Da Sesto Italiano Ristorante Vino
Last inspected: Apr 15, 2026
55
Score
Across the available record, Da Sesto Italiano Ristorante Vino has seven inspections on file, the first dated 2023. The latest inspection on file is from Apr 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Pinellas Park facility scores 82, putting Da Sesto Italiano Ristorante Vino on the weaker side. The inspection history reads as standard for a restaurant of this size.
7
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom cooler cook line chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding) Deli cooler across from cook line near Pooled eggs in box 52 cold holding Sausage and mushroom 49 cold holding **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Made and put into cooler yesterday night chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding) **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of salmon. **Warning**
01B-13-4
Basic - 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. I piece of salmon **Warning**
06-09-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of cooler at cook line near ovens **Warning**
29-49-6
55
Oct 7, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 10 can of black olives on dry storage shelve. Employee put X on top
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded stop sale issued
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Not labeled with chlorine. At service station **Corrected On-Site**
41-17-4
Intermediate - Non-pitting surface rust on food-contact equipment. Inside reach in cooler.
22-31-4
Basic - Carbon dioxide/helium tanks not adequately secured. Hall way of wine area.
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting boards **Corrected On-Site**
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Standing water in bottom of reach-in-cooler. Left side of team table
29-49-6
Basic - Equipment in poor repair. Cutting board used for cutting bread at service station top middle broken/ chipped. Employee flipped over and put dry paper underneath. **Corrected On-Site**
14-11-5
Basic - Wiping cloth sanitizing solution stored on the floor. 3 buckets at cook line. Employee double buckets **Corrected On-Site**
21-38-4
39
Apr 9, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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. Was 200+ppm now 50ppm **Corrected On-Site**
41-15-5
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. Ran dish machine 3 times tested multiple times. Was 0 ppm now at 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in prep sink next to hand wash sink near three compartment sink. Educated
12A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to boxes of tomatoes sauce at dry storage.
51-11-4
Basic - 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. Salmon inside ROP inside reach in cooler. Baring labels to remove from packaging before thawing.salmon fully thawed ins stand alone reach in cooler across from cook line. **Corrective Action Taken**
06-09-1
Basic - Food stored on floor. Pan of steak on floor of walk in cooler.
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Heavy Accumulation of black mold-like substance in the interior back wall of the ice machine/bin. Educated stop sale issued. Speaks inside ice
22-20-5
Basic - Old labels stuck to food containers after cleaning storage rack.
16-46-4
50
Dec 26, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1- 1 Lb. 12 Oz. dented can of Sweet Drop Peppers.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across from fryer on cook line: mozzarella cheese (50F - Cold Holding); sliced sausage (47F - Cold Holding); heavy cream (51F - Cold Holding); cooked pasta (53F - Cold Holding); cooked lasagna (53F - Cold Holding); blue cheese crumbles (50F - Cold Holding) Employee put ice bags on food items stored at the top of reach in deli cooler and moved food items stored inside reach in deli cooler to another cold holding unit and walk in cooler. **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. Food item in steam well across from water broiler on cook line: Bolognaise (125F - Hot Holding) Employee put bolognaise into a pot to bring temperature up. Inspector re-temped item and Bolognaise (186F -Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Soda gun nozzle holes soiled.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine chemical test kit observed.
16-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food debris. Oven interior soiled with food debris.
22-08-4
Basic - Food stored on floor. Boxes of fryer like stored on floor in dry storage area.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black substance.
22-20-5
45
Apr 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Updated during inspection Was Exp 2-1-24 now 2-1-25 **Corrected On-Site**
50-17-3
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table used for folding silverware. Next to clean silverware. Employee moved. **Corrected On-Site**
12B-07-4
82
Dec 15, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink. - From follow-up inspection 2023-12-15: Educated dishwasher on old labels being taken off containers prior to washing and sanitizing. **Time Extended** **Corrective Action Taken**
16-46-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris. **Repeat Violation** - From follow-up inspection 2023-12-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink. **Repeat Violation** - From follow-up inspection 2023-12-15: Educated dishwasher on air drying containers before stacking them. **Time Extended** **Corrective Action Taken**
24-08-4
86
Feb 16, 2023
Routine - Food
12 critical violations. 7 major violations. 24 minor violations.
