ANGELO'S PIZZERIA ITALIAN BISTRO

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards Warning - From follow-up inspection 2026-02-18: Observed at callback same Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Saba reach in freezer, zip top bag of raw chicken and non commercially wrapped breaded raw chicken on shelf above open case of raw philly steak meat. Advised employee to rearrange when able to properly separate. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at front counter. Employee removed bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container of bulk salt at prep area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at pizza station 0ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee replaced. Corrected On-Site

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 at front counter missing time mark from when prepared. Employee added time marks for all items. None out of temperature more than 2.5 hrs. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler reading below 30F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna in kitchen reach in freezer not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on side wall of ice machine bin. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen not wearing beard guard.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine not operating. Machine at proper temperature.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean plastic containers in dish area.

Basic - Working containers of food removed from original container not identified by common name. 1) Squeeze bottle of oil at pizza station not labeled. 2) Containers of flour and powdered sugar at kitchen make line not labeled. Employee labeled all items. Corrected On-Site

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. Fresh Garlic in oil , Pizza slices and mozzarella cheese using Time as a public health control without time marking. Foods held less than 4 hours in pizza station. Operator placed time marking on foods during inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in prep station. Operator removed solution to 100ppm chlorine. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored above green peppers inside walk in cooler. Operator moved foods and stored correctly Corrected On-Site

Basic - Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind steam table in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salt in dry storage area. Operator removed Corrected On-Site

Basic - Stored food not covered. Sausages inside saba reach in freezer in kitchen. Operator covered Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine. Operator remade to 50ppm chlorine. Corrected On-Site

Basic - Employee preparing pizzas at front counter pizza station with no hair restraint while engaging in food preparation. Informed manager

Basic - Equipment in poor repair. Gaskets torn or disrepair in Saba cooler #1 in kitchen next to stove on cookline. Repeat Violation

Basic - Stored food not covered. Mozzarella sticks and chicken tenders not covered in saba reach in freezer next to walk in cooler in kitchen. Operator covered . Corrected On-Site

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. #1: No time mark for garlic in oil at cookline held for less than 4 hours. #2: No time mark for slice pizzas held for less than 4 hours by front counter. Operator put time marks on both items. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided flier to manager Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. #1: Unlabeled spray bottle of bleach water at front counter. #2: Unlabeled spray bottle of degreaser at mop sink. #3: Unlabeled bottle of soap at 3 compartment sink. Operator labeled all three bottles. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at front counter reaches 85°F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine reflector soiled in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup stored inside salt bin. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn or disrepair in Saba cooler #1 in kitchen next to stove on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table at cookline soiled.

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. -Observed no time stamp provided for pies at front counter. Employee states prepared at 11:30 a.m, holding less than four hours, provided time mark for correction. Corrective Action Taken

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on pizza make table in kitchen.

Basic - Food stored on floor. -Observed bottled beverages stored on floor in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on food preparation table leading to walk in cooler in kitchen.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked ground beef, prepped on 12/26/2021 no date label. Operator properly labeled food.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed spray bottle holding degreaser stored above mop sink in kitchen. Operator properly labeled bottle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing black wrist watch while preparing food in kitchen.

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

Basic - Food stored on floor. -Observed bottles of sodas stored on floor in kitchen. Operator removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed fan covers soiled with dust debris in walk in cooler.