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Licensee
Name:
JOEY BROOKLYN'S FAMOUS PIZZA KITCHEN
License Number:
SEA6212620
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
210 N 1ST AVE ST PETERSBURG, FL 33701-3304
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/06/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
3
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.
Basic - Single-service articles not stored inverted or protected from contamination.
Paper plates used for pizza slices across from pizza oven not inverted for protection. Manager inverted paper plates. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 live fly in kitchen area across from upright reach in cooler not landing on food or food contact surfaces.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In upright reach in cooler across from prep line:
Temperatures taken at 1:15 pm
cooked meatballs (51F - Cold Holding)
ham (50F - Cold Holding)
ricotta cheese (51F - Cold Holding)
Manager located items to another reach in cooler underneath point of sale system, temperatures taken again at 2:20 pm
Cooked meatballs 44 F
Ham 43 F
Ricotta cheese 43 F
In reach in cooler outside back door:
mozzarella cheese (50F - Cold Holding) Manager rearranged items reach in cooler to provide better air flow
Mozzarella cheese 43 F at 2:00 pm
**Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink next to three-compartment sink in rear of kitchen had dough trays blocking the sink. Manager relocated dough trays away from hand wash sink. **Corrected On-Site**
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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.