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Licensee
Name: TACOS TACOS PIZZA PIZZA License Number: SEA1623500
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 2021 PEMBROKE RD STE 2027
HOLLYWOOD, FL 33020

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/06/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 4 18
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
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Grease build up on wall and floor behind fryer
36-36-4    Basic - Ceiling tile missing over steam table
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor next to pizza oven
24-14-4    Basic - Clean utensils stored between equipment and wall. Knives stored behind dry erase board
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Water bottle, keys, equate medicine, and measuring tape stored with table condiments
14-69-4    Basic - Ice buildup in pizza table flip top.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen
25-32-4    Basic - Reuse of single-service articles. Used SS container to store rice
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Straws not wrapped on counter .
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Cabinet used to store pizza boxes soiled with food debris
24-12-4    Basic - Theme park food cart with food-contact surfaces not protected from cross contamination. Pizza paddles have soiled cardboard sitting on top.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth sitting by grill. Manager placed in sanitizer bucket **Corrected On-Site**
14-06-4    Basic - Wood food-contact surface not properly sealed on extra large pizza paddle.
35B-01-4    Basic - back Exterior door has a gap at the threshold that opens to the outside.
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee filling bakery display shelf with bare hands. Employee washed hands and put on gloves after being advised. **Corrected On-Site**
09-20-4    High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filling bakery display shelf with bare hands. Employee washed hands and put on gloves after being advised **Corrected On-Site**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pizza paddles sitting on soiled prep table next to pizza oven
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees overnight in cooler Fahrenheit. 1.pizza fliptop; pasta sauce (52°F); corn (59°F); mozzarella (58°F); sliced sausage (58°F); pizza (56°F); heavy cream (54°F); pizza sauce (49°F); bakers yeast (54°F); lasagna (53°F); garlic oil (58°F); sausage (56°F)
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cook line pork shoulder (46-47°F)
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over smoked sausage in true 3 door cooler. Manager corrected. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees overnight in cooler Fahrenheit. 1.pizza fliptop; pasta sauce (52°F); corn (59°F); mozzarella (58°F); sliced sausage (58°F); pizza (56°F); heavy cream (54°F); pizza sauce (49°F); bakers yeast (54°F); lasagna (53°F); garlic oil (58°F); sausage (56°F) Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cook line pork shoulder (46-47°F)
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Paint can stored in dry storage by pizza sauce
41-11-4    High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored with takeout containers
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks.
31B-03-4    Intermediate - No soap provided at handwash sink in back room
14-14-4    Intermediate - Nonfood-grade basting brush used in food.
22-18-4    Intermediate - Soil residue in food storage containers.complete seasoning, honey, and Parmesan dispenser soiled with food debris overnight.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395