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:
CHEFS OF NAPOLI SPRING HILL
License Number:
SEA3701032
Rank:
Seating
License Expiration Date:
02/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
14277 POWELL RD SPRING HILL, FL 34609
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/15/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
10
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 - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in salad at salad cooler **Corrected On-Site**
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. Tomato sauce- made last night at 6:30/ 7:00, covered and put in plastic cooler. 4 gallons 48-54° in vertical 3 door cooler.
In 3 door reach in cooler on cook line-Rigatoni 49° , 8 qts. and spaghetti 47° 24 qts- made yesterday morning, before 12 noon . See stop sale **Repeat Violation**
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. Pizza made one hour ago, sold by the slice, no time mark
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Single glass door cooler across from fryer- raw chicken over raw squid, and shrimp **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Deli meats in 3 door cooler, mortadella, ham, Italian bologna **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomato sauce- made last night at 6:30/ 7:00, covered and put in plastic cooler. 4 gallons 48-54° **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Vertical glass door cooler across from stove, and 3 door cooler next to fryer doors, tracks, inside of door
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce- in plastic buckets, approximately 7 inches deep. covered and put in plastic cooler. 4 gallons 48-54°
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.
