- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Eggs and beef on the walkin in cooler floor, items moved to shelf. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- 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** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, cutting meatballs. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, garlic and oil 63°. Employee discarded. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. 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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11/22/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable......white cutting board next to pizza oven, front of steam table.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Reach in cooler ( next to pizza oven) incapable maintaining potentially hazardous food at proper temperature of 41? or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours......pizza sauce 76? was cooked 5/6/13. Stop sale order. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....mozzarella cheese, shredded cheese, mayonnaise , cold cut meats 51? to 54? in flip top reach in cooler next to pizza oven. Food being held less than 4 hours. Food moved to another acceptable cooler. Sauce 76? in walk in cooler. Stop sale order. **Corrected On-Site**
- 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 .....pizza .
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers......raw eggs above sauce, cheese, cooked chicken . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw ground meats above sauce, cheese . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment......pizza 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.......pizza station. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees......server station.
- High Priority - Displayed food not properly protected from contamination........dressing ,marinated tomato stored next to handwashing sink no slash guard provided.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......egg plant sauce, frayed eggplant 48? in display cooler. Food moved to freezer , drop down 41? **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.....raw meats above mushroom, cooked leaf in reach in cooler, cook line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....pizza station. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.....00 ppm. ..Recommended use 3 compertment sink for sanitizing utensils .Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed double stocked food container without saperation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....butter 62 degrees in cooke line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....spinach ,mushroom 45 degrees in displayed cooler . Corrected On Site...adjusted thermostate .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw liquid egg above ready to eat lobster stuffing in reach in cooler .AND raw beef above ready to eat chicken in reach in freezer .
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing and dish washing machine 00 ppm. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.....by the pizza oven handwashing sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed utensils not sanitized after cleaning. Corrected On Site.
- Critical - Observed dented cans. ...cheak pease Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....waring glovs without wash hands Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method......pasta in big container with covered in walk in cooler . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping ice in handwashing sink, by the oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheese 63 degrees in frontline , eggplant 52 degrees , chicken 53 degrees in frontline reach in cooler . food moved to freezer . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....prosciutto ham in walk in cooler, milk front glass door cooler . .
- Critical - Observed warewashing machine not work for sanitized utensils . advised to operator that sanitized utensils in 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....pizza 70/62 degrees in front line, no time marked on it. explain to operator about public helth time control processer .
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at server station handwash sink. Corrected On Site.
- Critical - Observed dented cans. Alfredo sauce. was pulled off shelf immediately for vendor credit. Corrected On Site.
- Critical - Observed food stored on floor. spinach stored on kitchen floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. broken fanguard in walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella cheeses on prep counter (nit under refrigeration ) at 68 degrees fahrenheit. was put into refrigeration immediately and must be discarded within remaining 2 hours. (4hour limit). Note: all foods must be wither cold (below 41 degrees ) or hot held (above 135 degrees ). Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausages, pasta, beef, sauces, sliced lunchmeats in walk-in cooler. Note: nothing date-marked.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --- in walk in cooler, 15+ Gallon stock pot in walk-in-cooler with red sauce which is at 167 degrees F. Process needs to be developed to allow for proper cooling. Provided and reviewed with operator Form HR5030-063 Proper Cooling Methods.
- Critical - Observed buildup of slime on soda dispensing heads/nozzles. --- beverage fountain in server station.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/10/2011 | 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. --- in walk-in-cooler, sliced cheeses.
- Critical. Observed processed potentially hazardous food opened and frozen, not properly date marked. --- in 2 door 'true' reach-in-freezer, packaged meats,stuffed pasta, etc.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk-in-cooler, sauces red and marcella.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, 20 dozen raw shell eggs out of carton, stored directly above fully cooked meatballs
- Critical. Observed food stored on floor. --- in walk in cooler,pan of sliced cheese on floor
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, marcella and redsauces
- Critical. Observed uncovered food in holding unit/dry storage area. --- in dry storage, open bag of flour.
- Observed cutting board grooved/pitted and no longer cleanable. --- kitchen cook line. Repeat Violation. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. --- 3 compartmant sinks tested 0 ppm for sanitizer. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service articles improperly stored. --- stored unprotected and not inverted.
- Critical. Hand wash sink lacking proper hand drying provisions. --- in pizza make-up area.
- Critical. Hand wash sink lacking proper hand drying provisions. --- in kitchen, cook line dishmachine area. Repeat Violation.
- Critical. Observed the accumulation of dead insects, in control devices. --- in kitchen ceiling light fixtures Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- hands not washed when changing gloves.
- Observed cutting board grooved/pitted and no longer cleanable. --- kitchen, cook line, front pizza make-up table and front salad make-up table. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. --- testedat 0 parts per million.
- Critical. Hand wash sink lacking proper hand drying provisions. --- kitchen.
- Critical. Observed the accumulation of dead or trapped insects, or other pests, in control devices. --- in kitchen ceiling light fixtures.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/15/2010 | Complaint Full | 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. Repeat Violation.---in WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. ---in WIC
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- pizzas held at room temp.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. --- kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. --- pizza make-up area.
- Critical. Hand wash sink lacking proper hand drying provisions. --- kitchen and pizza make-up area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- kitchen
- No copy of latest inspection report.
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11/18/2009 | 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. --- in WIC, cheeses, meats etc.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in WIC, sauces, grated cheese mixture, meatballs, etc.
- Critical. Observed uncovered food in holding unit/dry storage area. --- flour bags, dry storage.
- Critical. Observed buildup of slime in the interior of ice machine.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Warning Issued |
| No report available. | 11/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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