- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on pizza prep table. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **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. Bulk cornmeal. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On order table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bulk pizza sauce on cook line, 64°. Pizza make table : chicken 50°, cheese 45°, pasta 47°, chicken 47°. All items moved to walk in cooler, uncovered.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, instructed driver to dump and refresh.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray glue next to pizza boxes on call in table. Also pizza boxes stored under multiple cleaners in back storage. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By 3 compartment sink.
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has a gap at the bottom. Daylight can be seen with the door completely closed.
- Basic - Water leaking from faucet/faucet handle. Rear hand wash sink. Hot water side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza make cooler: chicken wings 46°F, chicken pieces 46°F corrective action taken: lids were closed
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cornmeal scoop
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: Pizza sauce(water added) 69°F corrective action taken: placed into walk in cooler
- Intermediate - Original 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.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Pizza pans/screens not cleaned at least every four hours. **Warning**
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7/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**
- Basic - Pizza pans/screens not cleaned at least every four hours. **Warning**
- Basic - Plumbing system in disrepair. Hot water handle on the hand wash sink in the dish wash area. **Warning**
- Basic - Water leaking from faucet/faucet handle. Mop sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza make cooler: ham 45°F, beef sausage 44°F, mozzarella cheese 48°F **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glue on table with pizza boxes. **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. Pizza make cooler: Food Temps: ham 45°F, Beef Sausage 44°F , mozzarella cheese 48°F **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash area **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28° **Warning**
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7/11/2013 | Complaint Full | Warning Issued |
- High Priority - Toxic substance/chemical improperly stored. Laundry detergent over food **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. T. Otis expired 2011
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. rear Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. cornmeal scoop
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. back Repeat Violation.
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Handwash sink not accessible for employee use at all times. cloth towel and scrubbie in sink. dish area
- 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 - Outer openings not protected with self-closing doors. back Repeat Violation.
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1/23/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken in sandwich reachin Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. makeline
- Critical - Manager lacking proof of Food Manager Certification. tiffany
- 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. original certificates required
- Critical - Observed toxic item improperly stored. on pizza boxes Corrected On Site.
- Critical - Observed unlabeled spray bottle. identified by manager as windex. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. back door
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - All required employee training certificates must be originals.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. sandwich reachin
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before making pizza with bare hands
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. sandwich reachin
- Critical - Observed hand sanitizer applied to unclean hands.
- Observed single-service items stored on floor. pizza boxes
- Critical - Observed toxic item stored by food. on top of garlic sauce Corrected On Site.
- Wet mop not hung to dry.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical. Sanitizer lacking at handwashing lavatory.
- Wall not smooth and easily cleanable. Next to rear door.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reachin cooler
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands after leaving the prep area, going into walkin cooler and returned to prep and began preparing food. Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. walkin cooler
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Critical. Hot water not provided/shut off at employee hand wash sink. Near pizza make cooler.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/9/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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