POMPANO PIZZA

High Priority - Dented/rusted cans present. See stop sale. Can of pineapple dented on dry storage shelf. Manager discarded can. See Stop Sale. Warning

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 reading 0 ppm after 3 attempts. Advised operator to discontinue use of dishwasher. Three compartment sink was set up. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display case, Cheesecake slices (50F - Cold Holding); Tiramisu slices (51F - Cold Holding). Per operator, foods not prepped or portioned today, food was placed in display case approximately 3 hours ago. Food was moved to walk in cooler to quick chill. Corrective Action Taken Warning

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 . Pizza slices being held on Time as a Public Health Control, without time mark. Employee filled out time log. Corrected On-Site Warning

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. Heavy cream stored in flip top cooler , opened more than 24 hours ago not dated. Employee dated cream. . Corrected On-Site Warning

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. Provided poster to operator and poster was placed on wall. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor dough mixer soiled with food debris in kitchen. Warning

Intermediate - No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices being held on Time as a Public Health Control, without written plan. Emailed form to operator. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Italian soup stored in walk in cooler , prepared more than 26 hours ago not dated. Employee dated soup. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without hair restraint. Cook put on hair restraint. Corrected On-Site Warning

Basic - Food stored on floor. Container of onions stored on floor of walk in cooler. Employee placed onions on shelf. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Hole in wall next to flip top cooler in kitchen. Warning

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator and poster was displayed on wall. Corrected On-Site Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front display case. Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under handwashing sink in kitchen. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloth stored on cutting board at front prep table. Employee removed soiled wiping cloth. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024 Warning

High Priority - Roach activity present as evidenced by live roaches found. At front counter, 1 live roach present moving across floor. Operator killed and sanitized area. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, homemade tomato sauce (50F - Cold Holding); sauté mushrooms (61F - Cold Holding). Operator stated held less than 2 hours. Open put on ice. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecomente, manager no proof of manager certification Repeat Violation Admin Complaint

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. Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. By fryer, scoop in flour in contact with product Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in cooler, raw beef stored in same container as French fries Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, Raw calamari stored above ready to eat deserts Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line flip top cooler, cooked chicken (45F - Cold Holding); sausage (50F - Cold Holding); sliced cheese (51F - Cold Holding). Operator stated held for less than two hours. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecomente, person in charge no proof of certified food manager certification Admin Complaint

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. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler, shell eggs (48F - Cold Holding) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, butter (52F - Cold Holding); heavy cream (53F - Cold Holding); cooked pasta (55F - Cold Holding);operator stated all held over night. Not prepped or cooked today. At walk in cooler, shell eggs (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, butter (52F - Cold Holding); heavy cream (53F - Cold Holding); cooked pasta (55F - Cold Holding); operator stated all held over night. Not prepped or cooked today. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte Admin Complaint

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. Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dining room in front of chas register, water leaking from ceiling. Warning

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At pizza station; employee switched from cleaning to preparing pizza, no hand wash. Warning - From follow-up inspection 2023-08-31: Not observed during callback inspection. Complied

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Carolina Brecamonte. Warning - From follow-up inspection 2023-08-31: 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. Warning - From follow-up inspection 2023-08-31: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At pizza station; employee switched from cleaning to preparing pizza, no hand wash. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair and then scooped ice and made a drink without washing hands. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

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. At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands. Employees are not washing hands. See Stop Sale. Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of the bathroom and then entered the kitchen and handled clean equipment and utensils without washing hands. Warning

High Priority - Stop Sale issued due to adulteration of food product. 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. At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands. Employees are not washing hands. See Stop Sale. Warning

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 cook line Flip top cooler; sliced American cheese (52°F - Cold Holding). Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight. At front line display cooler; fresh garlic in oil (61°F - Cold Holding). Operator stated item not prepared or portioned today, being held in cooler overnight. At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; sliced American cheese (52°F - Cold Holding). Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight. At front line display cooler; fresh garlic in oil (61°F - Cold Holding). Operator stated item not prepared or portioned today, being held in cooler overnight. At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding). Operator stated items not prepared or portioned today being held in cooler overnight. See Stop Sale. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At pizza station; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line display cooler; sliced tomatoes (61°F - Cooling 12:00pm/62°F - Cooling 12:45pm). Operator stated tomatoes sliced 2 hours prior, at this rate tomatoes will not reach 41°F within 4 hours. Operator moved tomatoes to reach in cooler. Corrective Action Taken Warning

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

Intermediate - No handwash sink for employees. Establishment has only one hand wash sink located inside kitchen which has no running water due to clogged plumbing. Operator is unable to repair during inspection. Establishment has no other means to properly wash hands for food preparation/service. 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. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Chickpea pizza crust in direct contact with garbage bag, stored in walk in cooler. Advised operator to remove bag; Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, not commercially packaged, stored over peanut butter cheesecake, commercially packaged, inside reach in freezer at back prep area of kitchen. Operator properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ketchup and pickles in walk in cooler. Operator removed and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top cooler cook line//raw chicken wings (50°F - Cold Holding); raw chicken breast (49°F - Cold Holding). No preparation done to foods today; As per employee food out of temperature for approximately 2 hours; Advised operator to move items back to walk in freezer for quick chill. 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. Operator time marked pizza by slice and garlic in oil during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler pizza station//pizza sauce (51°F - Cooling)since 12:00pm, @2:00pm; 51°F @2:20pm; sliced tomatoes (49°F - Cooling) since 12:00pm, @2:00pm; 50°F @2:20pm. Per operator, pizza sauce and sliced tomatoes prepared around 12:00pm. At this rate, foods will not cool within 4 hours. Advised operator to put foods in ice bath or to use TPHC.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon stored in hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint

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/

Intermediate - No person in charge present during hours of operation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce stored in walk-in cooler. As per employee food cooked three days prior. Advised to date mark ; Corrective Action Taken

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 - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour inside flour bin. Operator stored properly. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sitting in dining room returned to work after using phone and prepared food without hand washing. Educated employees on site.

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. Chef observed cutting ready to eat meatball sub with bare hands. Educated employee on site. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (70F - Cold Holding) at reach in cooler. Operator states product out for one hour. Operator placed food item in cooler. Advised to place food item on TPHC.

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. Pizza slices at front display. Operated time marked. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (60F - Cooling)at 2:10 pm to 60F at 2:40 pm since 12 pm. Pasta tied in plastic bags over stacked in walk in cooler.operator placed in freezer to quick chill. Corrective Action Taken

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

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Spray bottle at three compartment sink not labeled.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Onions stored on floor walk In cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line open flip top cooler at center kitchen, sliced cheese 49° and cooked mushrooms 48° for 1 hour. Employee added bag of ice and will keep closed between service. Corrective Action Taken Repeat Violation Warning

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. Multiple cooked pizzas at front counter display case. Employee time stamped to 11:15 am. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager has no proof of current certified food manager. 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. No employee training available. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple marinara sauces and pasta in walk in cooler over 24 hours without date marks. Employee labeled. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning