- Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / container of flour / **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / container of pasta sauce / **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / sausage in reach in freezer / **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. / raw shell eggs over unwashed mushrooms / **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / lettuce 47F, tomatoes 45F, pasta 45F, butter 45F / less than 4 hours / adjust thermometer to lower temperature / products moved to reach in freezer and walk in cooler / temperature rechecked all at 41F or below. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over feta cheese and mushrooms in walk in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical bottle on shelf with food and over prep table **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 and sausage made on 9/12 in reach in cooler cook line **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On metal shelf by walk in cooler
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to 3 compartment sink
- Basic - Case of single-service articles stored on floor in dry storage area. Case of napkins on floor
- Basic - Case/container/bag of food stored on floor in dry storage area. Container of flour on floor across from 3 compartment sink
- Basic - Interior of microwave soiled with encrusted food debris. Inside top
- Basic - Wall soiled with accumulated dust. Dust/grease build up on wall by walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in basin of hand sink at cook line
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. bag of box soda and bottle of oil under pizza oven on floor
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic to go cup used as scoop in parm cheese Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quat sanitizer for wiping cloth bucket over 400ppm Corrected On Site.
- plates/bowls not properly protected or inverted to prevent contamination. plates and bowls on expo line, customer walk by to restrooms
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at cookline, staff using a wiping cloth to dry hands off
- Critical - Handwash sink not accessible for employee use at all times. sanitizing bucket in basin of handsink at cookline
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation. 1-30-2012
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. at handsink at warewash and cookline
- 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.
- Nonfood-contact equipment not designed and constructed in a durable manner. no splash guard at handsink at cookline Repeat Violation. 1-30-2012
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on counter top above pizza make station and drink inside cooler Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. for pizza by the slice in display box
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at warewash used as dump sink, ice in basin of handsink
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, sliced ham, salami in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over letttuce and raw eggs over dressings and heavy cream in reach in cooler
- Observed residue build-up on nonfood-contact surface. dust and grease build up on hood filters
- Critical - Working containers of food removed from original container not identified by common name. flour container
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6/18/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. all utensils need to be sanitized after cleaning
- Critical - Hot water not provided/shut off at employee hand wash sink. entire facility without hot water Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - No thermometer provided to measure temperature of food product. 0 to 220 f degrees or intented range
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing at the hand sink by the oven
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1/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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