- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees are not washing hands as the hand sink at the front counter is in disrepair and the sink by the three compartment sink was used as storage. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Has been turned off at the hand sink at the from t counter
- Intermediate - Handwash sink used for purposes other than handwashing. The sink by the three compartment sink was being used as storage **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By the front counter **Repeat Violation**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Equipment in poor repair. Standing water in the reach in cooler at the front counter
- Basic - Food stored on floor.
- Basic - Ice buildup in reach-in freezer. At the front counter, baklava 48 degrees
- Basic - Large amount of unused equipment/supplies present. Flat grill, steam table and a Dish machine all are not being used
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baklava 48 in the reach in freezer at the front counter
- 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. See stop sale. Pizza pie, garlic and oil
- Intermediate - Accumulation of food debris/grease on food-contact surface. Flat grill
- Intermediate - Cold water not provided/shut off at employee handwash sink. At the front counter
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at the three compartment sink twice
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the front counter
- Intermediate - Manager lacking proof of food manager certification. The operator failed to keep his certification at the business **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Large amount of unused equipment/supplies present. Extra large steam table, slushi machine, band saw and other items not used for the operation **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Hot plate soiled on the cook line **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. Pasta in the reach in cooler in/at the at the front counter **Warning**
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Warning**
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4/24/2013 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In front of the pizza oven **Warning**
- Basic - Large amount of unused equipment/supplies present. Extra large steam table, slushi machine, band saw and other items not used for the operation **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched fade then served customer **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef non-commercially wrapped over peppers in the reach in cooler in/at the front counter **Corrected On-Site** **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Hot plate soiled on the cook line **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In the rear area, blocked by excess equipment **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 - No soap provided at handwash sink. At the front counter **Corrected On-Site** **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. **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. Pasta in the reach in cooler in/at the at the front counter **Warning**
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Warning**
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The reach in cooler at the front counter
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Observed equipment in poor repair. standing water in the reach in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta cheese 48 f degrees in a reach in cooler at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic n oil left out on the reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. feta cheese, ricotta cheese
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. red extinguisher in the dining room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza 76, 71; beef patty 76 f degrees left out at the front counter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Establishment operating without a current Hotel and Restaurant license. facility owes 126.00 to activate license. This violation must be corrected by : 5/6/12.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. adjacent to the three compartment sink
- 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.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza prep reach in cooler on the cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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5/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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