Calidoli
Last inspected: Mar 30, 2026
70
Score
Inspectors have visited Calidoli 13 times, with records going back to 2023. The most recent report on file is from Mar 30, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
Calidoli's latest score of 70 falls below the Pinellas Park average of 82. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-26 **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter inside hot holding unit. pig ears (85F - Hot Holding) Front buffets cooked shrimp (90F - Hot Holding); cooked whole tilapia (76F - Hot Holding); cooked chicken teriyaki (135F - Hot Holding); cooked mushrooms (112F - Hot Holding); **Warning** - From follow-up inspection 2026-03-30: Buffet cooked whole tilapia (76F - Hot Holding) In shallow pan sitting on top of buffet not in a heated element. Employee discarded Discussed with establishment putting the cooked tilapia on time as a public health control. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Ceiling tile missing. Mop sink near dishwasher **Warning** - From follow-up inspection 2026-03-30: **Time Extended**
36-36-4
70
Mar 25, 2026
Routine - Food
7 critical violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in stand alone reach in cooler near three compartment sink bin of raw pork over ready to bin of ready to eat cooked chicken. Employee moved **Corrected On-Site** **Warning**
08A-05-6
High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed multiple bowls of duck liver, pork ear, beef stomach, pork feet beef stomach. Front counter no protection. During walk through establish put hand made sneeze guard up to protect food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-01-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Front counter in bowls duck live, pork ear, beef stomach, pork feet beef stomach. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter inside hot holding unit. pig ears (85F - Hot Holding) Front buffets cooked shrimp (90F - Hot Holding); cooked whole tilapia (76F - Hot Holding); cooked chicken teriyaki (135F - Hot Holding); cooked mushrooms (112F - Hot Holding); **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation chlorine at three compartment sink was 200+ ppm employee added water now 50 ppm **Corrected On-Site** **Warning**
41-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-26 **Warning**
50-17-3
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shelled eggs pallet inside top of deli cooler over to ready to eat carrots and onions. Employee moved **Corrected On-Site** **Warning**
08A-08-5
Basic - Ceiling tile missing. Mop sink near dishwasher **Warning**
36-36-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Stored food not covered. Bag in flour near three compartment sink uncovered . Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in in three compartment sink thawing no water running establishment turned water on **Corrected On-Site** **Warning**
06-01-5
29
Oct 27, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During inspection observed pork stomach and crispy chicken salad in bowls in front display area not protected. Employee moved. establishment added sneeze glass to area. **Corrected On-Site**
08B-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler back near three compartment sink.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment pans used for buffer storage on top of garbage can. **Corrected On-Site**
24-07-4
70
Jul 8, 2025
Complaint Partial
No violations found.
100
May 7, 2025
Complaint Partial
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine three compartment sink 200+ ppm. Now at 50ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line walked out door walked back through door failed to wash hands before returning to work. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80 degrees at cook line. No time stamp no or written paperwork. Employee filled out time temperature control for safety paperwork during inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front buffet fried shrimp temp 99 degress hot holding. Asked owner to reheat fried shrimp to 165. **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees training certificate. Establishment has 6 employees. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Stored food not covered. Raw shrimp, raw fish, raw chicken in walk in cooler not covered. **Warning**
08B-12-5
43
Mar 3, 2025
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Displayed food not properly protected from contamination. During inspection observed food in bowls right side of buffet line with no protection. Employee took all bowl brought back into kitchen. **Warning**
08B-02-4
High Priority - Food placed in soiled container/equipment. Rice in soiled container. **Warning**
08B-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6 employees had the Florida restaurant booklets. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Next to three compartment sink. Employee added during inspection **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout **Warning**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on cutting board **Warning**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Near three compartment sink. **Warning**
36-17-5
Basic - Food stored on floor. Pork thawing underneath three compartment sink employee moved. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Interior of large duck oven has accumulation of food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of large duck oven **Warning**
23-03-4
Basic - Stored food not covered. Beef stomach and chicken insides walk in cooler not covered **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork ribs inside three compartment sink thawing in standing water. Employee turned on water. **Corrected On-Site** **Warning**
06-01-5
22
Dec 16, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
14
May 7, 2024
Routine - Food
7 critical violations. 5 major violations. 14 minor violations.
View 26 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Three compartment sink behind front counter chlorine sanitizer testing at 0 PPM. Employee replenished chlorine sanitizer to 50 PPM. **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched masked with gloves on hands and did not remove and wash hands.
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef inside walk in cooler. Employee moved raw chicken under raw beef. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On cook line: fresh garlic in oil (70F - Cold Holding) Manager moved item to walk in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -In hot holding unit behind front counter: fish (109F - Hot Holding); chicken (100F - Hot Holding) Manager reheated items: fish (192F - reheated); chicken (172 - reheated) **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -No vacuum breaker on hose bib under hot holding units in front counter area.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket testing at 200 PPM. Employee corrected chlorine sanitizer to 100 PPM. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards throughout kitchen stained. -Can opener heavily soiled with food derbis.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Pot stored in hand sink near three compartment sink in kitchen area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Employee rinsed out wiping cloth in hand sink in front counter area.
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. -Paint brush hanging above prep table near three compartment sink. Manager removed. **Corrected On-Site**
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled sanitizer spray bottle stored near the fryers on cook line.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -Sugar and salt unlabeled. **Repeat Violation**
02D-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -Cardboard near three compartment sink stained with food grease.
