Chimento's Spaghetti House
1110 New York Ave, Saint Cloud, FL 34769 · Permanent Food Service · License 5908039
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (no follow-up needed), 2 intermediate, 6 basic (1 repeat)-19
- Safety score81
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 visitOct 14, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cut tomato (48°F - Cold Holding) in reach in cooler underneath salad make table overnight per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut tomato (48°F - Cold Holding) in reach in cooler underneath salad make table overnight per operator - See stop sale
Intermediate2
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1 for Nicholas D issued 9-27-21
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In mini freezer across from pizza make table
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler underneath pizza make table
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles improperly stored.
Cases of deli containers and plates on floor in dry storage room
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At handwashing sink next to three compartment sink
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks across from ice machine in back hallway storage
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.