- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used to line food-contact surfaces. Under pizza pans on top of pizza ovens and under the microwave oven.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Back area by walk in cooler and three compartment sink.
- Basic - Equipment in poor repair. Front line cooler not maintaining food product at 41°F or less.
- Basic - Gaskets with slimy/mold-like build-up. Front line cooler.
- Basic - Ice buildup in chest freezers next to ice machine and walk in cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Area by the walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool cooler and front line cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce in the front line cooler 52°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at front line cooler 50°F.
- 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. **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza in holding cabinets 129°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, Diced ham, Shredded cheese, Pepperoni in the front line cooler all 48°F.
- High Priority - Toxic substance/chemical stored by or with food. Under prep table at cook line.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in back area near three compartment sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Intermediate - Records/documents for required employee training do not contain all of the required information. SAFE STAFF documents are not legible.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at cook line.
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Back room.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact surfaces..
- Basic - Ceiling tile missing. Back room.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance / water damage in both dining and kitchen area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water between chest freezer and walk in cooler.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Ice buildup in chest freezer. The two chest freezers by the ice machine.
- Basic - Ice buildup in reach-in freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Items on top of walk in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Items on table by three compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. gloves available. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Buildup of soiled material on racks in the reach-in freezer.
- Intermediate - Handwash sink used for purposes other than hand washing, cook area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back room.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back room.
- 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.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tiles missing in numerous areas.
- Basic - Food stored in dry storage area not covered. Flour.
- Basic - Gaskets with slimy/mold-like build-up. Front line.
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash / storage areas.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham, Sausage, Shredded cheese 48°F in the pizza cooler.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink. Ice.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. South door to kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, Shredded cheese, ham 48°F pizza cooler. Advised.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink in back room.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Floor soiled/has accumulation of debris under mixer.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back room.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. South door to kitchen.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler. Raw chicken wings.
- Basic - Wall soiled with accumulated debris in back room by handwashing sink.
- Basic - Water pool inside the bottom part of reach in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment blocking access to handwashing sink in back room.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back room.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Back Room.
- 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. Cooked pasta in the walk in cooler.
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9/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of grease on nonfood-contact surface. Fryers and fryer baskets.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor soiled/has accumulation of debris under mixer.
- Basic - Food debris/dust/grease/soil residue on exterior of pizza oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered.
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. South door to kitchen.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated debris by hand sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. Women's restroom. **Corrected On-Site**
- High Priority - Employee began working with food without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 46°F inside walk in cooler. Butter 50°F inside reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, walk in cooler.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This establishment is licensed for 30 seats and has 101 seats. **Warning**
- Light not functioning in preparation/ ware washing room. **Warning**
- Observed holes in the ceiling tiles in the preparation / ware washing area. **Warning**
- Observed unnecessary items on the premise. Old equipment stored in dining area, preparation/ ware washing room and outside the establishment. **Warning**
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12/4/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. **Warning**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. **Warning**
- Critical - Covered waste receptacle not provided in women's bathroom. **Warning**
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This establishment is licensed for 30 seats and has 101 seats. **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Preparation/ware washing room. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Preparation / ware washing room. **Warning**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. **Warning**
- Light not functioning in preparation/ ware washing room. **Warning**
- Critical - No conspicuously located thermometer in holding unit. Pizza cooler. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. Ladies' restroom. **Warning**
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
- Critical - No thermometer provided to measure temperature of food product. **Warning**
- Critical - Observed a dead roach on premises behind ice machine. **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Warning**
- Critical - Observed buildup of soiled material on mixer head. **Warning**
- Observed garbage on the ground and/or pad around dumpster. **Warning**
- Observed grease accumulated under cooking equipment. **Warning**
- Observed hole in wall in the ladies restroom **Warning**
- Observed holes in the ceiling tiles in the preparation / ware washing area. **Warning**
- Critical - Observed interior of microwave soiled. **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Hobart cooler. **Warning**
- Observed open dumpster lid. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49?F, reach in cooler. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, Turkey. **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Philly steak meat stored over pita bread, reach in freezer. **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw hamburger stored next to raw chicken in freezer chest. **Warning**
- Observed ripped/worn tin foil used as shelf cover. **Warning**
- Critical - Observed soiled reach-in cooler gaskets. Hobart cooler. **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken wings not covered pizza cooler. **Warning**
- Observed unnecessary items on the premise. Old equipment stored in dining area, preparation/ ware washing room and outside the establishment. **Warning**
- Observed wall soiled with accumulated grease behind cooking equipment. **Warning**
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Side door to kitchen. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 90?F, hot holding. **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta. **Warning**
- Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site** **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pasta held over 24 hours in the reach in cooler, 49?F **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12/3/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in pizza cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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