- Basic - Ice buildup in walk-in freezer.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 127f advised
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by 3 ompartment sink
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. By rear door.
- Basic - Ice buildup in walk-in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce 124f advised to reheat.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough press
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 80f employee states has been out of cooler for 1.5 hours placed back in cooler to cool. Chicken wings 47f placed in walkin cooler
- 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. Reachin cooler drawer on frontline do not use reach in cooler drawer until operating properly.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At all handsinks. 70f
- Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. 72f.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ice bucket stored on floor.
- No copy of latest inspection report.
- Critical - Observed dented can/pineapplle.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in location that is not exposed to splash - cans next to hand sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor, case, metal pan, walk-in freezer. Corrected on site.
- Observed in-use utensils in standing water less than 135 degrees Fahrenheit - ice cream scoop. Corrected on site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing 0ppm - gallon was empty - corrected on site.
- Critical - Stem type thermometer range 120-220F - does not take cold temperatures - not digital.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed dented/rusted cans. 2 cans of olives.
- Critical - Observed food stored on floor. Walk in freezer
- Observed personal care item stored with food. Umbrella, shirt stored with straws, canned tomatoes Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Verified ownership and it is current active.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand cleanser stored by food on dry storage shelf.
- Critical - Observed uncovered food in walk in cooler. Bread.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by utensils. Front line.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 47 degees Farhenheit, front line.
- Observed single-service items stored on floor.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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5/14/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Restrooms.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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3/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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