- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen stove top
- Basic - Can opener blade not readily removable for cleaning or replacement.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor not cleaned when the least amount of food is exposed.
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. **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.
- Intermediate - Slicer blade soiled with old food debris.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 pies.
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5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Big pots / pans .
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tray with pizza screen trays placed over trash can.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Condiments containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Romain lettuce and Caesar dressing (Grey color buckets / trash cans) .
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza pies 117°f.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- 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 pies.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauces in big pots about 24-30 inches high.
- 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.
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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Clean pots and pans not stored inverted or in a protected manner. At storage.
- Basic - Food stored in dry storage area not covered. Spices containers. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Items over walk in cooler.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Over romain lettuce container. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over sausage. **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. Pre -cooked Pasta at walk in cooler.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Sauce **Corrected On-Site**
- Basic - Clean equipment stored on floor. Pots
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. 2 RI coolers not cooling properly. Service called
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. From 2 coolers, food less than 4 hours, moved to other coolers. Service called
- 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
- Intermediate - Reach-in cooler 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. Service called
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area. Sodas
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - No copy of latest inspection report available.
- Basic - Some Reach-in cooler gaskets torn/in disrepair.
- High Priority - Dented/rusted cans present. See stop sale. Pineapple chunks from Dole
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces
- 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. Sauces
- 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. Sauces
- Intermediate - Handwash sink used for purposes other than handwashing. Front service area
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front service area
- 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. Certificates taken to main office. Must have certificates on next routine inspection
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DRESSING COOLER
- Critical - Hand wash sink lacking proper hand drying provisions. SERVICE AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. SERVICE AREA
- Light not functioning. STORAGE
- Lights missing the proper shield, sleeve coatings or covers. STORAGE
- Critical - No conspicuously located thermometer in holding units. Repeat Violation.
- Critical - No proof of required employee training provided. EXPIRED To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. SERVICE AREA
- Critical - Observed food stored on floor. WI COOLER
- Observed nonfood-contact equipment in poor repair PREP TABLE DOOR AT EXPO.
- Critical - Working containers of food removed from original container not identified by common name. OIL BOTTLES
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SAUCE DISCARDED (STOP SALE)
- Critical - No conspicuously located thermometer in holding units.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SAUSAGE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUCE (STOP SALE) MORE THAN 8 hrs.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 37-01-1 Ceiling tile missing. BATHROOM
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10/31/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. BATHROOM
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PREP TABLE IN USE NEXT TO COOK LINE. FOOD MAXIMUM OF 3 HOURS
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Corrected On Site.
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8/17/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. caeser salad dressing cooled in large plastic containers Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw breaded chicken aver lettuce Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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9/23/2010 | 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.cheese in reachin . Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.mopsink .
- Observed wall soiled with accumulated food debris.TO GO AREA
- Observed dusty ceiling tiles and hanging tool rack.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pizza&togo reachin . This violation must be corrected by : 7-8-2009 .
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7/8/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pizza & togo reachin This violation must be corrected by : 7-8-2009 .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pizza&togo reachin . This violation must be corrected by : 7-8-2009 .
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.tech called.
- Observed wall and/or ceiling obstructed with exposed utility lines. Corrected On Site . food prep moved back to kitchen.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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