NINA'S PIZZA

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2026-03-11: Observed at callback inspection same. Time extended 59 days from original 60 day violation. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-11: Observed at callback inspection same. Time extended 59 days from original 60 day violation. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs above block mozzarella. Employee rearranged to properly separate. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per employee eggs in hunt more than 24 hrs. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, block mozzarella (47F - Cold Holding). Per employee in unit more than 24 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, raw shell eggs (47F - Ambient). Per employee eggs in hunt more than 24 hrs. 3) Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, shredded mozzarella (47F - Cooling); commercial alfredo sauce (47F - Cooling). Per employee both prepared/opened on 3-9 and in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, block mozzarella (47F - Cold Holding). Per employee in unit more than 24 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, shredded mozzarella (47F - Cooling); commercial alfredo sauce (47F - Cooling). Per employee both prepared/opened on 3-9 and in unit overnight. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, pizza sauce 69F at 2:40pm (ambient cooling approximately 1.5 hours) to 66F at 3:35pm. Based on times and temperatures sauce with not reach 41F in 4 hours. Employee moved sauce to pizza fliptop to properly cool. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. Warning