Fortunato's Alfresco
Last inspected: Jan 21, 2026
47
Score
Inspectors have visited Fortunato's Alfresco 12 times, with records going back to 2022. Inspectors last stopped by on Jan 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 14 violations per visit.
“Employees with no hair restraint while engaging” comes up most often, recorded seven times in the inspection record.
By comparison, the average St. Petersburg facility scores 77, putting Fortunato's Alfresco on the weaker side. This restaurant has more on its record than most do.
12
Inspections
0
Critical latest
4
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling metal pan with water from hand wash sink at prep area. Stopped employee and discussed only using the sink for hand wash purposes.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices held at front counter. Inspector discussed completing written plan and keeping on hand at establishment.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers, cooked mushrooms, cooked meatballs, and cooked chicken wings not date marked inside walk-in cooler. Discussed with employee date marking requirements.
02C-02-5
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. Training through FRLA expired for: Mauricio M Gerardo R. Giancarlo F. Riley N.
53B-14-5
Basic - Equipment in poor repair. Torn/missing gasket on reach-in coolers both at the pizza maker line and rear prep area.
14-11-5
Basic - Employees with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2-1-25 **Repeat Violation**
50-09-4
Basic - Stored food not covered. Cooked mushrooms cold holding in walk-in cooler stored uncovered. Discussed with employees to cover items. **Corrected On-Site**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink at front counter
29-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves with accumulation of debris. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers, both on pizza line and prep area soiled.
23-03-4
47
Aug 18, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken wings documented on written plans for non-continuous cooking observed above 41F. Establishment is not monitoring cold holding temperatures. - From follow-up inspection 2025-08-18: **Time Extended**
03C-96-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with black mold-like substance. Can opener soiled heavily with debris. - From follow-up inspection 2025-08-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. No employee health agreement observed for employee Isabella Madeira who has been employed for thirty days. - From follow-up inspection 2025-08-18: Employee waiting on management to provide copies **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Written plans for non-continuous cooking. Probe thermometer not used to check temperatures. - From follow-up inspection 2025-08-18: **Time Extended**
05-14-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles soiled and sticky to the touch. - From follow-up inspection 2025-08-18: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-08-18: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink. - From follow-up inspection 2025-08-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks soiled with food debris. Prep tables in the kitchen, bottom shelves are soiled with debris and grease. Gaskets soiled inside reach-in coolers. - From follow-up inspection 2025-08-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from oven, shelves heavily soiled. - From follow-up inspection 2025-08-18: **Time Extended**
22-16-4
52
Aug 14, 2025
Routine - Food
8 critical violations. 6 major violations. 8 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onions inside walk-in cooler prepared the previous afternoon did not meet cooling parameters evident by being 49F. Employees clarified items had not been used during the day and was not in the process of ambient cooling
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. (1) ten can of pineapple (1) ten can of artichoke hearts Dented at the seam
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees begin work and put on gloves with no handwash. Discussed with employees who corrected and began washing hands between tasks. **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cook calzone with barehands. Inspector stopped employee who voluntarily discarded.
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Barehand contact observed by employee packing a cooked calzone for customer.
01B-12-4
High Priority - Raw animal food stored over or with unwashed produce. Unwashed produce on same shelf in walk-in cooler. Discussed with employees who moved items.
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan of cooked onions prepared the previous day never met proper cooling parameters inside walk-in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler, temperatures taken at 2:30 PM butter (46F - Cold Holding) cooked sausage (47F) cooked meatballs (49F - Cold Holding) cooked peppers (49F - Cold Holding) Employees placed items on ice. Retemps taken at 3:20PM butter (42F- Cold Holding) cooked sausage (43F) cooked meatballs (46F - Cold Holding) cooked peppers (46F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken wings documented on written plans for non-continuous cooking observed above 41F. Establishment is not monitoring cold holding temperatures.
03C-96-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with black mold-like substance. Can opener soiled heavily with debris.
22-02-4
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. No employee health agreement observed for employee Isabella Madeira who has been employed for thirty days.
11-26-1
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Chicken wings outlined in non-continuous cooking guidelines stored next to cooked sausage.
08A-28-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Written plans for non-continuous cooking. Probe thermometer not used to check temperatures.
05-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages, cooked meatballs, chicken wings, cooked peppers, potato salad not date marked inside walk-in cooler.
02C-02-5
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 - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on reach-in cooler cutting boards.
21-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles soiled and sticky to the touch.
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from oven, shelves heavily soiled.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks soiled with food debris. Prep tables in the kitchen, bottom shelves are soiled with debris and grease. Gaskets soiled inside reach-in coolers.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink.
