Sinatras Ristorante
355 Cassadaga Rd, Lake Helen, FL 32744 · Permanent Food Service · License 7405132
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot), 7 basic (2 repeats)-15
- Complaint after follow-up on Nov 4Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wait station -Cut lettuce 40°F, shredded cheese40F , Complied . -Cookline Butter in garlic 55°F, Butter 55°F, sliced tomatoes 55°F, shredded cheese 60°F, mozzarella 60°F, shrimp 59°F, scallops 60°F. Placed 5 hours ago from walk in cooler Operator has purchased another cold holding unit. operator instructed to discard .
Administrative complaintFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Not in use ,
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
Operator placed plastic flaps.
Administrative complaint
- 1st follow-up visitSep 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Wait station no food placed in unit. Cook line expo unit Calamari 38°F, shredded cheese 38°F, sliced tomatoes.
More time given
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
No food placed under heat lamp.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall is in disrepair in kitchen and salad station.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-wait station mascarpone (45°F - Cold Holding )1 hours ago . Placed in another cold holding unit -Cook line make table unit roasted red peppers (47°F - Cold Holding); scallops (45°F - Cold Holding); cooked onions (45°F - Hot Holding); raw shrimp (45°F - Cold Holding); 1 hour. Operator placed ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Kitchen Heat lamp tater tots (121°F-Hot Holding); fries (113°F - Hot Holding)/1 hour . Operator instructed to reheat .
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of kitchen make table unit and low boy unit equipment.
Operator removed .
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Operator removed .
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Food e employee with ineffective hair restraint while engaging in food preparation.
Employee placed hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Freezer chest by ice machine gasket soiled with grime.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
No door available at kitchen area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall is in disrepair in kitchen and salad station.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.