- Basic - Old labels stuck to food containers after cleaning. On BBQ chicken. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Pizza boxes on the floor in storage shed **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Left side of salad cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm cl
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 48-49F and sauce 46F, bottom right corner of tall true cooler in kitchen. Both cooling from 5/15 per operator. Operator stated items reached 41F or below previous day - advised that this seems like a cooling issue and not a cold holding issue. Other cooler temperatures 39-42F. Bottom of pizza cooler: sausage 49F, raw beef 48F, cooked peppers 46-47F.
- High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Sliced ham 43-45F, prepared previous day per operator.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large containers of ham deeper than 4 inches and covered.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bottom of pizza cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired 5/11/14
- Intermediate - Spray bottle containing toxic substance not labeled. Windex. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Case of cheese
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below.
- Basic - Interior of microwave soiled with encrusted food debris. Pizza area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken **Corrected On-Site**
- Basic - Single-use aluminum foil pan and lids reused. For baked pasta, operator discarded. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Milk 44, shredded mozzarella 48. Pepsi cooler
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. BHC of ham for salads. AOP approved for pizza area.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.Portioned spaghetti at bottom of large True cooler 41-46.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza cooler holding sausage at 44, shredded cheese at 42, ricotta at 43, deli meat 44, sausage 44, pizza sauce 44, peppers 47, crumbled sausage 45.
- 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 per plan.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Veal and chicken over dairy products, tall true cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw beef over pasta
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 18F in ice water
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/21/2013 | Complaint Full | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Reach in cooler shelves. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer and cooler
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Pepsi cooler
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ashes on case of Togo containers and cup to go container in storage area outside walk in freezer. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage.
- Basic - Single-service items stored on floor. Pizza boxes. **Corrected On-Site**
- Basic - Single-use aluminum foil pan reused. Observed soiled metal to go pans from previous day on cookline. Operator discarded. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Calamari. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44-45, milk 48 in Pepsi cooler overnight since 7/17/13 per operator. Cardboard lining shelves removed. Advised to adjust and service.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta in bus tub 45-48 in cooler neat 3 compartment sink overnight per operator. Other cooler temperatures 41-42.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over RTE. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken, fish and shrimp over frozen pastas and other RTE items.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked sweet sausage dated 7/10, operator discarded.
- Intermediate - Slicer blade guard soiled with old food debris.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Cases of cheese, walk in cooler. **Warning**
- Observed residue build-up on hood filters. **Warning**
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11/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True beer cooler holding PHFs at 48F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below. **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 45F, marinara with meatballs 47-52F, both cooling from 11/20/12 per operator. See stop sale. **Warning**
- Critical - Currently employed, observed a certified food handler certificate expired 2011. **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. **Warning**
- Critical - Observed encrusted material on can opener. **Corrected On-Site** **Warning**
- Critical - Observed food material on racks and track of the reach-in cooler, Pepsi cooler. **Warning**
- Critical - Observed food stored on floor. Cases of cheese, walk in cooler. **Warning**
- 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. Sugar, salt. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 48F in True beer cooler, over night per operator. Moved to anther cooler. **Warning**
- Critical - Observed raw animal food stored over cooked food. Shell eggs over open pot of sauce, reach in cooler. **Warning**
- Observed residue build-up on hood filters. **Warning**
- Observed soiled metal to go pans saved for reuse. Operator discarded. **Corrected On-Site** **Warning**
- Critical - Observed unlabeled chemical spray bottle. **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Sugar bins **Warning**
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11/21/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Discontinue use of machine to sanitize and manually sanitize until machine reads 50-100pppm cl
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 25F in ice water
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an employee training certificate expired 1-2-11; employee working over 60 days not trained
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. dish area Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 47-48F in bottom of glass cooler; moved to freezer to drop temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 49F above drop in portion of pizza cooler. Advised
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over sauce, pasta, Tall cooler on cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm cl
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. Cases, walk in freezer
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training certificates photocopied.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over cookline cooler Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed clean equipment stored on floor. pizza paddles Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food material on clean slicer.
- Critical - Observed food stored on floor. case of cheese, walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon over cheese, walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over pasta, reach in cooler
- Observed residue build-up on hood filters
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm cl
- Critical - Pizza cooler thermometer broken Corrected On Site.
- Critical - Sanitizer lacking at handsink, cookline
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over pizza station
- Critical - Violation: 53B-08-1 Employee training certificates photocopied.
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9/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken in walk in cooler at 46F. Per operator, item has not been removed from cooler.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 48F, shredded cheese at 49F, sliced cheese at 49F in cookline cooler. Items moved to another cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 48F-49F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over pizza station
- Critical - Violation: 53B-08-1 Employee training certificates photocopied.
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9/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 48F-49F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Manual sanitize until machine is serviced.
- Critical - Employee training certificates photocopied.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Souffle cup without handle in spice
- Lights missing the proper shield, sleeve coatings or covers. over pizza station
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over pizza station. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed encrusted food material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to wash sauce bottle
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In pizza cooler, cheese at 47F above drop in portion of cooler, sausage at 45F. Advised to keep cheese in drop in portion of cooler and sausage less full.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken in walk in cooler at 46F. Per operator, item has not been removed from cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 48F, shredded cheese at 49F, sliced cheese at 49F in cookline cooler. Items moved to another cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over ravioli, reach in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over ready to eat salad meat, reach in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw sausage, walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm, wiping cloths. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottles over mop sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta
- Critical - Using time as a public health control without time marking product/no application.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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9/7/2011 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottles with purple substance.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils stored in crevices between equipment.
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lazagna, cold cuts.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs 119 degees Farhenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on storage lid.
- Observed utensils stored in crevices between equipment.
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle. Purple substance.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Pasta cooling in covered containers. Corrected On Site.
- Critical. Observed food, bagged onions stored on walk-in cooler floor.
- Critical. Observed improper use ofcontainer with no handle used to dispense ready-to-eat food- cheese. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed encrusted material on can opener.
- Observed walk-in cooler fan soiled with accumulated dust.
- No copy of latest inspection report.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans- olives.
- Critical. Observed food being cooled by nonapproved method. Pasta being cooled in covered containers.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over sauces and pasta, reach-in cooler.
- Critical. Observed employee scooping ice with a cup with no handle.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soil on soda dispensing nozzles.
- Critical. Observed live flies in kitchen.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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