- Basic - Equipment in poor repair. Observed door handles on pizza line loose/disconnected and hanging from screws. **Warning** Open callback 8/22/14: Observed handles still loose and disconnected at pizza line. Open callback 8/29/14: observed handles not yet repaired.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed mid way in back kitchen area. 5/21/14 **Repeat Violation** **Warning** Open callback 8/22/14: Observed light cover not replaced. Open callback 8/29/14: Operator stated he has to have the light covers specialty cut due to the dimensions and has it scheduled to be completed.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on right door of 2 door reach in cooler in kitchen. **Warning** Open callback 8/22/14: Observed gasket not yet repaired. Open callback 8/29/14: Observed gaskets not yet repaired.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed pizza line not maintaing potentially hazardous foods at 41°F or below. Observed ambient air thermometer reading 58°F and the following foods held within: spinach 60°F, feta cheese 55°, chicken 56°, sausage 56°, shredded cheese 55°, 59°, pizza sauce 54°, 55°, cut tomatoes 56°, ricotta 52°. Observed establishment open since 11am. After about 30 minutes leaving the line mostly closed, the following temperatures were observed: ambient 56°F, shredded cheese 54°, 56°, pizza sauce 54°, 56°, ricotta 52°, cut tomatoes 56°, spinach 60°, feta 54°, chicken 58°, sausage 55°. This violation must be addressed by Friday, August 22, 2014. **Warning** Open callback 8/22/14: Observed ambient air temperature of unit at 48°F. Operator stated the unit had been closed overnight and nothing had been restocked. Observed the following temperatures: spinach 43°F, chicken 47°, sausage 46°, pizza sauce 46°, 57°, tomatoes 46°,50°, chicken 47°,48°, shredded cheese 55°, 55°, 45°, ricotta 47°F, feta cheese 46°. Advised operator to discard items. Operator stated he will purchase a new line and in the mean time will ice the products at the line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed marinara at steam table at 120°F. Employee confirmed marinara was hot holding and not reheating. Observed heat increased. **Warning** Open callback 8/22/14: Observed no marinara held at steam table. Open callback 8/29/14: Observed marinara reheating at 128°F.
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08/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Observed door handles on pizza line loose/disconnected and hanging from screws. **Warning** Open callback 8/22/14: Observed handles still loose and disconnected at pizza line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed mid way in back kitchen area. 5/21/14 **Repeat Violation** **Warning** Open callback 8/22/14: Observed light cover not replaced.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on right door of 2 door reach in cooler in kitchen. **Warning** Open callback 8/22/14: Observed gasket not yet repaired.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed pizza line not maintaing potentially hazardous foods at 41°F or below. Observed ambient air thermometer reading 58°F and the following foods held within: spinach 60°F, feta cheese 55°, chicken 56°, sausage 56°, shredded cheese 55°, 59°, pizza sauce 54°, 55°, cut tomatoes 56°, ricotta 52°. Observed establishment open since 11am. After about 30 minutes leaving the line mostly closed, the following temperatures were observed: ambient 56°F, shredded cheese 54°, 56°, pizza sauce 54°, 56°, ricotta 52°, cut tomatoes 56°, spinach 60°, feta 54°, chicken 58°, sausage 55°. This violation must be addressed by Friday, August 22, 2014. **Warning** Open callback 8/22/14: Observed ambient air temperature of unit at 48°F. Operator stated the unit had been closed overnight and nothing had been restocked. Observed the following temperatures: spinach 43°F, chicken 47°, sausage 46°, pizza sauce 46°, 57°, tomatoes 46°,50°, chicken 47°,48°, shredded cheese 55°, 55°, 45°, ricotta 47°F, feta cheese 46°. Operator stated he will purchase a new line and in the mean time will ice the products at the line. Observed operator place 12 bags of ice within unit. Time extension of 7 days granted. This violation must be addressed by August 29, 2014.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed marinara at steam table at 120°F. Employee confirmed marinara was hot holding and not reheating. Observed heat increased. **Warning** Open callback 8/22/14: Observed no marinara held at steam table.
