- Basic - Build-up of grease on nonfood-contact surface. The edges to the upper doors to the reach in coolers on the cook line
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Pizza oven
- Basic - Pizza pans/screens not cleaned at least every four hours.
- Basic - Soil residue build-up on nonfood-contact surface. The coils to the reach in coolers at the front service area
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 44 in the tall reach in cooler on the cook line
- High Priority - Employee failed to wash hands before putting on gloves to work with food a cook on the cook line. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Veal 49 doubled pan on the right side reach in cooler on the cook line. Refrain from using double pan as it does not promote positive cold hold temps. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03A veal. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket @ 200 plus when held on the cook line
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. To the sprayer a the Dish machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese sliced 47. Ricotta cheese 49 the vent to the reach in cooler was covered impeding any air reaching the two items
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook kept raising his pants while on the cook line **Corrected On-Site**
- 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. Dates on the pizza was from the previous day, however all the pizza appeared fresh **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Used as a blow absorber when placed around the handle to the tenderizer **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple towels throughout the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45. Sausage 46. In the tall unit at the front counter
- High Priority - Spray hose at dish sink lower than flood rim of sink. At the Dish machine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Waist staff area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, ricotta cheese
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in/at the cook line x3 units **Warning**
- Basic - Case of single-service articles stored on floor in kitchen. Pizza boxes **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks (most) **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under the dish machine **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at the front counter handling ready to eat items placed on the pizzas, fixed glasses on more than one occasion **Warning**
- 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. Front counter employee not minimizing contact with ready to eat foods for pizza **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Cook **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.outside the rear door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. All pizza at the front counter **Warning**
- 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. See stop sale. Pizzas, stuffed, white, vegetarian, margarita **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the front counter **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At the wait staff area **Corrected On-Site** **Warning**
- 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. **Warning**
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1/25/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The glass door storage reach in cooler on the cookline is in op do not use for the safe storage of temperature controlled foods Repeat Violation.
- Critical - Condensation or other drainage not disposed of according to law. metal pan placed in the glass door storage reach in cooler on the cookline
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. syrup boxes are soaked when stored adjacent to the dish washer
- Lights missing the proper shield, sleeve coatings or covers. dish machine area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee reported to work placed hand on stove and failed to wash hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. All cooks. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook wiped tip of nose while walking across kitchen and in contact with tongs, failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food stored on floor. in the walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are soiled
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 55, milk 57, sausage 58 f degrees in the glass door storage reach in cooler on the cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 46 f degrees in the walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped stored over pasta in the walk in cooler Repeat Violation.
- Critical - Observed soil residue in storage containers. used to store calamari in the walk in cooler
- Critical - Observed unlabeled spray bottle. blue liquid bottle (windex) at the front counter
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. multiple towels throughout the establishment (kitchen)
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. large gap on the bottom of the rear door Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza fresh not dated when held at the front counter Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see glass door storage reach in cooler on the cookline Repeat Violation.
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7/30/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. The condensor coils are impacted with dust at the storage reach in cooler on the cookline
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3/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. of by 10 f degrees in the storage reach in cooler on the cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The glass door storage reach in cooler on the cookline
- Floors not maintained smooth and durable. Areas on the cookline are missing the floor tiles
- Critical - Hand wash sink lacking proper hand drying provisions. by the dish machine
- Critical - Hotel and Restaurant license not properly displayed.
- 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. All training expired November 2011
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed employee with no hair restraint. Cook on the cookline Corrected On Site.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Multiple cigarette butts on the floor of the managers office
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The dish washee was wearing a watch
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fire grill and oven are encrusted
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small portable cutting board on the prep reach in cooler is severely soiled
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The glass door storage reach in cooler on the cookline, coils, interior etc all soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Calamari 52, butter 52 and 75 f degrees in the storage reach in cooler on the cookline.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Pizzas held at the front counter are on a time as a public health control but the time was missing. Provided HR form 5022 090 to be revised
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, cheese, butter open held 24 hrs or greater not dated in storage units.
- Critical - Observed raw animal food stored over ready-to-eat food. Beef raw stored over roast non commercially wrapped in the walk in cooler. Provided HR form 5022 098.
- Observed residue build-up on nonfood-contact surface. The condensor coils are impacted with dust at the storage reach in cooler on the cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The bottom of the rear door has a gap.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Tiramisu on the menu, made in house does not specify item is made with use of raw eggs.
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1/23/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. Missing tiles.
- Lights missing the proper shield, sleeve coatings or covers. Above pizza prep area.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler next to pizza prep unit. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Pizza prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Display reach-in cooler at cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Pizza prep unit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. Sanitizer at toxic level stored next to foods on steamtable. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta made 7/11 not properly date marked. Corrected On Site.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer at cook line above reccomended 200 ppm. Sanitizer level at 400ppm. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Establishment must use three compartment sink to wash rinse and sanitize dishes until machine is fixed.
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hws next to dish machine.
- Lights missing the proper shield, sleeve coatings or covers. Over clean storage shelves at three compartment sink.
- Critical - No conspicuously located thermometer in holding unit. Front counter upright reach in cooler.
- Critical - No conspicuously located thermometer in holding unit. Salad unit
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on make line units.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on pizza make unit.
- Observed employee with no hair restraint. Cooks prepiaring food at cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Salad unit
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl in salt. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Spray hose at dish machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta made 3/7/11 cold holding at 50 degrees farenheit in reach in cooler at cook line. Management discarded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Squid cold holding at 45 degrees farenheit in reach in cooler.
- Critical - Observed toxic item stored by utensils. Spray bottle with blue liquid stored next to clean plates and over cook line. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle with blue liquid.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Water pressure lacking at fixtures that require the use of water. Hot water side of hws next to dish machine.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. riccota cheeses ric
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, cheeses ric
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza @ disp ay counter all @ 73-80 degrees; no time temp procedure Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. @ side ric
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed equipment in poor repair. shelving ric
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting; boards
- Observed residue build-up on nonfood-contact surface. on equipment
- Faucet/handle missing at plumbing fixture.
- Critical. Observed handwash sink used for purposes other than handwashing. dumping water
- Floors not maintained smooth and durable.
- Observed attached equipment soiled with accumulated grease. filters
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. olives Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.wic
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits cutting board
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times. rack blocking hw sink on line
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. to adulteration of food product, dry salt bags wet. with holes in cintainer dirty Corrected On Site. discarded;
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. lasagne ric
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and not properly date marked. pasta, chicken; sausage , wic & ric
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name. numerous in ric thermom kitchen ie; cheeses meats, pasta
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil @ 71degrees Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. no time in lieu of temps policy available pizza @ 99-67-70 degrees; Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. all phf in stem well Corrected On Site.reheated
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. in wic
- Critical. Observed food stored in a ricotta cheese in containrr I graded cheesearea.
- Critical. Observed torn packages/bags of food exposing the contents to contamination salt & flour .
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site. chicken; next to rte veggie ric
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.ric @ line cheeses over seafood
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. putting on gloves wo wasing hands; chg tasks not wash hands & touuching rte foods
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. not washing with hot water @ hw sink; turned off
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Equipment or utensils not designed or constructed in a durable manner. shelving in ric & mixer head
- Observed nonfood-contact equipment in poor repair rust on shelving
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. misc tables & mixer head & slicer
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. turned off @ back office
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed unnecessary items on the premise.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Administrative complaint recommended |
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