ROCCO'S PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw chicken stored over ready to eat pasta and sauces. Employee started to arrange cooler properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On storage/ prep area, spray bottles with sanitizing chemicals stored hanging on shelf with open flour below.

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 walk in cooler, mahi defrosting in reduced oxygen package. Discussed with operator to remove fish from package before defrosting. Operator stated defrosting in package for less than two hours. Starred to remove from package. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom-door Warning - From follow-up inspection 2025-12-09: Observed same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table in front of two doors glass cooler. Warning - From follow-up inspection 2025-12-09: Observed no cutting board Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Dry goods storage rack, substantial build up of rust in all shelves. Warning - From follow-up inspection 2025-12-09: Observed same Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door lower left side. Warning - From follow-up inspection 2025-12-09: Observed same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.- Two cooling drawers, bottom shelves. Warning - From follow-up inspection 2025-12-09: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves inside walk in cooler. Warning - From follow-up inspection 2025-12-09: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam tags not maintained for 90 days. Informed operator of shell stock tag procedures Warning - From follow-up inspection 2025-03-14: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees on cookline no hair restraint. Employees put on hats Corrected On-Site Warning - From follow-up inspection 2025-03-14: 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. Raw beef burger patties stored over raw fish inside drawer cooler in cook line. Operator inverted Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine solution above 200ppm chlorine. Operator will be using 3 compartment sink until unit can sanitize at proper minimum strength.

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 Clean up procedures

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment service pizza slices without written plan in cook line.

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 - Spray bottle containing toxic substance not labeled at front counter. Operator labeled bottle table cleaner. Corrected On-Site Repeat Violation

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

Basic - Ceiling tile missing in men's restroom.

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 inside drawer cooler in kitchen and inside walk in cooler. Operator cut packages open during inspection. Corrected On-Site Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation in cook line. Repeat Violation

Basic - Equipment in poor repair. Gasket torn or in disrepair in glass front cooler in storage area.

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

Basic - Food not stored at least 6 inches off of the floor. 1. Cases of chicken on floor inside walk in cooler. 2. Cases of plastic bottle water and juices on floor in dry storage area.

Basic - Men's Bathroom door left open other than during cleaning or maintenance.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in glass front cooler in storage area.

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. Chef time marked 11AM To 3PM. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara Sauce (60F - Hot Holding) Per cook food items in unit less than 2 hours. Chef reheated. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled degreaser bottle during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Bag of flour and gallon of oil stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense bread crumbs. Employee removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Above walk in cooler.

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. Container of Raw fish in walk in cooler. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over feta cheese in cold beer two door glass reach in. Employee inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding) in us refrigerator reach in. Per employee held out of temperature less than one hour not portioned or prepared today. Employee placed in freezer for quick chill. Observed at pizza station Sauté peppers (54F - Cold Holding) in container above the cool line. per employee out of temperature less than four hours not portioned or prepared today. Employee evenly distributed peppers in pan and placed in lower cooler to re chill . Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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. Observed pizza slices with no time mark per operator prepared 45 minutes ago. Operator Added time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener surface soiled with food debris, mold-like substance or slime

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

Basic - Bowl or other container with no handle used to dispense salt and sugar.

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. Observed mahi thawed still in Rop packaging in four drawers below flat top. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee with out beard guard

Basic - Employee with no hair restraint while engaging in food preparation. Three employees without hair restraint Repeat Violation

Basic - Food stored on floor. Observed Box of lemons Boxes of tomatoes Plastic containers of pickles Stored on walk in cooler floor. Observed bags of onions stored on floor dry storage area. Observed cases of water stored on floor next to soda fountain

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed unopened bottle water in two door glass reach in Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. On men's restroom

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) In glassfront cooler, cooked pasta (77-79F - Cooling since 11:30am) in covered bucket. Employee split into smaller pans and placed, uncovered, into adjacent cooler to rapid chill to below 70F. 2) In walk in cooler, cover container of chicken wings (87-91F - Cooling since 12:00pm). Manager removed, split into shallow pans and placed back to cooler to rapid chill. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing gloves without first washing hands. Reviewed proper procedures with manager. Employees washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager reached out to accounting to renew. Renewed during inspection. Confirmation #226042287 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza unit, cut tomatoes (47-51F - Cold Holding). Container being held above cold line. Per employee in unit 2.5 hrs. Tomatoes moved to lower cooler to rechill. Corrective Action Taken

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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by dish machine. Repeat Violation

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. Container of raw mahi in glassfront cooler still in ROP packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several opened employee water bottles on shelves and above work areas at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen without hair restraints. Repeat Violation

Basic - Food stored on floor. Bulk containers of sugar on floor opposite pizza station. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple unopened drinks in fliptop coolers. 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. Dishmachine not dispensing chlorine. PIC called service technician for service check.

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. Employee began to add toppings to pizza by the slice to reheat for service without washing hands and putting on gloves. Stopped employee and hands were washed and he put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In back fliptop unit cooler, container of raw philly steak meat above containers of portioned dressings. 2) container of raw shrimp over containers of dressing in glassfront cooler. Manager inverted all items for proper separation. Corrected On-Site

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/ Manager on site doesn't have copy of card with him. Manager on duty Alex Aughinbaugh Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of house pizza sauce in pizza cooler made yesterday without date marking. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles in dining room area. Employee labeled bottles. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees in kitchen with longer beards.

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

Basic - Food stored on floor. Open bag of flour in kitchen, bucket of peeled onions by glassfront coolers, and buckets of sauce in walk in.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened employee beverages in pizza station cooler and back fliptop unit. Manager removed both beverages. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In 4 door glassfront cooler, cooked pasta 77F @ 11:55am (cooling almost 2 hrs) to 68F @ 12:20pm. Employee spread pasta on sheet pan and placed in cooler to rapid chill below 70F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 4 door glassfront cooler, container of raw burgers over bag of pepperoni and case of fresh mozzarella cheese.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 4 door glassfront cooler, container of raw beef above container of raw calamari.

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/ PIC Zach Gaither

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee unable to find original form. New form provided to be filled out. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. In ice water thermometer reading 46F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In upright reach in cooler containers of cooked chicken wings and in lower pizza cooler pizza sauce. Per employee items more than 1 day old.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by front counter. Employee labeled bottle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen hallway- observed soiled cardboard on floor.

Basic - Current Hotel and Restaurant license not displayed. Operator provided license.

Basic - - From initial inspection : Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/hood filters. 2.) Observed soiled gaskets at reach in coolers in kitchen area. Warning - From follow-up inspection 2021-09-21: 1.) Observed same. Operator stated scheduled cleaning with company. Corrective action taken. Time Extended. 2.) Observed same. Time Extended