Fortunato's Alfresco
212 37 Ave N, St. Petersburg, FL 33704 · Permanent Food Service · License 6215988
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 intermediate (1 repeat), 9 basic (6 repeats); basic violations cost 12 at most-22
- Safety score78
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 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
Prepared and portioned lasagna stored and cooked chicken wings in walk-in cooler missing date marking.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled, cutting boards soiled on reach-in coolers
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Located underneath three compartment sink.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
semolina flour stored on floor next to floor mounted commercial mixer. Food was relocated for safe storage.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees cooking and serving guests missing hair restraints
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gaskets on reach-in coolers at pizza line and rear cook line.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed stored on top of dough proofing bid and stored on cutting boards.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in coolers soiled at front counter and rear cook line
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gaskets on reach-in coolers
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed on the floor in front of cook line.
Floor soiled/has accumulation of debris.
Floor heavily soiled on floors under reach-in coolers, and pizza oven.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current displayed expired 2-1-2025
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.
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.