Giardino Gourmet Salads

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed black beans (45°F - Cold Holding); diced tomatoes (50°F - Cold Holding); tuna salad (45°F - Cold Holding); inside standing reach in cooler.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Cold holding equipment not maintained in good repair.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found. Observed one live flying insect landing inside container of garbanzo beans at front counter. Observed 15+ live flies landing inside container of red onions under prep table in back prep area.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed black beans (48°F - Cold Holding); diced tomatoes (45°F - Cold Holding); corn (45°F - Cold Holding); cooked sweet potatoes (45°F - Cold Holding); hard boiled eggs (50°F - Cold Holding); roasted broccoli (44°F - Cold Holding); roasted cauliflower (45°F - Cold Holding); shredded cheese (50°F - Cold Holding); mozzarella cheese (45°F - Cold Holding); blue cheese (45°F - Cold Holding) at front counter reach in cooler facing front door. As per operator for one hour. Operator began placing products inside ice bath for rapid cooling.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed reach in cooler gaskets torn in back prep area.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at front counter facing front door with ambient temperature 45°F.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
• Plumbing and backflow prevention
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at front counter with slow drain. Observed mop sink with extremely slow drain.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one live fly landing inside container of garbanzo beans at front counter. Observed 10+ live flies flying and landing on clean equipment and inside container of garbanzo beans in dish area. Observed 15+ live flies landing inside container of red onions under prep table in back prep area. Observed 15+ live flies at mop sink, flying and landing on dry storage rack where canned goods and spices are stored. Observed 3 live flies on wall next to reach in cooler at back door.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed bottle of pepto and NyQuil stored on dry storage rack with spices.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for Daniela hired 6 months, and Vanessa hired 1 year.