- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meatballs defrosting on oven top. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza cooler
- High Priority - Vacuum breaker missing at hose bibb. Faucet on 3 compartment sink with hose attached **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza table, 4 door reach in.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Pizza station: 200ppm. Corrected to 50-100ppm. **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-several boards throughout facility heavily grooved and stained.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Wooden pizza paddle grooved and split.
- Basic - Food stored on floor. 2 bags of onions on floor in back bar area.
- Basic - No copy of latest inspection report available. found report after searching for 1/2 hour plus. **Corrected On-Site**
- Basic - Sanitizing solution temped at 125°.
- High Priority - Vacuum breaker missing at hose bibb-short hose to fill sinks with threaded nozzle. Hose left in full sink of water.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-restroom in back bar area.
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11/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in kitchen washd in prep sink by 3 bin sink.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee at front counter with jewelry, nail polish and nail jewelry.
- Intermediate - 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. No proof for Kelly Fox.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baked ziti and opened carton of half n half in reach in cooler.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer solution not at proper temperature-Temped sanitizer at 130+, Needs room temp.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched, adjusted and smoothed clothing and pulled pizza from oven, touching crust with bare hand. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening / preparation. Tuna salad marked with 9th of this month-today is the 20th. Stop sale ordered.
- Critical - Stop Sale issued due to date exceeding 7 days. Tuna salad-discarded.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Italian sausage cooling from yesterday, more than 12 hours, temped at 57-58-59. Stop sale issued.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed employee drink stored in a food preparation or other restricted area-pizza box.
- Observed employee with no hair restraint-pizza maker.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs stored over pizza dough.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. White garbage bag used for pizza shells.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Italian sausage, cooked and cooled for more than 12 hours, temped at 57-58-59 F.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.- pizza paddle splintered
- Critical - Observed food being cooled by nonapproved method.- tightly covered in deep pans
- Observed gaskets with moderate slimy/mold-like build-up.- reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.- items stored in sink
- Critical - Vacuum breaker mising at hose bibb.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food being cooled by nonapproved method. Ham in cooler cooling tightly covered. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Items: pasta, link sausage in reach in cooler stacked high, finding 10 F temp differential. Advised stacking to ridge line only.
- Observed personal items stored with food or over prep area. Several cell phones over cookline prep area in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil spread holding at 49 F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta holding at 46F. Advised quiick chill to 41F.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Eemployee tlwel drying dishes. Corrected On Site.
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3/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bagged shredded cheese-holding in hall cooler. Dvised quick chill and hold at 41 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hall cooler not able to maintain temp with amount of product stuffed into unit.
- Critical. No conspicuously located thermometer in holding unit. Thermometer holder in hall cooler but no stem to be found within.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon left in ziti like product.
- Critical. Observed employee drinking in a food preparation or other restricted area-cookline.
- Observed employee with no hair restraint. Pizza cook and dishwasher. Girls appear to be okay today.
- Critical. Chlorine sanitizer solution not at proper temperature. Water temp 110-120. Advised of posted manufacturers temp as 75F. Corrected On Site. Corrected On Site.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese-holding in reach-in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature-raw chicken in prep sink-feels warm to touch. Employee states he is prepping and will be cooking shortly. Advised must see movement of product in next few minutes.
- Critical. Observed cloth used as a food-contact surface. Bar type terry towel in cooler around cannolli cream.
- Observed employee with no hair restraint-several employees including pizza maker and manager-type person on duty today.
- Observed ripped/worn tin foil and dirty cardboard used as shelf cover in back kitchen area.
- Critical. Observed encrusted material on can opener blade.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site-posted consumer warning.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pastas on shelf in reachin cooler in back kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses-one on cookline cutting board.
- Cleaned and sanitized dishes not properly protected. Kitchen staff prepping raw chicken in sink next to clean dishes.
- Critical. Observed unlabeled spray bottle-cookline.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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