Fado Portuguese Cuisine
Last inspected: Nov 6, 2024
23
Score
Across the available record, Fado Portuguese Cuisine has seven inspections on file, the first dated 2022. The newest entry in the record is dated Nov 6, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 15 violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
3
Critical latest
5
Major latest
10
Minor latest
Inspection History
Nov 6, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well area: cooked rice (88F - Hot Holding); mashed potatoes (88F - Hot Holding); cooked vegetables (88F - Hot Holding) Employee reheated items above 165 F and turned up heating event so items are now holding above 135 F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from double ovens: cooked sausage (49F - Cold Holding) Employee put item in walk in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato paste, 111 ounces. 1 dented can of roasted red pepper strips, 102 ounces.
01B-01-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by bread station used to dump ice.
31A-11-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear of kitchen has mold like substances.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in bar area has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Ice buildup in reach in cooler on cook line across from six burner stove.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on prep table leg next to hand wash sink next to bread station.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook top in standing water of 86 F. Scoop on prep table across from stove in standing water of 79 F.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths behind bar not stored in sanitizing solution.
21-12-4
23
May 21, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-21: Proof of training available for some employees at the time of this callback inspection report. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Warning** - From follow-up inspection 2024-05-21: Cutting boards on cook line have built up food debris. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by food trays. **Warning** - From follow-up inspection 2024-05-21: Hand wash sink by three compartment sink blocked by food trays **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill pitcher. Hand wash sink behind bar used to store supplies. **Warning** - From follow-up inspection 2024-05-21: Hand wash sink on cook line used to fill pitcher. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
22-08-4
64
May 14, 2024
Routine - Food
4 critical violations. 10 major violations. 6 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat sauces in walk in cooler. Employee stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in ware washing area not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes to removing clean dishes with no hand wash in between. **Warning**
12A-13-4
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. Dish machine is currently reading 0 ppm chlorine. Dish machine behind bar is reading 0 ppm chlorine. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
53A-14-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer unable to determine if dish machine is functioning properly. **Warning**
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by food trays. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill pitcher. Hand wash sink behind bar used to store supplies. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. French fries stored on floor of walk in freezer. Employee stored correctly. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at 0 ppm quaternary. **Warning**
21-08-4
15
Dec 5, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 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. Dish machine sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary. Bar dish machine is chlorine based but operating with quaternary at 200 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: hard boiled eggs (70F - Cold Holding); cooked shrimp (70F - Cold Holding); salted cod (55F - Cold Holding) temperature taken at 5:45 pm. Manager moved to walk in freezer. Temperatures taken again at 6:40 pm: hard boiled eggs (42F - Cold Holding); cooked shrimp (43F - Cold Holding); salted cod (38F - Cold Holding) **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No handwash sink for employees. Hand wash sink in ware washing machine pm area had water turned off. Manager turned water on and hand wash sink works correctly now. **Corrected On-Site** **Warning**
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in middle of cook line. Manager replaced paper towels. **Corrected On-Site** **Warning**
31B-02-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of vinegar and cleaning solution not labeled. Manager labeled appropriately. **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to flour, onions and sugar containers. Manager removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water of 73 F on prep table next to soda station in kitchen. Employee removed utensil from water. **Corrected On-Site** **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth by espresso machine not stored in sanitizing solution. **Warning**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to flour, onions and sugar containers. Manager removed. **Corrected On-Site** **Warning**
12B-07-4
33
Jun 23, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Dec 16, 2022
Routine - Food
9 critical violations. 5 major violations. 10 minor violations.
View 24 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. Dish machine is currently sanitizing at 0 ppm chlorine. Set up three-compartment sink at 100 ppm chlorine. **Repeat Violation** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to begin working without first washing hands. **Warning**
12A-07-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came back from restroom and went to ware washing without washing hands. **Warning**
12A-11-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 1 live fly in rear office area not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. 2 live flies behind bar area not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth used to cover lettuce in walk in cooler. **Warning**
14-86-1
High Priority - Raw animal food stored over canned/bottled drinks. Raw meat over bottles of wine in walk in cooler. **Warning**
08A-11-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs with cracked shells stored in container in reach in cooler and not segregated. **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from fryers: garlic butter (48F - Cold Holding); cut tomatoes (48F - Cold Holding) Chef put items on ice. **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. In hot holding well on cook line: mashed potatoes (95F - Hot Holding) employee turned up heater. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by tables. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line. No paper towels at hand wash sink in bar area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory on menu only states may contain raw or uncooked seafood, shellfish or eggs. Inspector printed Consumer Advisory for restaurant. **Warning**
02B-02-5
Basic - In-use tongs stored on equipment door handle between uses. Soup ladle stored on oven handle, Chef removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored above prep tables on cook line. **Warning**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 eggs with cracked shells stored in container in reach in cooler and not segregated. **Warning**
08B-20-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads in rear ware washing area not stored in a manner to allow them to dry. **Warning**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Pan with no handle being used to dispense sugar. Inspector advised employee that dispensing tools need to have a handle. **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris. **Warning**
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in water at 70 F. Inspector advised that water must be at least 135 F and always clean. Moved to cook top to heat. **Corrective Action Taken** **Warning**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans in ware washing area have wet nesting. **Warning**
24-08-4
10
Aug 3, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-03: Employee training has not been completed. **Admin Complaint**
53B-01-5
90
Frequently Asked Questions
When was Fado Portuguese Cuisine last inspected?
The most recent health inspection at Fado Portuguese Cuisine on file is from Nov 6, 2024. The public record contains seven inspections in total.
What is the most common violation at Fado Portuguese Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fado Portuguese Cuisine.
How does Fado Portuguese Cuisine compare to other restaurants in St. Petersburg?
Fado Portuguese Cuisine most recently scored 23 out of 100, which is lower than the St. Petersburg average of 77.
Has Fado Portuguese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Fado Portuguese Cuisine have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fado Portuguese Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fado Portuguese Cuisine inspected?
Based on the inspection history on file, Fado Portuguese Cuisine is inspected around three times per year on average.
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