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.
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.
High Priority - Basic - Food placed in soiled container/equipment. At dry storage rack on make line, observed food stored in bins with rodent droppings on lids. **Warning**
Basic - Garbage and multiple boxes not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Operator is storing bags of garbage at rear exterior exit on pavement. **Warning**
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. (Marinara sauce on make line) **Warning**
High Priority - Rodent activity present as evidenced by approximately 200 dry and hard rodent droppings found throughout establishment. (Approximately 50 on bottom shelf of and under preparation table at make line, approximately 20 under Coca Cola cooler, approximately 50 on floor at dry storage rack on make line, approximately 25 on containers of food on at dry storage shelves on make line, approximately 15 on floor behind pizza oven, approximately 5 under Handwashing sink proximal to make line, approximately 20 at floor at wall adjacent to walk in cooler, approximately 40 at laundry and storage closet) **Warning**
High Priority - Rodent burrow or rodent nesting materials present at wall adjacent to walk in cooler. Foam from wall is being chewed into small pieces and stored on floor between wall and walk in cooler. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (Erin M Mullins 2-2-10) **Warning**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. There is one Handwashing sink in the establishment excluding the restroom. The Handwashing sink is on the make line. No Handwashing sink at ware washing area. **Warning**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (William: delivery driver hired on 10/10/16) **Repeat Violation** **Warning**
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.