- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The reach in cooler closest the walk in cooler: Noodles 46. 46. Poultry 44. Egg plant 44. Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See cheese and peppers in section (03D)
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. In the upper section of the pizza prep unit: cheese 48. Peppers 48. Sauce 46. Previously sited as (03A) **Repeat Violation**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**. The interior cover is no longer cleanable and it has been mended with screws which are showing rust. Please replace cover or properly repaired
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Soil residue build-up on nonfood-contact surface.the coils to the two reach in coolers on the cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 58. Tomato sauce 54. Sausage 52. Cheese 48. Salami 50 all in the pizza prep reach in cooler on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 46. Pasta 52. Lasagna 46. The large reach in cooler on the cook line **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temperatures above 47 degrees **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Across from Three Compartment. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Working containers under prep table across from grill
- High Priority - Vacuum breaker missing at hose bibb. Mop sink area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Spray bottle containing toxic substance not labeled. By Handwash sink **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 44. 44. 45. Lasagna 45. Pasta 44. Sausage 44
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Temps 47 or higher
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta 60, 50 covered in the walk in cooler
- Intermediate - Required employee training expired 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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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2012 | Routine - Food | Call Back - Complied |
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the left side of the hand sink on the cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the salad prep reach in cooler Corrected On Site.
- Observed equipment in poor repair. standing water in the salad prep reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagna 44, meatballs 45 and pasta 45 f degrees in the walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 127 f degrees on the cookline. reheated 165 f degrees Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna made previous day held 24 hrs or greater not dated in the storage reach in cooler on the cookline. 5.7.12 pasta not dated in rhe walk in cooler
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in between the oven and a prep table on the cookline Corrected On Site. Repeat Violation.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the syrup side of the hand sink located between the reach in coolers
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Repeat Violation. Corrected On Site. 5.7.12 0 ppm dish machine
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. 5.7.12 encrusted more than one day
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5/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rail section of the pizza prep reach in cooler on the cookline is in-op. recommend not to use the top portion of the pizza prep reach in cooler for storage of TCS foods
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Repeat Violation. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. temp 38 f degrees Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in between the oven and a prep table on the cookline Corrected On Site. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the syrup side of the hand sink located between the reach in coolers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on corner/edge of prep reach in cooler
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. oil containers adjacent the stove on the cookline Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. area between the oven and prep table where the knives were being stored is severely soiled
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wooden pizza paddle soiled
- Observed moldy ceiling in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crumbled cheese 60 f degrees in the pizza prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All soft cheeses undated when held 24 hrs or greater in the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. mascapone and riccota cheese held 24 hrs or greater not dated in the prep reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All cooked foods undated when held 24 hrs or greater in the walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna made previous day held 24 hrs or greater not dated in the storage reach in cooler on the cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Tiramisu on menu is made with raw egg on site. no disclosure on menu
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3/7/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. Box of lemons in walk-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Critical - Observed unlabeled spray bottle. Glass cleaner identified by management.
- Observed utensils stored in crevices between equipment. Knife at cook line. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bread crumbs. Corrected On Site.
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8/11/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.Cook line hws.
- Critical - Handwash sink not accessible for employee use at all times. Pasta draining in hws. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Salad unit. Corrected On Site.
- Observed employee with no hair restraint. Cook preparing food not wearing hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Cooling drawers.
- Critical - Observed interior of microwave soiled.
- Critical - Observed one expired employee training.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Real Butter kept at room temp 84 degrees farenheit at cook line without time marking.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta,Meatballs,Lasagna made 4/21/11 not properly date marked.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs and pasta in walk in cooler. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Food debris in hws.
- Critical. Observed moderate buildup of mold like substance in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. cook line. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Dish area. Corrected On Site.
- No Heimlich maneuver sign posted.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Please see inspection report for more details.
- Employee lockers provided and used, clean
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ie; deli meats cheeses ric & wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ie; lasgne, sauces ,
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.seafood, pasta in ric drawers @ cook line
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric drawers @ cook line not holding phf @ 41degrees & below
- Critical. Observed raw animal food stored over cooked food.wic egg & chicago over veggie & rte foods, pasta, dressing , cheeses
- Critical. Observed food stored on floor. wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soil buildup inside ice bin.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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