- Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup inside container of cheese
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Bundle of pizza boxes , dry storage shed outside
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle stored in water measured at 85°
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen chicken Corrective action taken: placed under running water
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58° approx 4 lbs , raw breaded chicken , 57°, approx 3 lbs Corrective action taken: stop sale issued
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pasta 58°, raw breaded chicken 57°,
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Non-food grade " 3 in one " brand lubricant on shelf above meat slicer. NOTE: Operator states that product in used only on undercarriage of slicer, not on food contact surface
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer measured at 200ppm, wiping cloths,
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Hobart stand mixer
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets
- 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. Raw breaded chicken 57°, cooked pasta 58°, cut tomatoes 44°, cut lettuce 44° Corrective action taken: chicken and pasta discarded, tomatoes and lettuce placed in ice bath **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne portions in True freezer
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11/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage shed: sealed case of napkins, wrapped bundles of pizza boxes **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water measured at 78°, cook line **Warning**
- 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. Establishment open 1/2 hr Corrective action taken: items marked with time **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 8/03/2014 **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. Multiple items in walk in cooler: cooked meatballs, cooked pasta, cooked sausage **Warning**
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Single-service items stored on floor. Multiple items in storage shed: Case of foam cups, wrapped pizza boxes, case of round foil pans
- Intermediate - Hot holding equipment incapable of reheating 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 135 degrees Fahrenheit or hotter. Countertop warmer well being used to reheat meatballs. Water in well measured at 150° will not reheat meatballs to required 165° minimum temperature Removed from warmer well, brought up to temp on stovetop **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom cabinet of pizza make table
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler: cooked meatballs, cooked Pasta
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.(by slicer in kitchen)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(spinach)
- Basic - Reach-in cooler gasket torn/in disrepair.(pizza prep table)
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.(mop sink) **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.(bucket filled with water)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(lasagna
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.top of pizza oven
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage room
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At outside mop sink
- 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. Pizza
- 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. Mushrooms canned
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. located near beer station
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over dressings in reach in cooler Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. degreaser
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date. owes late fee 50 dollars
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in cheese in deli style cooler no handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. laddle in 77 degree water
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meatballs - cheese -pepperoni in walk in cooler
- Observed residue build-up on nonfood-contact surface.old food build up on deli style cooler door handles
- Observed utensils in poor condition. cracked plastic pan covers
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. missing in mens bathroom
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs stored over ready to eat foods in reach in cooler
- Observed residue build-up on nonfood-contact surface.old food build up on door handles of deli pizza cooler
- Wall not smooth and easily cleanable.missing wall tile near stove on cooks line
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. near register front service line
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. chlorene sanitizing solution less than 50 ppm
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. oil and fresh garlic 76 degrees note item placed in freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese-pepoeroni in walk in cooler
- Observed single-service items stored on floor. in outside storage area
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. front service area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meatballs cheese pepperoni in walk in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.lasagna
- Critical - Vacuum breaker mising at hose bibb. missing at outside mop sink
- Critical - Vacuum breaker mising at hose bibb. missing on outside hose bib
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2/14/2011 | 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. cheese meatballs pork items
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching ham and cheese Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. in storage area
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9/22/2010 | 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 in walk in cooler and cheese
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over ready to eat foods in reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over produce in walk in cooler
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. untensil stored in 77 degree water on cooks line
- Critical. Vacuum breaker mising at hose bibb. missing on outside hose bib back side of restaurant
- Carbon dioxide/helium tanks not adequately secured. in outside storage area
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.meatballs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensil in 78 degree water on cooks line
- Wiping cloth chlorine sanitizing solution not at proper strength.more than 100 ppm
- Critical. Vacuum breaker mising at hose bibb. missing on outside hose bib
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.mens and ladies restrooms
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. missing on outside hose bib back side of restaurant
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
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9/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza and calzones
- Critical. Observed food being cooled by nonapproved method. pasta covered while cooling in reach in cooler
- Critical. Observed potentially hazardous food thawed at room temperature. pork sausage note placed back in cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. pizza toppings Corrected On Site.
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical. Vacuum breaker mising at hose bibb. missing on outside hose bib back side of restaurant
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in kitchen prep area
- Critical. Observed an uncovered electrical box. For reporting purposes only. in office area
- Carbon dioxide/helium tanks not adequately secured. near soda bag in box system
- Critical. Manager lacking proof of Food Manager Certification. expired santo sardo 5/04
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7/2/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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