- Basic - Cutting board has cut marks and is no longer cleanable, deli units by cooks line. **Warning**
|
09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, deli units by cooks line. **Warning**
- Basic - Old labels stuck to food containers after cleaning, clean containers over 3 compartment sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Store only have 2 certified food managers , the person in charge was josh Pizzi. **Warning**
|
07/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., box of cups by dry storage shelves by walk in cooler, sleeve of pizza boxes on hallway to bathrooms. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, deli units by cooks line. **Warning**
- Basic - Equipment in poor repair, reach in cooler had the top of cooler at ambient temp of 44°f, the bottom of the unit was 43°f. Talked to manager and recommended lower the temp setting. **Warning**
- Basic - Food stored on floor, box of chicken under 3 compartment sink. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - Old labels stuck to food containers after cleaning, clean containers over 3 compartment sink. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, meatballs were 44°f., also covered inside walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 44°f, cooked pasta 44°f, sausage 44°f. **Warning**
- 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, milk inside reach in cooler by ice maker. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Store only have 2 certified food managers , the person in charge was josh Pizzi. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, soup 58°f, inside walk in cooler. **Warning**
|
07/15/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler, center, cold holding at 48F
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. Hand wash sink- 3 compartment sink.
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 48F, cooked eggplant 48F. Operator has other cold holding units.
- 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. Pizza **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage 91F **Corrected On-Site** **Repeat Violation**
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef at 110F. Rapid heat **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg plants **Corrected On-Site**
|
1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. One door reach in cooler. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks **Warning**
- 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 **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
|
10/8/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink - cookline **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen. 2 in food prep area and 1 in front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom - men **Corrected On-Site**
|
5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Damaged faucet handle - hand washnsink
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef , egg plants and other phfs/TCS between 51F -53F in saute RIC. Operator has other cooling units
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Saute RIC
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta covered during the cooling process **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Discontinue use of dishmachine for sanitizing. Set up manual sanitization until dishmachine is sanitizing properly.
- Faucet damaged at plumbing fixture. Handwash sink- by the 3- compartment sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. By the 3-compartment sink. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ice Corrected On Site.
- Critical - Observed objectionable odors in bathroom. Men's restroom
- Critical - Observed raw animal , raw fish food stored over ready-to-eat food- breads , locally packed. Walkin freezer
- Critical - Observed raw animal food, eggs stored over cooked food- beef in walkin cooler. Corrected On Site. Repeat Violation.
- Observed single-service items stored on floor. Pizza boxes.Corrected On Site.
- Plumbing system in disrepair. Men's toilet
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/7/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. / metal basting brush used for garlic oil / cookline.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / no certificates filled out for employees / Repeat Violation.
|
6/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. / men's and women's restroom. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / pizza cooler at 50F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler / cookline at 50F.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. / food thermometer calibrated at 36F / Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / men's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. / throughout establishment.
- Critical - Handwash sink not accessible for employee use at all times. / empty bucket inside handsink / frontline.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / sugar and flour bucket on cookline.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / cookline.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / no certificates filled out for employees / Repeat Violation.
- Observed 2 cutting board grooved/pitted and no longer cleanable. / reach in cooler / cookline.
- Observed a nonfood-grade basting brush used in food. / metal basting brush used for garlic oil / cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / all cooks.
- Critical - Observed encrusted material on can opener. / Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. / bean soup / walk in cooler.
- Critical - Observed food stored on floor. / oil carton on floor / outside walk in cooler.
- Observed ice scoop with handle in contact with ice. / soda machine / Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / pasta sauce / walk in cooler / Corrected On Site.
- Critical - Observed live flies in kitchen and dining room.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / PHF's ranges from 49F to 57F / reach in cooler on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / all PHF's ranges from 46F to 48F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / all pizza topping ranges from 49F-52F / pizza cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over cheese / walk in cooler.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. / reach in cooler / across from cookline.
- Observed single-service articles stored without protection from contamination. / paper plates outside walk in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / cheese pie and pizza.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / observed employee handling raw products and then RTE products.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / All pizza toppings in reach in cooler / pizza station/ sausage, pepperoni, cheese and ham at 50F.
