LUIGI'S COAL OVEN PIZZA

Intermediate - Handwash sink used for purposes other than handwashing. At the bar, the hand wash sink is used as a dump sink also. The strainer and glass were removed. Corrected On-Site

Intermediate - Mussels tag removed from original container prior to container being emptied. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, tomato sauce (120-140F - Hot Holding); meatballs (99-114F - Hot Holding). The items have been reheated then placed in the steam table less than 2 hours ago. The items were removed to be reheated to 165F to hot hold Corrective Action Taken

Intermediate - Establishment not maintaining mussel tags for 90 days. No tags were being kept.

Intermediate - Mussels tag removed from original container prior to container being emptied.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the kitchen between the dish area and fryer, portions of tilapia were thawing inside the sealed packaging. The fish was removed and returned to the refrigerator to finish thawing under refrigeration. Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, plastic bottles of soda and a bag of red onions were stored on the floor. The items were moved to shelving. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In the kitchen between the dish area and the fryer, portions of fish were being thawed outside of refrigeration in standing water. The portions of fish were out thawing for less than 1 hour. They were returned to the refrigerator to finish thawing under refrigeration. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Cookline reach in - Raw chicken stored over ready-to-eat lettuce. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-09-23: Cookline reach in - Raw chicken stored over ready-to-eat meatballs. Operator stored all items properly. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-09-23: Observed same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw muscles stored over ready to eat mozzarella cheese. Employee stored items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cooked onions (45F - Cold Holding); cooked shrimp (56F - Cold Holding). Operator stated held in cooler less than two hours,moved items to different cooler, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. By dishwasher, green cutting board soiled with mold like substance

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has food residue in sink.operator cleaned out sink, Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard on floor in front of reach in coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, open employee drink stored on cutting board on flip top cooler. Operator removed beverage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, flip top coolers soiled with food debris

Basic - Time/temperature control for safety food thawed in an improper manner. By three compartment sink, salmon theming in standing water. Discussed with employee the proper thawing process under running water or under refrigeration. Employee turned on running water Corrected On-Site

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. Emailed hand out to operator Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage in cooler across oven. Operator discarded Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in some areas of the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cookline soiled with dust

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade new solution. Solution tested at 200ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce at Lower right Reach-in at server station area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes blocking handwashing sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at server station not inverted. Operator inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator displayed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above food on wire rack at pizza station. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet. Operator separated. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair throughout kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at pizza station. Operator removed. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with cold water. Observed employee wash hands with water at 70F. Operator had employee wast hands at another sink. Corrected On-Site

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. Operator printed and posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in handwashing sink at bar area. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wipe cloth under cutting board at Kitchen area. Operator removed. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk held over night not date marked.

Intermediate - Employee with artificial nails/nail polish working with exposed food / drinks without wearing intact gloves at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Multiple Cardboards on floors in sheds out side, hall ways and in cook kitchen/ dish area soiled.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plates and silver un wrapped stored out side on tables with no over head covering.

Basic - Cloth used as a food-contact surface in multiple areas in bar, wait station and kitchen.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food/drinks at bar. Employee wearing a watch.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored in a location that is exposed to splash/dust. Steam well holding meatballs and marinara not covered stored next to dish machine.

Basic - Food stored on floor. Oil and vinegar jugs and bin of lentils stored on floor outside in sheds.

Basic - Hole in or other damage to wall in cook kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Multiple Soiled dry wiping cloth in use.

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

Basic - Open dumpster lid.

Basic - Reach in cooler/freezer lids and doors with rust that has pitted the surface.

Basic - Single-service articles improperly stored. Cups and pizza boxes stored outside in shed on floor.

Basic - Standing water in hand wash sink, drain draining very slowly.

Basic - Stored food not covered. Octopus and salmon stored in upright cooler not covered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Shed out side that store upright freezer/ cooler floor not sealed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Based on taken temperatures house pizza sauce 127-144F @ 12:15pm (cooling approximately 45 min.) to 115-137F @ 1:00pm food will not reach 70F within 2 hrs. Manager split sauce into multiple small pans, added ice packs, and moved to reach in cooler to rapid continue chilling. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door lowboy cooler in walkway, tubes of raw ground beef and open case raw sausage above salami and containers of mushrooms.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza fliptop upper blue cheese crumbles (47F - Cold Holding). Container above chill zone. Per employee in unit 1 hr. Employee moved to lower cooler to rechill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at front bar has mold like buildup.

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees in cook line without hair restraints.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened can beverage in back fliptop unit. Employee removed beverage Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water in bottom cooler of back fliptop unit in kitchen.

Basic - Stored food not covered. Bolognese sauce in left True cooler at proper temperature without covers. Manager covered containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in cookline reach in. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top- hard boiled eggs (41-51°F). Observed item overfilled. Operator removed excess and placed in reach in to quick chill. Expo area - milk (50°F). Per operator, milk was placed in unit approximately three hours ago. Operator placed in cookline reach in to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray and utensils in cookline hand sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. 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.

Basic - Floor soiled/has accumulation of debris. Under and around fryer and coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above stove and flip tops.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza - flip top - fresh mozzarella(40-50°F). Observed item overfilled. Per operator item has been in unit over 2 hours. Advised operator to immediately remove excess and place in reach in to quick chill. Operator removed excess. Expo area - right unit - ground beef (46-50°F). Per operator item was placed in unit approximately an hour ago. Advised operator to remove all TCS items from unit and refrain from using unit until such time all TCS foods are maintained at 41F or below. Operator moved items to left unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - spicy marinara (130-131°F - Hot Holding). Observed item on top of steam table. Per operator item was placed approximately 2 hours ago. Advised operator to immediately reheat to 165F and hot hold at 135F or higher. Operator moved item to grill top. Corrective Action Taken

Intermediate - Nonservice animal (dog) in the food establishment dining area.

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