36-06-4
Basic - Cove molding at floor/wall juncture broken/missing. -Near door to dry storage area.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employed drinks on shelf above reach in deli cooler and on prep table on cook line. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and lighter stored on shelf above reach in deli cooler. Employee moved items. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -Multiple employees engaging in food preparation without wearing a hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. -Floor soiled with sugar and salt in dry storage area.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -32 dead and trapped flies in control device on ceiling above front counter area. Manager removed and sanitized the area. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. -Cases of frozen beef and tilapia stored on the floor in walk in freezer. -Soy sauce stored on floor in dry storage area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knifes store in between prep tables near three compartment sink. Employee removed knifes. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. -Bins of food items in dry storage area not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Squid thawing in standing water in three compartment sink.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -Mop stored on the floor near three compartment sink in front container area.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on prep table and cutting board in front counter area.
21-12-4
11
Dec 19, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
19
Apr 28, 2023
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener, slicer, meat hooks, inside reach in cooler on cook line, inside smoker, pans on wok line, reach in cooler racks, **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reach in cooler cook line. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in cooler, shelving, shelves under prep tables. Casters, legs of tables, underside on cook line, exterior of reach in cooler and smoker. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Most walls in kitchen. Ceiling soiled over kitchen. Floor soiled under cook line and around edges of kitchen. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry stock. **Warning** - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-04-28: **Time Extended**
14-06-4
64
Apr 27, 2023
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork and beef over ready to eat foods in walk in cooler. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in back area of kitchen not landing. **Warning** - From follow-up inspection 2023-04-27: Observed 4 flies in kitchen. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches under cook line on cooking equipment. Approximately 12 live roaches under front food counter. **Warning** - From follow-up inspection 2023-04-27: Approximately 15 live roaches at front line and 2 live roaches under cook line. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp cooked 118 degrees Fahrenheit, pork 90 degrees Fahrenheit, beef 89 degrees Fahrenheit, placed in walk in cooler to cool. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
11-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener, slicer, meat hooks, inside reach in cooler on cook line, inside smoker, pans on wok line, reach in cooler racks, **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various foods in walk in cooler. **Warning** - From follow-up inspection 2023-04-27: Observed date marking on some items in walk in cooler others not marked. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Most walls in kitchen. Ceiling soiled over kitchen. Floor soiled under cook line and around edges of kitchen. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry stock. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 50 dead roaches under back 3 compartment sink. Approximately 70 under front food counter. **Warning** - From follow-up inspection 2023-04-27: Observed approximately 10 dead roaches at front counter. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. On any cooks. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reach in cooler cook line. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil, sauces, noodles in bucket. Kitchen and walk in cooler. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in cooler, shelving, shelves under prep tables. Casters, legs of tables, underside on cook line, exterior of reach in cooler and smoker. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
23-03-4
25
Apr 26, 2023
Complaint Full
5 critical violations. 8 major violations. 26 minor violations.
View 39 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in back area of kitchen not landing. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork and beef over ready to eat foods in walk in cooler. **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches under cook line on cooking equipment. Approximately 12 live roaches under front food counter. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: garlic in oil 71 degrees Fahrenheit, fish 78 degrees Fahrenheit, butter 50 degrees Fahrenheit, raw shrimp 46 degrees Fahrenheit, tofu 65 degrees Fahrenheit, bamboo cooked 48 degrees Fahrenheit, soaked rice noodles noodles 55 degrees Fahrenheit, pork 70 degrees Fahrenheit, cut cabbage 56,57 degrees Fahrenheit, cooked noodles 60 degrees Fahrenheit placed in walk in cooler to cool. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp cooked 118 degrees Fahrenheit, pork 90 degrees Fahrenheit, beef 89 degrees Fahrenheit, placed in walk in cooler to cool. **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Pans and scrubbys in two different hand wash sinks. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse wiping clothes. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various foods in walk in cooler. **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener, slicer, meat hooks, inside reach in cooler on cook line, inside smoker, pans on wok line, reach in cooler racks, **Warning**
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in 3 compartment sink. **Warning**
12A-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
24-06-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pans stored on floor. **Warning**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Dead roaches on premises. Approximately 50 dead roaches under back 3 compartment sink. Approximately 70 under front food counter. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. On any cooks. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Gasket torn on reach in cooler cook line. **Warning**
14-11-5
Basic - Food stored on floor. Oil, sauces, noodles in bucket. Kitchen and walk in cooler. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line equipment **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Most hand wash sinks. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in cooler, shelving, shelves under prep tables. Casters, legs of tables, underside on cook line, exterior of reach in cooler and smoker. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored. Cases of single service stored on floor. **Warning**
25-05-4
Basic - Stored food not covered. Most foods stored in walk in cooler not covered. **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Most walls in kitchen. Ceiling soiled over kitchen. Floor soiled under cook line and around edges of kitchen. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line **Warning**
21-09-4
Basic - Wood food-contact surface not properly sealed. Dry stock. **Warning**
14-06-4
6
Feb 1, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Bottom of cook line reach in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Scrubby at front line. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Sauce and oil on cook line.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. Foods moved. **Corrected On-Site**
06-01-5
70
Frequently Asked Questions
When was Calidoli last inspected?
The most recent health inspection at Calidoli on file is from Mar 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Calidoli?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Calidoli.
How does Calidoli compare to other restaurants in Pinellas Park?
Calidoli most recently scored 70 out of 100, which is lower than the Pinellas Park average of 82.
Has Calidoli's inspection record improved over time?
Yes. Recent inspections at Calidoli have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Calidoli 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 Calidoli inspected?
Based on the inspection history on file, Calidoli is inspected around four times per year on average.
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