Il Paesano
2645 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1625579
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection5 high priority (3 fixed by the Nov 3 follow-up, 2 fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-22
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In Deli area: stuffed peppers (46°F - Cold Holding); cooked meat balls (49°F - Cold Holding); sausages and peppers (48°F - Cold Holding); eggplant parmigiana (48°F - Cold Holding); arancini (46°F - Cold Holding); lasagna (46°F - Cold Holding); roasted peppers (48°F - Cold Holding); stuffed artichokes (48°F - Cold Holding) per operator food not prepared or portioned today, held in unit overnight. In standing cooler risotto (46°F - Cold Holding); cooked short ribs (44°F - Cold Holding); raw chicken (46°F - Cold Holding) per operator not prepared or portioned today, held in unit overnight. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In Deli area: stuffed peppers (46°F - Cold Holding); cooked meat balls (49°F - Cold Holding); sausages and peppers (48°F - Cold Holding); eggplant parmigiana (48°F - Cold Holding); arancini (46°F - Cold Holding); lasagna (46°F - Cold Holding); roasted peppers (48°F - Cold Holding); stuffed artichokes (48°F - Cold Holding) per operator food not prepared or portioned today, held in unit overnight. In standing cooler risotto (46°F - Cold Holding); cooked short ribs (44°F - Cold Holding); raw chicken (46°F - Cold Holding) per operator not prepared or portioned today, held in unit overnight. See stop sale
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled dirty dishes then proceeded to handle clean dishes without washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Meatballs stored in direct contact with trash bag. Advised operator to use food grade bags only
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach under handwashing sink in deli area. 1 live roach crawling on wall next to cups display cabinet. Operator killed both roaches
Fixed on the spotAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk open and held more than 24 hours. Operator dated the milk
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures to clean up vomit and diarrhea. Provided form
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container stored in handwashing sink by cook line. Educated operator who then moved the container and stored it properly
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach under coffee table. Operator cleaned it
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.