Stefano's Family Restaurant
Last inspected: Apr 9, 2026
4
Score
Stefano's Family Restaurant, located at 401 S Indiana Ave in Englewood, FL, had a high-risk inspection on April 9, 2026. This inspection resulted in 7 critical, 12 major, and 21 minor violations. The restaurant has a history of mostly high-risk inspections.
13
Inspections
7
Critical latest
12
Major latest
21
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
7 critical violations. 12 major violations. 21 minor violations.
4
Dec 17, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
58
Mar 21, 2025
Routine - Food
2 critical violations. 4 minor violations.
61
Nov 13, 2024
Routine - Food
2 major violations. 1 minor violation.
78
Nov 13, 2024
Complaint Full
2 major violations. 3 minor violations.
70
Sep 24, 2024
Complaint Full
2 major violations. 4 minor violations.
67
Sep 23, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
37
Sep 12, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
41
Nov 14, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
32
Aug 14, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
35
Mar 23, 2023
Complaint Full
4 critical violations. 6 major violations. 12 minor violations.
17
Nov 14, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
37
Jul 6, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
17
Violations — Apr 9, 2026 Inspection
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide not adequately secured. Observe co2 tank by reach-in freezer not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe wall fan covers in walk-in cooler with buildup of dust and mold-like substance. Observe hood vent at cooks line has grease buildup.
36-34-5
Basic - Cutting boards throughout kitchen have cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe employee pers bags stored on top of single service cups.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observe floor in dishwasher area with broken and missing tiles Observe floor in walk-in freezer broke with chunks of concrete missing.
36-17-5
Basic - Food storage container/container lid cracked or broken. Observe cracked plastic container at dishwasher area. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
14-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - Hole in or other damage to wall. Observe wall by front of cooks line is in disrepair with missing tiles.
36-24-5
Basic - Lights in food preparation, food storage or ware-wash area missing the proper shield, sleeve coatings or covers. Observe several ceiling lights throughout kitchen missing covers for bulbs.
38-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Observe several pieces on non working equipment stored in kitchen. Observed gaskets on reach-in cooler at wait staff area torn.
14-11-5
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Stored food not covered. Observe assorted food in walk-in cooler not properly cover or protected.
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observe pipe at hand wash sink in prep area leaking and in disrepair.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
High Priority - Dented/rusted cans present. See stop sale. Observe 1 can sausage gravy, 1 can chili, 1 can tomato puree. Operator voluntarily disposed of all above items.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shell eggs in walk-in cooler on top shelf over ready to eat food. Observe raw shell raw shell eggs in reach-in cooler over ready to eat food.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observe soap and hand sanitizer stored on shelf in prep room over food prep area. Observe paint can stored in food prep room.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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.
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe slicer at prep room soiled with food debris. Observe cutting boards throughout kitchen soiled. Observe can opener at prep area soiled. Observe gasket on reach-in cooler at cooks line soiled.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observe pressure at hand wash sink by end of cooks line is very low and not suitable to wash hand properly.
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area.
31B-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.
11-26-1
Intermediate - No soap provided at handwash sink in prep area.
31B-03-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
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
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs, sauces, and cooked beef in walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 12-17-25 **Repeat Violation**
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. Repeat from last inspection 12-17-25 **Repeat Violation**
53B-14-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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