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Licensee
Name: FERRARA PIZZA License Number: SEA5811658
Rank: Seating License Expiration Date: 04/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 3020 LAMBERTON BLVD #101
ORLANDO, FL 32825

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/15/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 9 14
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
35A-06-4    Basic - Accumulation of dead or trapped insects in control devices. In kitchen area. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In cheese in reach in cooler. **Corrected On-Site** **Warning**
36-34-5    Basic - Ceiling tiles soiled with accumulated dust. In kitchen area. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in front line area. **Corrected On-Site** **Warning**
40-06-4    Basic - Employee personal items stored in food preparation area. Keys on preparation table. **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. Handles on preparation cooler in pizza preparation cooler, and handle on reach in freezer. **Repeat Violation** **Warning**
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner. Cans in use to stabilize shelving in kitchen. **Repeat Violation** **Warning**
51-09-4    Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted 61 seats, approved for 30. **Admin Complaint**
14-47-4    Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drawers on pizza unit. **Repeat Violation** **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
23-14-4    Basic - Shelf under preparation table and racks soiled with food debris. In kitchen area. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Salt on shelf under preparation table. **Corrected On-Site** **Repeat Violation** **Warning**
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** **Warning**
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. Cooked chicken wings at 10:35am since yesterday (45°F/46°F; 46°F/47°F; 48°F/49°F, 47°F/48°F - Cooling) in walk in cooler. **Warning**
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken at 10:35am since yesterday (45°F/46°F; 46°F/47°F; 48°F/49°F, 47°F/48°F - Cooling) in walk in cooler. **Warning**
41-10-4    High Priority - Pest control device improperly stored. Fly tape with insect accumulation above preparation area. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes since yesterday (56°F, 52°F - Cold Holding), Blue cheese since yesterday (54°F - Cold Holding); Mozarella cheese balls since yesterday (47°F - Cold Holding); Feta cheese (49°F - Cold Holding) since yesterday, Ceasar Salad since yesterday (54°F - Cold Holding) in salad cooler. **Repeat Violation** **Admin Complaint**
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. Raw beef over raw shrimps. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes since yesterday (56°F, 52°F - Cold Holding), Blue cheese since yesterday (54°F - Cold Holding); Mozarella cheese balls since yesterday (47°F - Cold Holding); Feta cheese (49°F - Cold Holding) since yesterday, Ceasar Salad since yesterday (54°F - Cold Holding) in salad cooler. **Repeat Violation** **Admin Complaint**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk bins on shelf under preparation table. **Repeat Violation** **Warning**
22-05-4    Intermediate - Cutting board(s) stained. Black stain in marks. **Repeat Violation** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
03D-21-4    Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooked chicken wings in walk in cooler. **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken wings in walk in cooler. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken wings in plastic bags inside plastic bin and covered with a lid in walk in cooler. **Warning**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temperature thermometer marking 48°F, ice build up where air comes out in top area of reach in cooler. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.