O SOLE MIO PIZZERIA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing frozen raw shrimp stored in shelf above open pan containing portions of frozen pasta and portion bags containing frozen gnocchi. Employee moved the raw shrimp to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. Manager had an employee clean the deflector plate during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored down inside handwash sink at cookline. Employee moved the spoon to the warewash area during this inspection. Corrected On-Site Repeat Violation

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink near dish machine. 2. Handwash sign faded and illegible at handwash sink located at cookline. 3. No towels at handwash sink in bar area. Manager replenished towels during this inspection. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Lower shelf of soda rack lined with cardboard. Manager had an employee discard the cardboard during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near fountain machine. Repeat Violation

Basic - Equipment in poor repair. 1. Gaskets torn at refrigerated make-table near cookline. 2. Handle of walk-in cooler broken. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Two plastic pans with chipped corners on prep table in back of kitchen. Manager discarded the pans during this inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between refrigerated make-tables at cookline. Employee removed the knife from the area during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Canned food shelf near soda syrup shelf soiled with food debris. An employee cleaned the area during this inspection. 2. Area around nozzles of fountain machine in lobby soiled with mold-like substance. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to sides of two pans on clean dish rack.

Basic - Time/temperature control for safety food thawed in an improper manner. Pan containing raw frozen chicken thawing on prep table in back of kitchen. Manager moved the raw chicken to the walk-in cooler to continue to thaw under refrigeration. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pan containing feta cheese stored below box containing unwashed peppers inside walk-in cooler. Employee moved the feta cheese to another shelf during this inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area blocked by stack of blue bread trays. Employee unblocked the area during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. 1. Inspector observed employee at cookline fill a bucket with water using the handwash sink on two separate occasions. 2. Coffee dumped into handwash sink in prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label below warewash area. Employee added the proper label during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf at cookline and shelf below fountain sodas. Employee removed cardboard from the shelves during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter beside fountain machine.

Basic - Equipment in poor repair. Handle on walk-in cooler door broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in space between two coolers at cookline. Employee removed the knife from the area during this inspection. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from handwash sink in warewash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in bar area soiled with mold-like substance. 2. Area around nozzles on fountain machine soiled with mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Wire shelving on wall at cookline soiled with dust. 2. Floor below fountain soda shelf soiled with food debris. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on fountain machine in lobby soiled with mold-like substance. Employee cleaned nozzles during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1. Single-use condiment cup without handle stored down inside pan of Gorgonzola cheese inside cooler at cookline. 2. Single-use condiment cup without handle stored down inside container of seasoning on shelf near warewash area. Employee removed both condiment cups from food during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around and behind nozzles on fountain machine in lobby soiled with mold-like substance. 2. Gaskets on cooler doors in bar area soiled with mold-like substance.

Basic - Unclean building components, attachments or fixtures. Wall and ceiling tile above wire rack on wall in hallway near cookline soiled with dust.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. Corrective Action Taken Warning - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Fettuccine 50F cooling overnight, Angeles hair pasta 50F cooling overnight, pasta 50F cooling overnight, penne pasta 53F cooling overnight, fettuccine 57F cooling overnight, spaghetti 54F cooling overnight, spaghetti 53F cooling overnight. All pans are labeled "Monday" with stickers and two employees confirmed that the items were cooked yesterday and placed into the cooler to cool. Today is Tuesday. Admin Complaint - From follow-up inspection 2024-09-17: On shelf inside walk-in cooler: Soup 50F cooling. Employee stated the soup was cooked the previous night and placed into the walk-in cooler to cool. The soup is cooling in a deep covered pan. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen and put on gloves without washing hands. Employee then proceeded to reach into a bin with gloved hand to scoop out salad onto a plate. Inspector reviewed proper handwashing procedures with employee during this inspection.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed gloved hands on sides of clothes, did not wash hands or change gloves, then proceeded to touch raw pizza dough with the same gloved hands. Manager had employee stop and wash hands before continuing to work with food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw beef stored above cheese and pepperoni inside reach-in freezer in prep area. Employee removed pepperoni and cheese from shelf below raw beef during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open box containing open bags of raw chicken stored above box containing tubes of ground beef inside reach-in freezer in prep area. Employee placed raw chicken on the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen near pizza oven: fresh garlic and oil mixture (69F - Cold Holding). Manager stated the garlic has been out of refrigeration for approximately one hour and placed the garlic and oil mixture into the cooler to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from yellow hose connection on wall behind building. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken broth cooling in deep metal container. Inside reach-in cooler across from grill: chicken broth (158F 1:30, 54F 2:40 - Cooling). Manager stated the broth has been cooling since approximately 10am this morning. Inspector had employee place broth into the freezer to continue to cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.

