Giuseppe's Brooklyn Oven I LLC
2135 SW Hwy 17, Arcadia, FL 34266 · Permanent Food Service · License 2400332
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection2 high priority (fixed on the spot, 1 repeat), 6 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 12, 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 priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed one dented can of Dolce pizza sauce on the can rack, operator removed.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw shrimp over pickles in reach in cooler on cook line, operator moved the shrimp.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle down in container of garlic on prep table, operator moved.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed three tongs hanging on handle of oven door in the kitchen, operator moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on make table in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on walk in freezer door on inside and outside of door making it hard to open.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Operator posted license by end of inspection.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Observed fire extinguisher in the bakery in the red.
Earlier inspections 1
B88Complaint inspection4 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 14, 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 visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp over bottle sauces in reach in cooler and in the walk in cooler there was raw chicken over feta cheese and celery, operator moved to bottom shelf.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink in back of kitchen, employee replaced.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working with no certified food manager there at time of inspection.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks on prep table in the kitchen, employees moved.
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.