- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On rack above breads, rolls, dry storage area **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Plastic containers labelled 'ricotta cheese' reused to store other foods ( cut tomatoes, garlic in oil) **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Gas burner
- Basic - Wall soiled with accumulated food debris. Behind flattop grill
- High Priority - Potentially hazardous (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. Pizza sold by slice on rack next to oven, reheated to order Corrective action taken: last unsold slice discarded (establishment opens at 11:00), time marking sheet posted on refrig door
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Crumbs in bottom of 2 door true freezer
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Grease accumulated under cooking equipment.under fryer
- Basic - Reuse of single-service articles. Plastic foodservice tubs (ricotta cheese)
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer measured at 200ppm, recheck 100ppm, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza make table
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
- Basic - Hole in wall. Next to dry storage shelf holding can items two holes.
- Basic - Light shield damaged/in disrepair. Cracked light shield above prep line.
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2/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. One dead in dinning room, 5 dead in men's restroom.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Prep line.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
- Basic - Food debris accumulated on kitchen floor. Behind cooking equipment old food debris, under soda boxes, though out kitchen, wall between walk in unit.
- Basic - Hole in wall. Next to dry storage shelf holding can items two holes.
- Basic - In-use utensil stored in sanitizer between uses. Knife stored in wiping sanitizer solution bucket
- Basic - Light shield damaged/in disrepair. Cracked light shield above prep line.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. On shelving next to walk in cooler and dry storage shelf.
- Basic - Wiping cloth sanitizing solution stored on cutting board. **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. 30 plus droppings located near dry storage shelf outside walk in cooler and near restroom.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 6 under soda cabinet in front dinning area
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/17/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area.pursy on supply shelf **Corrected On-Site** **Warning**
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8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.door of walk in **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area.pursy on supply shelf **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. And wall around **Warning**
- Basic - Reuse of single-use articles.honey bottles being reused for wing sauce, old labels still on **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.wing sauce mixed with butter 78° will use 4 hour time as a public health control. **Warning**
- Intermediate - Manager lacking proof of food manager certification.paperwork not available **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Paperwork un available **Warning**
- Intermediate - No soap provided at handwash sink.ladies restroom **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.paperwork un available **Warning**
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5/30/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs hanging on oven door
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Not washing hands before placing new gloves on
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Non handle scoop in bag of flour
- Observed single-service articles stored without protection from contamination. Single service items on cooks line need to be inverted
- Critical - Vacuum breaker mising at hose bibb. Missing on outside hose bib
- Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. onions Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting cold cuts Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condiment container on cooks line not labeled.
- Critical - Cooked onions cooling covered while cooling and cooking pasta.
- Critical - Garlic butter mix 70 degrees. COS
- Observed ansul system over mixer with heavy dust build up.
- Observed ceiling vent dust near 3 compartment sink.
- Critical - Observed employee eating then handling single service items.
- Critical - Observed open beverage above prep tavle near slicer.
- Critical - Observed pizza cooked held under time not date marked.
- Critical - Sanitizing solution using chlorine more than 100 ppm.COS
- Critical - Sausage cooked cooling covered in reach in cooler.
- Wet wiping towel on prep table not in sanitizing solution.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knife stored in sanitizing solution temp at 74 degrees
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburgers over ready to eat foods in deli style cooler on cooks line
- Wet wiping cloth not stored in sanitizing solution between uses. in cooks area
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. near storage area near walk in cooler
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on cooler shelf in walk in cooler
- Observed single-service articles stored without protection from contamination. single service items on cooks line need to be inverted
- Observed utensils in poor condition. plastic food container on storge shelf cracked/broken
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in cheese in pizza make cooler
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked onions and pizza on cooks line note time as a public temp control filled out at visit Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.items in deli style cooler 47/49 degrees note deli style cooler bottom portion
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza deli style cooler product temperatures 47/48 degrees note items moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pizza deli style cooler Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation. egg plant
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Observed food debris accumulated on kitchen floor. behind and around mixer
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over sour cream in walkin cooler.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Fryer baskets.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Plumbing system in disrepair.Faucet at iple sink leaking.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Both doors to rear of building need door sweeps
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or expiration dates.
- Critical. Observed uncovered food in holding unit/dry storage area.Raw shrimp in reachin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Raw shrimp in flour in reachin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Flour bag in cook area.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or expiration dates.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Did observe sausage in top of deli cooler at 57 and covered proper cooling with store GM. Corrected On Site.
- Observed food-contact equipment in poor repair.Fryer baskets cook line.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.Knife on deli cooler on cook line.
- Lights missing the proper shield, sleeve coatings or covers.Cook line.
- Critical. Observed unlabeled spray bottle.dining room.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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