- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Also without a lid and straw, employee corrected and removed drink. **Warning** At callback- large employee water container on prep directly across from pizza oven, also lacking a lid or straw. Manager removed.
- Basic - Pizza pans/screens not cleaned at least every four hours. Manager stated screens are cleaned every 2 months, have excessive amount of old food debris on surface. **Warning** At callback- pizza screens cleaned two weeks ago according to manager, have excessive food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths sitting on triple sink. **Warning** At callback- multiple wet cloths on left side of triple sink, employee removed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 63°, not on nonTCS list, must be kept at 41° or below. Ranch dressing, Alfredo 63-70° on prep above cooler. Recommended Time as a Public Health Control. **Warning** At callback- large container of pizza sauce 65° on prep table.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Or cold water at hand wash sink between mop sink and triple sink. **Warning** At callback- hot and cold water at hand sink by triple sink is not working.
- 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** At callback- manager could show no certificates or proof of any training.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know what type of sanitizer establishment used or what level it should be at. **Warning** At callback a- manager still did not know what sanitizer was used at triple sink (quat sanitizer).
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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Drain cover(s) missing. Under triple sink. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Also without a lid and straw, employee corrected and removed drink. **Warning**
- Basic - Food stored on floor. Soda bottles back of establishment. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old food stuck to clean dishware/utensils. On multiple trays, lids on back storage shelf next to pm sink, managed removed to clean. **Corrected On-Site** **Warning**
- Basic - Pizza pans/screens not cleaned at least every four hours. Manager stated screens are cleaned every 2 months, have excessive amount of old food debris on surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths sitting on triple sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 63°, not on nonTCS list, must be kept at 41° or below. Ranch dressing, Alfredo 63-70° on prep above cooler. Recommended Time as a Public Health Control. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Or cold water at hand wash sink between mop sink and triple sink. **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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know what type of sanitizer establishment used or what level it should be at. **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- 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. Throughout kitchen. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Rear hand wash sink missing drain pipe and unable to be turned on.
- Basic - Water leaking from faucet/faucet handle. Triple sink faucet leaking.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth near front hand wash sink and near triple sink.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle of blue cleaner over holding table where sauces are stored. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand wash sink near triple sink is filled with rags, brushes, and sponges. **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid in kitchen area. **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Under 3 comp sink
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on dry storage rack
- High Priority - Live flies in kitchen.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer spray bottle on shelf above holding table
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping rag; multiple items in rear hand wash sink scraper, spray bottle etc
- Intermediate - No soap provided at handwash sink. Near 3 comp sink
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink
- Basic - Objectionable odor in establishment. From pan used to collect water at leaking pie under 3 compartment sink
- Intermediate - No soap provided at handwash sink. Near 3 compartment sink
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. near prep line has empty plastic tub in it
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pizza cutter between prep table and wall Corrected On Site.
- Observed employee wearing bracelet while prepping food. Corrected On Site.
- Critical - Observed live flies in kitchen.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. beverage on prep table across from oven Corrected On Site.
- Critical - Observed toxic item stored by food. QUAT sanitizer spray bottle and degreaserr bottle stored on side of sauce and salt shaker holderacross from oven Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review June 2010. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. PIZZA PREP COOLER
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE HANDLED PHONE THEN IMMEDIATELY TOUCHED PIZZA DOUGH Corrected On Site. IMMEDIATELY ADDRESSED WITH EMPLOYEE
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 600+ppm QUAT Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. BULK CORNMEAL
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (3) Adequate handwashing facilities, including soap shall be convenient to machine locations where EMPLOYEES' service bulk food machines.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. shakers
- Critical. No conspicuously located thermometer in holding unit. PIZZA MAKE TABLE
- Critical. Observed handwash sink used for purposes other than handwashing. TOWEL AND SCRUB BRUSH SITTING IN BACK HANDWASH SINK Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle near pizza cutting station
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. self closer hanging from door, does not self close
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Spray bottle Repeat Violation.
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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