- Basic - Food stored on floor. Case, walk in cooler **Corrected On-Site**
- Basic - Single-service items stored on floor. Pizza boxes in hallway, case of container in walk in cooler **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 53-56F, stored overnight per operator. See stop sale. Other items in cooler overnight: tuna 48F, deli meats 47-49F, sliced cheese 47F, cheese 46F. Operator moved items to walk in cooler.
- 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. Pre made pizzas not marked on board as indicated in procedures.
- High Priority - Raw animal food stored over ready-to-eat food. Case of raw chicken over case of tomatoes, walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Refrigerator 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. Cooler next to pizza oven
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 9/1/14
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing but not sanitizing.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 46F, cut tomatoes 46F, shredded lettuce 43F in salad cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Canned mushrooms dated 6/14. House made tuna salad dated 6/20. Pork dated 6/18.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine.
- Intermediate - Refrigerator 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. Salad cooler
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to back door.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic ware for customers
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - No sanitizer of any kind available for warewashing. Use only single service items to serve food until sanitizer is available.
- 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 as stated in written procedures
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of lettuce **Corrected On-Site**
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Pizza boxes on floor in restroom
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Produce with mold-like growth. Sliced tomatoes in reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over deli meat
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Marinara made with fresh vegetables dated 7/29.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. In back left of sandwich cooler in shallow plastic cambro, deli meats 51-55F out and returned to refrigeration per operator. Move to deep metal pan **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a bite of sandwich, put gloves on and start preparing food **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta 46F is small stainless cooler since 1/27 per operator. Advised to move to another cooler. **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. Premade pizzas **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 118 at top-170F at bottom advised to add more water and stir periodically. **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. Small stainless cooler. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Main handsink **Corrected On-Site** **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need chorine strips **Warning**
- Intermediate - Manager lacking proof of food manager certification. Owner **Warning**
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. Reads from 50-550F **Warning**
- Intermediate - Spray bottle containing chemical substance not labeled. Windex **Warning**
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1/28/2013 | Routine - Food | Warning Issued |
- Critical - Food Service Manager not certified after 30 days of employment. Owner
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Stem type thermometer not within the intended measuring range of use. Available thermometers IR; probe type range 50-550F
- Critical - Working containers of food removed from original container not identified by common name. sugar
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cl Sanitizer contains fragrance
- Hot water at handsink leaks continuously unless shit off underneath
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. pizza and sandwich cooler
- Observed single-service articles improperly stored. Case of cups, floor of bathroom.
- Observed single-service items stored on floor. pizza boxes in hallway
- Critical - Stem type thermometer not within the intended measuring range of use. Range 50-550F
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor. case of meat, walk in cooler
- Observed single-service items stored on floor. pizza boxes
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- 05-09-1- no thermometer in holding unit
- 27-16-1 - no hot water at handsink. turned off due to leak
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10/28/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. mop sink area
- Critical - Hot water not provided/shut off at employee hand wash sink. front counter
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza by the slice at 100F, premade pizzas at 64F with no time or temperature controls. Advised to use time as a public health control
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. feta, mozz cheese
- Observed single-service articles improperly stored. Cups, containers, lids stored in restroom.
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided.
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6/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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