Armando's restaurant at 463 West New England Ave in Winter Park recently had the health department do an inspection which required a follow-up inspection, the date of which has not been shared by the DBPR. The violations included a stop sale, kitchen hand wash sink didn't have soap, marinara sauce not cooled properly and more.
Violations found during the November 15th health inspection - Follow-Up Inspection Required
Violations found during the November 15th health inspection - Follow-Up Inspection Required
- 08B-45-4 Basic - Case/container/bag of food stored on floor in walk-in cooler/raw calamari, pizza sauce. **Warning**
- 12B-07-4 Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- 40-07-4 Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee's jacket on top of single service items. / **Corrected On-Site** **Warning**
- 13-07-4 Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / kitchen employee wearing bracelet while preparing food. **Warning**
- 10-01-4 Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
- 05-09-4 Basic - No conspicuously located ambient air temperature thermometer in holding unit. / most reach in coolers. **Warning**
- 14-67-4 Basic - Reach-in cooler gasket torn/in disrepair. / prep reach in cooler / outside the patio. **Warning**
- 21-38-4 Basic - Wiping cloth sanitizing solution stored on the floor. / dining room. **Warning**
- 02D-01-5 Basic - Working containers of food removed from original container not identified by common name. / flour and bread pudding containers in prep room / **Corrected On-Site** **Warning**
- 01B-37-4 High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. / marinara sauce 50-58F overnight. **Warning**
- 01D-01-4 High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. / serving salmon and smoked salmon under cooking temperature. **Warning**
- 03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 45F, soup 46F, feta cheese 45F / outside prep cooked / moved to other cooler. Raw scallops, raw shrimp 45F / front cook line cooler. **Warning**
- 03D-05-4 High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. / marinara sauce 50-58F / prep reach in cooler. **Warning**
- 08A-22-4 High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw chicken over raw seafood / front cook line reach in cooler / **Corrected On-Site** **Warning**
- 01B-13-4 High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. / a tray of raw shell eggs stored in room temperature overnight / front next to pizza oven. **Warning**
- 31B-06-4 Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. / front cook line hand sink. **Warning**
- 41-17-4 Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle / bar / **Repeat Violation** **Warning**