- Basic - Bowl or other container with no handle used to dispense food. Metal cup used to scoop onions on prep line. Manager removed. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler pans of cheeses and pizza toppings on floor. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. In front public restroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. Black marks on cutting board in front of salad prep area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink container over soda bottles sold to customers.
- Basic - Soiled reach-in cooler gaskets. On prep line and on walk in cooler **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On pizza prep table.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of pizza sauce. Also, pans of shredded cheese, manager states he just making room for the new delivery, then product will go back on the rack.
- Basic - Soiled reach-in cooler gaskets. Pizza table. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Two bulk containers, manager stated they are flour. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By triple sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza slices. One provided.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Two large containers of pizza sauce, walk in cooler. Base comes in cans and water is added.
- 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. Derrick, hired 4 moths ago.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Feta cheese. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Pizza tables.
- Basic - Working containers of food removed from original container not identified by common name. Square bulk container of flour.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. How to set up and test sanitizing solution. Corrective action taken, explained and set it up.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple scoops in pizza prep area. Also souffle cup in Parmesan cheese container in walk in cooler.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In soda cooler over 2 liter bottles for sale.
- High Priority - Dented/rusted cans present. See stop sale. Whole side of can of pizza sauce dented.
- 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. Pan of chicken in pizza prep area. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In front counter area at 85?F.
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter, sanitizer.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Non handled scoops at pizza prep area.
- Critical - Manager lacking proof of Food Manager Certification. Letter from Safe Staff that test has been taken, no certificates yet.
- 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. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. Employee restroom at back of kitchen. Also, no covered trash can unisex bathroom. Repeat Violation.
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12/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Non handled scoops at pizza prep area.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handwash sink next too reach in cooler at cook line.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In flour container, corrective action removed handle from flour.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. Reach in coolers on cook line. Repeat Violation.
- 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. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrective action form filled out during inspection.
- Critical - Observed handwash sink used for purposes other than handwashing. Spray bottles hanging on edge of sink at cook line, corrective action moved bottles.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Over 400ppm quaternary sanitizer.
- Critical - Observed unlabeled spray bottle. With pink solution.
- Critical - Outer openings not protected with self-closing doors. Employee restroom at back of kitchen. Also, no covered trash can unisex bathroom. Repeat Violation.
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10/30/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Also lacking covered trash can, unisex restroom.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in olives, reach in cooler at cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink. Lacking hot water pressure, by rear exit door.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment lacking quat test strips, only have chlorine.
- Critical - No conspicuously located thermometer in holding unit. Reach in coolers at cookline.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Manager arrived.
- 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. Repeat Violation. Establishment has book, not yet provided training.
- Observed utensils stored in crevices between equipment. Scraper in between coolers at cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pizza by slice at cookline.
- Critical - Working containers of food removed from original container not identified by common name. Bulk yeast in rear prep area.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification, MUST OBTAIN IN 30 DAYS
- 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. Pr, MUST OBTAIN IN 60 DAYS
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed food stored on floor, FLOUR and SALT Corrected On Site.
- Observed single-service items stored on floor, PIZZA BOXES
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11/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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