- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass Pepsi cooler
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. Inside of doors.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass Pepsi cooler
- Basic - Old labels stuck to food containers after cleaning. Masking tape on container has several items named and crossed off. Rib eye, 2/12, Prime rib.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bug stop
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In pizza cooler, sausage 47F, ham 45F, cut tomatoes 46F, ricotta 44F, pasta 50F, garlic in oil 67F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 120-170F. Advised to stir periodically.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over dessert.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 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. Pizza cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray
- 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.
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - No hot running water at mop sink.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta improperly iced at 57, ice not touching bottom of plastic container. Advised to use a metal pan inside of a large pan with ice surrounding.
- 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. Timers not on for pizzas.
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Lid to pizza cooler.
- Basic - Hole in wall. Under dish area handsink to plumbing
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Unpackaged food in an unprotected holding unit in a non secure area. Walk in cooler outside of back door not locked when not using during operation.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta improperly iced at 57, ice not touching bottom of plastic container. Advised to use a metal pan inside of a large pan with ice surrounding.
- 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. 61 with no time or temperature control.
- 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. Timers not on for pizzas.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Hose attached at dish area handsink. Basin used to hold scrub brushes.
- Intermediate - No currently certified food service manager on duty with four or more employees present.
- 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.
- Intermediate - No soap provided at handwash sink. Dish area handsink
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Open case of cups, storage shed **Corrected On-Site**
- Basic - Interior of microwave soiled with old food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta for soup at 71 with no time or temperature control. Operator returned to cooler
- 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. No time or temperature control at 70. Operator returned to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza cooler, meatballs 39-48, Overfilled in shallow plastic cambro. Advised.
- 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. Pizzas
- High Priority - Presence of insects, rodents, or other pests. Beetle like insects on ground and crawling on outside of flour bag in dry storage shed.
- High Priority - Raw animal food stored over ready-to-eat food. shell eggs over cheese **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef in plastic container over cakes, reach in freezer.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20F in ice water.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of black debris on three-compartment sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of black debris on three-compartment sink. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Cups, napkins **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area.bag in the box soda, case of pasta, canned tomatoes, cases of iced tea, bag of breadcrumbs **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the of soda between freezer and cooler **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pots of soup, case of tomatoes and lemons, walk in cooler **Warning**
- 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. Over open container of sugar, cleans containers **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Grill area **Warning**
- High Priority - Container of medicine improperly stored. On pizza cooler. **Warning**
- High Priority - First aid supplies improperly stored. On top of bag in the box soda **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large bus tub of shredded cheese on top of pizza cooler with no time or temperature control at 53-58F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over broccoli **Corrected On-Site** **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Drink station **Warning**
- Intermediate - Plate visibly soiled with grease on dining room table as clean. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, lasagna **Warning**
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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, soap, blocked by dirty dishes, dish area
- Lights missing the proper shield, sleeve coatings or covers. hood
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Critical - Observed 2 ants on shelf above handsink/salad cooler, 4 above salad cooler on rack and wall
- Critical - Observed PIC with expired Food Manager Certification
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed food debris/crumbs on clean plates under front counter
- Critical - Observed food stored on floor. case off peppers, tub of beef, walk in cooler
- Critical - Observed ice cream partially uncovered in freezer below meats Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in ol out with no time or temp control. Pasta at 64F, returned to cooler after being left out.
- Observed single-service items stored on floor. Pizza boxes
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink, cookline and mensroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory by compartment sink waitstation . Corrected On Site.
- Critical - Hotel and Restaurant current license not properly displayed.
- Critical - Observed container of pepto bismol stored on ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up/2 reach in cooler cookline.
- Critical - Observed handwash sink used for storage of floor cleaner, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 70F garlic in oil manager has been setting out for 30 minutes/placed in walk in.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name/flour. Corrected On Site.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exterior walk in cooler not kept locked.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline Corrected On Site.
- Critical - Observed container of medicine improperly stored. Stored on top of reach in cooler
- Critical - Observed employee bring dirty plates to dish area without handwashing before returning to work
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 63F with no time or temperature control. Advised to use time
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta improperly iced at 59F. Advised to use metal instead of plastic and ice on all sides
- Critical - Observed unlabeled chemical spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Spoon stored with handle in cheese. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food held more than 24 hours with properly date marked. chicken wings, turkey, ham
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Violation: 31-09-1 Handwash sink not easilly accessible for employee use at all times. In back room, blocked by dishmachine
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Cooked chicken at 152 in thickest part to 170F. Reheated to above 165F before service.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. manual sanitize until machine is repaired
- Critical - Hand wash sink lacking proper hand drying provisions. next to dish machine
- Critical - Hand wash sink lacking proper hand drying provisions. server area
- Critical - Handwash sink not easilly accessible for employee use at all times. In back room, blocked by dishmachine
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over dry storage/open container of sugar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over reach in cooler Corrected On Site.
- Critical - Observed employee not wash hands between changing gloves.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food employee touch bare body part then engage in food preparation without washing hands. Employee touched face; did not wash hands before making pizza
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting Tomatoes
- Observed ice scoop with handle in contact with ice, scoop with handle in sugar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed objectionable odors in prep room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Freshly chopped garlic in oil at 68F, cooked garlic in oil at 82F on cookline for 1 hour per operator. Moved to cooler
- Critical - Observed potentially hazardous food thawed in standing water. Chicken
- Critical - Observed unlabeled chemical spray bottle. over mopsink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs at 125F on cookline. Advised to reheat to 165F to hold at 135F or above
- Critical - Ready-to-eat, potentially hazardous food held more than 24 hours with properly date marked. chicken wings, turkey, ham
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stem type thermometer not within the intended measuring range of use. Meat thermometer
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Blue cheese, salad cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Above front line cooler and salad cooler.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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6/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - No proof of required employee training provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented can.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade bags used for food storage.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza.
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4/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. Walk in cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary strips for 3 compartment sink and chlorine test strips.
- Critical. No handwashing sign provided at a handsinks used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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10/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mama Mia's Italian Grill & Pizzeria Inc, 3761 S Nova Rd #n, Port Orange, FL »