- Basic - Bowl or other container with no handle used to dispense food. In salt
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. At cook line
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Light not functioning. Kitchen
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat sauce
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front counter
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Over one year
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer compartment set up
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At pizza make reach in cooler time/temperature control for safety foods temp between 50°-54°, less than 4 hours. Advised
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No compartment with sanitizer set up
- High Priority - Raw animal food stored next to ready-to-eat food. Raw shell eggs next to ready to eat foods in reach in cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Soap, hand sanitizer at cook line **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water pitcher **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At men's bathroom where employees uses **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- 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.
- 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 pizza make reach in cooler has a ambient temperature of 49°, advised
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date **Repeat Violation**
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6/2/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In flour **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cigarette at cook line, jacket with dry foods storage
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over ready to eat
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Above 3 compartment sink
- 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. Dairy products
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line, at men's room employees uses
- 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
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Missing a record of changing filter date
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Pizza make reach in cooler has an ambient temperature of 44°, advised
- Basic - Gaskets/seals on holding unit in poor repair. At pizza make reach in cooler
- Basic - Light not functioning. Above cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line
- Basic - Soiled reach-in cooler gaskets. At pizza make cooler
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At drink dispenser machine
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. At drink dispenser
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Display cheese pizza temp at 78°, less than 4 hours. Advised
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef temp at 48°, ham temp at 50°, shredded cheese temp at 49°, less than 4 hours. Advised
- 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. Cheese pizza
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At cook line
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. At cook line
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats, pasta, wings
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of service date
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
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