Argento's Italian Restaurant & Bakery
Last inspected: Apr 23, 2026
70
Score
Going back to 2022, Argento's Italian Restaurant & Bakery has 10 inspections in the public record. On Apr 23, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
That's lower than the typical Port Richey restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kaite O. expired 8/2024. Florida Restaurant and Lodging Association.
53B-14-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The device will not turn on.
16-62-1
Basic - Food stored on floor. Boxes in the walk in freezer and buckets in the walk in cooler on the floor. The operator started to move the boxes and buckets off the floor. **Corrective Action Taken**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs off the handle. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Several containers have old labels on them by the dishwasher area.
16-46-4
70
Oct 1, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of Safe Staff For some employees **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Stored food not covered. In walk in freezer **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In side dining room, wall panel missing, gray mold like substance on base board, bottom of wall **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Side dining room, piece of ceiling hanging down **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-32-5
78
Sep 24, 2025
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad reach in cooler - cut tomatoes (55F - Cold Holding); cut cabbage (60F - Cold Holding); cut leafy greens (60F - Cold Holding) in cooler for 5 hours, see stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (55F - Cold Holding); cut cabbage (60F - Cold Holding); cut leafy greens (60F - Cold Holding) in cooler for 5 hours,
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar **Corrected On-Site** **Warning**
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of Safe Staff For some employees **Warning**
53B-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Side dining room, piece of ceiling hanging down **Warning**
36-32-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In side dining room, wall panel missing, gray mold like substance on base board, bottom of wall **Warning**
36-27-5
Basic - Stored food not covered. In walk in freezer **Warning**
08B-12-5
52
May 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad make cooler -shredded mozzarella (48F - Cold Holding); feta (50F - Cold Holding), put in cooler this morning from walk in cooler, moved back to walk in cooler. In glass door cooler, server station -butter pats (47F - Cold Holding) operator states that may have been out of cooler, moved to freezer Butter 34F, feta 48F, operator discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 on prep table in bakery, moved to bottom shelf . **Corrected On-Site** **Repeat Violation**
12B-07-4
82
Dec 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vertical cold hold unit in hallway- hollandaise (45F - Cold Holding); penne pasta 44 (45F - Cold Holding), moved to other cooler, other foods in cooler at proper temperature **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar has ice in it Cook rinsed towel in sink by bakery area. Discussed proper use of hand wash sink with manager on duty
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple beverages on top of coolers over food, moved to bottom. **Corrected On-Site**
12B-07-4
74
May 1, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar - 0 ppm, operator put new jug on, primed machine, still 0ppm, operator will use dish machine in kitchen until machine is repaired. Operator will place " do not use " sign on machine
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station -butter pads (44F - Cold Holding), discussed cooler storage, not blocking air flow to bottom of cooler. Operator rearranged cooler, will monitor temperatures **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.viewed current license . **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sal A. Expired 11/23 **Repeat Violation**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby and plastic scraper in new in kitchen, operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler at wait station.
08B-49-4
Basic - Food stored on floor. In bakery, bucket of frosting, in walk in freezer -boxes
08B-38-4
Basic - Interior of ovenhas accumulation of black substance/grease/food debris. Glass door cooler st wait station- fan guard at top of top soiled.
22-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At prep area, 0 ppm, corrected to 50 ppm **Corrected On-Site**
21-07-4
37
Jan 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of glass door cooler at wait station **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
23-03-4
86
Jan 3, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers on cook line, unit was not plugged in, food was put in cooler at 10:30 - pork chops (51F - Cold Holding); steaks (50F - Cold Holding); shrimp (63F - Cold Holding); sausage links (53F - Cold Holding); bruschetta (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) see stop sale In glass door cooler at wait station- heavy cream (49F - Cold Holding)see stop sale, operator turned cooler down **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line > 200 ppm , corrected to 100 ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers on cook line, unit was not plugged in pork chops (51F - Cold Holding); steaks (50F - Cold Holding); shrimp (63F - Cold Holding); sausage links (53F - Cold Holding); bruschetta (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) heavy cream (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook breaded raw chicken removed gloves, no hand wash before putting on new glove, discussed with manager on duty **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Waiter rinsed towel in hand wash sink, metal scrubbies in hand wash sink in prep area, operator removed **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Salvatore A. 11/23 expired, Sara C. Expired 11/23 **Warning**
53A-02-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist jewelry and watches on cooks, all removed **Corrected On-Site** **Warning**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of glass door cooler at wait station **Warning**
23-03-4
37
Jun 28, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with an accumulation of food debris. Operator had blade cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
82
Dec 7, 2022
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Employee washed hands with cold water. No hot water at hand sink, server used only cold water
12A-19-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used as dump sink for servers
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator stopped using machine and set up 3 compartment sink **Corrective Action Taken**
22-56-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided operator with DBPR Form HR 5030-081, manager posted **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by server cooler no hot water
27-16-4
Basic - Food stored on floor. Bucket of shrimp on floor in prep area, employee put in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sinks in kitchen, inspector provided operator with DBPR Form HR 5030-157 **Repeat Violation**
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by pizza station
14-69-4
37
Frequently Asked Questions
When was Argento's Italian Restaurant & Bakery last inspected?
The most recent health inspection at Argento's Italian Restaurant & Bakery on file is from Apr 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Argento's Italian Restaurant & Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Argento's Italian Restaurant & Bakery.
How does Argento's Italian Restaurant & Bakery compare to other restaurants in Port Richey?
Argento's Italian Restaurant & Bakery most recently scored 70 out of 100, which is lower than the Port Richey average of 80.
Has Argento's Italian Restaurant & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Argento's Italian Restaurant & Bakery have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Argento's Italian Restaurant & Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Argento's Italian Restaurant & Bakery inspected?
Based on the inspection history on file, Argento's Italian Restaurant & Bakery is inspected around three times per year on average.
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