| Violation
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Observation
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes
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24-09-4
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Basic - Clean equipment stored on floor. Buckets
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12B-04-4
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Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
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14-11-4
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Basic - Equipment in poor repair.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 0, has a picnic table that could seat 6
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ashes on and in hand sink
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen
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14-30-4
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Basic - Nonfood-grade garbage bags used in direct contact to store food.
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32-16-4
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Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw eggs over tomatoes in reach in cooler
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Bottles
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Tomato on make table
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 68
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03F-02-4
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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. See stop sale.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 77
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Outside storage area
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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02C-03-4
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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.
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53A-03-4
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Intermediate - Food manager certification expired. Claudio Scipione expired 5/22/12 **Admin Complaint** **Repeat Violation**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils, green scouring pad
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53A-05-4
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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53B-13-4
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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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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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43-08-4
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Intermediate - Unnecessary persons in the outside storage area
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