- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area. **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining shelf under center prep table middle of kitchen, removed by manager. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils across from cook line under microwaves in dirty bin, bin bottom has excessive food debris, dish washed cleaned. **Corrected On-Site**
- 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. Bottled water on cashier table next to front hand sink, bottle of water on slicer across from back door. Bottles should not be placed on prep area.
- Basic - Floor drains/drain covers heavily soiled. Floor drain in bar area to under left side of triple sink.
- Basic - In-use tongs stored on oven door handle. Along cook line, tongs removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in sugar, in sugar container under center prep, removed by manager. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler gasket ripped on right door across from oven, end of pizza prep.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids and aluminum bowls across from cook line, corrected by chef. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, sausage, homemade marinara 47° along pizza prep across from pizza ovens. Chef closed lid and temperature dropped by end of inspection, ham 43°, sausage 43°, homemade marinara 42° **Corrected On-Site** **Repeat Violation**
- High Priority - Small flying insects in bar area. Numerous small flies in bar area by beer tap.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Peeler in storage shelf below prep across from cook line stored with white food debris, slicer across from back door stored with excessive crumbs and food debris. Cleaned by dishwasher. **Corrected On-Site**
- Intermediate - Container of toxic substance not labeled. Sanitizer container for triple sink bears corporate name "Cintas" but label does not state chemical name. Manager does not know what chemical is used at triple sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink along pizza prep line blocked by hand wash sink, hand was sink in bar blocked by trash can, hand wash sink by triple sink blocked by chemical storage shelf. Manager removed trash cans from front of sinks and shelf to unblock sinks. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash Sink next to pizza sauce. Manager added napkins to dry hands at sink. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 2 employees who have been working for more than 60 days missing training according to manager.
- Intermediate - Soda gun soiled. In bar area, soda gun middle of bar soiled with brown debris. Cleaned by employee. **Corrected On-Site**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in back kitchen and behind bar not secure **Repeat Violation**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Vents throughout kitchen have some build up on them
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - In-use tongs stored on oven door handle. Several sets on door handle **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Trash bags used to store bread and garlic bread in **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Metal pans and lids on shelf in kitchen not inverted.
- Basic - Waste line missing at soda gun holster. Behind bar **Corrected On-Site** **Repeat Violation**
- High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Bartender rinsing glasses after sanitized. Reviewed proper wash, rinse, sanitize procedures for glasses
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 62°, tomatoes 57°, cheese 53°, beef 54°, pork 55°, ham 50°-53°, tomatoes 49°, lettuce 45°-50° turkey 54°, all items in top portions of make tables on cooks line. Discussed placing all items under TPHC. Emailed form to operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 97° held on counter, corrective action-placed in oven. Discussed placing item under TPHC program
- High Priority - Vacuum breaker missing at hose bibb. Missing at mop sink where hose is attached
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior back of unit where top meets wall has some black build up on it
- Intermediate - Handwash sink not accessible for employee use at all times. Sinks in kitchen blocked but shelf and trash can. Sink behind bar has screen in it, sink in kitchen has scrubbie and towel in it **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink behind bar
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing cards for several employees
- 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 in reach in cooler not date marked **Corrected On-Site**
- Intermediate - Soda gun soiled. Gun behind bar has some build up in it
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to large stand mixer near dish washing area. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in kitchen. Bags of pizza boxes, next to chest freezer in kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk bag of flour. Moved. **Corrected On-Site**
- 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. On shelf over microwaves at cook line.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk sugar under prep table near dish washing area.
- Basic - Pizza peel stored on top of soiled oven between uses. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. Behind bar.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook continuously switches between making pizzas, other food prep while wiping hands on soiled apron front. No hand washing ever observed. Corrective action - discussed proper procedure, cook washed hands.
- 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. Cook putting toppings on pizza and then serving. Corrective action - Discussed proper procedure with cook, washed hands, put on gloves.
- High Priority - Toxic substance/chemical improperly stored. Cleaner hanging on edge of hand sink, front pizza prep area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee used handwash sink as a dump sink. Behind bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Managers arrived. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door. Interior walkin cooler
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Romaine Lettuce; bag says wash before cutting; employee cut and put in make table
- Intermediate - Handwash sink not accessible for employee use at all times. Near 3 comp sink blocked by chemical storage rack
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near register **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 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. On top of microwave
- Basic - In-use tongs stored on oven door handle between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. Chemicals in front of he's near 3 compartment sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. cup used as scoop in bulk sugar
- Critical - Hand wash sink lacking proper hand drying provisions. both rear hand wash sink sinks Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. both rear hand wash sinks are obstruted
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handled dirty dishes then touched raw shrimp Corrected On Site. washed hands
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink Corrected On Site. told to use hand wash sink
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. half and half, meatballs
- Observed single-service items stored on floor. pizza boxes
- Critical - Observed toxic item stored by food. cans of paint stored on shelf with cans olives and pinnaple
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. near office Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. near 3 compartment sink blocked by chemical storage Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at service counter Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on reach in cooler fan
- Critical - Observed handwash sink used for purposes other than handwashing. service counter hand wash used to dump drinks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various items in pizza prep table reach in cooler, 49'F to 54'F Corrected On Site. items moved to walkin freezer unit was turned off for one hour
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. tested 0ppm chlorine ***DO NOT USE DISHWASHER TO SANITIZE DISHES UNTIL SERVICED***
- Critical - Hand wash sink lacking proper hand drying provisions. front and rear hand wash sinks Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. hand wash sink next to 3 compartment sink blocked by chemical storage rack.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front hand wash sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven door handle
- Critical - Observed an open beverage container on shelf above food prep table. monster energy drink above batter station
- Observed personal care item stored with food. phone and keys on prep table shelf. coat on dry storage rack
- Observed single-service articles improperly stored. inverted above reach in cooler
- Observed single-service items stored on floor. pizza boxes stored on floor
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna in reach in cooler. cooked noodles and ground beef in walkin cooler Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. on top of pizza boxes
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken parmesean , lasagna
- Critical. Working containers of food removed from original container not identified by common name. white powder? Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza by the slice offered for sale, no time is being kept
- Critical. Observed food stored on floor. onion bags
- Observed equipment in poor repair. wooden pizza peel chipped and damaged
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ***DO NOT USE DISHWASHER TO SANITIZING DISHES UNTIL UNIT IS OPERATIONAL***
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowl in in sauce Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Waste line missing at soda gun holster. bar
- Critical. Vacuum breaker mising at hose bibb.
- 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. Employees hired to be trained wothin 60 days
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5/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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