- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls above salad prep cooler on top shelf.
- Basic - Employee personal items stored in or above a food preparation area. Employee hats hanging on shelf above honey, food items for establishment on storage shelf next to chest freezers right side, hat removed by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign needed front of bar, emailed sign. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in salad cooler back of kitchen across from hand sink especially on right side, reach in cooler across from cook line far right side.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container used for oregano on storage shelf next to hand sink not food grade.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 44-47°, shredded cheese 44-46°, crumbled sausage 50°, ham 49° in right side of pizza prep cooler. cooked mushrooms 47° inside pizza prep cooler, corrective action, employee turned down temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara, meat sauce 120-125°, manager stirred and sauce went above 135°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Opened package of shrimp over closed package of fully cooked meatballs in white chest freezer, storage corrected by manager. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal scrubber stored in hand wash sink along cook line, item removed by manager. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to pizza oven **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp and scallops over French fries.
- High Priority - Vacuum breaker missing at hose bibb. Faucet next to cook line with blue hose attached.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza oven.
- Intermediate - No soap provided at handwash sink. Cook line.
- 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. 1 expired.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Pizza peel stored on top of soiled oven between uses.
- High Priority - Container of medicine improperly stored. One a day vitamins on shelf above reach in cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Hose nozzle head
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used to line shelves
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-pizza cooler and on line cooler temperatures range 50-51 on thermometer COOLER NOT TO BE USED FOR POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO MAINTAIN 41 DEGREES OR BELOW. Foods to be moved to walkin cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta 46-cooked 7/9/12
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.off by 25 degrees-calibrated facilities and ours on premises
- Critical - Insecticide/rodenticide use not in compliance with regulations.-not commercial grade
- Observed clean equipment stored on floor.-dough bowl
- Critical - Observed dented/rusted cans.-olives 3lb
- Critical - Observed employees using consumer ice for storage of their personal drinks-in ice bin Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagna 46,pasta 46, rigatoni 46,
- Critical - Observed soil buildup inside ice bin. Repeat Violation.
- Critical - Stop Sale issued due to adulteration of food product.- ice in ice bin where employees plzced personal water bottles in consumer ice. 1 3lb can of olives
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7/10/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of food and the container. bulk sugar and flour
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in undrained ice. raw chicken in prep table reach in cooler
- Observed personal care item stored with food. jacket on dry storage rack Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. yeast in walk in cooler
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 52 degrees F in salad reach in cooler. Corrected On Site. Moved cheese to freezer to quickly cool down. Cheese only had been in cooler less than 2 hours per operator. 10-18-11: At callback observed reconstituted chicken stock on prep table at cookline 78 degrees F.
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10/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous/nonpotentially hazardous food items in reach in salad cooler temped between 50-52 degrees F. Corrected On Site. Moved cheese to another cooler/freezer. DO NOT use unit to cold hold potentially hazardous food until it can be repaired and cold hold at temperature of 41 degrees F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lentil soup 82 degrees F on cookline. Has been cooling for over 2 hours per operator.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until unit can be repaired and can sanitize at 50-100 ppm. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Pizza peel on dusty oven top.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Behind front counter. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 52 degrees F in salad reach in cooler. Corrected On Site. Moved cheese to freezer to quickly cool down. Cheese only had been in cooler less than 2 hours per operator.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Bulk spice, storage shelf between kitchen and dish area. Corrected On Site. Labeled oregano.
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8/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. dishWASHER
- Equipment or utensils not designed or constructed in a durable manner. Cardboard pizza boxes used under microwave
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Measuring handle scoop in salt
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting boards
- Observed employee with no hair restraint. in food prep
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. coffee cups in food prep area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza just made Corrected On Site.-4 pies 11am -3pm product discarded
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles/pasta boiled eggs chicken broth Repeat Violation.
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3/18/2011 | 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. pasta Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler items, cream, veal, pasta
- Critical. Observed potentially hazardous food thawed at room temperature. lasagna Corrected On Site- owner discarded
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. foam cup in sugar Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. per owner
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing buckets
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7/19/2010 | 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. lasagna, soup Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk, salt per employee - squeeze bottles, small spice dispenser at cookline
- Critical. Observed uncovered food in holding unit/dry storage area. spices
- Observed equipment in poor repair. salad reach in cooler lid insulation hanging out Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical. Observed unlabeled spray bottle. bleach? Repeat Violation.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced meats Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf , lasagna etc...
- Critical. Working containers of food removed from original container not identified by common name. bulk dried oregano/italian seasonings
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. foam cup in dry seasonings/flour
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. cutting ready to eat celery, slicing onions, cutting bread to searve to customers
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-grade containers used for food storage. bulk dried oregano/italian seasonings
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No complete 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. Roberto - cook books available - several other employees trained
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8/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
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