JOE'S N Y PIZZA & PASTA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta x 5 dated 2/3 (45F - Cold Holding); lasagnas (46-47F - Cold Holding); chicken in bags (45-46F - Cold Holding). Door opened frequently while food is packed tightly in corner of walk-in cooler with same day food cooling. Discussed with person in charge, suggested putting ice on food too cool too person in charge. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed same day food placed in deep pans covered with plastic wrap and double stacked on previous days made food. Discuss with person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open blade on can opener attached to prep table soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed two oz plastic cups without handles sitting in cheese and cut tomatoes. Person in charge removed cups. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on prep table next to steam table. Employee moved coffee to bottle of prep table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above prep table. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves in kitchen soiled with food debris.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall above salad flip-top cooler filled with spray foam that is not smooth or easily cleanable. Observed pens and markers stabbed into foam above flip-top cooler.

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hank Sink was removed from dish machine area. Warning - From follow-up inspection 2025-09-24: Plans submitted onMonday 9.22. 60 day extension per EP Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed a hand washing sink next to dish machine and added another one in front of walk in cooler without submitting plans to plan review 1st. Warning - From follow-up inspection 2025-09-24: Plans were submitted on Monday 9.22. 60 day extension per EP. Time Extended

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. Observed person pushing a pizza off with his hands. Observed same person cutting calzone with his bare hands and touching the calzones. Addressed with him. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. Establishment is open, operating and serving customers with a license that expired 6.1.25. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table; meatballs 119F; per person in charge it was reheated on stove. He placed on stove to reheat; meatballs 2nd temperature 166F; ( - Reheating) Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hank Sink was removed from dish machine area. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in cook line hand washing sink. Person in charge removed whisk. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed a hand washing sink next to dish machine and added another one in front of walk in cooler without submitting plans to plan review 1st. Warning

Basic - Bark door not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door frame is pulling off wall on the left side of back door making it not smooth and easily cleanable.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used a scoop for Parmesan cheese at salad, at pizza and cook line cooler. Person in charge removed all cups. Corrected On-Site

Basic - Drain cover(s) missing. Missing at mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone above prep table. Person in charge removed all. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from convection oven. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Utensils in sanitizer next to stove. Addressed and he immediately emptied sanitizer and utensils. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple personal drinks in cook line cooler. 1 drink with clean dishes. Person in charge removed all drinks. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket was on table next to dishes. Person in charge removed sanitizer bucket. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Box of paper towel on floor since yesterday. Person in charge picked and stored properly. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook touch his phone with gloves on and not wash his hands. Addressed immediately and person took gloves off and washed his hands and placed gloves on. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over cooked calamari in walk in cooler. Person in charge moved shells eggs to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On line; Butter and flour 68F; ( - Cold Holding) fry station; chicken 48F, lasagna balls 48F, chicken 45F; ( - Cold Holding) In top pizza; chicken, tomatoes 48F, ham 45F; Server; butter 61F. All items out for 3 hours. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Can opener is soiled. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in rice not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee where slicer is. Repeat Violation

Basic - Equipment in poor repair. Gaskets on fry station cooler are torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles in dish area are broken.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Person in charge removed. Corrected On-Site Repeat Violation

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. Dishmachine not sanitizing properly. Tests at 0ppm. Person in charge set up 3 compartment sink with quat at it tested at 200ppm. Person in charge had dishmachine working before I left. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza; ham, cheese 49F, sausage, tomatoes, chicken 50F; ( - Cold Holding). Items in cooler 1.5 hrs. Placed on time/temperature control for safety until cooler is repaired. 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. Milk not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris.

Intermediate - Spray bottle containing toxic substance not labeled. Near dishmachine. Person in charge labeled Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. Missing at drain near 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach in cooler are soiled.

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from toaster door. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with dust.

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. Observed cook cutting ready to eat celery with bare hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 53F; ( - Cold Holding). Person in charge said cream had been out. Placed in walk in cooler. Corrective Action Taken

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. Cream in make not dated.

Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand washing sink ant back of store. Repeat Violation

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. Establishment does not have have proof of any training. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used as scoops in garlic, tomatoes. Person in charge removed all. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Utensils on cookline in sanitizer. Person in charge removed utensils. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Establishment did not have copy of latest inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at back and in ladies restroom.

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine out back unprotected. Repeat Violation

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

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. At the time of inspection, dishmachine testing at 10ppm at dish level, testing at 50ppm in well. Person in charge primed unit and still retested at 10ppm. Person in charge will sanitize in triple sink until unit can be serviced. Person in charge states repair service on the way. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. At the time of inspection establishment is licensed for 38 seats, observed 40 seats inside if counting two people per booth, 50 counting 4 per booth. Observed 22 seats outside. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink at cookline. Person in charge removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at cookline, person in charge provided. Corrected On-Site

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. At the time of inspection, person in charge unable to provide proof of employee training, person in charge states class was just held, is awaiting certificates to be sent by Paul Cook. Warning

Basic - Food storage container/container lid cracked or broken. At clean dish area, container with cracked edges, missing pieces.

Basic - In-use utensil stored in sanitizer between uses. Utensils stored in sanitizer on prep table. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with buildup of debris, person in charge states are due to be serviced soon.

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine outside back door with no locking mechanism. Person in charge states awaiting to see if ice machine will be replaced.

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. DM testing at 0ppm, set up triple sink with Quat until unit is serviced. Person in charge called for service during inspection. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in dishwashing area at the time of inspection.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of inspection, license expired. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front server area Butter (64°F - Cold Holding). Person in charge moved to reach in cooler. In tabletop fliptop cooler; Ricotta, Onions (47-50°F - Cold Holding) In the fliptop maketop in middle of kitchen Eggplant,Ham, Pasta (46-50°F - Cold Holding). In the walk in cooler, Chicken,Sauce, Cheese, Pasta, Pasta, Chicken (44-51°F - Cold Holding) Person in charge lowered temperature on units, iced items down. Person in charge made call for repair service during inspection. 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 and the time removed from temperature control cannot be determined. Pizza at front line with no time mark. Person in charge time marked appropriately. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine or triple sink at the time of inspection.

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer at the time of inspection.

Intermediate - No soap provided at handwash sink. At bar area hand wash sink, no soap provided, person in charge provided during inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees on duty that have worked at establishment for longer than 60 days with no proof of food handler training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over open fliptop cooler, employee moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around back door with daylight visible.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Ceiling and wall by fryer area with staining, dust buildup on ceiling vent by dish machine.