- Basic - Reach-in cooler shelves with rust that has pitted the surface, commercial triple door cooler by cooks line. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, establishment was using chlorine sanitizer they only have Quat sanitizer. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Dead roaches on premises, 2 dead roaches on floor. By reach in cooler by back prep area. **Warning**
- Basic - Floor area(s) covered with standing water, under ice maker. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, commercial triple door cooler by cooks line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of cutting board of deli unit by cooks line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name squeeze bottles with oil by cooks line. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, were 48°f and 50°f , inside small cooler , drawer unit by cooks line. **Warning**
- 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, employee touching pizza for display unit with bare hands. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged, container with raw chicken packaged in house was stored over beef chuck , double door freezer by 3 compartment sink. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after using wiping cloth. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous, tomatoes dated yesterday were 50°f(time/temperature control for safety) food due to temperature abuse, tomatoes were 50°f **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, spray bottles with cleaners were stored next to clean containers and utensils , draining rack over 3 compartment sink.. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, establishment was using chlorine sanitizer they only have Quat sanitizer. **Warning**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label, spray bottle with red liquid on 3 compartment sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, chicken breast on top units of reach in cooler by cooks line. **Warning**
- 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., the small reach in cooler by cooks line had ambient temp of 50°f **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, scoop yeast.
- Basic - Ceiling tile missing, over boxes of single services items by back door.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, colander and spoons. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor area(s) covered with standing water., under reach in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair, small unit in front of pizza oven
- Basic - Wall soiled with accumulated black debris in mop sink area.
- Basic - Working containers of food removed from original container not identified by common name, oil, water, cooks line and flour by pizza prep area, and sugar by back kitchen
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, was over 200 ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, raw shelled eggs stored by suchinni.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, marinara sauce 123°f, product was reheated to 170°f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items, can of air freshener by box of plastic forks and box of ketchup packets.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water, by water heater. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, pizza make line. **Warning**
- Basic - Trash receptacles not provided where needed in establishment, handsink by 3 compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine, the test strip was exposed to water , was unusable. **Warning**
- Intermediate - Water filter not changed according to manufacturer''s instructions, by water heater. **Warning**
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair, reach in cooler pizza make line had ambient temp of 45°f.double door unit by cooks line was 44°f, both units had the coils dirty dust, operator cleaned coils and recommended to operator to put cleaning coils to be cleaned at least once a week. **Warning**
- Basic - Floor area(s) covered with standing water, by water heater. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, pizza make line. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, forks and knives, front services area. **Warning**
- Basic - Soiled reach-in cooler gaskets, pizza make line. **Warning**
- Basic - Trash receptacles not provided where needed in establishment, handsink by 3 compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham, cheese, cut tomatoes were 45°f, ham, turkey, sauce 44°f, double door unit by cooks line, meatballs 47°f, kitchen area operator said was out about 15 minutes. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine, the test strip was exposed to water , was unusable. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions, by water heater. **Warning**
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12/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/4/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable deli unit by cooks line. **Warning**
- Basic - Equipment in poor repair reach in cooler in the pizza make line had ambient temp of 51°f **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Warning**
- Basic - Floor area(s) covered with standing water, under cooking equipment. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster, cans of sauce in dumpster pad. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, unit holding cheese. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, by cooks line, and tue double door unit. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination., piza boxes were uncovered by front services area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, squeeze bottle with water, cooks line. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit, ham 51°f, cheese 51°f, sausage 51°f, pizza make line. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, were 51°f, pizza make line. **Warning**
- Basic - High Priority - Dead roaches on premises, 3 dead roaches were observed under pizza oven , cooks line, 3 dead under true refrigerator, 3 inside cabinet under soda station. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese was 65°f employee said was just prepared. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found, 2 roaches walking on wall by handsink located next to oven in the kitchen area, 1 under true double door refrigerator, kitchen area, 1 live baby roach walking over box of plastic forks, 2 live roaches one walking on trash can by front services area, and one hiding in a crevice of counter door in front service area under pizza display area. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee handling equip mention then going into cooks line. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, lassagna inside deli unit by cooks line. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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7/3/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area., foam cups by men bathroom.
- Basic - Ceiling tile missing, back door area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, dry storage area. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - Reach-in cooler gasket torn/in disrepair, reach in coolers front services area, cooksline.
- Basic - Single-service articles not stored inverted or protected from contamination, take out clam containers in the front service area.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination., open boxes of hinge lids containers, foam cups and sleeve of pizza, by men bathroom.
- Basic - Soiled reach-in cooler gaskets, pizza make line.
