- Basic - Build-up of food debris, dust or dirt on shelves over 3bay sink, hand sink and counter area wall.
- Basic - Employee hat on shelf above hand sink area next to sieve and cheese shredder. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Food stored on floor. (Covered pans of raw chicken on floor of walk in cooler below lowest shelf.)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Throughout kitchen.) **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Pizza peel has cracked and chipped areas.
- Basic - Single-service roll of foil stored in a soiled box containing dried food debris.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- 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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (Copies of National Registry of Food Safety Professionals certificates and cards on walls. Documents have no perforations and are on standard printer paper). **Repeat Violation**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. (Soiled toilet and switch plate cover)
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris and microwave handles.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Over slicer area)
- Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. (Walk in cooler)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (In a deep, packed, covered plastic container at 86°F )
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. (Cutting board over single sink.) **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products. (For checking cold food temperatures)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (Cooked pasta)
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Single serve bowl used as scoop in dry yeast container) **Corrected On-Site**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. (Bags of ground beef thawing on lower prep table.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Ricotta cheese 51°F, Sauce 46°F and cheese 47°F at pizza make table) **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on dry yeast container in walk in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Kitchen and bathroom, corrected with paper napkins.) **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Gaskets/seals on holding unit in poor repair.( pizza make cooler) **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( through tout where needed; coolers and freezers) **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Reuse of ridged single-use container.( white containers) **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.( aluminum pans above coolers) **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit.( shelf above make table cooler)( reheated all pizzas) **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.( shell eggs over ready-to-eat food in walkin cooler) **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.( white upright cooler) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( kitchen and bathroom) **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ( 07/30/2013) **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.( pizzas) **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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.( lasagna,etc in waln cooler) **Warning**
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5/29/2013 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Observed wall in disrepair.{BEHIND PIZZA MAKE TABLE}
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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8/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. temperature adjusted , potentially hazardous foods removed until reach in cooler maintains 41 degrees or below
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. moved to reach in freezer for quick cool down Corrected On Site. moved to working reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. bulk container of sugar, near hotwater heater Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. pizza slices on shelf Corrected On Site.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use flour scoop not stored in a clean, protected location.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bag of onions stored on walk in cooler floor.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Critical - Observed buildup of soiled material on mixer head.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed interiors of microwaves soiled.
- Observed utensils stored in crevices between equipment.
- Observed walls soiled with accumulated food debris.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on cabinet shelves behind counter.
- Observed build-up of food debris, dust or dirt on kitchen shelves.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food/dried blood residue.
- Observed open dumpster lid.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in walk in cooler between use.
- Observed wall soiled with accumulated dust behind freezer. Corrected On Site.
- Wet mop not hung to dry.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in kitchen cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed open dumpster lid.
- Observed sleeves of pizza boxes stored on floor beneath oven.
- Observed utensils stored in crevices between equipment.
- Observed walls soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in kitchen coolers between use.
- Observed employees with no hair restraints.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed utensils stored in crevices between equipment.
- Observed sleeves of pizza boxes stored on floor beneath oven.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in kitchen coolers between use.
- Observed employees with no hair restraints.
- Critical. Observed interior of microwave soiled.
- Observed gaskets with slimy/mold-like build-up.
- Observed sleeves of pizza boxes stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Employee restroom hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2010 | Routine - Food | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[sauce]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[cardboard atop pizza oven]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[pizza slicer from day before on countertop ]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[White upright freezer ]
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.[air gap under rear door]
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- 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 This violation must be corrected by : 4/19/2010.
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2/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[milk,sliced deli meats] Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. Corrected On Site.
- Observed equipment in poor repair.[damaged food storage containers]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong ]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[upright ]
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- 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 This violation must be corrected by : 11/11/09.
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9/10/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/17/2008 | Routine - Food | Warning Issued |
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