Alvaros Family Restaurant & Pizzeria
14512 S Tamiami Trl, North Port, FL 34287 · Permanent Food Service · License 6804820
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection5 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 9 basic (2 repeats)-35
- Safety score65
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 26, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. The operator discarded the tilapia.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked ham (51°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the fryers on the cook line. An employee stated the ham had been stored for approximately 1 hour. The employee stored the ham in an alternate cold holding unit.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over bagged broccoli in the walk in cooler. The operator properly stored the raw chicken.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw basa fish in the walk in cooler. The operator properly stored the raw foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 an employee handle soiled dishware then handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed a non-food grade brush used for margarine spread. The operator discarded the brush.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the handwashing sink on the cook line obstructed by a plastic crate in the path to the sink, and a pizza tray stored inside. The operator removed the obstructions allowing access to the hand sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles containing a toxic substance not labeled.
The operator labeled the chemical spray bottles.
Fixed on the spot
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. The operator discarded the tilapia.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed the scoop handle used for salt not stored above the food. The operator properly stored the scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on the walk in freezer door jamb not allowing the door to fully close.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a sanitizer bucket stored near clean utensils behind the bar. The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed styrofoam cups stored on the floor in the outside storage shed. The operator properly stored the styrofoam cups.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the bar.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in the kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide tank not adequately secured behind the bar.
The operator secured the tank.
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.
- Stop sale
- An order that the food can’t be sold or served.