Trattoria Dario
Last inspected: Feb 20, 2026
70
Score
Trattoria Dario appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Feb 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “wet wiping cloth not stored” is the recurring theme, flagged three times.
The city-wide average is 72, putting Trattoria Dario squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. Cream in stainless steel cooler not dated. Manager unsure when it was opened. Manger discarded **Corrected On-Site**
02C-03-5
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. Kelly and Deidre
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured with chain **Corrected On-Site**
51-11-4
Basic - Water draining onto floor surface. Bar area. Pipe is Slow draining on bar dish machine. Stand in Water observed on floor under soda machine
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
70
Sep 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Beverage tubing/cold plate not separated from stored ice. Ice wells at bar - From follow-up inspection 2025-09-12: **Time Extended**
14-18-4
95
Sep 10, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Primed and ran multiple times. Reading 0ppm. **Warning**
22-41-4
Basic - mussels removed from original container for long-term storage without original tag. Operator made copy of tag and placed with product **Corrected On-Site**
01C-06-5
Basic - Beverage tubing/cold plate not separated from stored ice. Ice wells at bar
14-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
74
Mar 24, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus (49F - Cold Holding); cooked sausage (49F - Cold Holding) Moved from walk in cooler 25 minutes ago 2nd temperature- cooked octopus 42f, sausage 43f, pasta 42f cold holding **Corrected On-Site**
03A-02-5
Basic - White soda lines in ice bins at bar have accumulated black mold like substance. Employees cleaned **Corrected On-Site**
22-20-5
Basic - Cardboard used to line food-contact shelves. Card board lined shelf holding canned goods and take out containers in dry storage **Repeat Violation**
14-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lowboy cooler at 50f. Ambient. Manager moved food to walk in. Technician was called to look at cooler
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards **Corrected On-Site**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Plumbing system in disrepair. Pipe under hand sink is dripping. Manager states plumber is coming today
29-08-4
64
Sep 25, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Adam H. Expired 9/3/24 **Repeat Violation**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
22-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk in cooler storing olives. Cardboard lining canned goods in dry storage. Educated operator
14-05-4
78
Mar 25, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
70
Oct 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink **Repeat Violation** - From follow-up inspection 2023-10-24: **Time Extended**
29-11-4
95
Oct 17, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. **Warning**
22-41-4
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. Sanitizer bucket reading over 200ppm. Employee remade bucket and now reading 100ppm
41-15-5
Intermediate - No tag on/for original container of raw mussels. See stop sale.
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf next to food. Drink on cutting board and phone on cooks line **Corrected On-Site**
40-06-5
Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink **Repeat Violation**
29-11-4
52
Feb 8, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meatballs at cook line at room temperature at 89/95f after 60 minutes. Moved to walk-in cooler and placed in deep pan. 79/81f after 65 minutes. Provided cooling information sheet and reviewed. Manager placed on single layer sheet pan to chill to -41f. **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 52/54f for 40 minutes above cold hold section of reach in cooler/flip top area. Moved to lower section for cold holding. **Corrective Action Taken**
03A-02-5
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. Chicken stock, marinara sauce and Demi glacé at cook station for time as a public health control. Manager time stamped and moved some product to cooler for cold holding. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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. Provided to manager. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Provided. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station.
27-16-4
Basic - Nonfood-contact surface soiled with grease or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Dumpster rusted out on bottom.
33-12-4
Basic - Ice buildup in reach-in freezer used for plate and glass storage at server station.
14-69-4
Basic - Unnecessary items/unused equipment on the premises. At back door area.
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink.
29-11-4
30
Sep 12, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler, raw shrimp 71f , raw chicken 70f and raw calamari 69/71f. Cooler is unplugged. Manager put items on ice to 36/38f within 30 minutes. Manager plugged in cooler and set up ice bath. All TCS items at 36f to 39f within40 minutes. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon and food debris in hand sink at cook line. Cleaned and sanitized. **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Multiple cracked containers and lids.
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At mens restroom. Battery replaced. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken stock, veloute and marinara sauce at cook line with time mark and no written procedures. Provided from and chef completed during inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back kitchen door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
45
Frequently Asked Questions
When was Trattoria Dario last inspected?
The most recent health inspection at Trattoria Dario on file is from Feb 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Trattoria Dario?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Trattoria Dario.
Has Trattoria Dario's inspection record improved over time?
Results have been roughly steady. Inspections at Trattoria Dario have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Trattoria Dario 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 Trattoria Dario inspected?
Based on the inspection history on file, Trattoria Dario is inspected around three times per year on average.
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