- Basic - Accumulation of food debris/soil residue on handwash sink. Near three compartment sink.
- Basic - Case/container/bag of food stored on floor in kitchen. Can of pasta sauce as a doorstop. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above back make table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in storage area.
- Basic - Light not functioning. Under hood. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in make table reach-in cooler. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. Flour bucket. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler. Ambient thermometer reading 60?F. **Do not use cooler until it is able to maintain potentially hazardous foods at 41 degrees F. Or less.**
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by 3 compartment sink and at back kitchen handsink.
- Critical - No original card or certificate provided as proof of required state employee training. One original, all others photocopies.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food containers in walk in cooler. **Repeat Violation**
- Critical - Observed buildup of slime in the interior of ice machine. On splash guard. **Repeat Violation**
- Critical - Observed buildup of soiled material on mixer head. Underside of mixer **Repeat Violation**
- Observed cooler gasket torn/in disrepair. Pizza make table cooler in front kitchen area, and walk in cooler. **Repeat Violation**
- Critical - Observed food stored on floor. Six pack box of large cans, placed on floor behind front counter and used as by employee's to stand on.
- Observed gaskets with build-up. Pizza make table cooler and reachin cooler in back kitchen area. **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than handwashing. Spray bottle and pot scrubbers, in kitchen handsinks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in top part of pizza maketable at 65?F. Must be discarded by 5pm. Cheese, sausage, sauces in bottom part of maketable cooler at 45-47?F. Relocated to walkin cooler.
- Observed residue build-up on nonfood-contact surface. Underside of door handle on walk in cooler.
- Critical - Observed roach activity as evidenced by live roaches found. Observed 2 live roach under handsink, by 3 compartment sink.
- Critical - Observed soil residue in storage containers. Open container with spaghetti on shelf, in back kitchen area
- Observed wall in disrepair. Wall by mop sink/ handsink, in back kitchen area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door. Daylight at bottom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in walkin cooler not date marked properly. Label on spaghetti has date from previous month (5 weeks prior)
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Walkin cooler and pizza make table cooler.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Under handsink, by 3 compartment sink. Repeat Violation.
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. Manager relocated from another store, and does not have his certificate
- 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 buildup of slime in the interior of ice machine. Slight build up on splash guard inside icemachine
- Critical - Observed buildup of soiled material on mixer head. Underside of mixer head
- Observed cooler gasket torn/in disrepair. Walkin cooler and pizza make table cooler.
- Observed gaskets with build-up. Walkin cooler and pizza make table cooler
- Observed leaking pipe at plumbing fixture. Under handsink, by 3 compartment sink. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Exterior of plastic container with potatoes in, in walkin cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza's at front counter
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8/1/2012 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN BULK SALT Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table. Corrected On Site. DISCARDED
- Critical - Observed employee improperly washing hands. 2 SECOND HANDWASH Corrected On Site. CORRECTED EMPLOYEE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUPS USED AS SCOOPS IN OREGANO, PARMESAN CHEESE Corrected On Site. DISCARDED CUPS
- Observed leaking pipe at plumbing fixture. DRAIN LEAKING AT HANDSINK IN BACK (NEXT TO TRIPLE SINK)
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. DISPENSER NOT FUNCTIONING. HAD MANAGER USE CHLORINE UNTIL PROBLEM IS FIXED
- Critical - Unsatisfactory 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. EMPLOYEE CARDS MUST BE ORIGINAL, NOT PHOTOCOPIES
- Critical - Working containers of food removed from original container not identified by common name. OREGANO and PARMESAN CHEESE
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. BLACK BUILDUP ON EXTERIOR OF ALL PLASTIC BULK FOOD BINS
- Critical - Observed uncovered food in holding unit/dry storage area. SPICES ON SHELF ABOVE PREP TABLE
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BOTH HANDSINKS IN BACK OF HOUSE
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN BULK SUGAR
- Critical - Incomplete 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. No proof of training for Kimberly
- Critical - Observed buildup of slime in the interior of ice machine. AROUND ICE CHUTE
- Observed gaskets with soil build-up. SMALL DRINK REACH-IN COOLER
- Observed old food stuck to clean dishware/utensils. KNIVES IN RACK ABOVE PREP SINK
- Critical - Person in charge does not know the "Big 5" foodborne illnesses. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA 105'F AT FRONT COUNTER Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE TOUCHED FACE WITH GLOVES ON, DID NOT CHANGE GLOVES BEFORE RETURNING TO MAKING PIZZA
- Critical - Working containers of food removed from original container not identified by common name. BULK CORN FLOUR
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit. REFRIGERATOR NEAR FRONT COUNTER
- Critical. Person in charge does not know the "Big 5" foodborne illnesses. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. KNIVES STORED IN HANDSINK NEAR TRIPLE SINK
- Critical. Certified Food Manager unable to answer basic Food Code questions. MANAGER NOT SURE HOW TO CALIBRATE PROBE THERMOMETER Corrected On Site.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/11/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DELIMEATS IN WALKINCOOLER Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. INCOMPLETE, INCORRECT TIME MARKING ON FRONTLINE PIZZA. AT 12:45PM TIME MARK SHOWED 1:00PM AS TAKE OUT TIME. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. PIZZA PADDLE ON SOILED /DUST TOP OF OVEN Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. APPLYING TOPPINGS / TOUCHING READY TO EAT FOOD ITEMS . FRONTLINE Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATERFILTER
- Critical. Observed soiled reach-in cooler gaskets. FRONTLINE
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. FRONTLINE
- Critical. Handwash sink not accessible for employee use at all times. ITEMS IN FRONT OF FRONTLINE HANDSINK Corrected On Site.
- Observed personal care item stored with food. APRONS , CAPS OVER FOOD AND BAKE TRAYS Corrected On Site.
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5/5/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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