- Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand sink faucet only abke to dispensed hot water.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fork pizza bubble tool . **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen preparation area. Only hot water at hand sink .
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/20/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Handwash sink not accessible for employee use at all times.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. 112?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food at the front line. At 49? all food.
- 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. Front display cooler.
- Intermediate - Encrusted material on can opener blade.
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked Pizza sauce improperly ( deep containers and with a led on) Cooling process started at 8:00 am and it is 2:11 pm and cooked sauce is 47 F.
- Critical - Handwash sink not accessible for employee use at all times.both hand wash sinks
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop, pizza paddle on top of the pizza oven
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese 69F
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 79 degrees,pasta 90F, Lasagna 92 and all food at the front counter
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Knives stored in sanitizing solution and used in food service without proper air drying.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pasta sauce from 12-20-2012 at 55 degrees
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12/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler several products inside at over 45 degrees
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Handwash sink not accessible for employee use at all times.both hand wash sinks
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop, pizza paddle on top of the pizza oven
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required state approved 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 proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor. Scale
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese 69F
- Critical - Observed roach activity as evidenced by live roaches found (1 live roach by mop sink)
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Sanitizing bucket stored over baked pizzas and next to open container with flour.
- Critical - Observed unlabeled spray bottle.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza 79 degrees,pasta 90F, Lasagna 92 and all food at the front counter
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Knives stored in sanitizing solution and used in food service without proper air drying.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pasta sauce from 12-20-2012 at 55 degrees
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.BACK AREA Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.}
- Critical - Observed soiled reach-in cooler gaskets.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Plumbing system in disrepair. HAND SINK. SERVICE CALLED
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
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