- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions on a rack in walk-in cooler not 6 inches off the floor. Operator moved onions the higher shelf. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At 2 HWS in kitchen. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Observed garbage bag used to cover bread in walk-in cooler. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sinks in kitchen. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. At sink across from grill. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site** **Repeat Violation** **Warning**
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10/01/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed an exposed light bulb over prep table.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Observed trash bag covering bread in WIC.
- Basic - Plumbing system in disrepair. Observed HWS turned off in kitchen across from pizza oven, faucet is broken.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.
- Intermediate - No soap provided at handwash sink. Observed no soap at HWS across from grill. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce in WIC with a date mark, made over 24 hours ago.
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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3/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by the back door not secured. **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. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on stove. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture at hand sink by mixer, it is disconnected. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- 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. Corrective action taken, moved to reachin cooler. Garlic 75°F **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink by mixer **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by mixer disconnected, but present. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink by mixer. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks in kitchen **Warning**
- 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. **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked meatball holding at 123f on makeshift cookline steam table. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed meat sauce at 50f after cooling overnight according to operator. **Warning**
- 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. See stop sale. Pizza by the slice at cookline **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine in dish machine exceeding 200ppm. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed cookline handsink blocked in completely by reach in cooler, shelf extending over pathway and garbage can sitting in pathway. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookline. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handsink removed from room with 3 compartment sink, dish machine, and ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked meat sauce cooled overnight in deep metal bucket deeper than 12 inches. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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3/5/2013 | Routine - Food | Call Back - Extension given, pending |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked meatball holding at 123?f on makeshift cookline steam table. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 49?f and oiled eggplant at 52?f in cookline reach in cooler top closest to pizza oven. Observed lunchmeat at 48?f in cookline reach in cooler furthest from pizza oven. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed meat sauce at 50?f after cooling overnight according to operator. **Warning**
- 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. See stop sale. Pizza by the slice at cookline **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine in dish machine exceeding 200ppm. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed cookline handsink blocked in completely by reach in cooler, shelf extending over pathway and garbage can sitting in pathway. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookline. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handsink removed from room with 3 compartment sink, dish machine, and ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked meat sauce cooled overnight in deep metal bucket deeper than 12 inches. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- 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. Observed cookline reach in cooler closest to pizza oven at ambient temperature of 51?f. **Warning**
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2/28/2013 | Routine - Food | Administrative complaint recommended |
- still need accurate calibrated thermometer
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11/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 1st 3 runs 4th run 60ppm Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. cover missing over condenser ice machine
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. no sanitizer for customer tables
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided. 4 employees
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. salami 47f
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw salad/beef Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic scoop Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Critical - Observed less than 1 handwash sink or number required by law for employees. sink removed rear of kitchen
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. pepperoni
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10/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site. ice bath for sauce
- 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. training spotty
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed unlabeled spray bottle. label all sprays
- Observed utensils stored in crevices between equipment. knives
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. pizza prep
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 55 degrees in cookline reach-in cooler top. This violation must be corrected by : 10/13/11. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in pizza prep cooler at ambient temperature of 53 degreees. This violation must be corrected by : 10/13/11. Repeat Violation.
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area. observed handsink removed from warewashing area next to 3 compartment sink.
- Violation: 51-16-1 No plan review submitted and renovations in progress. observed addition of dishmachine in warewashing area. operator must submit new floor plans to division and have them approved.
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10/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in pizza prep cooler at ambient temperature of 53 degreees. This violation must be corrected by : 10/13/11. Repeat Violation.
- Critical - Hand sink missing at dishwashing machine or area. observed handsink removed from warewashing area next to 3 compartment sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink in back prep area near permanent floor mixer. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handsinks
- No plan review submitted and renovations in progress. observed addition of dishmachine in warewashing area. operator must submit new floor plans to division and have them approved.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 55 degrees in cookline reach-in cooler top. This violation must be corrected by : 10/13/11. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above lettuce in cookline reach-in cooler. Corrected On Site. observed raw chicken and raw shell eggs stored above lettuce in walk-in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. observed 3 pizzas sitting out at front counter for pizza by the slice with no time-marking. Repeat Violation.
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10/12/2011 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza by the slice up front with no time marking
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed pizza prep reach-in cooler at ambient temperature of 49 degrees. This violation must be corrected by : 6/23/11.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee washing and rinsing food wares in 3 compartment sink but not sanitizing them before allowing them to air dry.
- Critical - Hand wash sink lacking proper hand drying provisions. back prep area handsink. handsink next to 3 compartment sink.
- Critical - Handwash sink not accessible for employee use at all times. observed handsink by 3 compartment sink filled with multiple pots.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink next to 3 compartment sink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle cooked pizza slice with bare hands to cut it. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 51 degrees in pizza prep reach-in cooler top.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over mayo and other sauces in walk-in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza by the slice up front with no time marking
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6/22/2011 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. pans Corrected On Site.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. drinking Corrected On Site.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed unnecessary items stored in garbage enclosure.
- Critical - Stem type thermometer not within the intended measuring range of use.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No Certified Food Manager for establishment. 60 days to obtain
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11/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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