walk in cooler. Owner discarded bread.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flying insects seen at front dining area bar. One flying insect seen in main dining area, and one by hand washing sink near exit door at side of main kitchen, and one flying insect in public banquet room men' restroom. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored over capers in reach in cooler on cook line, employee removed capers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large container of marinara in walk in cooler 48F. Per owner, sauce had been cooked the night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. datil celery soup (45F - Cold Holding); tomato sauce (45F - Cold Holding); pasta (45F - Cold Holding) all items in walk in cooler by cook line, per employee door was left open for approximately 2.75 hours while receiving deliveries. shredded cheese (44F - Cold Holding) at pizza make area, per employee cheese was sitting out less the 20 minutes before placing in reach in cooler. Warning

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. Cheesecake in reach in cooler by dish area opened two days prior, manager dated. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (48F - Cooling over 6 hours) in large covered plastic container in walk in cooler by cook line, per operator sauce was cooked and placed in cooler the previous day. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have any training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In separate banquet room, spray bottle of unknown substance stored in bar area. Owner labeled bottle. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In unisex banquet bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of personal drink on surface of prep table next to knife on cookline in main kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under soda machine in server station.

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging on oven doors in main kitchen on cookline. Owner removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In large separated banquet room, no hand wash sink in public restrooms occasionally used by employees. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Exterior ice machine has pitted rust spots.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler at main bar.

Basic - Unclean building components, attachments or fixtures. Fan covers and ceiling of walk in cooler have accumulation of dust. Hood exhaust frames have accumulation of grease.