Stefano's Family Restaurant

401 S Indiana Ave, Englewood, FL 34223 · Permanent Food Service · License 6803922

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 13, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
8 high priority (3 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 10 basic (5 repeats); basic violations cost 12 at most
-70
Administrative complaint on Aug 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

22 violations found

First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 8 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observe shell eggs sitting on counter at prep table by dishwasher area and cook line. No time was marked for eggs, line cook stated eggs have been out for approximately three hours. Line cook moved eggs to walk-in cooler.
  Fixed on the spot
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  Observe, weight staff removing butter portion control cups from guest tables and returning them to bulk bin tub in reach in cooler at waitress station in kitchen.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon and raw sausage in walk-in cooler, stored over cooked and sliced corned beef and tub of coleslaw. Repeat from last inspection 4-9-26
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed cook, handling, dirty dishes, and then putting on gloves without washing hands. Repeat from last inspection 4-9-26
  Repeat violationAdministrative complaint
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed line cook handling and washing dirty dishes, then return to cook line and handle and move garbage can. Cook then proceeded to handle containers of food on hotline steam table without washing hands and putting on clean gloves.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat from last inspection 4-9-26
  Repeat violationAdministrative complaint
Intermediate4
- 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 in the walk-in cooler cooked pasta, stuffed peppers, coleslaw portions of lasagna, assorted sauces, cut melon and cooked turkey Employee stated the above items had been prepare onsite more than 24 hours prior. Operator began labeling items after being informed of issue. Repeat from last inspection 4-9-26
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator did not have time control written policy at time of inspection. Email operator copy of time as a control form.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards in prep areas soiled Observed gaskets on reaching coolers at cooks line waitstaff area soiled. Repeat from last inspection 4-9-26
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed line cook use hand wash sink next to cook line to wash rubber spatula.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in walk-in cooler cooked pasta, stuffed peppers, assorted sauce sauces, raw fish, and raw squid, not covered or protective. Repeat from last inspection 4-9-26
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed multiple cutting boards throughout kitchen at prep areas and waitstaff station heavily worn and no longer easily cleanable. Repeat from last inspection 4-9-26
  Repeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
  Repeat from last inspection 4-9-26
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Repeat from last inspection 4-9-26
  Repeat violation
  Unnecessary items/unused equipment on the premises.
  Observed multiple pieces of nonfunctional equipment stored in back of kitchen area.
- Code 35, Insects, rodents, pests and animals: Exterior door at back of kitchen has a gap at the threshold that opens to the outside.
  Repeat from last inspection 4-9-26
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete floor areas by dishwasher and walk-in freezer.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.