ARON'S PIZZA

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning - From follow-up inspection 2025-08-15: No change. Time Extended - From follow-up inspection 2025-08-19: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature. Warning - From follow-up inspection 2025-08-15: Small flip top reach in cooler and walk in cooler are maintaining temperatures. Large reach in cooler is waiting on a compressor and will be arriving Monday, no food present in large cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning - From follow-up inspection 2025-08-15: No change. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pot in kitchen handwash sink. Employee removed pot. Also, ice in front handwash sink. Also, employee rinsed out a towel in front handwash sink.Corrected On-Site Corrected On-Site

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Maria hired 2 to 3 weeks ago per operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker stored on the slicer. Employee removed items and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by the ice machine.

Basic - Plumbing system in disrepair. Hot water valve on kitchen handwash sink is inoperable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over container of shredded cheese in walk in cooler. Owner moved chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of hand soap stored on top of seasoning behind front counter. Owner moved soap to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of dough trays in walk in cooler have a black build up. Cutting board at salad reach in cooler has heavy black staining. Interior of dough mixing bowl and slicer with food debris. Owner states both have not been used today.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter with maximum water temperature of 69F. Warning

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner near floor mixer.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at clean in kitchen with deep grooves. Owner discarded cutting board. Corrected On-Site

Basic - Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple areas of the walls in dish room, prep area and kitchen are soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish room. Provided DBPR Form HR 5030-111 and owner posted at sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop in kitchen with food debris. Sheet pans in oven with food debris. Employee discarded pans. Walk in cooler shelving has food debris. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed. Left front entrance door cannot close tightly, gaps present along door framing. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.