- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a pitcher of water stored in handwash sink by back door
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/26/2014 | Routine - Food | Call Back - Complied |
- 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. Observed pizza on speed racks using TPHC with no timer started operator states they were just put on **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed red sauce 45° F in WIC more than 4 hours cooling from ambient stacked 4 containers high, corrective action taken red sauce layer out single file with lids off
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed red sauce 45° F in WIC cooling from ambient stacked 4 containers high, corrective action taken red sauce layer out single file with lids off
- 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.
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6/23/2014 | Routine - Food | Warning Issued |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired over 60 days no employee training
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat over 400 ppm in three comp sink **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 48?f and diced ham at 49?f in pizza prep reach in cooler top.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At handsink at pizza prep area
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. using soapy cloth, not sanitizer
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 5 persons working
- 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. 5 employees
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed employee improperly washing hands. less than 10 seconds
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressed pizzas 49f
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. premade pizzas
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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7/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. o san in restroom to fulfill a o p
- Critical - Outer openings not protected with self-closing doors.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. no sanitizer rr Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. proper utilization of aop
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main, to monitor handwash
- Observed equipment in poor repair. lexan pan w/ flour badly cracked
- Critical - Observed uncovered food in holding unit/dry storage area. dough wic
- Critical - Outer openings not protected with self-closing doors. rear
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Employees not informed of acceptable sanitary practices. proper handwash
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed interior of microwave soiled.
- Critical. Employees not informed of acceptable sanitary practices. proper temperatures
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/25/2008 | Routine - Food | Warning Issued |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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