- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Reach in cooler gaskets at pizza area
- Basic - Carbon dioxide/helium tanks not adequately secured.Bar area. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.Men's bathroom
- Basic - Walk-in cooler gasket torn/in disrepair.Pizza reach in cooler. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Marinara in the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Marinara sauce and pre cooked wings.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken over raw comminuted beef.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.eight gallons of marinara sauce at 50°,Ten pounds of pre cooked chicken wings at 50° **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.Bar area.
- Basic - Food stored on floor.Cases of plum tomatoes under the shelves in the dough mixer room.
- Basic - Objectionable odor in establishment.Dish area of kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Meat sauce in walk in cooler at 48° **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling air conditioning vent covers.Dishwashing area.
- Basic - Food stored on floor.Cans of tomatoes in the dry storage area.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line missing one filter.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dish washing area.
- Basic - Reach-in cooler gasket torn/in disrepair.pizza area reach in cooler
- Intermediate - Encrusted material on can opener blade.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.Two cases of tomatoes in the dough prep room.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.Pan of tomato sauce in the walk in cooler.
- Basic - Hole in wall.Inside storage closet in the dough mixing room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Two ice cream scoops on the front counter.
- Basic - No handwashing sign provided at a hand sink used by food employees.Unisex bathroom.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken parm.over comminuted beef.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.Throughout coolers.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over front counter line
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Plastic wrap being used as sneeze guard at salad station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 60?, ham 48?, cooked onions 50?. Foods iced on top and food in bottom of reach in all foods removed **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 station maintaining food product temp at 48?-60?. All PHF foods removed or iced. **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in dishwashing area
- Critical - Observed food stored on floor. bottle water next to ice machine
- Critical - Observed food stored on floor. onions in walk in cooler
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Above dough prep area in back, and above ice machine in storage area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler behind hot hold station holding food product at 50 degrees.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler maintaining food product temperature at 45 degrees.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Observed hole in wall. In ladies restroom beside office.
- Critical - Observed objectionable odors in bathroom. In womens restroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roa t beef, chicken, boiled eggs in reach in cooler at 50 degrees. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Above ice machine.
- Lights missing the proper shield, sleeve coatings or covers. In back prep aa.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under pie display.
- Observed ceiling in disrepair. Beside office outside restroom area.
- Observed ceiling in disrepair. In back storage area.
- Observed ceiling in disrepair. Vent over dish aa.
- Observed ceiling soiled with accumulated dust over dish area.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed food stored on floor. Bag of flour on floor in storage area.
- Observed residue build-up on nonfood-contact surface. On outside of ice machine.
- Observed residue build-up on nonfood-contact surface. On slice warmer.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pots open to ceiling.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Machine running, no sanitizer in sanitization cycle. 0ppm reading on test strip.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above flat top grill behind cashier.
- Lights missing the proper shield, sleeve coatings or covers. In rear storage area/dough prep area.
- Lights missing the proper shield, sleeve coatings or covers. Over back prep room. Shield unable to latch back in place, hanging leaving lights exposed. ace
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. In unisex restroom on left.
- Observed ceiling in disrepair. Over dish machine, ceiling tiles and air vent cover sagging.
- Observed ceiling in disrepair. water damage on ceiling tile above dough prep machine in back storage area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Folded boxes and did not wash hands before putting on new pair of gloves. Corrected On Site.
- Observed employee with no beard guard/restraint. Preparing food on line with no beard guard.
- Observed employee with no hair restraint. Employee prepping in back with no hair restraint.
- Critical - Observed food stored on floor. Cans of plum tomato on floor in rear storage area.
- Critical - Observed food stored on floor. Sauce, lettuce, bottled water on floor in walk in.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Pizza conveyor behind pizza station.
- Observed hole in ceiling. Above pizza warmer on cooks line near door.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall soiled with accumulated food debris/grease under 3 compartment sink..
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Call Back - Complied |
- 53B-08-1 No proof of required employee training.
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3/7/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.(expired 2-1-11)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No plan review submitted and renovations completed. (Added dish machine to kitchen area, moved ice machine to dining room)
- 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. Repeat Violation.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area.(ice machine in dining room)
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.(storage room)
- Critical - Observed food stored on floor.(walk in cooler)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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9/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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7/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cheese, ground beef, potato salad, stew, cooked vegetables all in walk in cooler at 52-55 degees f, moved to working coolers)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(pizza in display case please use time as a public health control)
- Critical. Observed food being cooled by nonapproved method.(cooked sausage being cooled at room temperature)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler at approximately 52 degees all phfs moved to working coolers)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(gave AOP packet, please fill out or use gloves or other way to eliminate bare hand contact)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed a nonfood-grade basting brush used in food.
- Nonfood-contact equipment not designed and constructed in a safe way. (fan unit with exposed blades in bar area)
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(sink in ladies restroom )
- Critical. Observed interior of microwave soiled.
- Observed clean utensils/equipment stored in an unprotected location.(ice buckets in back room)
- Critical. Handwash sink not accessible for employee use at all times.(blocked by food storage container in bar area)
- Critical. No handwashing sign provided at a handsink used by food employees.(restrooms)
- Critical. Hand wash sink lacking proper hand drying provisions.(bar area)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(bar area)
- Observed hole in wall.(mens restroom )
- Observed attached equipment soiled with accumulated dust/mold like substance. (walk in cooler fan covers)
- Lights missing the proper shield, sleeve coatings or covers.(walk in cooler)
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No Certified Food Manager for establishment.
- 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.
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed one moderately dented cans. kidney beans [dry storeroom]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham measured at 45 degr F Corrected On Site. product iced down
- Critical. Observed food stored on floor. stock pot of marinara [walk in cooler] Corrected On Site.
- Critical. Damaged food not properly segregated. moderately dented can of kidney beans not segregated Corrected On Site. removed from inventory
- Observed employee with no hair restraint. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. handwash sink - bar area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf under prep table
- Observed toilet constantly running - men's restroom ["Elivis"]
- Drain cover(s) missing. under 3 comp sink
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. bar area Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar aa
- Observed food debris accumulated on kitchen floor. under pizza ovens
- Critical. Observed unlabeled spray bottle.
- Critical. Observed a splitter/multi-plug adapter in use. kitchen For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. kitchen For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed one slightly dented can -artichoke hearts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey measured at 44 degr F [front counter]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter Corrected On Site. food products moved into adjacent cooler
- Critical. Observed food stored on floor. sack of semolina [dry storeroom]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. toppings placed on pizza with bare hands
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front counter Corrected On Site.
- Observed employee with no hair restraint. cook's line
- Wet wiping cloth not stored in sanitizing solution between uses. next to meat slicer Corrected On Site.
- Observed utensils stored in crevices between equipment. knives stored in between prep table & counter
- Critical. No handwashing sign provided at a handsink used by food employees. missing from restroom
- Observed hole in wall. outside doorway to dry storeroom
- Critical. Observed unused opening in panel box unprotected. next to 'Elvis' restroom For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license. Repeat Violation. Corrected On Site. Operator went to Tampa District Office & renewed license during inspection [see confo number in comment section]
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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