- No Violations Were Observed
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinking at the prep area from an open cup without a straw while prepping foods **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Label the flour container **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees not washing their hands before switching into clean gloves. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stromboli 127° on the cart at the prep area / front line. Chicken 121° on the prep table at the rear prep area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta cooked were 86°/99° in walk in cooler covered with lids while cooling. Containers relocated to another cooling area and lids removed while cooling.**Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers. Maintain the flour container clean **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Handbag stored with syrup boxes located in dry storage Area.
- Basic - Food debris accumulated on kitchen floor. Throughout the kitchen and entry of back door concrete Area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Pizza cooler located front area
- 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. Lasagna stored in walk in cooler 59°f, 60°f per manager Prepared on 4/16 not properly cooled. Cooling method must be change immediately, per Manager explain to cook in Spanish correct procedures For cooling lasagna.
- 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. Lasagna 59°f/ 60°f stored in walk in cooler overnight stop sale on 35 pieces of Lasagna, spoke to manager on duty. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 11/8/2013 **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan stored inside hand sink
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of tomatoes **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Food dried on top panel
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Lasagna 50°f stored inside walk in cooler issued stop sale **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee font service counter
- High Priority - Live, small flying insects in food preparation area. Spoke to manager has current pest control service Recommend to notify.
- 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. Lasagna 50°f stored in walk in cooler, manager discarded product. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Baked ziti observed in hand sink located front area
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic containers cracked on ends discarded . **Corrected On-Site**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on the bag in a box on the rack **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna cooked 4/9/13 at 49/50? in the walk in cooler.
- 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. Manager informed pizzas/Strombolis placed on the at 12:50pm
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Three containers of lasagna Wrapped in foil in the walk in cooler cooling.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp walk in cooler was 46f.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, bags of groutons and pasta were stored on bottom of food preparation table and are exposed to splash from handsink . Recommend splashguard
- Critical - Handwash sink not accessible for employee use at all times, blocked with equipment, holding equipment . Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed nonfood-contact equipment in poor repair, metal lip on reach in freezer was out exposing sherp edges.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, lassagna , meatballs were 46f, ham 44f inside walk in cooler .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 50 ppm.
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, oil. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.Towel is used squeeze water from parsley.
- Observed cutting board grooved/pitted and no longer cleanable.Front line area .
- Observed single-service articles stored without protection from contamination.Pizza boxes on dry storage area . Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wet towel placed under cutting board . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic container cracked on edges stored on storage shelve. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cup in the back prep kitchen . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham 56 degrees F Corrected On Site.
- Plumbing system in disrepair. cold water faucet on hand sink located prep area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). diced ham 56 degrees F
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Sugar in the storage area.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese in reach in cooler.
- Critical. Observed food being cooled by nonapproved method.Food covered while cooling.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Stop Sale
- Clean wiping cloth not properly stored.Towel stored under cutting board.
- Observed clean tong stored on storage shelf arm.
- Critical. Observed live flies in kitchen.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Pasta in storage area. Corrected On Site.
- Observed wall soiled with accumulated debris in dishwashing area.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Salt in kitchen.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pizza held less than four hours.
- Critical. Observed food being cooled by nonapproved method.Food covered in walk in cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil residue in storage containers.Dough.
- Observed residue build-up on nonfood-contact surface.Residue build up on lines by three comp sink.
- Critical. Handwash sink not accessible for employee use at all times.Sanitizer bucket.
- Critical. Observed handwash sink used for purposes other than handwashing.Employee rinsed towel on hws in front line.
- Observed dusty air conditioning vent covers.Walk in cooler area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- No copy of latest inspection report.
- 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
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3/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented can.Pasta sauce on food storage shelf.
- Critical. Romaine lettuce not washed prior to preparation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed soil residue in storage containers.Dough containers.
- Critical. Sprinkler head spray pattern obstructed. For reporting purposes only.Require eighteen inches clearance from ceiling.
- Observed no child labor law poster.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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