- Basic - Bowl or other container with no handle used to dispense food. Observed that a ceramic bowl is used for scooping grated cheese in the walk-in cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed the cook change gloves, twice without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Garlic in oil mixture.
- 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. See stop sale. Observed no time mark on garlic in oil mixture in the pizza prep area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 3 cooks, 1 waitstaff, 1 hostess, and 1 driver working and no Certified Food Manager present. Salvatore Amico 9/17/11, serv safe arrived. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Large container of flour. **Corrected On-Site**
- Basic - Hole in wall to the right of the large floor mixer. There are also 3 rat traps in the hole.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic souffl cup used for flour portioning.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 122° when tested **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed pizza maker handling re-heated pizza bare handed when placing pizza in a Togo box. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans in the hand wash sink next to the 3 compartment sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. By the ice machine .
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagne thawing in the walkin cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Stored on a chemical rack.
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1/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used for spices **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife **Corrected On-Site**
- Basic - Hole in wall. Next to the floor mixer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stored at 109° **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near the walkin cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce in the walkin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pizza sauce
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pizza sauce in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pizza sauce in the 25 gallon container in the walkin cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne, pizza cheese, deli meats and pizza sauce.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Wall in disrepair.back by large machine **Warning**
- Basic - Working containers of food removed from original container not identified by common name.oil **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.Corrective action in Bain Marie **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shall provide the original **Warning**
- Intermediate - person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site** **Warning**
- Intermediate - person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable. Walk in freezer
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil at 70* F- Corrective action - In iced bain marie
- Wet mop not hung to dry. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 04/24/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ready to eat in reach in cooler at 49* F- Corrective action- Increased thermostat
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. By pizza area
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. ProvidedAOP Form
- Observed single-service articles improperly stored. Pizza box- Corrected On Site.
- Observed wall soiled with accumulated food debris.By mixer head
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Provided form HR 5022-090
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/19/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed storage of maintenance tools in areas that may result in cross-contamination.mops and brooms.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.bottom of rear door.
- Observed storage of maintenance tools in areas that may result in cross-contamination.mops & brooms by dry storage area.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door.
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10/1/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
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