- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Observed last date the AOP was reviewed as 6/4/13.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at salad station.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two styrofoam cups with what appeared to be soda inside, on table next to drink machine. Observed employee drink from one cup and then place on the table. Observed single service straw and clean glasses stored on the table.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed employee drinking from styrofoam cup with no lid at prep table at back kitchen area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked plastic and metal containers on shelves around 3 compartment sink.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Observed no hand antispetic provided at the handwash sink and observed employee at pizza line engaged in food prep and that area covered under the AOP.
- Basic - Gaskets with slimy/mold-like build-up. Observed on gaskets of salad station.
- Basic - Hood soiled with accumulated dust. Observed within hood system closest to front window. Observed rolls held uncovered on top of pizza oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer needed within black reach in cooler next to microwave. Observed boiled eggs and cannoli cream held within cooler.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed portioned lasagna in walk-in cooler with no date. Employee stated that the lasagna is prepared, portioned and frozen, and then removed and thawed as needed.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed purple substance in unlabeled spray bottle hanging from shelf near chest freezer.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Observed at salad station unit. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. Observed two employees on staff with no proof of training. observed Sammy employed about 7 years and Jennifer employed originally in 2012, but recently returned in May 2014. Observed SafeStaff certificates for Katherine, Gloria, Salvatore and Christine. 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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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food prep portioning dough with wrist bracelets on. **Warning**
- Basic - Soiled reach-in cooler gaskets. Observed at salad station unit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed the following potentially hazardous foods held at pizza make station overnight: ham 50°F, cut tomatoes 50°, ground beef 52°, ground sausage 51°, shredded mozzarella 51°, frozen thawed chopped spinach 50°, precooked chicken strips 59°, ricotta 59°, shredded cheese blend 51° and sliced sausage 52°, 51°F. Observed ambient air thermometer in unit reading 48°F. Observed lids are kept closed on unit when not in use. At end of inspection, the following temperatures were observed: ham 50°F, cut tomatoes 50°, spinach 50°, ground beef 52°, ground sausage 51°, sliced sausage 51°, 50°, cheese blend 50°, mozzarella 52°, ricotta 59° and chicken 58°F. Observed ambient air thermometer within unit at 50°F. Advised establishment to not hold potentially hazardous foods within unit until it is able to maintain food temperatures of 41°F or below. This violation must be addressed by Wednesday, June 11, 2014. **Warning**
- 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. Observed the following potentially hazardous foods held at pizza make station overnight: ham 50°F, cut tomatoes 50°, ground beef 52°, ground sausage 51°, shredded mozzarella 51°, frozen thawed chopped spinach 50°, precooked chicken strips 59°, ricotta 59°, shredded cheese blend 51° and sliced sausage 52°, 51°F. Observed ambient air thermometer in unit reading 48°F. Observed lids are kept closed on unit when not in use. At end of inspection, the following temperatures were observed: ham 50°F, cut tomatoes 50°, spinach 50°, ground beef 52°, ground sausage 51°, sliced sausage 51°, 50°, cheese blend 50°, mozzarella 52°, ricotta 59° and chicken 58°F. Observed ambient air thermometer within unit at 50°F. Advised establishment to not hold potentially hazardous foods within unit until it is able to maintain food temperatures of 41°F or below and to dispose of foods held within unit overnight. Observed that establishment closed the previous night at 9pm with the unit being refilled prior to closing. See stop sale. **Warning**
- 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. Observed pizza line with ambient air temperature on establishment thermometer of 48°F and potentially hazardous foods held within unit between 50°-59°F. Staff member Sammy stated that all items had been held overnight and he had not refilled anything yet. Observed Sammy opened and closed unit lids as needed while working. At end of inspection, observed ambient air temperature of unit at 50°F and potentially hazardous foods held within from 50°-59°F. Advised establishment to not hold potentially hazardous foods within unit until it is able to maintain 41°F or below. Advised establishment to have unit checked by a professional. This violation must be addressed by Wednesday, June 11, 2014. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. Observed two employees on staff with no proof of training. observed Sammy employed about 7 years and Jennifer employed originally in 2012, but recently returned in May 2014. Observed SafeStaff certificates for Katherine, Gloria, Salvatore and Christine. 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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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked dishes on shelf over 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed gaskets at pizza make station broken.
- Basic - Soiled reach-in cooler gaskets. Observed salad station cold hold unit gaskets soiled with food debris and slimy substance.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on both pizza make station and salad make station. 6/14/13 **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Observed reach in cooler gaskets soiled at both pizza and salad prep lines with black substance and food debris.
- High Priority - Vacuum breaker missing at hose bibb. Observed backflow preventer needed at hose faucet next to 3 compartment sink. 6/14/13 **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed clear substance in unlabeled spray bottle at server utensil station. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 7/7/2010. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups stored near drink fountain.
- Basic - Clean utensils or equipment(knives)stored in dirty bin, near can opener.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon handle submerged in herb cheese blend. Near microwave. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in cooler next to steam table. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad station reach in cooler.
- Basic - Stored food not covered in chest freezer. Bacon in left chest freezer, near back door. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Near three compartment sink.
- Intermediate - Cutting board(s) stained/soiled. At salad station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in unlabeled spray bottle stored near chest freezers on storage rack. **Corrected On-Site**
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Near soda dispenser near walk in cooler.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On back prep table near walk in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table, near walk in cooler.
- Basic - Floor area(s) covered with standing water. Near walk in cooler.
- Basic - Grease receptacle lid open.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Two tubes of raw ground beef resting on prep table near back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dish soap and bleach stored next to clean sheet pans near three compartment sink.
- High Priority - Vacuum breaker missing at hose bibb. Near three compartment sink.
- Intermediate - Encrusted material on can opener blade.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Observed employee improperly washing hands. TURNED WATER OFF WITH BARE HANDS.
- Critical - Observed expired Food Manager Certification. MICHELLE AMODIE-EXAM DATE: 2/19/2007-NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS. This violation must be corrected by : 9-27-2012.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORED OVER LETTUCE. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. UNDER MAKE TABLE.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. IN REACH-IN COOLER BY OVEN.
- Observed walk-in cooler gaskets with slimy/mold-like build-up.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2012 | Routine - Food | Warning Issued |
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagna, manacotti.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Paper plates. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10ppm. Corrected On Site.50ppm.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed at 10ppm. Corrected On Site. 50ppm.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 53B-08-1 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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12/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed at 10ppm. Corrected On Site. 50ppm.
- Clean glasses, cups, utensils, pots and pans, dishes not stored inverted or in a protected manner next to steamwell. Observed food debris splattered on clean dishes.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed employee washing vegetables in handsink. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed soiled dry wiping cloth with clean pans. Corrected On Site.
- Critical - Observed toxic item stored by clean dishes. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Degreaser.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/18/2011 | Routine - Food | Warning Issued |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unlabeled spray bottle of purple liquid. Repeat Violation.
- No Heimlich maneuver sign posted.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Sugar, cornmeal, etc. not labeled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items on make table. Corrected On Site, adjusted thermostat.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza by the slice held without using Time as a Public Health Control. Form provided.
- Critical. Observed food stored on floor. Sugar, cornmeal bins on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Topping pizzas and prepping onions with bare hands. Corrected On Site; gloves enforced until AOP is approved.
- Equipment or utensils not designed or constructed in a durable manner. Non-handled scoops used for sugar.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink; outside bar.
- Critical. No handwashing sign provided at a handsink used by food employees, outside handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions, outside handwash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory, outside handwash sink.
- Critical. Observed unlabeled spray bottle of purple liquid.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.food container in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name.bread crumbs
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
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