- High Priority - License is expired and is more than 60 after expiration date. Expired 12/01/13 **Admin Complaint** Stip callback, 10/7/14 license renewal still unpaid.
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10/07/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee, cook, dishwasher, etc
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin cooler
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- High Priority - License is expired and is more than 60 after expiration date. Expired 12/01/13 **Admin Complaint**
- High Priority - Displayed food not properly protected from contamination. Pizzas sitting exposed on front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastas in reachin cooler, all 50°F. Advised to ice down or move to other working coolers.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Plates inside dishwasher area handsink.
- Intermediate - Handwash sink used for purposes other than handwashing. Plates inside dishwasher area handsink.
- Intermediate - No soap provided at handwash sink. Pizza station handsink
- 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. Pasta cooler, pasta and ambient air 50°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler, pasta, lasagna, sauce, soup, eggplant, etc.
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4/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Deodorant.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook, food prep.
- Basic - Evidence of employee eating in a food preparation or other restricted area.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin cooler
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Trash receptacles not provided where needed in establishment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Pizza by the slice not inside case but sitting on counter where customers order. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two Reach in coolers not working. Operator moved food to walk in cooler, and advised to chill with ice if unable to move, until repaired. Repairman contacted by operator.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cold holding equipment incapable of 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can, cutting board, rolling table. Two handsinks blocked in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reachin cooler meat sauce 55F, cheese 55F, pasta 60F, roasted red peppers 80F. **Warning** Callback, pasta 60°F, sauce 55°F, had operator ice foods again. Service company called. Foods out of temperature at follow up inspection will result in an administrative complaint.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 60F reachin cooler,stop sale **Warning** Callback chicken 60°F, placed on ice during inspection. Foods found out of temperature at next callback will result in an administrative complaint.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager Giovanni S Venuto believes food to be kept at 48F, unaware of how to properly thaw foods, etc **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. **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. Cook line reachin 60F, prep line for pizza reachin 55F **Warning** Callback still 60°F
- Intermediate - Walk-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. Walkin cooler struck by lightening according to manager and quit working. Some food inside, service company called. **Warning** Callback, service company waiting on part.
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6/21/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dishwasher area. Plastic container of sausage. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plates, cups, food containers, etc **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Sausage sitting on floor to thaw. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers and plastic lids. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50°F **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reachin cooler meat sauce 55°F, cheese 55°F, pasta 60°F, roasted red peppers 80°F. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 60°F reachin cooler,stop sale **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager Giovanni S Venuto believes food to be kept at 48°F, unaware of how to properly thaw foods, etc **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handsink blocked by dough proofing table, dishwasher area handsink piled with cutting board, food containers, dish rack, etc. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing items like plastic wrap, etc **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at dishwasher area. **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. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen cook/prep area **Corrected On-Site** **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. Cook line reachin 60°F, prep line for pizza reachin 55°F **Warning**
- Intermediate - Walk-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. Walkin cooler struck by lightening according to manager and quit working. Some food inside, service company called. **Warning**
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6/20/2013 | Complaint Full | Warning Issued |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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3/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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