- Basic - Walls soiled with accumulated food debris.
- 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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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to dishmachine used to store container of soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler in back food prep area soiled with accumulation of food residue.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- 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.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle of cleaning chemical stored near single-service wax paper. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in corner across from pizza dough mixer.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed spaghetti pasta at 50 degrees F and penne pasta at 48 degrees F stored in reach in cooler. Both foods prepared last night and then put in reach in cooler. Foods voluntarily discarded. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer around blade.
- Critical - Observed packaged food not labeled as specified by law. Raw chicken found in freezer not in original packages and without date marks.
- Critical - Observed unlabeled spray bottle near 3 compartment sink with a white cleaning liquid inside Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed meat balls sauce at 105 degrees F in cookline. Corrective action taken: stove temperature increased. Corrected On Site. Now 177 degrees F.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - sausage in back ach-in cooler found at 49 F - 51 F.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010 - Lysol cleaner in 'disinfecting' spray bottle used on back prep. areas.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - by coffee machine area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - Observed employee handling cell phone then engaged in food prep. without washing hands in between.
- Observed employee with no hair restraint.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Observed personal care item stored with clean equipment, observed cell phone stored on top on customer stack of napkins.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee certificates or records must be kept filled out and unexpired.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010 - 409, and clorox.
- Critical - Observed expired Food Manager Certification - John Bongiorno - 6/22/06.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit - +10 F.
- Lights missing the proper shield, sleeve coatings or covers - above pizza to go boxes, back prep. area..
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline.
- Critical - Observed food being cooled by nonapproved method - tighly sealed containers.
- Critical - Observed the accumulation of dead insects in lightshield above prep area.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles improperly stored.food containers not inverted
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unlabeled spray bottle - on top of dishmachine. Corrected On Site.
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7/29/2010 | 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 - deli meats in back reach-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - mozzarella cheese and sausage in reach-in cooler found at 62 F and 51 F respectively - cooler top was closed down reach-in ambient temperature found at 41 F. Corrected On Site.
- 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 - server must wash hands after handling consumer's dishes and before handling clean plates. Corrected On Site.
- Critical. Observed unlabeled spray bottle - yellow liquid by server station and back prep. station.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - 3 comp. sink Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - to go containers through out restaurant. Corrected On Site.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizzas at prep line for pizza by the slice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza toppings and cooked pizza. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. inbetween pairs of gloves hands must be washed
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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