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Licensee
Name: GIOVANNIS RESTAURANT & PIZZA License Number: SEA5810118
Rank: Seating License Expiration Date: 04/01/2022
Primary Status: Closed Secondary Status:
Location Address: 2140 S CHICKASAW TRL
ORLANDO, FL 32825

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/15/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 11
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In flour. **Corrected On-Site** **Warning**
36-36-4    Basic - Ceiling tile missing. By walk in cooler. **Repeat Violation** **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. In bar. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. Around door. **Corrected On-Site** **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. In between reach in cooler and preparation table. **Corrected On-Site** **Warning**
22-19-4    Basic - Interior of microwave, mixer head soiled with encrusted food debris. **Warning**
36-62-4    Basic - Light not functioning. In walk in freezer. **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Door of ice machine missing. **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In kitchen area. **Corrected On-Site** **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. In front line area. **Warning**
01B-01-4    High Priority - Dented cans present. See stop sale. Pear tomatoes. In dry storage rack. **Warning**
22-41-4    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. Chlorine 0 ppm. Tested 5 times. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna (70°F - Cold Holding) in kitchen area (placed back to walk in cooler until ready to reheat); Garlic and oil (82°F - Cold Holding) (added to time control) will be discarded at 3:00pm. Cut lettuce (55°F - Cold Holding); Butter (53°F - Cold Holding), Creamers (58°F - Cold Holding) in Reach in cooler in server station, ambient thermometer marking 60°F. **Corrective Action Taken** **Warning**
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. Pizzas. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce (55°F - Cold Holding); Butter (53°F - Cold Holding); Creamers (58°F - Cold Holding) in reach in cooler in server station since the morning. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored above food. Insecticide Chemicals on ice machine, ice machine door missing. **Repeat Violation** **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked Beans and meat sauce in walk in cooler. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front line area. **Corrected On-Site** **Warning**
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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.