View 43 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling soiled dishes then handling clean dishes. Cook touched trash can then handled tongs. Cook lit fryer then continued to cook with no hand wash in between. Both parties re-educated. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw veal then handled ready to eat foods. Cook was re-educated. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta made on 2-14 pasta 46-51 degrees Fahrenheit, on 2-16, no proof of making cooling. Operator does not take cooling temps. **Warning**
03D-02-5
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Re-educated operator on reporting duties, **Warning**
11-04-5
High Priority - Toxic substance/chemical improperly stored. Butane torches stored with seasoning. Torches moved. Spic n span and windex stored with single service items in back storage. **Corrective Action Taken** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid butter 48 degrees Fahrenheit, piccata sauce 47 degrees Fahrenheit, Marsala sauce 48 degrees Fahrenheit, butter 46 degrees Fahrenheit, herb butter 46 degrees Fahrenheit, veal 51 degrees Fahrenheit, chicken 52 degrees Fahrenheit, lamb 46 degrees Fahrenheit, steak 48 degrees Fahrenheit, lobster 51 degrees Fahrenheit, veal prepped 51 degrees Fahrenheit, butter 46 degrees Fahrenheit, pasta 46-51 degrees Fahrenheit, lettuce 57 degrees Fahrenheit, sun dried tomato spread with cooked tomatoes 57 degrees Fahrenheit, Some items stop saled. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Veal, lobster, Marsala, chicken, artichoke spread, garlic butter, herb butter, piccata, pasta, gf pasta, **Warning**
01B-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. See stop sale. Operator stated his Aunt makes their cheesecake at her house. **Warning**
01B-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Lobster over cooked veggies. Lobster not commercially packaged. **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. From 2-1-23, corrected during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line **Warning**
35A-02-6
High Priority - Food prepared in a private home. See stop sale. Operator stated his Aunt makes their cheesecake at her house. **Warning**
01A-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags are being date marked with date of arrival. Operator was re-educated. **Corrective Action Taken** **Warning**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat and Brie opened with no dates. Milk opened on 2-15-23 not dated. **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooling in portioned containers sealed. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, stained cutting boards, small reach in cooler cook line soiled, stained food containers, slicer blade guard. **Repeat Violation** **Warning**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag was put back to container. **Corrected On-Site** **Warning**
01C-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta in walk in freezer. **Warning**
02C-04-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in lettuce. Tongs moved. **Corrected On-Site** **Warning**
10-06-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Heat gage needle not moving. **Warning**
16-38-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ceiling soiled on cook line, **Warning**
22-08-4
Basic - Nitrogen tank at bar not secured. **Warning**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line soiled, dish racks soiled, dish shelf soiled, blender base soiled, **Repeat Violation** **Warning**
23-03-4
Basic - Oil dumpster soiled. **Warning**
33-17-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Cook line **Warning**
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Near air handlers. **Warning**
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over washed lettuce. Lettuce was moved. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At prep area. **Warning**
21-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Cook line **Warning**
36-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near cook line. Mop sink soiled. **Warning**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles. **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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 **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Torn gaskets on cook line. Dented hood vents. **Repeat Violation** **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler lid not constructed well. **Warning**
14-10-4
Basic - In-use tongs stored on equipment door handle between uses. On oven, tongs moved. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in four and sugar. **Warning**
10-01-5
2
Frequently Asked Questions
When was Da Sesto Italiano Ristorante Vino last inspected?
The most recent health inspection at Da Sesto Italiano Ristorante Vino on file is from Apr 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Da Sesto Italiano Ristorante Vino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Da Sesto Italiano Ristorante Vino.
How does Da Sesto Italiano Ristorante Vino compare to other restaurants in Pinellas Park?
Da Sesto Italiano Ristorante Vino most recently scored 55 out of 100, which is lower than the Pinellas Park average of 82.
Has Da Sesto Italiano Ristorante Vino's inspection record improved over time?
No. Recent inspections at Da Sesto Italiano Ristorante Vino have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Da Sesto Italiano Ristorante Vino 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 Da Sesto Italiano Ristorante Vino inspected?
Based on the inspection history on file, Da Sesto Italiano Ristorante Vino is inspected around two times per year on average.
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