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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
07/13/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
6
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 - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface.
Under fryer and grill and on fryer - From follow-up inspection 2018-07-13: No change **Time Extended**
Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair.
Front of ice machine and microwave. Base boards missing **Repeat Violation** - From follow-up inspection 2018-07-13: No change **Time Extended**
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.
Hanging off stove handle, manager removed **Corrected On-Site** - From follow-up inspection 2018-07-13: No change **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered in walk-in cooler.
Two tomato sauces not covered, Manager covered **Corrected On-Site** - From follow-up inspection 2018-07-13: No change **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.
Under dish machine - From follow-up inspection 2018-07-13: No change **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded. - From follow-up inspection 2018-07-13: Meat sauce in walk in cooler yesterday at 158°, had Employee moved into walk in freezer. Next day temperature 50°. Stop sale issued, talked to chefs about using smaller containers and no lids. **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Make table: red peppers 45°, bacon 46°, mozzarella 46°, salmon 44°, muscles 46°, fish 45°. Ambient temperature 38.8. Employee stated most item were set up about an hour and half ago from walk in cooler.
Pizza reach in cooler: ham 45°, sausage 45°, tomatoes sauce 42-48°. Ambient 41° - From follow-up inspection 2018-07-13: Red peppers 50°, mozzarella 47°, bacon 50°, Salmon 42°, Fish 43°,egg wash 42°, noodles 43°, chicken 40° **Time Extended**
High Priority - - From initial inspection : 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.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded. - From follow-up inspection 2018-07-13: Meat sauce in walk in cooler yesterday at 158°, had Employee moved into walk in freezer. Next day temperature 50°. Stop sale issued, talked to chefs about using smaller containers and no lids. **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
One live roach found on salad reach in cooler
One live roach found on clear dessert reach in cooler
Employee killed both and discarded **Corrective Action Taken** - From follow-up inspection 2018-07-13: One live roach on clear dessert reach in cooler
one live roach under table with soda machine **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Employee used handwash sink as a dump sink.
Ice in hand sink by soda machine and scrub pads in hand sink next to triple sink. - From follow-up inspection 2018-07-13: Observed employee dump water into hand sink near make line, talked to employee **Time Extended** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Pizza reach in cooler in main kitchen - From follow-up inspection 2018-07-13: No change **Time Extended**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Make table: Noodles 50° chef stated he made yesterday night. Lid with condensation. Stop sale issued, manager discarded. - From follow-up inspection 2018-07-13: Meat sauce in walk in cooler yesterday at 158°, had Employee moved into walk in freezer. Next day temperature 50°. Stop sale issued, talked to chefs about using smaller containers and no lids. **Time Extended**
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.
