VIVACE GOURMET PIZZA & PASTA

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed in menu - tuna tartare and beef carpaccio not marked as raw on menu. Warning - From follow-up inspection 2025-06-25: Same Time Extended - From follow-up inspection 2025-07-29: Same Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked chicken wings stored in reach in cooler at 45F. Per operator, chicken transfer to unit 3 hours prior to the inspection. Operator placed wings in reach in freezer for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles at cookline.

Basic - Food stored on floor. -Observed bag with onions stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.. Operator removed tongs from oven doors. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on flour container.

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler, raw beef stored above raw potatoes on rolling rack. Operator relocated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed stainless steel scrubber in hand sink. Operator removed. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with deep grooves and stains.

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 oil and garlic stored on pizza station with no timed marked . Per operator product stored for approximately 3 hours. Operator timed marked for the remaining time of 1 hour. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on kitchen area Cooked chicken 118°F hot Holding , Per operator product stored for approximately 20 minutes. Operator moved to stoved top to reheat to 165°F + Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #2 chicken (54-57F - Cold Holding); veal (54-57F - Cold Holding). Items held in cooler overnight. Items discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #2 chicken (54-57F - Cold Holding); veal (54-57F - Cold Holding). Items held in cooler overnight. Items discarded. See Stop Sale

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread rolls stored in non food grade bags. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed portion cups used to dispense food at cook line.

Basic - Ceiling tile missing. Observed ceiling tiles missing above hood. Per Operator, kitchen is currently being remodeled. Observed new stainless steel walls.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line. Operator put a hand washing sign at the sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container at pizza station without label. Operator put a label on container. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread rolls and cooked chicken wings in non food grade bags in reach in cooler at cook line.

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. Observed open bottle of milk, ricotta cheese, without date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed minced garlic, and cooked sausage at pizza station and lasagna and pasta in walk in cooler without date marking. Repeat Violation

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.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour container. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing visor with exposed hair.

Basic - Ice scoop handle in contact with ice. Operator placed handle of scoop in upright position. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance.

Basic - Water draining onto floor surface. At mop sink.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container without label. Repeat Violation