THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: POST CORNER PIZZA REST License Number: SEA6207227
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 431 GULF VIEW BLVD
CLEARWATER BCH, FL 33767

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/07/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
12 8 21
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance.
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Line
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket colander and bowls and silver ware business end up
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Pizza cooler
14-38-4    Basic - Food storage container/container lid cracked or broken.
08B-38-4    Basic - Food stored on floor. In cooler
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment, Tongs . **Corrected On-Site**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone on shelves above food prep tables
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. All coolers on line and pizza make cooler
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Pizza make table
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface.
25-05-4    Basic - Single-service articles improperly stored.
36-30-4    Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Flour and oregano **Corrected On-Site**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
22-41-4    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.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line person
09-01-4    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. Employee touched bread and put it back into package. THIS MUST BE CORRECTED BY: 3/8/17.
03F-01-4    High Priority - French toast batter not listed on procedures **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked chicken 50 °F , gyro meat and salami 54 °F , tomatoes 57 °F. Pizza sauce 57 °F , Had operator put the following into freezer to achieve temp of 41 °F , Ham sausage bacon onions mushroom 62 °F
03E-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .Meat sauce 121 °F , tomatoes sauce 99 °F
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Line freezer. Shrimp over French fries **Corrected On-Site**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Opened chicken over closed shrimp **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Next to oil **Corrected On-Site**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
22-22-4    Intermediate - Encrusted material on can opener blade.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce in a 20 gallon pot deeper than 4 inches
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-03-4    Intermediate - No soap provided at handwash sink. Pizza make station **Corrected On-Site**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.