Generoso's Italian Sandwich Shoppe and Espresso Bar
6230 Coral Ridge Dr Ste 106, Coral Springs, FL 33076 · Permanent Food Service · License 1622984
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cart next to stove sliced American cheese (51-55°F - Cold Holding) out at room temperature. Per operator held out of temperature less than 15 minutes not portion or prepared today. Operator placed in walk-in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell eggs then handled squeeze bottle of ketchup without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter with hose attached without vacuum breaker. Operator installed.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled by three compartment sink.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed pair of tongs on oven door handle.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee. Employee placed hat on
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch on left wrist while preparing food.
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.