- 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. Cup of employee drink on the shelf by the pizza oven, discarded **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. 2 employee working in the kitchen with food, no hair restraint
- Basic - Food stored on floor. Jug of oil on the floor by dry storage area
- Basic - Wall soiled with accumulated food debris. Behind the hot holding unit, cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the cookline, employee moved **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. By the Three Compartment sink ! Manager made a new one, quat, 300 Ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese pizza 79°F, employee stated made about 30 min ago, establishment have empty written plan and employee didn't know to written down the time. By pizza oven
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 50°F prep before 11 am, employee voluntary discarded
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm, manager made new one, 300 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket of water for wash the lettuce inside the hand wash sink by Three Compartment sink, Employee moved **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. 1 employee worked at least 4 months, no certificates
- 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 made yesterday per employee, Reach in cooler by cookline
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Black stain on the big cutting board **Repeat Violation**
- 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. Several employee drink on the shelf by the pizza oven
- Basic - Reach-in cooler gasket torn/in disrepair. Upright 3 doors Reach in cooler in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red sauce reheat on the stove and move to steamer 122°F, put back to stove and make turn up the steamer by cookline
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken above the container if feta cheese, upright glass door Reach in cooler by storage area **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Deep fryer baskets have food debris and grease build up by cookline
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Deep cut on the white cutting board
- Basic - Food stored on floor. Container of oil, Oliver, bottle soda on the floor by dry storage area and by soda machine dining room
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by back door **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for Cooked chicken, Reach in cooler by pizza oven
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of pre portion lasagna on the prep table for thawing **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Single service container on the shelf by dry storage not inverted
- Basic - Working containers of food removed from original container not identified by common name. Reused containers to storage cut green pepper and raw chicken wings no label, Reach in cooler by Reach in freezer
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of Pre portion raw chicken, over open package of pepperoni, Reach in freezer by prep table **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By Reach in cooler and cookline
- 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. One employee current work at the time of inspection, hired 3 months ago, no proof of training, manager had empty book and will give the employee training.
- Intermediate - Slicer blade guard soiled with old food debris. Slight build up, prep table by back door
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's bathroom door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken and ground beef on prep table thawing. Food put in reach in cooler. **Corrected On-Site**
- 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 was prepping ready to eat sausage with bare hands. Put on gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over containers of cooked ready to eat foods in reach in cooler. **Corrected On-Site**
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7/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Observed: Ice chute soiled/build up of mold-like substance/slime. Priority: Intermediate
- Basic - Observed: Wet wiping clith not stored in sanitizing solution between uses. Priority: Basic
- Basic - Observed: Wiping cloth quatenary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. *Corrected On-Site** Priority: Basic
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint, operator cooking and preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Sliced meats.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Lasagna slices, made yesterday. Corrected On Site.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. color copies of cards available - Original cards must be available for inspector
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets
- Observed floor and wall junctures not coved/damaged/missing. under handwash sink at 3 compartment sink
- Observed food debris/grease accumulated on kitchen floor. behind cookline
- Observed reach-in cooler gasket torn/in disrepair.
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11/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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