- Basic - Floors not maintained smooth and durable inside the walk-in cooler. **Warning** observed the same at the callback inspection.
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Warning** Observed the sme at the callback inspection.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in the upper part of the pizza bench and hot sandwich cooler cold held at greater than 41 degrees Fahrenheit. **Warning**. Observed the same at the callback inspection.
- 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. All food temps were between 47°-51°f in the hot sandwich cooler. **Warning** At callback inspection observed raw ground beef at 52°, raw beef 51°, raw chicken at 52°, cooked chicken at 50° in the same reach-in cooler
- 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. Eddie Cicero and Louis Jean Louis **Warning** At callback inspection, still did not see proof of training for the same 2 people.
- 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. The upper part of the pizza bench where the pizza toppings are stored. **Warning**. At callback inspection observed pizza meatballs at 48°, ham at 47°, cooked chicken at 50° in the same area of the same cooler.
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09/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 2 cases of cheese and 1 case of chicken stored on the floor in the walk- in cooler. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Only one bathroom and establishment has female employees. **Warning**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed a coke sprinkling grated cheese on already heated dinner rolls and Eddie cutting onions to be cooked the following day. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks **Corrected On-Site** **Warning**
- Basic - Floors not maintained smooth and durable inside the walk-in cooler. **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloths not being used on 2 different prep tables. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in the upper part of the pizza bench and hot sandwich cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **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. Placed back into refrigeration. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.tested well over 200 ppm chlorine, corrected to 100 ppm chlorine. **Corrected On-Site** **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. All food temps were between 47°-51°f in the hot sandwich cooler. **Warning**
- 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. Establishment has 6 Food Managers. All were off at time of inspection. Observed 5 people working in the kitchen. CFM Michael Perez arrived for work. **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. Eddie Cicero and Louis Jean Louis **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. The upper part of the pizza bench where the pizza toppings are stored. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. 3 employees working with food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans
- Basic - Gaskets/seals on holding unit in poor repair. Farce refrigerator.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce.
- 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. Marinara sauce in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Marinara sauce in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Marinara sauce in the walkin cooler.
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2/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used for flour , styrofoam bowls used for salt and sugar, broken scoop used for parm cheese in the walkin cooler **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cheese under a shelf in the walkin cooler. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a wiping cloth and steel sponge in the sink. **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. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Near the rear door.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Basic - No handwashing sign provided at a hand sink used by food employees.restroom
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **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.In process
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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3/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. Cheese
- Intermediate - Handwash sink used for purposes other than handwashing. **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.provided form via e- mail
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. 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.
- Critical - Working containers of food removed from original container not identified by common name. Flour Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2012 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by sandwish area This violation must be corrected by : 05/07/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upper rail of reach in cooler was manually shut off- This violation must be corrected by : 04/07/12.
- 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-Warning all ready issued in previous inspection- due on 05/05/12
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad and plant food at 57* F in reach in cooler Manager discarded Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables, ready to eat meat at 60* F- Manager discarded- Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh garlic oil at 65* F- Manager discarded- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Sausage in reach in freezer Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Manager discarded-
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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4/6/2012 | Complaint Full | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 53B-08-1 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-Warning all ready issued in previous inspection- due on 05/05/12
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4/6/2012 | Complaint Full | Call Back - Complied |
- Missing drain plug at dumpster.
- 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. Expired- Shall have original certificate- This violation must be corrected by : 05/05/12.
- Observed dumpster overflowing garbage.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cooked sausage and raw chicken Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 48* F- Corrective action -back in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil at 70*F- Corrective action in bain mary
- Observed single-service items stored on floor. Pizza box Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Green liquid
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. AOP form provided to operator-
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed live flies in kitchen.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Fan above back doot Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Form provided- to operator
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and soupes iwalk in cooler
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10/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked sausages - Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Four/
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Observed utensils in poor condition. No handle in scoopes / in flour
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. auces in walk in cooler-
- Critical - Screening is not 16-mesh to the inch. Large fan above back door
- Critical - Working containers of food removed from original container not identified by common name.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad station sandwich station Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. chicken, cheese, Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese walk in cooler Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken walk in cooler Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit turkey, ham. Corrected On Site.Owner removed food and put in colder unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ranch chicken. Corrected On Site.Owner seperated chicken so air could circulate.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Dumpster not on proper pad.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed ceiling tiles water stained in kitchen area.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor onions.
- Critical. Observed food stored on floor walkin.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cook can prep table.
- Observed cutting board grooved/pitted and no longer cleanable. near front and rear cookline cookline
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable pizza boxe on shelving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving rear cookline area.
- Critical. No handwashing sign provided at a handsink used by food employees rest room.
- Observed food debris accumulated on kitchen floor under equipment and shelving.
- Observed attached equipment soiled with accumulated dust fan covers in walkin.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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