Michelangelo 301
11255 US 301 N Unit 101, Parrish, FL 34219 · Permanent Food Service · License 5105274
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic (1 repeat)-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 visitJul 17, 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.
7 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 one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw clams removed from original packaging stored over open bag of fries in reach in freezer on cook line. Manager removed clams from above fries.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed eye drops stored on prep shelf above reach in cooler on cook line. Manager removed eye drops from shelf.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed Cooked Eggplant prepared on site more than 24 hours not labeled in walk in cooler. Manger stated it was prepared on 7/16. Eggplant was dated accordingly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting Boards on cook line stained. Observed nozzles on soda dispenser soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink next to dish machine blocked with empty food containers stored inside sink. Employee removed containers.
Fixed on the spot
Basic2
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
Observed walk in cooler fan guard damaged.
Repeat violation
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.
Observed employee bag stored on top of Single Service napkins. Manager removed bag.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.