- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. By closed dining room area. **Warning**
- Basic - Dead roaches on premises. 3 dead roaches by HOBART mixer. 1 dead on shelf by microwave in cookline, 2 dead on floor near kitchen entry door, 1 dead on spice storage shelf close to kitchen door at cookline, 2 dead by water heater and 2 dead by dishmachine. **Warning**
- Basic - Dusty air conditioning vent covers. By pizza oven. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**. On 10/8/14 dishmachine not set up..
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishmachine not properly sanitizing multi-use equipment and utensils. 0 ppm chlorine. **Warning**. On 10/8/14 dishmachine not set up.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In closed dining room area. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 85° F in men's restroom . **Warning**
- Intermediate - Refrigerator 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. Cookline flip top cooler. **Warning**. On 10/8/14 no potentially hazardous foods stored in cooler.
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. By closed dining room area. **Warning**
- Basic - Dead roaches on premises. 3 dead roaches by HOBART mixer. 1 dead on shelf by microwave in cookline, 2 dead on floor near kitchen entry door, 1 dead on spice storage shelf close to kitchen door at cookline, 2 dead by water heater and 2 dead by dishmachine. **Warning**
- Basic - Dusty air conditioning vent covers. By pizza oven. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pizza prep cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers and takeout boxes in dry storage area. **Warning**
- Basic - Single-service items stored on floor. Pizza boxes. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishmachine not properly sanitizing multi-use equipment and utensils. 0 ppm chlorine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tsitski sauce 48° F, cheese 48° F, bacon 48° F, butter 49° F, beef 49° F all at cookline flip top cooler. Move to working cooler. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane over pot in dry storage area. Soap above clean plates on shelving unit by cookline. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. In closed dining room area. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 85° F in men's restroom . **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Front counter area. **Warning**
- Intermediate - Refrigerator 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. Cookline flip top cooler. **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Doors not tight fitting or sealing. Doors in front and back dining room area. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Hole in wall. By dishwashing area and by HANDWASH sink in cookline area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area, cookline area, front counter area and under hood. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**
- Basic - High Priority - Dead roaches on premises. 7 dead roaches in dry storage room, 1 dead in front counter area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over mushrooms at reachin cooler in dry storage area. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline. **Warning**
- Intermediate - No soap provided at handwash sink. Dishwashing area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle on shelving near flip top cooler at cookline. **Warning**
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Restroom in rear dining room.
- Basic - Ceiling tile in disrepair. Water damaged at cookline
- Basic - Ceiling tile missing. Dry storage area.
- Basic - Dead roaches on premises. 8 dead roaches behind cooler in dry storage area. **Repeat Violation**
- 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Doors leading to the outside not tight fitting or sealing in dining room area. **Repeat Violation**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Repeat Violation**
- Basic - Hole in wall. Dishwashing area. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area, cookline, front counter area and under hood. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pizza prep cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.front counter and dishwashing area.
- 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. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area and cookline.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over sauces at cookline cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over peppers at reachin cooler in dry storage room. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after answering phone. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline cooler. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Dishwashing area.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Two kids in pizza prep area. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions. **Corrected On-Site** **Warning**
- Basic - Clean equipment stored on floor. Cutting boards on floor by HOBART mixer. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment in poor repair. Pizza prep cooler not maintaining potentially hazardous foods at 41° F or below. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Doors not tight fitting or sealing. Doors in front and back dining room area. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Hole in wall. By dishwashing area and by HANDWASH sink in cookline area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area, cookline area, front counter area and under hood. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in dry storage area . **Corrected On-Site** **Warning**
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. Cheese at pizza prep cooler at 54° F. Cheese time marked. must discard food within 4 hours from leaving temperature control. **Warning**
- Basic - High Priority - Dead roaches on premises. 7 dead roaches in dry storage room, 1 dead in front counter area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced gyro meat at 68° F under no temperature control at cookline. Time marked. Food must be discarded within 4 hours from leaving temperature control. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over mushrooms at reachin cooler in dry storage area. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef at cookline flip top cooler. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Degreaser bottle by takeout containers on shelving near flip top cooler at cookline. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In dishwashing area. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. In pizza prep area/ dishwashing area/ bar area in front counter area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. **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. Dishwashing area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle on shelving near flip top cooler at cookline. **Warning**
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10/31/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER BELOW COLD TABLE : Shredded Cheese 48° Cooked Green Peppers 49° Red Sauce 53° Ricotta Cheese 58° Raw Salmon 63° 03A-07-1 Three and a Half Cooked Pizzas held on Display Table at Room Temperature were 78° **Admin Complaint** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. ... REACH IN COOLER / PIZZA MAKE-UP TABLE Bottom Cooler Temperatures Not at 41° or Colder. **Admin Complaint** **Repeat Violation**
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6/25/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/25/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, silverware not stored so that only handles may be touched.
- Basic - Food stored on floor, flour in hallway.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over stuffed peppers in reach in cooler.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/19/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, pizza station, Ambient air temperature 51 degrees. This violation must be corrected by : 11/21/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory, back area.
- Critical - Hot water not provided/shut off at employee hand wash sink, pizza station.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/21/12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees, front.
- 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. This violation must be corrected by : 11/21/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, grilled onions, grilled peppers, sausage, marscapone and sausage. All 51 degrees, pizza station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pizza 70 degrees. Employee time marked and will discard at 4 pm.
- Critical - Observed raw animal food stored over ready-to-eat food eggs over washed vegetables in reach in cooler. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic knives.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/20/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, throughout.
- Critical - Handwashing cleanser lacking at handwashing lavatory, throughout.
- Critical - No handwashing sign provided at a handsink used by food employees, throughout.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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5/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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