THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: GIOVANNI'S ITALIAN RESTAURANT License Number: SEA5811055
Rank: Seating License Expiration Date: 04/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 10663 NARCOOSSEE RD
ORLANDO, FL 32832

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/28/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 6 24
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.
Violation    Observation
36-36-4    Basic - Ceiling tile missing. In dry storage area, in server station. **Warning**
36-32-5    Basic - Ceiling tile shows damage or is in disrepair. In dry storage area. **Warning**
36-34-5    Basic - Ceiling vents soiled with accumulated dust. In employee public bathrooms. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-11-4    Basic - Equipment in poor repair. Operator stated that Steam table exploded this morning and not working. Food will be hot hold in stove. **Repeat Violation** **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. In dry storage area. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. In kitchen area, in front of walk in cooler. **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. On ceiling area. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. On stove. **Corrected On-Site** **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area above soda boxes. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. In preparation area. **Repeat Violation** **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. In preparation area, in pizza station. **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. In preparation area. **Repeat Violation** **Warning**
08B-14-4    Basic - Stored food not covered in walk-in freezer. Sausages, ice build up on top. **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
36-72-4    Basic - Walk-in freezer floor soiled. **Repeat Violation** **Warning**
14-41-4    Basic - Walk-in freezer gasket torn/in disrepair. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine. **Warning**
29-11-4    Basic - Water leaking from faucet. In dish machine area. **Repeat Violation** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Salt and seasonings in cook line area. **Warning**
41-07-4    High Priority - Container of medicine improperly stored. By handwash sink in server station. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. 1 can of Whole peeled pear tomatoes, Manager stated it just happened. Told manager to open can and store food in container and cool within 4 hours. Manager did it and placed food in walk in freezer. **Corrective Action Taken** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozarella cheese (46°F, 47°F - Cold Holding); Cooked pasta (52°F, 48°F - Cold Holding) since Sunday, Butter (44°F, 44°F - Cold Holding) in walk in cooler. **Repeat Violation** **Admin Complaint**
03F-02-4    High Priority - Potentially hazardous (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. Butter and whipping cream in cook line area, food will be discarded at 2:00pm. **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stock (113°F - Hot Holding) in cook line area, Manager started to reheat food. **Corrective Action Taken** **Repeat Violation** **Warning**
35A-07-4    High Priority - Small flying insects in bar area. 1 fly. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pasta (52°F, 48°F - Cold Holding) since Sunday in walk in cooler. **Warning**
22-05-4    Intermediate - Cutting board(s) stained. Black stains in preparation area. **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In preparation area. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In server station. **Corrected On-Site** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. In bar area. **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter, whipping cream in cook line area. **Warning**
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation** **Warning**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of birth, date of completion and date of expiration in some certificates. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. 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.