Bernini
1702 E 7 Ave, Tampa, FL 33605 · Permanent Food Service · License 3911334
What drove the grade
Live, small flying insects found 8 live flies found to the left of the grill on cook line, to right of slicer and broom with dust pale
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (1 fixed on the spot), 2 intermediate, 7 basic (3 repeats)-31
- Extension granted on Nov 5Counts in full until a follow-up finds the problems fixed-3
- 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 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop still with handles touching food
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board still soiled
More time given
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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.
Ice bath container on Cooks line Spinach 52°F cooked Broccoli 60°F cooked onions 60°F employee added more ice.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 8 live flies found to the left of the grill on cook line, to right of slicer and broom with dust pale
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Test above the 200-400ppm range 3 compartment sink in dishwasher area
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Seared beef on menu doesn't have an identifier or consumer advisory. The consumer advisory is on the wall.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. unsalted butter, online not marked.
Emailed Operator form
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In cooler by kitchen entrance on left, protein shake and lunch box on bottom mixed with food items
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Non TSC Food with scoop handle touching food in hard plastic container
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
2 drinks on back prep table, operator removed them
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In rice bags on prep table next to slicer no scoop with handle, to include hard plastic use containers
Cutting board has cut marks and is no longer cleanable.
White boards on the cooks line
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster lids were open operator was informed
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches in the area where the mop sink is, 2 dead roaches underneath the reach in coolers on the cooks line, 2 dead roaches in the upstairs bar, 1 dead roach underneath prep table by ware washing area. Employee removed all dead roaches and sanitized the area
Fixed on the spotRepeat violationAdministrative complaint
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.