- 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. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In walk in cooler **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. **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor. Pizza boxes
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. On apron
- Intermediate - Handwash sink used for purposes other than hand washing , pitcher stored in sink, front area
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Not on wall
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Salad station.
- Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dry rack.
- Basic - Hole in wall. Above soda rack in kitchen.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 52°, mozzarella cheese 50°, cold cut mix 52°, sausage 50°, pooled eggs 52°, garlic butter sauce 50°
- Intermediate - Employee used handwash sink as a dump sink. By three comp sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Three employee drinks on hand wash sink by steam oven. **Corrected On-Site**
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11/7/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/29/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.next to three comp sink **Warning**
- Lights missing the proper shield, sleeve coatings or covers.one shield missing over large ice machine **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed floor area(s) covered with standing water. At walk in cooler. **Warning**
- Observed leaking pipe at plumbing fixture at 3 comp sink **Warning**
- Observed unnecessary items on the premise. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Critical - Working containers of food removed from original container not identified by common name.in walkin cooler. **Warning**
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11/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bulk container not labled.
- Dipper well not running at time of inspection.
- Critical - Gasket have old food debris.
- Mop not hung to dry.
- Critical - No hand towels at back employee hand wash sink.
- Critical - Scoop for salad in product.
- Wall damage under employee hand wash sink at 3 compartment sink.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front employee handwash sink .
- Lights missing the proper shield, sleeve coatings or covers. in back area.
- Critical - Observed handwash sink used for purposes other than handwashing. foods thawing in employee handwash .
- Critical - Observed potentially hazardous food thawed in an improper manner. thawing in back employee handwash .
- Observed single-service articles stored without protection from contamination. Single service pizza boxes not inverted .
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. inside walkin cooler door, missing panel .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.making pizza.
- Critical - Observed food stored on floor. bag of flour.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
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12/22/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. round single service lids not inverted , front line area.
- Critical. Observed live flies in kitchen. small flies.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of sbarro sauce .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese pizza.
- Observed equipment in poor repair. back prep table/freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. inside lid.
- Observed single-service articles stored without protection from contamination. single pizza containers, under line not inverted.
- Critical. Hand wash sink lacking proper hand drying provisions. back area.
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed cloth used as a food-contact surface. at pasta cook area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salt bin.
- Critical. Observed employee with open sores/cuts/burns handling food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. on line.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Wet mop not hung to dry.
- 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
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
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