- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. WI cooler/freezer, kitchen
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area **Repeat Violation**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. At RI freezer
- Basic - Walk-in cooler door rusted that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, pasta at 48, drawers under cooking equipment not cooling properly, Less than 2 hours, moved to another cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back prep area and bathroom **Corrected On-Site** **Repeat Violation**
- Intermediate - Refrigerated drawers not 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.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. All handsinks
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Back kitchen area
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen area
- Basic - Ceiling soiled with accumulated dust. Kitchen area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Stove next to oven remove.
- Basic - Floor drains/drain covers heavily soiled. Kitchen area
- Basic - Floor tiles cracked, broken or in disrepair.kitchen area fix where is needed.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Floors not constructed to be easily cleanable. Kitchen area
- Basic - Food debris accumulated on kitchen floor. Back kitchen area
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated on kitchen floor. Under stove area
- Basic - Grease accumulated under cooking equipment. Front area
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Pizza area front
- 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.bwic
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Front freezer replace
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Most coolers
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Front stove
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated dust. Pizza area
- Basic - Wall soiled with accumulated food debris. Kitchen and front area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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 - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Front stove top
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolere
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris. All cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. All including rest room.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler below grill. Not maintaining food temps at or below 41°F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry, beef.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza, pizza, pizza, pizza
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. **Warning**
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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a prohibited area. Restroom used for food storage .
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza pies 126f Degrees. Front counter display.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by kitchen used for pizza tray washing. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food and Time marking for pizza pies (126f degrees.).
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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5/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Uncovered food stored near sink exposed to splash.Pepperoni Pizza. **Corrected On-Site**
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Pizza preparation area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed time mark but not written plan.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. BACK HAND WASHING SINK BY WALK IN COOLER.
- 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.
- 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.
- Observed nonfood-grade containers used for food storage. BLACK LINER (BAG) USED TO STORE BREADS AT WALK IN COOLER.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA PIES NOT TIME CONTROLLED. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA PIES (107 F DEGREES).
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT. PIZZA PREPARATION PERSON. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. (BROKEN CLOSING ARM).
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm. NO SANITIZING PROCESS BEING FOLLOWED.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RAW BEEF (BURGER PATTIES) (56F), CHICKEN WINGS (55F), LASAGNA(56F).
- Critical - Employee not familiar with the Heimlich maneuver.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. AT PIZZA MAKING HANDWASHING STATION. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. RESTROOMS (BLOCKED BY TABLES AND PRESSURE CLEANER MACHINE).
- Critical - Handwashing cleanser lacking at handwashing lavatory. BY DISHWASHING MACHINE .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/19/2011.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No person in charge of establishment.
- 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. This violation must be corrected by : 10/19/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COCA COLA CUP ON PREPARATION TABLE.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK TOUCHING ALL TOPPINGS BARE HANDED . NO HANDWASHING BEING FOLLOWED.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloving.
- Critical - Observed employee improperly washing hands. NO PAPER TOWEL SUPPLIED AT HANDWASHING SINK NEXT TO PIZZA MAKER.
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. CASE OF BEERS AT RESTROOM FLOOR.
- Critical - Observed food stored on floor. PIZZA DOUGH (TOWERS OF RECEPTACLES),SAUCE CONTAINER.
- Critical - Observed handwash sink used for purposes other than handwashing. HOLDING CONTAINER WITH IN USE UTENSILS .
- Observed hole in wall. BY 3 COMPARTMENT SINK.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. (STORED IN CONTAINER WITH NO WATER ) .
- Observed nonfood-grade containers used for food storage. BLACK LINER (BAGS) USED TO STORED (COOKED PIZZA DOUGH).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAMBURGER PATTIES (56F),COOKED CHICKEN WINGS (55F), LASAGNAS PORTIONED (55F) AT SAME REACHING COOLER.
- Critical - Observed toxic item stored by utensils. SANITIZING SPRAY BOTTLE NEXT TO SINGLE SERVICE ITEMS .
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. COOKED PIZZA PIES AT DISPLAY COUNTER.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POTENCIALLY HAZARDOUS SAUCES (MEATSAUCE AND WHITE SAUCE) AT 87F DEGREES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED LASAGNA, COOKED PASTA BAGS. NOT DATED.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. MEAT SAUCE IN HOT HOLDING.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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3/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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