24-08-4
11
Feb 10, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork over uncovered buckets of sauce and produce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink 0ppm quat
22-43-4
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. Employee washed dirty dishes then grabbed frozen food for cooking with bare hands with no hand wash.
12A-29-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer unsure of proper steps and procedures for dishwashing.
53B-15-4
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. Pans stored in hand wash sink **Corrected On-Site**
31A-11-4
Basic - Abrasives and detergents not removed during the rinse process.
16-10-4
Basic - Ceiling tile missing. Above walk in cooler
36-36-4
Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Food still on washed dishes that have been placed on clean rack
16-44-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothing on bag in box sodas
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
22-54-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
29
Sep 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. - From follow-up inspection 2024-09-20: **Time Extended**
12A-18-4
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. Everything in walk in cooler - From follow-up inspection 2024-09-20: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. Can opener - From follow-up inspection 2024-09-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. - From follow-up inspection 2024-09-20: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** - From follow-up inspection 2024-09-20: **Time Extended**
13-03-4
64
Sep 19, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Air freshener spray laying on open bag in box soda station box
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over bag of carrots and potatoes in walk in cooler
08A-04-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with no sanitizer available **Admin Complaint**
22-45-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
12A-18-4
High Priority - Container of medicine improperly stored. Hydrogen peroxide with food in back of kitchen
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee removed sanitizer bucket from front hand wash sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employees went to store during inspection to purchase quat tablets **Admin Complaint**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler
02C-02-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Container of chicken wings on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop laying in sugar bin **Repeat Violation**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open bottles of modelo beer along with employee food over open case of eggs in walk in cooler. Manager removed. **Corrected On-Site**
12B-13-4
25
May 23, 2024
Complaint Full
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear kitchen prep area not landing on food or food contact surfaces.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee doing dishes put on gloves to portion spinach with no hand wash.
12A-07-5
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.
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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms cooling while covered. Inspector advised of proper cooling methods. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table below microwave oven has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by server tray. Employee removed. **Corrected On-Site**
31A-09-4
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 - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda boxes not properly secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table below microwave oven. **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Flour stored on floor in rear of kitchen by mixer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle used to dispense sugar is touching the sugar.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Container of sugar by dough mixer not covered.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink.
42-01-4
22
Mar 22, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Oct 31, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. All chemical spray bottles need identification
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in seasonings and on cooks line
14-01-5
67
Sep 19, 2023
Food-Licensing Inspection
No violations found.
100
Jan 18, 2023
Routine - Food
No violations found.
100
Sep 14, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under double door reach-in cooler of cook line. Employee exterminated roach. 2 live roaches on black cove molding between double door reach-in cooler and prep table of cook line. 1 live roach in crack between walk-in cooler and wall near rear exit door. 3 live roaches in crack of cove molding between stove and reach-in cooler of cook line. **Warning** - From follow-up inspection 2022-09-14: 1 live roach on side of oven of cook line 1 live roach in crack of black cove molding behind oven 2 live roaches in crack of black cove molding under three compartment sink. 1 live roach in crack of black cove molding under three compartment sink. Operator exterminated live roaches then cleaned and sanitized areas. 3 dead roaches in back of reach-in cooler of cook line by compressor 1 dead roach behind prep table of cook line 2 dead roaches under three compartment sink. Operator discarded roaches then cleaned and sanitized the area. **Time Extended** **Corrective Action Taken**
35A-05-4
High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without municipal system approval for such change. Increased seating from 20 seats to 40 **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
28-12-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment blanches their chicken wings with no approved procedure for non-continuous cooking. Provided operator with application and guidelines. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : 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/ Arianna Fortunato food manager certification expired 07/27/2022. No other certified food manager present **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
53A-03-7
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. Cooked chicken in walk-in cooler not dated from over 24 hours ago. **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Container of lettuce on floor of walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach-in cooler of pizza make line. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
22-16-4
45
Frequently Asked Questions
When was Fortunato's Alfresco last inspected?
The most recent health inspection at Fortunato's Alfresco on file is from Jan 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fortunato's Alfresco?
Across the inspection record, “employees with no hair restraint while engaging” has been cited seven times, more than any other issue at Fortunato's Alfresco.
How does Fortunato's Alfresco compare to other restaurants in St. Petersburg?
Fortunato's Alfresco most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Fortunato's Alfresco's inspection record improved over time?
No. Recent inspections at Fortunato's Alfresco have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fortunato's Alfresco 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 Fortunato's Alfresco inspected?
Based on the inspection history on file, Fortunato's Alfresco is inspected around four times per year on average.
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