- Basic - Working containers of food removed from original container not identified by common name. Two plastic container under prep table not label
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/18/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash by office and bathroom
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6/18/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Dough 50° F, cheese 49° F, red sauce 49° F, in WIC operator states that delivery man left door open. Corrective action taken all TCS food moved to RIC
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash by office and bathroom
- Intermediate - Walk-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 Dough 50° F, cheese 49° F, red sauce 49° F, in WIC operator states that delivery man left door open. Ambient temp 46° F
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6/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza sauce 46° F, shredded cheese 46° F, cooked ham 46° F
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48° F, Cheese 48° F, pizza dough 48° F in WIC
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On uncooked pizza on rack by prep table **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand wash by office blocked by black palates.
- 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. Ambient temp 46° F corrective action taken operator called repairman and is moving TCS foods.
- Intermediate - Walk-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. Ambient temp 48° F, corrective action taken operator called repairman and is moving TCS foods.
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12/6/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings 49° F in WIC ambient temp 41° F, operator states that they were received earlier today.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in three comp sink used to soak pans. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400 ppm quat **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and metal wall lining behind 3 comp sink
- Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with loose hair **Corrected On-Site**
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed old pizza and calzones in boxes stored on top of flour in back storage area
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by pallets
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink across from reach in cooler had hot water turned off **Corrected On-Site**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. no sanitizer bucket set up Corrected On Site.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. wic door not affecting ambient temperature
- Observed take-home food container refilled with potentially hazardous food.
- Observed utensils stored in crevices between equipment. knives
- Critical - Outer openings not protected with self-closing doors. rear Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. handwash aop
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. battery not working
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed encrusted material on can opener. blade
- Observed utensils stored in crevices between equipment.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. less than 100 Corrected On Site.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. wings156f Corrected On Site.
- Exhaust fan inoperable in bathroom.
- Critical - Food-contact surfaces not cleaned after being contaminationed. pepperoni prep then chicken
- Critical - Hand wash sink lacking proper hand drying provisions. electronic disp not working
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 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. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. t sauce walkin
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23 Side of equipment encrusted w/ grease and residue
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6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Current license not posted or available
- Critical - No certified food Mgr certification affilirated with this faility, No proof of certification
- Critical - No self closer devise on rear door to rear area
- Critical - Not using date marking on prepared product
- Critical - Pizza in holding case 130 Degrees - C.O.S. (turned up therm gage)
- Side of equipment encrusted w/ grease and residue
- Critical - Thermometer not cleaned between uses
- Vents over prep area full of debris
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4/27/2011 | Routine - Food | Warning Issued |
- Violation: 13-02-1 Observed employee with ineffective hair restraint.
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2/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. cannot locate mgr unaware of provisions
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.
- Critical - Handwash sink not accessible for employee use at all times. pallets blocking
- 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. all expired
- Observed employee with ineffective hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3/c
- Critical - Person in charge failed to insure proper handwashing by employees.
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2/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. fix main
- Observed gaskets/seals on cold holding unit in poor repair. main ric not currently affecting ambient temperature
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. spray insufficient le s than 10 ppm
- Faucet/handle missing at plumbing fixture. main sink
- Observed leaking pipe at plumbing fixture. sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Critical. License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed expired Food Manager Certification.
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12/20/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. sauce
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed employee with ineffective hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. main
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-07-1 Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Critical. Observed encrusted material on can opener. rusty blade
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Person in charge failed to insure proper handwashing by employees. maintain aop
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4/8/2010 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. badly torn, main ric is affecting ambient temperature
- Critical. Violation: 17-08-1 Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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12/12/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/12/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product. no battery, unable to use
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed gaskets/seals on cold holding unit in poor repair. badly torn, main ric is affecting ambient temperature
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener. blade
- Observed dumpster overflowing garbage.
- Ceiling tile missing. insulation hanging out, rear prep
- Observed hole in wall. restroom
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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11/23/2009 | Routine - Food | Warning Issued |
- Critical. Observed unlabeled spray bottle. warewash area.
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/5/2008 | Routine - Food | Administrative complaint recommended |
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