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Licensee
Name:
GUSTO ITALIAN RESTAURANT
License Number:
SEA2612418
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1266 BEACH BLVD JACKSONVILLE BEACH, FL 32250
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/08/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
6
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Chef wearing a watch while prepping food at cook line **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees.
In cooler across from oven - Sausage 54°, veal 56°, bacon 55°, mozz 54°, garlic and oil 52°, roux 62°, peppers 60°, butter 55°, artichoke 55°, rice balls 50°, prosciutto 50°, rice 50°, pasta 50°, peas 50°, mussels 50°, clams 50°, pasta 50°, pasta 50°, pasta 50°, spinach 50°. In cooler across from dish machine - ham 50°. In glass cooler - half and half 47° **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Large container of homemade sauce 63° **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Meatballs 100°, chef placed on stove to reheat to 165° **Corrective Action Taken** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approx 7 dry droppings observed in corner of dry storage area, area was cleaned and sanitized by employees during inspection. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
In cooler across from oven - Sausage 54°, veal 56°, bacon 55°, mozz 54°, garlic and oil 52°, roux 62°, peppers 60°, butter 55°, artichoke 55°, rice balls 50°, prosciutto 50°, rice 50°, pasta 50°, peas 50°, mussels 50°, clams 50°, pasta 50°, pasta 50°, pasta 50°, spinach 50°. In cooler end of cook line - ham 50°. Cooling - Large container of homemade sauce 63° in walk in cooler. **Repeat Violation** **Warning**
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Cooler end of cook line across from oven all TCS food 43° or above. Cooler ambient 60° containing salads cooling recently prepped front of kitchen. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Dump sink basket stored in hand sink left of triple **Warning**
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.
Manager can only show blank certificates, AC requested on callback conducted 2/8 **Repeat Violation** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Pasta sauce in walk in cooler 63° in large, deep container **Warning**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.