- Critical - Working containers of food removed from original container not identified by common name. / buckets under prep table / kitchen.
|
6/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Female Repeat Violation.
|
10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Female Repeat Violation.
- Critical - Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. Cookline
- Critical - Violation: 53B-08-1 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.
|
8/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Female Repeat Violation.
- Critical - Cold water not provided/shut off at employee handwash sink. pizza station
- Faucet/handle missing at plumbing fixture. Near fryers - Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. 3 compartment sink.
- 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.
- Observed heavy residue build-up on nonfood-contact surface. Handwashing sink- 3 Compartment sink.
- Observed heavy residue build-up on nonfood-contact surface. Hood filters
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only. Cookline
- Critical - Observed heavy encrusted material on can opener. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade, black garbage bags used for covering pizza dough. Corrected On Site.
- Critical - Observed various raw animal food s stored over ready-to-eat food-French fries , eggplant -locally packed. Walk in freezer Corrected On Site.
|
8/10/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm- must sanitize dishes in the 3 compartment sink, untill the dishmachine is repaired.
- Violation: 23-05-1 Observed heavy residue build-up on nonfood-contact surface. Speed rack
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. Hand washing sink- cookline
- Violation: 38-10-1 Light not functioning. Walk in freezer
|
7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza- reach in cooler, cheese and other phf at 57 DF
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sausages at 46 DF- walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta found at 47 DF.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm- must sanitize dishes in the 3 compartment sink, untill the dishmachine is repaired.
- Faucet/handle missing at plumbing fixture. Hand washing sink- cookline
- Critical - Hand wash sink lacking proper hand drying provisions. Pizza line Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. By the 3 compartment sink- blocked by speed rack Corrected On Site.
- Light not functioning. Walk in freezer
- Observed heavy residue build-up on nonfood-contact surface. Speed rack
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. Celery Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing utensils Corrected On Site. Repeat Violation.
- Observed hole in wall. Under the hand washing sink- cookline
- Critical - Observed live flies in kitchen. About 5
- Observed personal cap, umbrella stored with utensils , food prearation area. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 57 DF- pizza reach in cooler Corrected On Site. Icebath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausages at 46 DF- walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored above pasta and washed and sliced potatoes Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. Cleaner on top of the icemachine Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Flour Corrected On Site.
|
7/25/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. Cookline
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing pitcher
- Observed personal item jackets /aprons stored with utensils on the shelf. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above cooked lasagna and french fries in walk in freezer .
- Critical - Observed toxic item improperly stored. Sanitizer bucket stored above the napkins-front counter Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken wings beside artichokes and other ready to eat products Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Not sanitizing hands. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employees with no hair restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed a nonfood-grade basting brush used in food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Set up manual sanitization in the 3 compartment sink and sanitze dishes until the dish machine is repaired.
- Observed single-service items stored on floor. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Spray hose -3 compartment sink
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Female
- Critical. Observed 2 liveflies in kitchen/dining area.
- Critical. Observed toxic item stored by utensils. Soap by the handwashing sink
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)pasta 52 degree F, cooked chicken breast 56 degree F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pasta 52, cooked chicken breast 56, at reach in cooler front preparation area, food was discarded by person in charge.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours by evidence of pasta bagged hot and kept at 52 degree F in reach in cooler.
- Critical. Observed food stored on floor, at walk in freezer . Repeat Violation.
- Hood filters are missing, leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. License expired more than 60 days, after expiration date.
|
6/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
|
1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Inside the walk in cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. For pizza by slice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For half and half. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Foods inside the walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler. Corrected On Site. Mgr adjusted the temperature foods dropping temperature while the inspection was conducte from 50F to 41f by evidence of thermometer, and taking temperature of foods.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. For making lasana.
- Critical. Observed hand wash sink used for purpose other than washing hands. Storage of sanitizer bucket.
- 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 food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Observed unused and unprotected place settings left on table . Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. NOT AVAILABLE FOR ALL
|
9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemachine Corrected On Site.
|
7/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mama Romano's, 13802 Landstar Blvd #101, Orlando, FL »