- 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. Observed pizza line not maintaing potentially hazardous foods at 41°F or below. Observed ambient air thermometer reading 58°F and the following foods held within: spinach 60°F, feta cheese 55°, chicken 56°, sausage 56°, shredded cheese 55°, 59°, pizza sauce 54°, 55°, cut tomatoes 56°, ricotta 52°. Establishment stated that the lids had been opened during lunch service and observed pizza line in close proximity to pizza oven. After about 30 minutes leaving the line mostly closed, the following temperatures were observed: ambient 56°F, shredded cheese 54°, 56°, pizza sauce 54°, 56°, ricotta 52°, cut tomatoes 56°, spinach 60°, feta 54°, chicken 58°, sausage 55°. This violation must be addressed by Friday, August 22, 2014. **Warning** Open callback 8/22/14: Observed ambient air temperature of unit at 48°F. Operator stated the unit had been closed overnight and nothing had been restocked. Observed the following temperatures: spinach 43°F, chicken 47°, sausage 46°, pizza sauce 46°, 57°, tomatoes 46°,50°, chicken 47°,48°, shredded cheese 55°, 55°, 45°, ricotta 47°F, feta cheese 46°. Operator stated he will purchase a new line and in the mean time will ice the products at the line. Observed operator place 12 bags of ice within unit. Time extension of 7 days granted. This violation must be addressed by August 29, 2014.
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08/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Observed door handles on pizza line loose/disconnected and hanging from screws. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops at front counter in water with a temperature of 92°F and observed spatulas in water at range at 110°F. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed mid way in back kitchen area. 5/21/14 **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed handwash sign needed at sink at front counter and at kitchen handwash sink. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on right door of 2 door reach in cooler in kitchen. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed pizza line not maintaing potentially hazardous foods at 41°F or below. Observed ambient air thermometer reading 58°F and the following foods held within: spinach 60°F, feta cheese 55°, chicken 56°, sausage 56°, shredded cheese 55°, 59°, pizza sauce 54°, 55°, cut tomatoes 56°, ricotta 52°. Observed establishment open since 11am. After about 30 minutes leaving the line mostly closed, the following temperatures were observed: ambient 56°F, shredded cheese 54°, 56°, pizza sauce 54°, 56°, ricotta 52°, cut tomatoes 56°, spinach 60°, feta 54°, chicken 58°, sausage 55°. This violation must be addressed by Friday, August 22, 2014. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed marinara at steam table at 120°F. Employee confirmed marinara was hot holding and not reheating. Observed heat increased. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 5 employees on staff at time of inspection with certified food manager not present. Observed three females employees upfront working the counter and dining room area and 2 male employees in the kitchen area. By end of inspection, observed establishment closed and only the male employees left working. **Corrected On-Site** **Warning**
- 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. Observed pizza line not maintaing potentially hazardous foods at 41°F or below. Observed ambient air thermometer reading 58°F and the following foods held within: spinach 60°F, feta cheese 55°, chicken 56°, sausage 56°, shredded cheese 55°, 59°, pizza sauce 54°, 55°, cut tomatoes 56°, ricotta 52°. Establishment stated that the lids had been opened during lunch service and observed pizza line in close proximity to pizza oven. After about 30 minutes leaving the line mostly closed, the following temperatures were observed: ambient 56°F, shredded cheese 54°, 56°, pizza sauce 54°, 56°, ricotta 52°, cut tomatoes 56°, spinach 60°, feta 54°, chicken 58°, sausage 55°. This violation must be addressed by Friday, August 22, 2014. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed yellowish substance in unlabeled spray bottle hanging from wall over mop sink. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At sugar bin. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three compartment sink.
- Basic - Soiled reach-in cooler gaskets. At beer cooler in bar area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At glass front reach in cooler in server station.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2014 | Routine - Food | Call Back - Complied |
- 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. Observed cup of coffee and tea in salad prep area with no lid and straw. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks with no lids next to salad prep station and cutting board. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. Observed 6 staff members on site during inspection. One is Certified Food Manager, 2 are employed less than 60 days and the remaining three have been employed from 60 days to one year. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed clear substance in unlabeled bottle hanging from rack. Owner determined it was sanitizer and emptied it. **Corrected On-Site** **Warning**
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11/27/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed beverage cup with no handle used as scoop in container of semolina. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Dough cooler.
- 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. Buttermilk and heavy whipping cream in reach in cooler in back hall kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed beverage and scrub pad stored in handwash sink in back kitchen. **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At server area in front of drink dispenser.
- Basic - Cutting boards have cut marks and are no longer cleanable. Throughout kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Several units throughout kitchen.
- Basic - No copy of latest inspection report available.
- 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.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Observed expired Food Manager Certification.
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9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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