- Basic - Ceiling tile in disrepair. Kitchen area. 2 tiles broken
- Basic - Dead roaches on premises. One on a sticky trap side of pizza oven **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Them at 85°f **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 400 ppm **Corrected On-Site**
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Pizza peel stored on soiled oven between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee used tobacco then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Mix at 52°
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in a location that is exposed to splash/dust.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2013 | 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. This violation must be corrected by : 11/12/2012.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed objectionable odors in bathroom.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed wall in disrepair. BATHROOM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dispensing utensils not designed or constructed with a handle.
- Observed nonfood-grade containers used for food storage. PLASTIC BAG
- Critical. Observed buildup of slime on soda dispensing nozzles.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER RET Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (PIZZA SAUCE)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (PIZZA SAUCE: 58 DEGREES, PREPPED AT APPROX 8AM WITH AMBIENT INGREDIENTS *STOP SALE*)(HAM: 55 DEGREES, CHEESE: 54 DEGREES, REMOVED FROM TEMPERATURE CONTROL APPROX 2 HRS AGO) Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (PIZZA STATION OBSERVED AT AMBIENT TEMPERATURE OF APPROX 60 DEGREES. DO NOT STORE ANY PHF IN THIS UNIT UNTIL REPAIRS ARE MADE AND UNIT CAN MAINTAIN 41 DEGREES F) Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Observed old DATE labels stuck to food containers after cleaning.
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7/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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