Intermediate - Handwash sink used for purposes other than handwashing. Several spoons stored inside handwash sink at cookline. Manager removed spoons from sink during this inspection. Two wiping cloths stored inside handwash sink in bar area. Manager removed cloths from sink during this inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen near dish machine unable to dispense towels. Manager placed a roll of towels beside sink during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Two condiment cups without handles used as scoops inside containers of spices on shelf above prep table in prep area of kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside unisex employee restroom in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine near front counter. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Four tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near front counter soiled with mold-like substance.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner on shelf beside crushed red pepper packets below front counter. Employee removed glass cleaner from shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow hose connection behind building.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex employee restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager I stacked the pans to air dry during this inspection. Wet nested plastic pans on shelf above dish machine. Drink cups wet nested near fountain machine in seating area. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in-between make-table and reach-in cooler at cookline. Manager placed knife into warewash area to be cleaned during this inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near kitchen entrance: whipped topping (47F 1:35, 38F 2:15 - Cold Holding). Manager stated the whipped topping was in-use approximately 30 minutes prior and placed in freezer to cool to 38F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain machine nozzle in dining area. Manager removed nozzle and had an employee clean it during this inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Mixer arm stored inside handwash sink by dish machine. Manager moved mixer arm to warewash area during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by dish machine. Employee replenished towels during this inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available. Manager had an employee leave the establishment and purchase a thermometer during this inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer on lower shelf of prep table in prep room. Employee labeled spray bottle during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups by fountain machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Feta cheese stored below unwashed cucumbers inside walk-in cooler. Manager moved feta to another shelf during this inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line put on gloves without washing hands before handling food on cook line. Inspector stopped employee and had employee wash hands and change gloves.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled dirty dishes then proceeded to handle clean dishes. Inspector stopped employee and had employee wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in back of kitchen.

High Priority - 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. Pizzas held in front counter. Employee stated pizzas pizzas prepared at 10:30. Employee placed proper date mark on items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line reach-in cooler. Deflector plate inside of ice machine. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Shelf above cook line reach-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent above pizza prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach-in cooler next to ice machine. Manager removed employee food. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop stored on top of ice machine. Employee returned ice scoop to dish area. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station. Employee turned containers over. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of diced tomatoes on can rack in kitchen. Owner discarded can. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from oven. Slicer blade on slicer stored across from office soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand washing sink in prep area. Employee removed container from hand washing sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment provided trading for 8 employees, establishment has 15 employees. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Employee moved tongs to boiling water container. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in kitchen. Employee turned containers over. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed spigot behind establishment with no vacuum breaker and hose attached.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in the kitchen with a soiled pan and the hand wash sink by the ware wash with a wiping cloth and steel pad.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employee food handler training certificates expired.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed large tank and small tank of carbon dioxide not properly secured. Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in-use scoop with handle touching salt.

Basic - Light shield damaged/in disrepair. Observed broken light shield above prep table located next to Reach in Freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine. Employee cleaned off surface Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two five gallons buckets of marinara sauce cooked the night before and left in the Walk-in Cooler overnight at 85°F. Owner removed from use to the public.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed pre rinse nozzle below flood line in three compartment sink Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two five gallons buckets of marinara sauce cooked the night before and left in the Walk-in Cooler overnight at 85°F. Owner removed from use to the public.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two five gallons buckets of marinara sauce cooked the night before and left in the Walk-in Cooler overnight at 85°F. Owner removed from use to the public.

Basic - Carbon dioxide tank located outside behind establishment not adequately secured.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed gasket torn in Reach in Freezer in kitchen

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a can at the cook line. Inspector advised employee that drinks need to be in a cup with a lid and use a straw. Employee discard can Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed cracked lid used in food prep table. Employee discarded lid and replace with a metal lid Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at hand wash sink in cook area. Inspector provided a sign an owner placed at hand wash sink. Corrected On-Site