- Basic - Bowl or other container with no handle used to dispense food. Used to scoop cheese
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's bathroom
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Cheese pizza slice 75°f
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sponge **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Observed dough in hallway which customers go thru.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Employee working with food has visibly soiled fingernails.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 81° f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Manager lacking proof of food manager certification. Employee says Mario Meneses no longer works at this restaurant
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken breasts
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - No proof of required state approved employee training provided for any 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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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Intermediate - Required employee training expired 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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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with a handle. SALT/SUGAR CONTAINERS
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PIZZA LESS THAN 4 HOURS
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair. Repeat Violation.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Corrected On Site.
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9/19/2011 | 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.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. Repeat Violation. This violation must be corrected by : 4/10/2011.
- 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 This violation must be corrected by : 4/11/2011.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed toxic item stored by utensils.
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2/10/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Critical. Hand sink missing in food preparation room or area. OPERATOR STATES THAT PIZZA DOUGH AND LETTUCE IS PREPARED IN PREP/STORAGE AREA
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. BATHROOM
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[oil & garlic] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[pizza] Corrected On Site.
- Observed utensils stored in crevices between equipment.[knives]
- Critical. Covered waste receptacle not provided in women's bathroom.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Nonfood-contact equipment not designed and constructed in a durable manner.3 COMP SINK NOT SEALED TO WALL
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.KNIVES BEHIND 3 COMP SINK
- Critical. Covered waste receptacle not provided in women's bathroom.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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