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Pietros Italian Kitchen Llc

Pietros Italian Kitchen Llc
8801 Astronaut Rd
Unit 103
Cape Canaveral, FL 32920
(321)783-3614
(321)784-4449

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5391393
Inspection Date: Thursday, November 20, 2014
Inspection Number: 2444085
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 6
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The salt scoop is buried in the salt
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. Walk in
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 70f. Corrected on site **. Repeat Violation**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Oil and fresh garlic discarded by operator
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. Deli meat ends are not date marked
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Jim
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html.
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Form emailed to manager. Filled out on site **. Repeat Violation**
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only. K class

Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5340864
Inspection Date: Monday, August 11, 2014
Inspection Number: 2433037
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 5
Number of Intermediate Violations: 2
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop in flour without handle **. Repeat Violation**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Aop emailed to Mr Rezza.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil left overnight. Discarded by operator
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Ther is raw beef over ready to eat butter
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fresh Garlic and oil at room temp discarded by operator
22-45-4 High Priority.The bin of clean lids ins on the floor
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish pnserver
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. Time form emailed to Mr Rezza. To be used for pizza.

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5254518
Inspection Date: Monday, June 09, 2014
Inspection Number: 2385998
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. Spatula and nives **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cups **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Pie case. Corrected on site
14-12-4 Basic.There is glass bowls on the soup toureen
50-12-4 High Priority - License is expired and is more than 60 after expiration date. Paid while on site
03E-03-4 High Priority.Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage. Corrctive action taken
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Blue cheese /2 5/22discarded by operator
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One correct, one foxed

Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5229918
Inspection Date: Tuesday, April 29, 2014
Inspection Number: 2380705
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5227852
Inspection Date: Monday, April 28, 2014
Inspection Number: 2380705
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 5
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person **Corrected On-Site** **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
14-11-4 Basic.There is glass bowls in use as warmer covers **Corrected On-Site** **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salad box. Feta 50f, cheese 50f **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 54f ricotta, Cheese 54f. Large prep box. Corrective action taken. Refrigeration is on the way. . **Warning**
08A-01-4 High Priority.Raw animal food stored over cooked food. There is raw fish over cooked pasta in walk in cooler **Corrected On-Site** **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over butter **Corrected On-Site** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw lobster over meatballs **Corrected On-Site** **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. Ham **Corrected On-Site** **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Large pizza box **Warning**
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad box **Warning**

Inspection For: PIETROS ITALIAN KITCHEN LLC
License Number: 1506488
License ID: 5748779
Inspection Visit ID: 5163473
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2374076
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Dish area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw steak ver desserts **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Pietros Italian Kitchen Llc in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Pietros Italian Kitchen Llc.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Pietros Italian Kitchen Llc may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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