Milanos Italian Restaurant Pizza & Bar, 1504 N 3 St, Jacksonville Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: MILANOS ITALIAN RESTAURANT PIZZA & BAR
Type: Permanent Food Service
Address: 1504 N 3 St, Jacksonville Beach, FL 32250
License #: 2613652
Total inspections: 18
Last inspection: 09/29/2014

Restaurant representatives - add corrected or new information about Milanos Italian Restaurant Pizza & Bar, 1504 N 3 St, Jacksonville Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Buildup of food debris/soil residue on equipment door handles. On prep area reach in cooler.
  • Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food storage container/container lid cracked or broken. Plastic containers on storage shelf kitchen.
  • Basic - Gaskets/seals on holding unit in poor repair. On front prep reach in cooler.
  • Basic - In-use tongs stored on oven door handle. On cook line.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler.
  • Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen prep area.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Noodles 46° chicken 46° beef 47° cheese 45°, corrective action adjoining cooler had been turned off, now ambient 39° flowing towards area of cooler with higher temps.
  • Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For dish machine chlorine.
  • Intermediate - Spray bottle containing toxic substance not labeled. Brown liquid by bar.
09/29/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of mold-like substance on nonfood-contact surface. Around the door of the walk in cooler.
  • Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in office space next to soda syrup rack.
  • Basic - Case/container/bag of food stored on floor in kitchen.bulk container of sugar next to stove.
  • Basic - Clean utensils or equipment stored in dirty container. Clean spoons stored in container on top of reach in cooler across from stove in kitchen.
  • Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Through out kitchen
  • Basic - No handwashing sign provided at a hand sink used by food employees. At the bar.
  • Basic - Water leaking from faucet/faucet handle. Faucet handle leaks on hand sink across from stove in kitchen
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee changed gloves but did not wash 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 took pizza out of oven then used bare hands to put pizza on plates. Cook was talked to about the using bare hands to touch food. **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb. Faucet behind reach in freezer in kitchen.
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • 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 - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at bar is behind ice bin.
5/15/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Clean equipment stored on floor. Lid to make table top, pizza making area.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - Mop sink inaccessible. Filled with multiple jugs of cleaners.
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Red bull in pizza make table cooler nearest oven.
  • Basic - Pizza peel stored on top of soiled oven between uses.
  • Basic - Stored food not covered in walk-in cooler. Multiple.
  • Intermediate - Employee used handwash sink as a dump sink. In kitchen.
  • Intermediate - Encrusted material on can opener blade. Soiled with buildup of metal shavings.
  • Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth, by pizza oven. Removed. **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner, cart in pizza area.
11/4/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bathroom door not self-closing. Both bathrooms. **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. Inside kitchen entrance, ice in sink. **Warning**
2/22/2013Routine - FoodCall Back - Complied
  • Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in kitchen ambient air temperature 50F, do not store potentially hazardous food in this unit until it can maintain 41F or below. Potentially hazardous items being stored in this unit at callback inspection, raw shrimp, shredded mozzarella cheese, cooked pasta. Ambient air temperature at 50F.
  • Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna in reach in cooler in kitchen at 56F, corrective action voluntarily discarded. At callback inspection shrimp 47-48F, shredded mozzarella 48-50F, cooked pasta 50-60F in reach in cooler with ambient air temperature of 50F.
2/18/2013Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Bathroom door not self-closing. Both bathrooms. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in handsink, corrective action moved to walk in cooler, still frozen. **Warning**
  • Basic - High Priority - Dead roaches on premises. 8 inside oven on cook line, corrective action cleaned and removed roaches. 1 under soda syrup boxes in office. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in kitchen prep top: pasta 54?F, cream sauce 57?F, mozzarella shredded 54?F, bottom of unit meatballs 50?F, raw chicken 50?F, raw shrimp 50?F, cooked chopped clams 48?F. Corrective action discarded/stop sale. **Admin Complaint** **Repeat Violation**
  • 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 and the time removed from temperature control cannot be determined. Pizza, corrective action voluntarily discarded. **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. One live inside oven on cook line. **Warning**
  • 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. Ambient air temperature 48?F, corrective action removed time temperature controlled for safety foods. **Admin Complaint** **Repeat Violation**
  • Intermediate - Employee used handwash sink as a dump sink. Inside kitchen entrance, ice in sink. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stool and mop bucket in kitchen next to dish machine. **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth-pizza prep area, thawing pork-in kitchen. **Warning**
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza prep and entrance to kitchen, corrective action added paper towels. **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. Multiple cooked items in walk in cooler, lasagna, pastas, etc. **Warning**
2/18/2013Routine - FoodAdministrative complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in kitchen ambient air temperature 50F, do not store potentially hazardous food in this unit until it can maintain 41F or below. Potentially hazardous items being stored in this unit at callback inspection, raw shrimp, shredded mozzarella cheese, cooked pasta. Ambient air temperature at 50?F.
  • Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cup in pepper, corrective action removed.
  • 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. All certificates expired.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna in reach in cooler in kitchen at 56F, corrective action voluntarily discarded. At callback inspection shrimp 47-48?F, shredded mozzarella 48-50?F, cooked pasta 50-60?F in reach in cooler with ambient air temperature of 50?F.
11/20/2012Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in kitchen ambient air temperature 50F, do not store potentially hazardous food in this unit until it can maintain 41F or below.
  • Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cup in pepper, corrective action removed.
  • No copy of latest inspection report.
  • 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. All certificates expired.
  • Observed a nonfood-grade basting brush used in food. In garlic margarine, corrective action discarded.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets of reach in cooler in pizza cooler.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna in reach in cooler in kitchen at 56F, corrective action voluntarily discarded.
9/14/2012Routine - FoodWarning Issued
  • Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Hose spigot with red hose attached next to microwaves.
  • Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Red liquid cleaner on triple sink. Repeat Violation.
6/6/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple temperatures taken at 46-47F in make table reach in cooler at cookline. Corrected On Site. Moved all items to walk in cooler. Multiple deli meats temped at 46F in right reach in cooler in pizza making area. Corrected On Site. Moved food to left reach in cooler in pizza making area. Repeat Violation.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Pizza peels on dusty oven top. Repeat Violation.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over pizza prep table, next to pizza ovens.
  • Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
  • Critical - Observed encrusted material on can opener. Repeat Violation.
  • Observed old labels stuck to food containers after cleaning. On shelf over make table reach in cooler at cookline.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna 47F, cheese 46F, cream 47F all in make table reach in cooler at cookline. Corrected On Site. Moved items to walk in cooler. Items have been in cooler less than 2 hours per cook. Deli meats in right reach in cooler in pizza making area temped at 46F. Corrected On Site. Moved meats to left reach in cooler in pizza making area. Repeat Violation.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened bag of raw shrimp on rewrapped container of raw chicken in tall 2-door reach in freezer at end of cookline.
  • Observed soda gun holster with accumulated slime/debris. Behind bar.
  • Critical - Observed uncovered food in holding unit/dry storage area. Shredded cheese, cut onions in walk in cooler. Repeat Violation.
  • Critical - Observed unlabeled spray bottle. Red liquid cleaner on triple sink. Repeat Violation.
  • Observed utensils stored in crevices between equipment. Knife in between make table cooler and wall, pizza making area.
  • Critical - Vacuum breaker mising at hose bibb. Hose spigot with red hose attached next to microwaves.
4/3/2012Routine - FoodAdministrative complaint recommended
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Multiple.
8/10/2011Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in walk in cooler temped at 45-46 degrees F. Multiple potentially hazardous food items in reach in cooler at right side of front kitchen temped at 47 degrees F. Technician called during inspection, will arrive at 1pm.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until unit has been repaired and can sanitize at 50-100 ppm.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Behind bar.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On oven handle, front kitchen. Corrected On Site. Removed, cleaned.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar, next to make table, back kitchen. Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees. Behind bar.
  • Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Make table in back kitchen. Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed cutting board grooved/pitted and no longer cleanable. Multiple.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored in ice used for drinks. Container of lemons, limes, other fruit in ice bin at bar. Corrected On Site. Removed.
  • Critical - Observed food stored on floor. Pot of pizza sauce, walk in cooler.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna, chicken parm, chicken, pasta, all 45-46 degrees F, all in walk in cooler. Ham, beef both 47 degrees F both in reach in cooler at front kitchen.
  • Critical - Observed roach activity as evidenced by live roaches found. Two on floor in bar area.
  • Critical - Observed toxic item stored by food. Over ketchup packets on cart.
  • Critical - Observed uncovered food in holding unit/dry storage area. Beef in walk in cooler. Corrected On Site. Covered.
  • Critical - Observed unlabeled spray bottle. Multiple. Cart at front kitchen. Corrected On Site. Labeled.
  • Waste line missing at soda gun holster. Behind bar.
  • Wet wiping cloth not stored in sanitizing solution between uses. Make table, front kitchen. Corrected On Site. Removed.
  • Critical - Working containers of food removed from original container not identified by common name. Bulk powder substance, back cookline. Corrected On Site. Labeled powdered sugar.
8/8/2011Routine - FoodWarning Issued
  • Observed reach-in cooler gasket torn/in disrepair.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.RTE food in walk in cooler.
  • Critical - Observed toxic item stored by clean utensils.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name./ flour container.
2/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name./ flour container. Repeat Violation. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ spaghetti sauce in walk in cooler.
  • Observed a nonfood-grade basting brush used in food./ metal encasing. Repeat Violation.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ water pooling front cooler.
  • Observed single-service articles improperly stored./ above oven in the kitchen.
  • Critical. Hand wash sink lacking proper hand drying provisions./ Bar Area.
  • Carbon dioxide/helium tanks not adequately secured./ Bar Area.
8/12/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. cooked pizza without proper documentation.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked pasta noodles.
  • Critical. Working containers of food removed from original container not identified by common name./ flour container in the kitchen.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melted butter in prep area./ mgr. disposed off melted butter. Corrected On Site.
  • Observed ripped/worn tin foil used as shelf cover./ near dishmachine.
  • Observed a nonfood-grade basting brush used in food./ bristles with metal encasing.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Critical. Handwash sink not accessible for employee use at all times./ blocked with CO2 bottle in front.
  • Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only./ walk in cooler with hasp for locking from outside.
1/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
  • Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
  • During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
  • Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
  • Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
  • (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
  • Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
  • (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
  • Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
  • (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
8/25/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/8/2009Food-Licensing InspectionInspection Completed - No Further Action

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