Taste of Rome

Inspection history 5 visits

1. 2026
2. Passed Mar 23 Score 67 ▲3

   Follow-up Inspection

   4 violations, 4 critical

   • Critical <div>Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep </div><div>refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's</div><div> Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were </div><div>voluntarily discarded into the compost container - see #7 on page 1. </div><div><br></div><div><br></div><div><br></div><br>
   • Critical <div>Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep </div><div><div>refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's</div><div> Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were </div><div>voluntarily discarded into the compost container - see #7 on page 1. </div><div><br></div><div><br></div><div><br></div></div>
   • Critical <div>Pizza prep refrigerator still impounded. Observed sliced raw mushrooms in this unit. Don't store any food in this unit. </div><div>Don't store any food in impounded equipment. This prep refrigerator is being replaced. Spec. sheet was submitted and approved.</div><div>Call or e-mail when new refrigerator is installed. Avantco APPT-71-HC approved. </div><div><br></div><div>Pasta prep refrigerator: </div><div>Observed the following potentially hazardous foods in the temperature danger zone (42 - 134 degrees F).</div><div>mussels: internal temperature of 68 degrees F (~ 2lbs.)</div><div>clams: internal temperature: 54 degrees F (~2 lbs.)</div><div>shrimp: 50 degrees F (~1/2 lb.) </div><div><br></div><div><div>Maintain all potentially hazardous foods at or below 41 degrees F, except shellfish. Shellfish shall be maintained at </div><div>or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. </div><div><br></div></div>Salad prep refrigerator and glass refrigerator: case: both in compliance. <div><br><div>4 door glass refrigerator with beverages: open container of milk: 49 degrees F. Maintain open containers of milk at 41</div><div> degrees F or colder. <br><div><br></div></div></div>
   • Critical <div>Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep </div><div><div>refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's</div><div> Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were </div><div>voluntarily discarded into the compost container - see #7 on page 1. </div><div><br></div><div><br></div><div><br></div></div>
3. Passed Mar 18 Score 64 ▼27

   Routine Inspection

   7 violations, 7 critical

   • Critical Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.
   • Critical No shellfish tags for January or March 2026. Some of the shellfish tags for February aren't in chronological order. <div>Maintain shellfish tags in chronological order for 90 days. 3 January shellfish tags found during the inspection.</div>
   • Critical Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.
   • Critical Observed employee touch nose and then unload dishwasher. Observed employee touch dirty dishes and then touched<div> clean ones. Employee instructed to wash hands after contaminating them. Discontinue using wiping cloth to dry utensils. </div>
   • Critical No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine.
   • Critical No hot water at hand wash sink in restroom on the right side.
   • Critical Glass refrigerator: lemon berry mascarpone cake: 42 degrees F, frutti di boscco (cheesecake filling): 48 degrees F, tiramisu: <div>49 degrees F, Easter lemon cheesecake: 49 degrees F. Adjust/repair refrigerator.</div><div>Pizza prep refrigerator: mozzarella cheese grated at 10:00 a.m. today: 57 degrees F, cooked sausage (cooked last night): </div><div>57 - 59 degrees F. ~ 2lbs. cooked sausage voluntarily discarded into compost container. Pooled eggs: 59 degrees F </div><div>(~2 cups voluntarily discarded down the 3-compartment sink drain), whole shell eggs: 58 - 62 degrees F. 14 whole shell eggs </div><div>voluntarily discarded into the compost container. Cream cheese: 59 degrees F (~1.5 lbs.), cooked chicken: 58 degrees F (~ 3lbs.),</div><div>egg whites: 61 degrees F. ~ 1.5 cups egg whites in carton, ~ 2.5 lbs. open package of smoked salmon : 59 degrees F, ~ 2lbs.</div><div>prosciutto: 68 degrees F, ~ 1lbanchovies: 65 degrees F, grated mozzarella cheese in 3 metal pans: 57 - 61 degrees F. (~ 14 lbs. </div><div>of mozzarella, including mozzarella noted on page 2.) All potentially hazardous foods at 50 degrees F and above were voluntarily</div><div>discarded into the compost container, except for pooled eggs and egg whites that were discarded down the drain. </div><div>Thermometer in prep refrigerator: 68 degrees F. Remove all nonpotentially hazardous foods from this unit. Repair or replace this </div><div>True pizza prep refrigerator. Unit impounded. Also in this unit: 10 sausage patties (60 degrees F) and 5 slices of cheddar cheese:</div><div> 65 degrees F that were voluntarily discarded into compost container.</div><div>Pasta prep refrigerator: heavy cream in insert pan: 49 degrees F, raw chicken in insert pan: 46 degrees F. Heavy cream and raw</div><div> chicken in upper section. Bottom section: clams: 51.6 - 52.8 degrees F in water without shellfish tags, ~ 1lb. of clams voluntarily </div><div>discarded into the compost container. Adjust unit colder.</div><div>Salad prep refrigerator: sliced ham: 46 degrees f, spaghetti: 45 degrees F, ~ 1/4 cu tuna salad in bottom of unit: 50 degrees F.</div><div>Tuna salad voluntarily discarded into the compost container. </div><div>4 door glass refrigerator open container of whole milk: 56 degrees F (~ 1/2 gallon), container of 2% milk: 55 degrees F, open</div><div> container of whole milk: 57 degrees F (~ 1 gallon minus a cup), 4 unopened containers of whole milk all above 50 degrees F. </div><div>Internal temps. taken of whole milk and ranged from 54 - 55 degrees F. All whole milk and low fat milk voluntarily discarded down </div><div>the drain. Repair glass refrigerator. Don't store any potentially hazardous foods (this includes beverages) in this refrigerator.</div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. Clams shall be kept at 45 degrees F or colder. </div><div><br></div>
4. 2024
5. Passed Oct 16 Score 91 ▲12

   Routine Inspection

   1 violation

   • Minor Refrigerator opposite of range ambient temperature recorded at 47°F. Garlic in oil 50°F, cheese 50°F, roast beef 50°F and ham 50°F recorded in said unit. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Repair to cold hold food at 41°F or below.<br>
6. Passed Mar 20 Score 79 no change

   Follow-up Inspection

   No violations

1. 91 Thai Tanic Street Food 50 ft
2. 99 Firehouse Coffee & Tea 300 ft
3. 85 Salsalito Taco Shop 350 ft
4. 98 Osteria Divino 500 ft
5. 93 Sartaj India Cafe 500 ft