MAZZA MEDITERRANEAN CUISINE

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager. Manager posted during the inspection. 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 poster to manager. Manager posted during the inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler , cooked lentil peas, cooked potatoes made more than 24 hours and held in cooler not date marked. Manager date marked during the inspection. 03-19. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In back preparation area , bowl with no handle used to dispense salt. Operator removed during the inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant.

Basic - Employee beverage container in ice machine/ice bin. Employee canned beverage stored In ice bin in kitchen. Manager removed during the inspection. Corrected On-Site

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top soiled ice machine. Operator remove scoop , washed and sanitized and stored in clean container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above oven soiled with grease, food debris, dirt, slime or dust.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, salt and sugar removed from its original container not labeled. Operator labeled during the inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for food at establishment. Warning - From follow-up inspection 2025-10-20: 0bserved same Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler, raw chicken on bags over raw roast beef, employee moved chicken to the lower shelf Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Right side -Flip top-right - tomatoes (48F - Cold Holding); cut lettuce (46F - Cold Holding); staffing leaves (46-47 F- Cold Holding). Per employee food held less than 4 hours, advised operator to move all temperature control food out of unit, and stored inside a working cold holding unit. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 4 fryer canisters with substantial build of grease and black like susbtance

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Right side flip top/ lower cooler. Repeat Violation

Basic - Hole in or other damage to wall. Broken tiles: -two broken tiles above drain boards in dishwasher area -two large broken tiles below hand wash sink in kitchen area, next to dishwasher machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grilled stove, build up of food debris and grease

Basic - Standing water in floor drain/floor drain draining very slowly. Observed under dishwasher drain with build up of food residues.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloth on prep tables around kitchen area. Employee removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil. Warning - From follow-up inspection 2024-09-04: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food containers inside walk in cooler missing proper date labels. Warning - From follow-up inspection 2024-09-04: Observed same Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Cook line flip top -Walk in Cooler Warning - From follow-up inspection 2024-09-04: Cook line flip top out of service, not food stored inside Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler Warning - From follow-up inspection 2024-09-04: Observed same Time Extended

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. Dishwasher (Chlorine 00ppm), manager primed sanitizer button, after third attempt, chlorine sanitizer at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil mix (60F - Cold Holding), observed container on front counter . per employee food held less than 4 hours, employee ice bath container for a quick chill. Corrective Action Taken Repeat Violation

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. 5/16/2023.

Intermediate - Spray bottle containing toxic substance not labeled. In rear kitchen, in front of dishwasher machine, bottle containing degreaser, employee labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen, employee cleaned and sanitized Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the entire kitchen.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment , cook line and dishwasher area.

Basic - Food stored on floor. Two gallons of cooking oil, next to dry goods storage rack, employee moved to shelf Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Service ice machine, Employee removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two spoon handles inside fruits container, Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -service station, around soda nozzle, build up of soda spills. - back of oven, facing grill stove, substantial build up of grease and soil. -stove grills -grill top -hood filters above large oven

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. RIF- bottom shelf, build up of food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind dishwasher area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Three doors freezer-Lamb over butter packages, employee moved lamb under butter. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Three doors freezer-Ground beef over shrimps, employee placed ground beef under shrimps Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped garlic and olive oil (44F - Cold Holding), observed container on ice, employee stated food on ice less than 2 hours, ice bath added for a quick chill. Corrected On-Site

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.

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. Poster provided Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill station, in cook line, build up of food debris and grease

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing yellow substance, employee labeled as degreaser Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards by cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in rear kitchen, manager removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Broken bottom left frame of back entrance door

Basic - Food not stored at least 6 inches off of the floor. 3 boxes of cooking oil, end of cook line, employee removed and placed under shelf of prep table. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon for soups, Employee removed from water, washed and sanitized Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table, in cook line, employee removed Corrected On-Site

Basic - Food stored on floor. -back of cook line, two boxes of cooking oil. -WIC , tray of pita bread. Employee placed all on shelves Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Large bottle of water inside RIF, employee removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop seating on bucket, Employee removed, cleaned and stored properly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by cook line, employee removed and placed on sanitizer solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powder of bread crumbs end of cook line , above prep table. Operator labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen prep table at stove- observed service spoon inside container of standing water at 102° F. Operator removed service spoon. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line prep table- observed soiled wiping clothes on prep table.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit or quaternary kit available. Operator ordered during inspection. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-10-22: Operator ordered test kits. Time Extended

Basic - - From initial inspection : Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hood and pipes behind grill. Repeat violation. 2.) Observed soiled reach in gaskets- throughout kitchen area. 3.) Observed accumulated grease around fryer/ range top metal wall fixture. Repeat violation. Warning - From follow-up inspection 2021-10-22: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hood and pipes behind grill. Repeat violation. 2.) Observed soiled reach in gaskets- throughout kitchen area. 3.) Observed accumulated grease around fryer/ range top metal wall fixture. Repeat violation. Warning Time Extended

Basic - - From initial inspection : Basic - 1.) Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. 2.) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area. Warning - From follow-up inspection 2021-10-22: Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area. Warning Time Extended