- Basic - Accumulation of lime scale on the inside of the dishmachine. The following corrective action was taken delime was added to the machine
- 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. 1. Cold cuts in the walk in cooler **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 1. Pasta varied in the walk in cooler 2. Pasta in the reach in cooler
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 51. Tomato 51. The control knob to the reach in cooler was set to a warmer setting the compressor engaged upon turning the knob to a colder setting. The salad unit
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 48 in the top section of the reach in cooler used for pizza pies. The pizza unit
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. Heavy cream from the previous day
- Intermediate - Cutting board(s) stained/soiled. To the prep reach in cooler facing the stove **Repeat Violation**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Pasta 51 three containers in the walk in cooler. The corrective action taken was the pasta was removed from the containers placed on 4 in n metal pans and staggered in the walk in cooler fr cooling. **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The salad unit The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- Basic - Leaking pipe at plumbing fixture.pipe under the three compartment sink
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 46. Tomato 51 in the salad unit
- 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. The last known date that time was tracked on the pizzas at the front counter was 11/08/13
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat balls, sausage, pasta etc
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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6/4/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **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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4/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Coils build up of dust **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Multiple units **Warning**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 55. Ham 55. Cold cuts 55 in the tall reach in cooler in/at prep area. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef in non-commercially wrapped cellophane behind broth at the reach in cooler in/at cook line **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 55 pr greater **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. The salad reach in cooler in/at (lettuce 47. Tomato 53) the tall reach in cooler in/at prep area temps 55 and greater **Warning**
- 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. Milk, ham, cold cuts in holding units **Warning**
- Intermediate - Cutting board(s) stained/soiled. **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**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided state form **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Critical - Hand wash sink lacking proper hand drying provisions. closeest the floor mixer
- 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. training certificates all blank. Corrected On Site.
- Observed employee with no hair restraint. cook and dish washer Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board is soiled at the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta 45 f degrees in the storage area of the prep reach in cooler (pizza) on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Feta, heavy cream, milk etc in the storage reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, ham, turkey etc in the walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, stuffed pizza in the walk in cooler
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 6 f degrees Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the prep reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. owner/operator on front line
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream open held 24 hrs or greater not dated
- Critical - Observed the use of an unclean thermometer.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza round and pizza square both have no time.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Pizza prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Upright reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs and sausage cold holding at 45 degrees fahrenheit in reach-in cooler.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with mold-like build-up. Walk in cooler.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs deli meats, pastas not date maeked ric & wic
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza @ display window @ 72-78 degrees; no time chart
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over rte
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. water bottle
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing.
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8/31/2010 | 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. deli meats, dairy ric & wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas not date marked cooked
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza @ 80 degrees; no tmie chart
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed produce; over rte wic
- Critical. Observed food stored on floor. wic
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed single-service items stored on floor. to go boxes
- Critical. Observed handwash sink used for purposes other than handwashing.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet mop not hung to dry.
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3/10/2010 | 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. meats
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta wic
- Critical. Working containers of food removed from original container not identified by common name. white powder
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza @ rm temp no time lieu of policy available
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. produce; over drinks
- Critical. Observed raw animal food stored over cooked food. eggs ric
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed single-service articles improperly stored. pizza boxes on floor
- Wet mop not hung to dry.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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