STEFANO'S FAMILY RESTAURANT

Name: STEFANO'S FAMILY RESTAURANT
Address: 401 S INDIANA AVE, ENGLEWOOD, FL, 342233701, US
Rating: 58

401 S INDIANA AVE, ENGLEWOOD, FL 342233701

License #6803922

🍽️ American ℹ️

58 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 22 findings · 8 critical

Routine - Food

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Quick take

STEFANO'S FAMILY RESTAURANT in ENGLEWOOD currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 4 major, 10 minor.

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The latest inspection on August 13, 2026 shows 22 observation rows: 8 critical, 4 major, and 10 minor.

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STEFANO'S FAMILY RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk-in cooler cooked pasta, stuffed peppers, coleslaw portions of lasagna, assorted sauces, cut melon and cooked turkey Employee stated the above items had been prepare onsite more than 24 hours prior. Operator began labeling items after being informed of issue. Repeat from last inspection 4-9-26
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw sausage in walk-in cooler, stored over cooked and sliced corned beef and tub of coleslaw. Repeat from last inspection 4-9-26
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout kitchen at prep areas and waitstaff station heavily worn and no longer easily cleanable. Repeat from last inspection 4-9-26
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have time control written policy at time of inspection. Email operator copy of time as a control form.
[33-16-4] Open dumpster lid. Repeat from last inspection 4-9-26
[33-31-5] Unnecessary items/unused equipment on the premises. Observed multiple pieces of nonfunctional equipment stored in back of kitchen area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat from last inspection 4-9-26
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor areas by dishwasher and walk-in freezer.
[35B-01-4] Exterior door at back of kitchen has a gap at the threshold that opens to the outside. Repeat from last inspection 4-9-26
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups.
[08B-12-5] Stored food not covered. Observed in walk-in cooler cooked pasta, stuffed peppers, assorted sauce sauces, raw fish, and raw squid, not covered or protective. Repeat from last inspection 4-9-26
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Repeat from last inspection 4-9-26
[03F-02-5] 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. See stop sale. Observe shell eggs sitting on counter at prep table by dishwasher area and cook line. No time was marked for eggs, line cook stated eggs have been out for approximately three hours. Line cook moved eggs to walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in prep areas soiled Observed gaskets on reaching coolers at cooks line waitstaff area soiled. Repeat from last inspection 4-9-26
[07-08-5] Time/temperature control for safety food re-served to customers. Observe, weight staff removing butter portion control cups from guest tables and returning them to bulk bin tub in reach in cooler at waitress station in kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook, handling, dirty dishes, and then putting on gloves without washing hands. Repeat from last inspection 4-9-26
[51-18-6] No copy of latest inspection report available.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter portion control cups in reaching cooler at waitstaffstation in kitchen at 75° cold holding. Observed portion cups of sour cream in reaching cooler at waitstaff station in kitchen 72° cold holding. Operator voluntarily disposed of butter cups, and sour cream cups.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed line cook use hand wash sink next to cook line to wash rubber spatula.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed line cook handling and washing dirty dishes, then return to cook line and handle and move garbage can. Cook then proceeded to handle containers of food on hotline steam table without washing hands and putting on clean gloves.