- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet in the bathroom
- Basic - Dumpster overflowing garbage.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled. Water
- Basic - Wall soiled with accumulated grease. By 3 bin sink
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Hot shotremoved from facility
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Sausage 73f, Reheated while on site
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pata
- Intermediate - Records/documents for required employee training do not contain all of the required information. Luigi
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Salt shaker on the table
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.to go cup in salt
- Basic - Stored food not covered in walk-in cooler. Cooked peppers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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. Pasta
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Walk in
- Basic - Open dumpster lid.
- Intermediate - Handwash sink used for purposes other than handwashing.. Container in the sink. Corrected on site
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Class k
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.Fryer area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 1 dead by handsink
- 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 and stromboli just made
- Intermediate - Handwash sink used for purposes other than handwashing. There is cutting board on the sink. Corrected on site
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.water **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.spatula between wall and counter **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.spice has a foam to go cup in it
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cheee and liced Eli meats in walk in
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Outer openings not protected with self-closing doors. **Warning**
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1/28/2013 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. **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. **Repeat Violation**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelet on cook
- Critical - Observed food stored on floor. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic and oil.out for 1 hour at 73f. Stop sale at 6 pm **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food.raw beef over sauce in walk in **Repeat Violation**
- Critical - Observed unlabeled spray bottle. **Warning** **Repeat Violation**
- Critical - Outer openings not protected with self-closing doors. **Warning**
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pizza 72f,Stromboli 72f **Warning**
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11/26/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box. Corrective action taken,box turned downby operator. Pepperoni put in walk in to cool
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 44f,pepperoni 46f in prep box
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat ends,salami and cheese in walk in
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs are over ready to eat items such as dressings
- Critical - Observed unlabeled spray bottle.cleaner with blue lids
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k is on the floor
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . marinara jarred on display rack at room temp.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.mr abitino
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
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