- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Plastic white trash bags used to cover dough
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans
- Basic - Uncovered food stored near sink exposed to splash. Loafs of bread next to hand sink by prep area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical jug cut and used for dressing **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Margarine garlic mix. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Red sauce and sausage **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
- Intermediate - No soap provided at handwash sink. Prep area
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup/shredded cheese salad make table.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Salad/wait station Reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pizza prep table and pizza cut table.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Spaghetti 70° **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Onions under prep table.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled over shredded mozzarella.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Shredded mozzarella cheese/Walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato wedges, lasagna/Walk in cooler **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler under pizza make table. **Warning**
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12/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bread basket, olive container. **Warning**
- Basic - Equipment in poor repair.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. Pizza make table, Reach in cooler below pizza make table. **Warning**
- Basic - Food stored in dry storage area not covered. Open flour bag, on prep table. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef, chicken **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler under pizza make table. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Stuffed shells 47, gyro meat 46, chicken wings 45, cottage cheese 46, corrective action taken, removed all tcs food out of Reach in cooler and placed Walk in cooler . **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Pizza make table, mozzarella cheese 47, corrective action taken, iced down cheese. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51, pizza make table. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.sliced,ham 51, sliced turkey 47, corrective action taken, iced down deli meats. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Storage container/ shell pasta. **Warning**
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered. Open bag of sugar. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. Cardboard pizza rounds.
- Basic - Soiled reach-in cooler gaskets. Wait station/ salad Reach in cooler .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cottage cheese salad bar **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup, lasagna/ Walk in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat sauce, meatball in sauce.
- High Priority - Raw animal food stored over cooked food. Chicken wings stored over cooked pasta
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Wait station.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna, shredded cheese
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Sauce/seasoning.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Front/salad make table.
- Basic - Gaskets with black/mold-like build-up. Pizza make table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination. Covers/clear plastic, paper plates **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soup 52?, Walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in sauce. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap by pasta
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 Compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, uncut lasagna, cheese, bread.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. wait station.
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in olive container.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dispenser broken. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between changing of gloves.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in undrained ice. lemons.
- Critical - Observed roach activity as evidenced by live roaches found. observed 3 live roaches on shelf next to can opener, back kitchen prep area.
- Critical - Observed soiled reach-in cooler gaskets. pizza table reach in.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut vegetables, cooked pastas, shredded cheese/ walkin cooler.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reach in cooler.
- Observed employee with no hair restraint.
- Critical - Observed food container not properly labeled. desserts in front reach in not date marked.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced ham, pizza tablle. voluntarily discarded. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chubs of ground beef. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. reach in/wait station.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. reheated all items to proper temperature. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas, walkin cooler.
- Critical - Vacuum breaker mising at hose bibb. mop sink splitter.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/8/2012 | 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. portioned lasagna, cheese.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. walkin freezer.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs in sauce, sausage, marinara sauce, in steamtable. corrective action taken heat sauce to proper temperature. Corrected On Site.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. mop sink area.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food with mold-like growth. lemons/walkin cooler
- Critical - Observed raw animal food stored over ready-to-eat food. ground meat over pasta/ cooked chicken wings.
- Critical - Observed soiled reach-in cooler gaskets. reach in pizza tablle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. service area.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher.
- Critical - Observed food stored on floor.walkin freezer.
- Observed gaskets with slimy/mold-like build-up. pizza prep tablle/ reach in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground beef. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. bacon bits/ croutons.
- Critical - Observed toxic item stored by utensils. dishroom.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2011 | Routine - Food | Call Back - Complied |
- Violation: 34-02-1 Grease barrels not on proper pad...barrels on crate...barrels need to be on a smooth non-pourous surface such as cement or blacktop
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Paz Rivera--took test and failec.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Anna Fotopoulos.test was taken once before and failed --took test again on 10/19/10--no results back.
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10/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 7/28/10, bulk sausage 60F, 7/29/10, 55F, reachin cooler; 7/28/10, sliced turkey breast, 61F, 7/29/10, 45F, reachin cooler; 7/28/10, lasagna, 45F, 7/29/10, 47F, walkin cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler opposite oven
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. green peppers, sauce in walkin cooler
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 34-02-1 Grease barrels not on proper pad.
- Violation: 34-09-1 Observed grease on the ground around grease barrels.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Paz Rivera
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Anna Fotopoulos
- 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. Pro
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7/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler opposite oven
- Critical. No conspicuously located thermometer in holding unit. reachin cooler by oven Corrected On Site.
- Critical. Observed food stored on floor. cooked pasta in walkin cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. salad greens, marinara sauce and hard boiled eggs all in walkin cooler.
- Observed employee with no hair restraint. Corrected On Site.
- Missing drain plug at dumpster.
- Grease barrels not on proper pad.
- Observed grease on the ground around grease barrels.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Paz Rivera
- Critical. Observed expired Food Manager Certification. Anna Fotopoulos
- 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. Pro
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7/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No conspicuously located thermometer in holding unit.reachin
- Critical. Observed food stored on floor. freezer
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. prep
- Critical. Hand wash sink lacking proper hand drying provisions. prep
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep
- Carbon dioxide/helium tanks not adequately secured.
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2/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. pizza
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Light not functioning. kitchen
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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