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Licensee
Name: GARIBALDI'S RESTAURANT License Number: SEA3912699
Rank: Seating License Expiration Date: 02/01/2024
Primary Status: Delinquent Secondary Status: Active
Location Address: 1235 E HILLSBOROUGH AVE
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/21/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
36-32-5    Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
14-09-4    Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
33-33-4    Basic - - From initial inspection : Basic - Large amount of unused equipment/supplies present. Outside back door **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
38-07-4    Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
14-47-4    Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood shelf in dish room **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
29-49-5    Basic - - From initial inspection : Basic - Observed standing water in bottom of reach-in cooler. Bar cooler **Repeat Violation** **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
25-35-4    Basic - - From initial inspection : Basic - Reuse of single-use articles. Chicken base containers **Warning** - From follow-up inspection 2018-03-16: **Time Extended** - From follow-up inspection 2018-03-20: **Time Extended** - From follow-up inspection 2018-03-21: **Time Extended**
03A-02-4    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beans 43°F, raw steak 45°F, green salsa 44-45°F, raw chicken 45°F, shredded cheese 45°F,broth 45-46°F, shrimp 45°F, retemped items at end of inspection raw steak 45°F, shrimp 45°F, green salsa 45°F, **Repeat Violation** **Warning** - From follow-up inspection 2018-03-16: Walk in cooler beans 47°F, pico 48°F ambient cooling , raw pork 45°F, diced raw steak 45°F, stuffed peppers 46°F, Time extended one day per Supervisor Jimmie R. Operator began to place items in ice bath **Time Extended** - From follow-up inspection 2018-03-20: Walk in cooler beans 51°F, salsa 51°F, stuffed peppers 52°F, raw steak 51°F, raw chicken 52°F, cook states tech was working on Walk in cooler **Admin Complaint** - From follow-up inspection 2018-03-21: Walk in cooler raw steak 49°F, raw chicken 48°F, salsa 49°F, beans 49°F, flan 48°F, shrimp49°F, stuffed peppers 49°F, operator placed ice baths **Admin Complaint** **Corrective Action Taken**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.