PIZZAVOLA CB

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ppm. Operator diluted 100ppm Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Replaced source container and primed. 100ppm Corrected On-Site Repeat Violation

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator has been dumping mop water in grass behind building

High Priority - Raw sewage on ground of establishment. Along rear sidewalk and in grass areas

High Priority - Sewage/wastewater backing up through floor drains. Drain beneath triple sink and dishwasher overflowed onto the floor when draining sink. Mop sink drain also backed up Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach-in cooler on cook line pasta (52F - Cold Holding). Stored above fill line overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line pasta (52F - Cold Holding). Stored above fill line overnight. SEE STOP SALE Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris inside warewashing machine. Doors heavily soiled Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Women's bathroom Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured behind building

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted

Basic - In-use ice scoop stored on soiled surface between uses. On ledge of ice machine

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of oven.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remade to 50ppm Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of reach in cooler at pizza make line deli ham (48F - Cold Holding); cooked sausage (51F - Cold Holding); gyro meat (53F - Cold Holding); cut tomatoes (49F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at pizza make line deli ham (48F - Cold Holding); cooked sausage (51F - Cold Holding); gyro meat (53F - Cold Holding); cut tomatoes (49F - Cold Holding) SEE STOP SALE In flip top of reach in cooler on cook line cooked noodles (46F - Cold Holding). Stored above fill line of unit. SEE STOP SALE Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer has an accumulation old food debris in upper housing Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Last one signed in 2023. New hire on duty read and signed Corrected On-Site

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. All certificates expired except for 1

Basic - Accumulation of debris inside warewashing machine. Interior heavily soiled doors

Basic - Bathroom facility in disrepair. Restroom on bar side is out of order

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not fully close under own weight Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted Repeat Violation

Basic - Employee beverage container in ice machine/ice bin. Water bottles in ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Moved Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade to 50ppm chlorine Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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. Cook wiped hands on pants then put on gloves to handle foods without washing hands Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touched bread in basket with bare hands then delivered to table Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shelled eggs over Pepsi bottles Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler. Raw beef stored over calamari Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in coolers meatloaf (49F - Cold Holding); cooked noodles (53F - Cold Holding); sliced cheese (46F - Cold Holding). Food items are stored over fill line of units. Operator moved to other refrigeration. Second temps taken of food items at 1:45. All food items are below 41°F Corrected On-Site Repeat Violation Warning

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. See stop sale. Foods in display window Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Pest control device over prep table. Operator moved Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been employed for over 2 months and has not yet acquired a manager certificate Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener are soiled Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in well behind bar. Scrubbing pads in well near salad make cooler. Operator moved Corrected On-Site Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator is unable to provide proof documentation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Issued and reviewed paperwork with Operator Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restrooms on kitchen side of establishment Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cups used as scoops in reach in cooler on cook line and in walk in cooler Corrective Action Taken Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line have an accumulation of dust Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. In unisex restroom Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Buckets of food items stored on the floor in walk in cooler. Open cases of food items stored on the floor in walk in freezer Repeat Violation Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of oven Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink behind the bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven is soiled. Soda bib hoses soiled at prep table Warning

Basic - Single-service articles improperly stored. Open case of kids cups on floor near rear door Warning

Basic - Single-service articles not stored inverted or protected from contamination. Deli papers under prep table. Operator closed box. Coffee filters are not covered in bar area Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs stored over ready to eat foods. Operator moved. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top Reach in cooler behind front counter for pizza make station. deli ham (51F - Cold Holding); cooked sausage (53F - Cold Holding); mozzarella (56F - Cold Holding); cut tomatoes (53F - Cold Holding). Warning

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. See stop sale. Operator is not time marking foods on time control as indicated by written plan Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in well of hand wash sink behind bar

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom door is not self closing

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ver rear cook area have a buildup of dust Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on shelf over rear prep station

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaging in food preparation are not wearing hair restraints

Basic - Food stored on floor. In walk in cooler. Multiple buckets stored on the floor.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Educated Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over shredded cheese Corrected On-Site Warning

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. No time mark for pizzas. Chef stated just taken out of oven 20 minutes ago. Now marked Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kits got wet and are no longer any good Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna Repeat Violation Warning

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. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rear grill Warning

Basic - Covered waste receptacle not provided in women's bathroom. Shared restroom Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on prep table Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Hole in or other damage to wall. Hole in wall by rear door Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Spices Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used phone then proceeded to make pizzas without washing hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in pan with lemons and tomatoes. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onions dated 12/29/21 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked onions made 12/29/21. Warning

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. See stop sale. All premade pies and rolls in case, no time mark, manager states placed out at 11am, should be discarded at 3 pm. He thought they had till 4 pm. Discarded products at 3:25. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink has soap bottle and steel scrubbers in it. Corrected On-Site Warning

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. Server Annie on staff 2 months. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 3 days ago. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup in pepper flakes Warning

Basic - Hole in or other damage to wall. By rear door. Warning

Basic - Ice bucket/shovel stored on floor between uses. And not inverted. Warning

Basic - Wet wiping cloths stored in detergent. Which is was said to be used on prep tables. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Suggested to set up triple sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal over raw fish in make line cooler. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall behind mixer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 45° above chill line. Removed excess. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Bottled sodas in walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, tomatoes, over cut onions in walk in cooler. Corrected On-Site