Caffe Andiamo
500 Sawgrass Village, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501707
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 24 routine inspection2 high priority (fixed by the Oct 26 follow-up, 2 repeats), 2 intermediate, 7 basic (1 repeat)-24
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 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 due to food not being in a wholesome, sound condition.
In walk-in cooler, 4 each pieces thawed of tuna not removed from reduced oxygen packaging stating to remove before thawing.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top sector reach-in cooler, mozzarella cheese (44°F - Cold Holding). Operator stated cheese placed on line 2 hours prior from walk-in cooler.
Repeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On both lunch and dinner menu, insalata romana con scaglie di parmigiano made with Caesar dressing containing raw eggs, not identified on either menu. Also, on lunch menu, carpaccio di manzo with raw beef and carpaccio di pesci with raw salmon and tuna not identified as having raw ingredients.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, employee emptied container of liquid in handwash sink.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In prep area, multiple containers not labeled.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish 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. In walk-in cooler, 4 each pieces thawed of tuna not removed from reduced oxygen packaging stating to remove before thawing.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in freezer, multiple ice sticks, container of broth and case of vegetable pasta stored on floor. In walk-in cooler, grey tub of shredded cheese on floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
At cook line, multiple tongs on rail in front of cooking equipment. Operator moved tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
In prep area, wood block table by handwash sink has wood blocked separating and side not smooth and easily cleanable (wood has black mold-like substance)
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At pizza oven station, sanitizer bucket stored on floor.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
In walk-in freezer, floor has build up of black residue.
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.
- 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.