Villa Fresh Italian Kitchen
Last inspected: Aug 19, 2024
45
Score
Villa Fresh Italian Kitchen appears in inspection records five times, starting in 2022. Inspectors last stopped by on Aug 19, 2024. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 11 violations to closer to eight violations per visit over the last few inspections.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 78, which Villa Fresh Italian Kitchen's 45 doesn't quite reach. The pattern in the record is worth a careful look.
5
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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. Per operator, items have been placed on line 1.5 hours prior to inspection.
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
01B-02-5
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for items healed on Time a Public Health Control for Safety.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top of clean utensils in dish washing area.
40-06-5
Basic - Water draining onto floor surface. Observed water draining from fan onto floor in walk-in cooler.
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at hand wash sink at front counter.
21-12-4
45
Feb 13, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink next to ice machine.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink next to three compartment sink. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hotel and Restaurant license decal not displayed on vending machine. **Repeat Violation**
50-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dispensing equipment handle not stored above salt. Employee removed and stored appropriately. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a way that allows proper air drying. Employee stored appropriately. **Corrected On-Site**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion parmesan cheese. Employee removed. **Corrected On-Site**
14-01-5
47
Oct 9, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler ; spaghetti sauce ( 45F cooling overnight) in deep covered container. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler at front counter ; sausage (46F - Cold Holding); pizza sauce (45F - Cold Holding) held under 4 hours ago. Operator placed foods inside reach in cooler to quick chill. Foods not prepared or portioned today. **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 at front counter. Pizzas , pastas, meat balls , salads using TPHC no time mark made less than 2 hours ago. Operator placed time marks on foods during inspection.
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler ; spaghetti sauce ( 45F cooling overnight) in deep covered container. See stop sale
03D-02-5
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. One new employee hired, Emailed employee reporting agreement form to manager.
11-26-1
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. Emailed vomit clean up procedures to manager. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine reflector soiled inside ice machine. Operator cleaned and sanitized reflector during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured in kitchen. Operator secured **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Plumbing system in disrepair. Water leaking from pipe under 3 compartment sink in ware washing area.
29-08-4
32
Jun 12, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Oct 19, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
74
Frequently Asked Questions
When was Villa Fresh Italian Kitchen last inspected?
The most recent health inspection at Villa Fresh Italian Kitchen on file is from Aug 19, 2024. The public record contains five inspections in total.
What is the most common violation at Villa Fresh Italian Kitchen?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Villa Fresh Italian Kitchen.
How does Villa Fresh Italian Kitchen compare to other restaurants in Sunrise?
Villa Fresh Italian Kitchen most recently scored 45 out of 100, which is lower than the Sunrise average of 78.
Has Villa Fresh Italian Kitchen's inspection record improved over time?
Yes. Recent inspections at Villa Fresh Italian Kitchen have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Villa Fresh Italian Kitchen 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 Villa Fresh Italian Kitchen inspected?
Based on the inspection history on file, Villa Fresh Italian Kitchen is inspected around three times per year on average.
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