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Sorrento Italian Restaurant

Sorrento Italian Restaurant
4700 NE Babcock St
Palm Bay, FL 32905
(321)725-5710

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: SORRENTO'S ITALIAN RESTAURANT AND PIZZERIA
License Number: 1502435
License ID: 5650136
Inspection Visit ID: 5335758
Inspection Date: Thursday, September 04, 2014
Inspection Number: 2429795
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: 20
Number of High Priority Violations: 1
Number of Intermediate Violations: 6
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
14-33-4 Basic.All Reach-in cooler shelves with rust that has pitted the surface. **. Repeat Violation**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station/ pizza boxes
36-33-4 Basic.Ceiling tile in disrepair. / 1 broken tile in kitchen
36-32-4 Basic.Ceiling waterdaagedtiles
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / double door cooler
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / re-educated
23-09-4 Basic.Heavily Soiled all reach-in cooler gaskets. **. Repeat Violation**
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / wood shelving peeling- not easily cleanable
35B-03-4 Basic.Outer openings not protected with self-closing doors. / self closer broken on back door
36-27-4 Basic.Wall soiled with accumulated food debris. / left side of hot hold table
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / flour/dressing **. Repeat Violation**
41-18-4 High Priority.Warewashing sanitizing solution exceeding the maximum concentration allowed.
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. / sliced ham
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / dumping ice - re-educated **Corrected On-Site**
22-21-4 Intermediate.Heavy Accumulation of black/green mold-like substance inside the ice bin. **. Repeat Violation**
22-28-4 Intermediate.Interior of all reach-in coolers and freezer heavily soiled with accumulation of food residue. **. Repeat Violation**
22-26-4 Intermediate.Moderate Buildup of soiled material on racks in the reach-in coolers
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / pasta **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SORRENTO'S ITALIAN RESTAURANT AND PIZZERIA
License Number: 1502435
License ID: 5650136
Inspection Visit ID: 5244628
Inspection Date: Monday, June 02, 2014
Inspection Number: 2383304
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: 12
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Sandwich cooler
29-11-4 Basic.Leaking pipe at plumbing fixture. Under 3 bay sink
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Pizza
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. 2 door upright cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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. Pizza make cooler: pizza sauce 56° Italian sausage 54° spinach 52° all items must be discarded at 5:30 pm
22-05-4 Intermediate.Cutting board(s) stained/soiled. Pizza bard
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
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. **Corrected On-Site**
22-16-4 Intermediate.Reach-in cooler shelves soiled with food debris. 2 door upright cooler
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. Pizza oiler found t 50°

Inspection For: SORRENTO'S ITALIAN RESTAURANT AND PIZZERIA
License Number: 1502435
License ID: 5650136
Inspection Visit ID: 5104864
Inspection Date: Tuesday, February 04, 2014
Inspection Number: 2367556
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: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. / 2 liters bottles of soda and salt containers and oil jugs
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / bulk flour container **Corrected On-Site**
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
14-07-4 Basic.Pzza peel cracked/chipped.
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface.
23-09-4 Basic.Soiled reach-in cooler gaskets.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk containers over prep area and big bulk container of flour **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ham slices and cheese 55°f , at room temp 2 hrs, recommended rapid chill
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / in rech in freezer, raw beef over cheesecake, second freezer chicken over onion rings
41-02-4 High Priority.Toxic substance/chemical stored by or with food. / steno stored with canned goods **Corrected On-Site**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
22-30-4 Intermediate.Interior of ALL refrigerator soiled with accumulation of food residue.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked pasta and meatballs

Inspection For: SORRENTO'S ITALIAN RESTAURANT AND PIZZERIA
License Number: 1502435
License ID: 5650136
Inspection Visit ID: 5103304
Inspection Date: Thursday, August 01, 2013
Inspection Number: 2367431
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / through out
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4 Intermediate.Moderate Encrusted material on can opener blade.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: SORRENTO'S ITALIAN RESTAURANT AND PIZZERIA
License Number: 1502435
License ID: 5650136
Inspection Visit ID: 5103304
Inspection Date: Thursday, August 01, 2013
Inspection Number: 2367431
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / through out
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4 Intermediate.Moderate Encrusted material on can opener blade.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sorrento Italian Restaurant in Palm Bay 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 Palm Bay's Sorrento Italian Restaurant.

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 Sorrento Italian Restaurant 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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