- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the Dish machine area is in the corner where it is blocked by sodas. Additionally the hand sink is being used as storage 9/17: the sink is still being used as storage in the Dish machine area
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 46. Sausage 48. Poultry 53. Cheese 54. See stop. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
- 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. Ricotta, heavy cream **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the Dish machine area is in the corner where it is blocked by sodas. Additionally the hand sink is being used as storage
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09/15/2014 | Routine - Food | Warning Issued |
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Pizza cook washed hands for two seconds **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 49. Beef 47 both at the pizza prep unit. The unit has a block of ice by the two items all other foods were at temp
- 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 at the pizza station. Additionally on Friday and Saturday chicken wings are on a time program. The chicken had no time marking **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. Milk at the bar, mil at the wait staff area
- Intermediate - Packaged food not labeled as specified by law. Sugar and salt
- Intermediate - Soil residue in food storage containers. Salt and sugar containers
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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1/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Unit no 1 **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. All coils to every reach in cooler are impacted/soiled **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Unit 7. Calamari 45. Cheese 46. Poultry 45. Lettuce 46. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Unit 5: Ham 44. Tomato 44. And lettuce 48. Unit 1: meat balls 47. Poultry 45. Cheese 47. Sausage 46. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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1/13/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil bottles
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped up meat balls 47. Ground beef 45.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Wings 49 in the bottom section of unit 6. Air flow, unit overstocked, item moved to the walk in cooler. 11am. Second temp at 11:55/43 in the walk in cooler **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by 4 degrees
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is needed at both the hand sinks at the left side of the hand sink in the pizza prep area and the right side of the hand sink at the bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board. In the rear prep area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44 and poultry 49 in the reach in cooler in/at the no 2.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs shell over pasta in the reach in cooler in/at the cook line no.6 **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Degreaser on top of the ice machine **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at the bar
- 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. Ricotta cheese in unit 2.
- Intermediate - Employee used handwash sink as a dump sink. At the bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. 91 at the pizza station hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta unit 6. Eggplant unit 2. Pasta and home made ranch dressing in the walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Gain powder **Corrected On-Site**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. cook on the cookline
- Violation: 13-03-1 Observed employee with no hair restraint. employee cooking pizza
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. dough trays with pitted holes, worn, torn etc
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. dough trays cannot be cleaned due to cracks, chips, pitted areas.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
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9/24/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. dough trays with pitted holes, worn, torn etc
- Critical - Hand wash sink lacking proper hand drying provisions. by front counter pizza prep area Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by the three compartment sink Corrected On Site.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training expired
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee scooping out dry cheese with a non handle bowl, sprinkling cheese off fingers Corrected On Site.
- Observed employee with no hair restraint. cook on the cookline
- Observed employee with no hair restraint. employee cooking pizza
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in ice used for drinks. multiple bottles (wine) stored in ice at the bar
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dough trays cannot be cleaned due to cracks, chips, pitted areas.
- Critical - Observed handwash sink used for purposes other than handwashing. sink used as storage Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 45 f degrees in the pizza prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese, heavy cream, etc in the storage reach in cooler on the cookline
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil residue in storage containers. shredded cheese being placed into tubs which are all soiled even after cleaning.
- Critical - Observed toxic item stored in food preparation area. throughout the prep areas over food, food contact surfaces etc Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. windex stored above utensils Corrected On Site.
- Critical - Observed unlabeled spray bottle. multiple bottles no labels Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex bottle Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee handling chemical bottles then proceeded to touch utensil, and failed to remove soiled gloves wash hands to break the contamination cycle Corrected On Site.
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7/24/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. handsink at bar
- Critical - No handwashing sign provided at a handsink used by food employees. handsink at warewash
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. on left side of 6 burner stove at cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth bucket over 200ppm at fryer station Corrected On Site.
- Critical - Observed unlabeled spray bottle. chemical bottle at warewash area Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. splitter at mop sink
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2/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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