- Basic - Chest freezer door in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Saut cooler
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza cooler
- 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. Any handsink in kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza by the slice, cheese pepperoni rolls. Items need to be time marked as well.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/18/14
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6/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of chicken
- Basic - Chest freezer door in poor repair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Saut cooler
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In pizza cooler overnight per operator: Sausage crumbles 54F 1/2 lb Sliced sausage 55F 3 lbs Mushrooms 55F 4 lbs Ham 60F 2 slices Homemade marinara with cooked onions 58F 1/2 gallon Shredded cheese 58F 4 lbs Ricotta 60F 8 oz See stop sale
- High Priority - Displayed food not properly protected from contamination. Pepperoni pizza rolls at front counter. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bengal flying insect killer on top of bread toaster. Ortho home defense under mop sink.
- High Priority - Small flying insects in bar area. Near beer cooler
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Lasagna, soup
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In dish area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza cooler
- 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. Any handsink in kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza by the slice, cheese pepperoni rolls. Items need to be time marked as well.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Refrigerator 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. Pizza cooler
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/18/14
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter, **Corrected On-Site**
- Basic - Clean equipment stored on floor. Pizza peel. **Corrected On-Site**
- Basic - Equipment in poor repair.chest freezer door
- Basic - Food stored on floor. Bag of Onions outside walk in cooler. **Corrected On-Site**
- Basic - Hole in wall. Above pizza cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline
- Basic - No copy of latest inspection report available.
- Basic - Wood surface not properly sealed. On shelf for pans to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter 65F with no time or temperature control for safety.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Shows 0 ppm cl.
- 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 - pizza by the slice
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over lasagna and vegetables **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold scrub brush and spatula, cookline. **Corrected On-Site**
- 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. Dish are
- Intermediate - No soap provided at handwash sink.either front handsink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite not properly date marked. Lasagna, sauce,potatoes, sliced deli meats.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Box of soda under front counter.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored under handsink. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Hole in wall. Above pizza oven
- Basic - In warming cabinet, pot of water stored with mold like buildup on water surface **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler in kitchen, beer cooler.
- Basic - Single-service articles improperly stored. Pizza boxes on floor
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dish area
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 to 10 ppm cl, temperature gauge stays at 130F.
- High Priority - Displayed food not properly protected from contamination. Pizza cooling at front counter. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw bacon in small cambro, pizza make table, small pieces in olives and mushrooms.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Bags of bread on ziplock bag of chicken
- Intermediate - Handwash blocked by inverted mop/mop heads **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of wings
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Pizza cooler
- Basic - Food stored in dry storage area not covered. Bag of flour, open **Corrected On-Site**
- Basic - Hole in wall. Above pizza oven
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler
- Basic - Raw animal food not properly separated from unwashed produce. Raw fish and chicken next to case of lettuce, walk in cooler
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/01/13 and was not renewed. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza cooler, cheese 45, sausage 45, mushrooms 46, anchovies 47, ricotta 47, all overnight per operator. Operator adjusted thermostat
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Buttering bread. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. Burn gel over food in walk in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical spray bottle **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mixer, shelf, trash can, basket in dish area **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs, potatoes, pizza by the slice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce, soup, sliced deli meats
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/14/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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2/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza cooler next to cooling potatoes **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread rolls **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single serve creamers 62F, beer cooler, removed from refrigeration and returned to cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In small stainless cooler, meats and cheeses overstocked in small plastic cambros in drop in portion 39F to 54F. Advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pizza sauce made with fresh onions and garlic cooling from 2/2/13 per operator 44-52F. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical spray bottle hanging over utensils **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty towels, spoon. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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 - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Pizza sauce cooked with fresh onions and garlic. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Lasagna, cooked meat, milk **Warning**
- Intermediate - Spray bottles containing chemical substance not labeled. **Warning**
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2/4/2013 | Routine - Food | Warning Issued |
- Critical - All employee training certificates photocopied. No original certificates available
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm cl.
- Critical - No conspicuously located thermometer in holding unit. salad cooler
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to pizza by the slice
- Observed build-up of dust on hood filters
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store sanitizer bucket, gallon of water
- Critical - Observed interior of microwave soiled.
- Critical - Observed unlabeled chemmicals spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm cl
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler holding PHFs at 45-46F.
- Critical - Employee training certificates photocopied
- Critical - Handwashing cleanser lacking at handwashing lavatory. dish area
- No copy of latest inspection report. Only page 1 available
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. not time marking pizza
- Observed gaskets/seals on cold holding unit in poor repair. small True cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and cheese at 46F, turkey at 45F in small reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in pizza cooler, 49F, removed from refrigeration and returned
- Critical - Observed toxic item stored in food preparation area. Auto detailer spray stored over clean prep ttable/tomatoes
- Outside next to grease trap, large hole in ground with standing water/flies covered with old plywood.
- Wet mop not hung to dry.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Near 3 compartment sink
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza toppings. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed establishment utilizing time as a public health control without having written procedures or time marking pizza
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 55F with no time or temperature controls. Advised to refrigerate or ice.
- Critical - Observed raw animal food stored over cooked food. Shell eggs over lasagna, walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over shrimp, pizza, reach in freezer
- Critical - Observed soiled reach-in cooler gaskets. pizza make
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, pasta, ricotta, walk in cooler
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwashing cleanser lacking at handwashing lavatory. By 3 compartment sink.
- Critical - License expired within 30 days after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in sandwich cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical - No proof of required employee training provided. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. By 3 compartment sink.
- Critical - Observed toxic item stored by food under preparation table.
- Wet mop not hung to dry.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in salad cooler.
- Critical. Observed drink stored in ice used for drinks.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Back area by 3 compartment sink.
- Critical. No proof of required employee training provided.
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1/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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