- Basic - Bowl or other container with no handle used to dispense food. / sugar container / dry storage area.
- Basic - Carbon dioxide/helium tanks not adequately secured. / dry storage area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / raw sausage 52F / thawed in room temperature for 45 minutes / put to oven and cook immediately.
- Basic - Single-service articles not stored inverted or protected from contamination. / above prep table across from oven / **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. / flour container / dry storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / meatball, pizza sauce 124F / 126F, advised reheated to 165F before serving.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw chicken with fries / **Corrected On-Site**
- 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. / ham, cheese / walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. / 2 clear liquid bottles under kitchen hand sink.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle provided to dispense powdered sugar and salt. **Corrected On-Site**
- Basic - Carbon dioxide tanks not adequately secured. By back door. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bottled beverages in back storage area.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- 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. Luncheon meats and sausage.
- Intermediate - Ice chute soiled/build up of mold-like substance.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle provide to scoop flour.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Pizzas at front counter, operator states 20 minutes. Advised.
- Intermediate - Ice chute soiled/build up of mold-like substance.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage. **Corrected On-Site**
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris on table below microwave.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza table, cheese, ham, temping 45-46 F; advised.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- Intermediate - ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced luncheon meats and cooked sausage.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of mold-like substance on nonfood-contact surface. Walk in cooler fan guards, racks.
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed cups with no handle provided for scooping sugar. **Corrected On-Site**
- Critical - Observed unlabeled chemical spray bottle.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes to chose a different program, a list of all approved providers is available at www.myfloridalicense.com This violation must be corrected by : 7/09/2012.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cooked meatballs, walk-in cooler. Corrected On Site.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA at front counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs, 122F; less than 2 hours; Corrected On Site- product rapid heated to 165F..
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5/10/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary strips needed. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - No probe thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - No proof of required employee training provided.
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1/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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