- Basic - Baking/pizza pans have accumulation of food and black debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Old labels stuck to food container. Container holding deli meats.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 81°f, hot dogs78°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. Deli meats
|
09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
|
3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.storage under ovens
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.cookline reach in cooler at an average of 60°
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese pizza,ham and pineapple pizza, pepperoni pizza at an average of 60°
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below when time control began (except cut tomatoes).
- 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. Old date scratched and new date written on top
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pizza pies in front counter
- High Priority - Raw animal food stored over ready-to-eat food.eggs over ham
- 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 - 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.all pizza pies
|
3/19/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated food debris. Back
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris. Back
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
|
8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Reuse of single-use articles.
- Basic - Soil residue build-up on nonfood-contact surface.rolling carts
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.AFTER EATING
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
|
5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
|
3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date. PLEASE CALL TALLAHASSEE AT 850-487-1395 TO PAY LICENSE RENEWAL.
|
10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DO NOT USE COOLER UNTIL FIXED. FRONT LINE REACH_IN COOLER AT AMBIENT TEMPERATURE OF 50F. ALL PHF TRANSFERRED TO ANOTHER COOLER.
- Critical - No conspicuously located thermometer in holding unit.
- Observed old food stuck to dishware/utensils. DO NOT LEAVE PIZZA TRAYS WITH FOOD DEBRIS WHEN NOT IN OPERATION TO PREVENT PESTS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
|
6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. SLICER WITH FOOD DEBRIS ON 2nd FLOOR. Repeat Violation. NO SINK ON 2nd FLOOR.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. 2nd FLOOR
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed small flying insects in front area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZAS AT FRONT COUNTER Repeat Violation.
|
4/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA IN DISPLAY COUNTER Corrected On Site. 4-HR TIME AS A PUBLIC HEALTH CONTROL FILLED OUT
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. STAGNANT WATER Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOPPING PIZZA Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. 2nd FLOOR (PREP, SLICING)
- Critical. Establishment operating without a current Hotel and Restaurant license. OPERATOR STATES PAID WITH CHECK #10853 $273.
- 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
|
10/5/2010 | 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
|
5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Small reachin cooler under the oven.
- Observed single-service items stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- 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. WALTER CARNNOVA, RUBEN CORONEL.
|
2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about Pizza Pizza, 401 Biscayne Blvd #1118, Miami, FL »