Giuseppes Italian Restaurant Fellsmere
4 S.Bay Street, Fellsmere, FL 32948 · Permanent Food Service · License 4100632
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed on the spot), 1 intermediate, 7 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 visitAug 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw steak in make table on cook line, educated employee and moved.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0 ppm, bucket 75% full, line or prime not working. Triple sink set up. Primed machine retested at 50ppm.
Fixed on the spot
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Operator charges a credit card fee, to be in compliance with new law it must be posted on the menu and website. Currently only on cash register.
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ladle in water at 95f, educated employee, moved to griddle to increase temperature to 135f.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line shelf in walk in cooler under uncut deli meats. Removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Make table gaskets soiled with food debris. Walk in cooler gasket soiled with mold like substance.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Make table on cook line has standing water in lower section.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Exterior door and screen door back of kitchen, neither self closing.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
One light over griddle out not working, requires lamp replacement.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone stored above make table, employee moved it to pocket washed hands and changed gloves.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.