Question 1

How many health inspections has GIUSEPPE'S RISTORANTE AND PIZZERIA had?

Accepted Answer

GIUSEPPE'S RISTORANTE AND PIZZERIA has had 17 inspections according to Florida DBPR records.

Question 2

Has GIUSEPPE'S RISTORANTE AND PIZZERIA ever been shut down?

Accepted Answer

No, GIUSEPPE'S RISTORANTE AND PIZZERIA has no emergency closures on record.

Question 3

What are the most common violations at GIUSEPPE'S RISTORANTE AND PIZZERIA?

Accepted Answer

The most frequently cited violations at GIUSEPPE'S RISTORANTE AND PIZZERIA are: Consumer advisory, Approved food source, Employee health policy.

Question 4

What does Florida violation V02 (Employee health policy) mean?

Accepted Answer

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

Question 5

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 6

What does Florida violation V05 (Handwashing procedures) mean?

Accepted Answer

CONTAMINATION PATHWAY: Improper handwashing is the single most significant factor in spreading foodborne illness. Hands carry 3,200 bacteria per square centimeter. CDC reports proper handwashing reduces diarrheal illness by 30% and respiratory illness by 21%. Inadequate technique leaves Norovirus, E. coli, and Salmonella on hands, directly contaminating food. Employees must wash hands for minimum 20 seconds with soap and warm water: before handling food, after touching raw meat, after using restroom, after sneezing/coughing, after handling garbage, after touching face/hair, when switching tasks. Use proper technique: wet hands, apply soap, scrub 20 seconds including fingertips and between fingers, rinse, dry with single-use towel.

GIUSEPPE'S RISTORANTE AND PIZZERIA

Inspection History (17)

High Priority Violations

Intermediate Violations

Basic Violations

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High Priority Violations

Intermediate Violations

Basic Violations

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High Priority Violations

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High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

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