- Basic - Build-up of grease on nonfood-contact surface. Outside equipment.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. WI cooler door nit closing properly.
- Basic - Faucet/handle missing at plumbing fixture. Mop sink
- Basic - Food stored on floor. WI cooler
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Most units.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pasta
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler. Lasagna already cooled. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Kitchen preparation area.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Lasagna portioned not under cooling process unwrapped.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza by slice 79°f.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza by slice 79°f.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen and storage area.
- Basic - Equipment in poor repair. RI cooler not working properly, Back prep area. Also RI freezer door broken, back in prep area.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in cooler.
- Basic - Leaking pipe at plumbing fixture. A/c and water heater leaking.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Unnecessary items on the premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, pepperoni, unit not working properly, also in prep area, butter, ice added.
- 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. Back prep area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen and storage area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. RI cooler not working properly, Back prep area. Also RI freezer door broken, back in prep area.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in cooler.
- Basic - Leaking pipe at plumbing fixture. A/c and water heater leaking.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Unnecessary items on the premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, pepperoni, unit not working properly, also in prep area, butter, ice added.
- 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. Back prep area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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9/3/2013 | Routine - Food | Warning Issued |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagnas at walk in cooler.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom with no self closing door (Employee restroom door kept opened). **Warning**
- Critical - Food not stored in a clean water location that could splash into other foods at steam table. Must replace heating water daily. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling dough no washing hands as required. **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No washing hands before gloving hands (Preparation area). **Warning**
- Critical - Observed employee improperly washing hands. Employee washing hands with no soap . **Warning**
- Critical - Observed expired Food Manager Certification. **Warning**
- Critical - Observed food stored on floor.Delivery foods placed on kitchen floor. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher area with foods debris in it and cooking utensil (whisker ). **Warning**
- Observed nonfood-grade containers used for food storage. Black liner (trash bags) inside walk in cooler with ready to eat bread stored in it. **Warning**
- Observed reach in freezer equipment in poor repair. Broken door ( lid) . **Warning**
- Critical - Observed soil residue in storage containers.Flour container soiled next to mixer. **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Pot of tomatoes sauces at walk in cooler uncovered placed under cooler motor. **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna portioned,cooked chicken and sauces. **Warning**
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12/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 06/18/2012.
- Observed nonfood-grade containers used for food storage. BLACK LINERS USED TO STORE BREADS INSIDE .
- Critical - Observed potentially hazardous food thawed at room temperature.FROZEN CHICKEN IN BUCKET BY PIZZA MAKING AREA (THAWING AT ROOM TEMPERATURE ).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUCE PLACED AT STEAM TABLE (FROM COOLING).
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. SAUCES PLACED AT STEAM TABLES (COLD FROM COOLERS) (47F DEGREES). OPENING TIME. OBSERVED ONE POTENTIALLY HAZARDOUS SAUCE PLACED AT STEAMER WITHOUT REHEATING FIRST.
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4/18/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER NEXT TO 3 COMPARTMENT SINK . LASAGNA ,MANNICOTI (49FDEGREES) SAUCES (50F DEGREES).
- Critical - Hand wash sink lacking proper hand drying provisions. PREPARATION AREAS (KITCHEN ).
- Critical - Observed employee eating in a food preparation or other restricted area. PREPARATION TABLE NEXT TO COOKED PIZZA.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. (DISHWASHER ) NO WASHING HANDS (NO PAPER TOWEL SUPPLIED AT HANDWASHING SINK).
- Critical - Observed employee improperly washing hands. NO PAPER TOWEL SUPPLIED AT PREPARATION AREAS (KITCHEN ).
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed nonfood-grade containers used for food storage. BLACK BAGS (LINERS) USED TO STORED FOODS READY TO EAT . (BREAD).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LASAGNA (49F DEGREES) , CANNELONI(49F DEGREES), SAUCES (50F DEGREES).
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. COOCKED PIZZA PIE AT PREPARATION TABLE HELD AT ROOM TEMPERATURE . PIZZA (79F DEGREES).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). LASAGNA (49F DEGREES) AND STUFFED MEATS IN PASTA SHELL (49F DEGREES),SAUCES (50F DEGREES).
- Table-mounted nonfood-contact equipment is not installed to allow easy cleaning. WOODEN FLOOR BOARDS AT STODAGE.
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11/14/2011 | 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. KITCHEN AREA.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed food debris accumulated on kitchen floor. DRY STORAGE AREA.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. BREADED CHICKEN OVER OPENED RICOTTA.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PIZZA MAKING AND WAITRESSES (WARMING BUNS).
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE MAKING PIZZA (BARE HAND).
- Observed nonfood-grade containers used for food storage. Black liner ( BAGS) used to store buns (BREAD).
- Observed clean equipment stored on floor. BIG POTS IN KITCHEN FLOOR.
- Critical. Hand sink missing in food preparation room or area. PIZZA PREPARATION AREA.
- Critical. Observed toxic item stored by utensils. CHEMICAL SPRAY BOTTLE.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. KITCHEN SHELVES
- Critical. Hand wash sink lacking proper hand drying provisions.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. Reachin freezer door
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Front counter
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed cloth used as a food-contact surface.
- Observed equipment in poor repair. Reachin freezer door
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed handwash sink used for purposes other than handwashing. Front counter
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter
- Observed food debris accumulated on kitchen floor.
- Wet mop not hung to dry.
- 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
- Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
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7/31/2009 | Routine - Food | Warning Issued |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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