- Basic - Stored food not covered in reach in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
- Basic - Wiping cloth/towel used under cutting board, food preparation area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, box of raw shelled eggs were stored next to uncovered chorizo and uncovered bottle of milk, inside reach in cooler with sliding doors by cooks line.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Was 0 ppm, tested also for chlorine, was 0 ppm. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening., ham inside reach in cooler by pizza make line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by pizza oven area.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed buildup of soiled material on mixer head.
- Observed encrusted material on can opener.
- Observed encrusted, soiled material on slicer.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair, drawer unit by front services area .
- Observed handwash sink used for purposes other than handwashing, holding pizza cutter by cooksline . At callback inspection tomato can stored in hand sink to catch dripping water.
- Observed leaking pipe at plumbing fixture, inside reach in cooler by slicer's table.
- Observed liquid waste leakage from dumpster onto ground/dumpster pad, oil build up on floor.
- Observed old food stuck to clean dishware/utensils.
- Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, ham inside reach in cooler by cooksline . At callback ham from day before thawed and not date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands cook, putting new set of gloves without washing hands .
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair, drawer unit by front services area .
- Critical - Observed handwash sink used for purposes other than handwashing, holding pizza cutter by cooksline .
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture, inside reach in cooler by slicer's table.
- Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad, oil build up on floor.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, ham inside reach in cooler by cooksline .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, cooked chicken inside reach in cooler by cooksline .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, pizza boxes were stored with interior of boxes towardds hallway.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, take out containers were not inverted.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, storeed on floor by oven. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pizzas, garlic breads, front line.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook with gloves handling drink then went back to food preparation .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name, spices by food preparation table . Corrected On Site.
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11/13/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing, by back door.
- Critical - Hand wash sink lacking proper hand drying provisions, by cooksline , paper towels were stuck.
- Critical - No conspicuously located thermometer in holding unit, coca cola refrigerator by dining room.
- Observed single-service articles improperly stored, take out containers not inverted, front line.
- Observed single-service articles stored without protection from contamination, pizza boxes by back door not covered.
- Wet mop not hung to dry.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 03A-27-3 Potentially hazardous food held at room temperature at greater than 41 degrees Fahrenheit. Establishment has no written procedure for time as a public health control, garlic/oil mix on top of food preparation table, was 84f by cook's line . on 5-21-12 garlic bread was 70f, Sicilian 77f, pepperonni pizza was 76f. in the front services area.
- Violation: 10-15-3 Pizza peel/paddle stored on top of soiled oven between uses.
- Violation: 13-03-3 Employee with no hair restraint while engaging in food preparation.
- Violation: 14-11-3 Equipment in poor repair, observed bottom of reach in cooler with deep gap near doors, front services area.
- Violation: 15-09-3 Holding unit gasket torn or in disrepair, kitchen area ., On 5-21-12 true refrigeration unit by cook's line .
- Violation: 21-12-3 Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter. On 5-21-12 stored on top of food preparation table
- Violation: 23-06-3 Build-up of food debris, dust or dirt on nonfood-contact surface, top of oven.
- Critical - Violation: 31-19-3 No handwashing sign provided at a hand sink used by food employees, by cook's line .
- Critical - Violation: 53B-01-3 No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 5-19-12.
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5/21/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Bowl or other container with no handle used to dispense food, souffle cup inside bottles of black pepper.
- Build-up of food debris, dust or dirt on nonfood-contact surface, over steamtable .
- Build-up of food debris, dust or dirt on nonfood-contact surface, top of oven.
- Employee with no hair restraint while engaging in food preparation.
- Equipment in poor repair, observed bottom of reach in cooler with deep gap near doors, front services area.
- Critical - Food stored in a location that is exposed to splash/dust, container of flour was uncovered on top of deli unit under air vent, font services area.
- Critical - Food stored in a location that is exposed to splash/dust, container with condiment was uncovered on top of food preparation area, also bottles of sauces and lexan container with butter garlic. and salt or sugar container,by reach in cooler.
- Critical - Food-contact surface encrusted with grease and/or soil deposits, tong soiled with pasta residue, cook's line .
- Gasket soiled with slimy/mold-like build-up, reach in cooler.
- Holding unit gasket torn or in disrepair, kitchen area .
- Critical - No handwashing sign provided at a hand sink used by food employees, by cook's line .
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 5-19-12.
- Critical - No soap provided at handwash sink, by cook's line
- Pizza peel/paddle stored on top of soiled oven between uses.
- Critical - Potentially hazardous food held at room temperature at greater than 41 degrees Fahrenheit. Establishment has no written procedure for time as a public health control, garlic/oil mix on top of food preparation table, was 84f by cook's line .
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, was stored on top of cook's line deli unit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, garlic -oil mix was 84f.
- Critical - Torn package/bag of food exposing the contents to contamination, flour.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
- Critical - Working containers of food removed from original container not identified by common name, salt or sugar in lexan container by reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name,flour, pizza make line.
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3/19/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
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1/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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