Basic - Build-up of grease/dust/debris on hood: above pizza oven.
Basic - Ceiling tiles soiled: throughout kitchen and food prep areas.
Basic - Employee personal items stored with or above food: medicine on dry storage shelf. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Wall soiled with accumulated food debris: in dishpit/dry storage area.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41°: cut lettuce 50° in reach-in cooler (less than two hours, iced down).
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135°: taco pizza 123° on buffet, less than ten minutes. Entire pizza was gone in another ten minutes.
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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