FORTUNATO'S ALFRESCO

Name: FORTUNATO'S ALFRESCO
Address: 212 37 AVE N, ST. PETERSBURG, FL, 33704, US
Rating: 82.4

212 37 AVE N, ST. PETERSBURG, FL 33704

License #6215988

82.4 Grade C / 100

Mixed Health Record

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Quick take

FORTUNATO'S ALFRESCO in ST. PETERSBURG currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 34 total violations — 6 critical, 11 major, 17 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-03-4] Employees with no hair restraint while engaging in food preparation.
[23-03-4] 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.
[31A-11-4] 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.
[03F-10-5] 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.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2-1-25
[53B-14-5] 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.
[02C-02-5] 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.
[08B-12-5] Stored food not covered. Cooked mushrooms cold holding in walk-in cooler stored uncovered. Discussed with employees to cover items.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves with accumulation of debris.
[14-11-5] Equipment in poor repair. Torn/missing gasket on reach-in coolers both at the pizza maker line and rear prep area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink at front counter

Warning Issued
[01B-12-4] 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.
[05-14-5] 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.
[09-01-4] 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.
[12A-07-5] 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.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth on reach-in cooler cutting boards.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles soiled and sticky to the touch.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08A-04-5] Raw animal food stored over or with unwashed produce. Unwashed produce on same shelf in walk-in cooler. Discussed with employees who moved items.
[02C-02-5] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink.
[11-26-1] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from oven, shelves heavily soiled.
[03C-96-4] 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.
[23-03-4] 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.
[01B-02-5] 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.

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