- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated dust. Kitchen and front area
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not constructed to be easily cleanable.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Pizza pans/screens not cleaned at least every four hours.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Most coolers
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Kitchen area
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. Kitchen
- Basic - Wall soiled with accumulated food debris.kitchen
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front area
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
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6/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 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. **Warning**
- Basic - Food stored on floor. Cooked pizza stored on staircase floor steps. **Warning**
- Basic - Hole in wall. By pizza preparation table. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarela cheese (67°f ) . **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- 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. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pie 89°f (front counter/ showcase) . **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 pizza pies 79°f. Discarded on site. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Pesticide next to hand washing sink. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges in it , detergent. **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. Empanadas 42°f (walk in cooler) . **Warning**
- Intermediate - Soil residue in food storage containers. Sugar , salt containers. **Warning**
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6/13/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust at Walk in cooler.
- Basic - Current Hotel and Restaurant license not displayed. **Admin Complaint**
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not constructed to be easily cleanable. At walk in cooler.
- Basic - Floors not maintained smooth and durable. At walk in cooler.
- Basic - Food stored in dry storage area not covered. Pizza dough stored at mixer .
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler. Cooked pizza pies.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Pizza cheese container at preparation area 57°f degrees. Placed inside walk in cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. Operator touching pizza rolls cooked bare handed.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pies at 82°f degrees , front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza dough placed inside mixer at 79°f to be discard it.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over lettuce .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Paper plate inside /napkin.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash 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. For pizza pies at front counter 82°f degrees. No time marking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pizza pies at walk in coolers.
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1/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Floors not constructed to be easily cleanable. Walk in cooler.
- Basic - Floors not maintained smooth and durable. Walk in cooler.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom.
- Basic - Plumbing system in disrepair. In hand washing sink by pizza oven.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza cooked at front counter 98f degrees.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked pizza at front counter.
- Intermediate - Nonfood-grade basting brush used in food. No paint brushes / must be food grade.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. WI cooler door broken.
- Basic - Floors not maintained smooth and durable. Inside WI cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - No copy of latest inspection report available.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over sauce, WI cooler
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. WI cooler
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- 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 - 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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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. From delivery received this morning.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-contact equipment in poor repair. WI cooler door broken by the inside.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Plumbing system in disrepair. Front hand sink.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Holding unit **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front prep area
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA. TIME AS A PUBLIC HEALTH WRITTEN PROCEDURES GIVEN.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 29-08-1 Plumbing system in disrepair. HAND SINK (FRONT)
- Violation: 51-18-1 No copy of latest inspection report.
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9/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. BROKEN
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding units.
- No copy of latest inspection report.
- 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.
- Critical - Observed bathroom facility not clean.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food with mold-like growth. CHEESE (DISCARDED) WI COOLER
- Observed gaskets/seals on cold holding units in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- Plumbing system in disrepair. HAND SINK (FRONT)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA. TIME AS A PUBLIC HEALTH WRITTEN PROCEDURES GIVEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Water pressure lacking at fixtures that require the use of water. FRONT
- Wet mop not hung to dry.
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7/5/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of toilet tissue at each toilet.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Observed unnecessary items on the premise.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-06-1 Sanitizer not used in accordance with the manufacturer's recommendations.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/3/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tiles missing.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. 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. Pro
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise. BACK ROOM AND BATHROOM
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/30/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored over cooked poultry
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. operator given time as temp control form
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. pizza boxes
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. owners untrained family members allowed inside kitchen area Corrected On Site.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated food debris.3 compartment sink area.
- Critical. Employees have not received training related to their assigned duties.
- 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. Pro Repeat Violation.
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1/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food moved to walkin.food iced down.food iced down 7-10-2009
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-3-2009.front prep.52 pepperoni,47 sauce, 50 pineapple
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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7/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food moved to walkin.food iced down.food iced down 7-10-2009
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-3-2009.front prep.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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7/10/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food moved to walkin.food iced down.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-3-2009.front prep.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Handwash sink not accessible for employee use at all times.restroom .
- Ceiling tile missing.restroom .
- Observed wall soiled with accumulated dust walls and ceiling.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
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7/2/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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