SAM'S PIZZA AND SUBS

High Priority - Toxic substance/chemical improperly stored. Bottles of hand sanitizer above ziplock plastic bags on shelf in outside storage barn. Repeat Violation Admin Complaint

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. All employee certificates expired 1/2026. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Bags of deli meat labeled with portion date then frozen, no date on food when item was thawed and placed in cooler. Container of ricotta cheese opened with date, operator dated it opened 3 days ago. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. One large white dough pan cracked in reach in cooler in prep room, operator discarded and replaced. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ansul system above pizza oven soiled with dust. Pizza topping reach in cooler gasket soiled with old food debris. Repeat Violation

Basic - Open dumpster lid. Both lids to dumpster open, operator closed lids. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. 2 reach in coolers outside back door, operator stated they no longer work and is throwing them away.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around exhaust in prep room above mixer dust build up.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: the Certified Food Manager certification expired in January 2025. Warning - From follow-up inspection 2025-04-09: No change. Class and test have been scheduled for Sam. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: the test strips expired in 2020, and would not indicate a reading. - From follow-up inspection 2025-04-09: Strips have been ordered. Time Extended Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed: 0 ppm for quaternary amonia, in the 3 compartment sink. Solution was dumped, and refreshed, to 200 ppm. Solution comes out of the dispenser, do not add water, do not dilute. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the 1 door reach-in cooler, shredded lettuce, 50°. This was moved to the cook line flip top. The lettuce in there was stocked from the walk-in cooler earlier. ALSO, the cook line flip top: pork 44°, cheese 45°, ham 44°, these items are being moved to the colder unit, items can be ice bagged also. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the inside door of the salad cooler has dried food debris on it. ALSO, the can opener blade has dried food debris on it.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: the Certified Food Manager certification expired in January 2025. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: the test strips expired in 2020, and would not indicate a reading.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the food thermometer reads 46° in a properly made ice bath. This was Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed the outside access restroom lacks a sign.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (44F - Cold Holding); lettuce (44F - Cold Holding); ham (45F - Cold Holding); mushrooms (44F - Cold Holding); tomatoes (44F - Cold Holding) in small salad reach in cooler, operator placed ice inside cooler to help bring the temperature down to 41F or below. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-03-01: Boiled eggs 45, cheese 47, mushrooms 46. See stop sale. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (44F - Cold Holding); lettuce (44F - Cold Holding); ham (45F - Cold Holding); mushrooms (44F - Cold Holding); tomatoes (44F - Cold Holding) in small salad reach in cooler, operator placed ice inside cooler to help bring the temperature down to 41F or below. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the side storage/prep room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water drink bottle next to pizza pans on cooks line, operator placed drink at the bottom. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Next to reach in cooler behind front counter under the door that is not in use.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves on the cooks line holding spices.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above pizza oven.

Basic - Reuse of single-service or single-use articles. Observed seasoning shaker bottles used for salad toppings (cranberries).

Basic - Wall soiled with accumulated grease, food debris, and/or dust. The orange wall across from Handwash sink next to pizza oven.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in between the front line flip top reach-in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the front line small flip top, cut tomato 45, diced ham 44F. The thermostat was turned to the highest setting from 5 to 6. ALSO, the 1 door upright on the front line: cut leafy greens 51F. This fan was not on, and condensation had formed on the ceiling. A technician was called. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the large cutting board is stained.