- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Front sandwhich area. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays and lids . **Corrected On-Site**
- Basic - Sponge used to clean and sanitize food-contact surface. Utensils in triple sink . **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza at front area.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Outer openings not protected with self-closing doors.Rear.
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10/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Above pizza prep area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Three door reach in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Rear area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops -temp 78°f
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors.Rear.
- Basic - Stored food not covered in reach in cooler.Chicken
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Container of medicine improperly stored.Tums on shelf at front area.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza .
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to oven.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Meatballs and chicken
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Flour , sodas, shortening and salt. **Corrected On-Site**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. At triple sink area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser stored over clean dishes.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LASAGNA.
- Intermediate - Spray bottle containing toxic substance not labeled. Stored on mop sink.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed C02 tank at front counter not secured.
- Observed bowl used as scoop in yeast container.
- Critical - Observed establishment lacking a thermometer that 0 -220 degrees F.
- Critical - Observed onions stored on floor in back storage area.
- Critical - Observed prepared on site potentially hazardous foods not dated and held more than 24 hours. Lasagna in reachin cooler. Prepared deli meats not dated in reachin cooler. COS.
- Critical - Observed raw chicken stored above cheese in reachin cooler.
- Critical - Observed raw chicken thawing at room temperature. COS.
- Critical - Observed raw shell egges stored over ready to eat foods in reachin cooler.
- Critical - Observed restroom door not enclosed with a tight-fitted, self closing door.
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9/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed mislabeled spray bottle in kitchen area .
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cardboard used as lining for shelves below the make table in the kitchen .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit . Suace inside reach in cooler holding at 48 F . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pizza holding at 115 F . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce not date marked .
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean spoons are stored uninverted .
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Paper cup used to scoop flour .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop breading .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Paper cup used to scoop sugar .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza @ 100 F. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Breading container not labeled .
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6/17/2011 | 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 not date marked .
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service items stored on floor. Pizza boxes on the kitchen floor .
- Critical. Observed unlabeled spray bottle. Dining area .
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- No copy of latest inspection report.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Delfield reach in cooler not maintaining the required temperature . Corrected On Site. Unit was unplugged .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True reach in cooler not maintaining temperature . Corrected On Site. Unit not plugged in .
- Equipment or utensils not designed or constructed in a durable manner. Delfield reach in cooler missing the door handles .
- Critical. Covered waste receptacle not provided in women's bathroom. Unisex restroom has no covered waste bin inside .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Corrected On Site. 24 seats approved in writing by local AHJ .
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.Establishment is new & owner has 60 days to obtain food manager certification as required .
- 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. All employees must be trained within 60 days of hire .
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2/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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