TAMPA PIZZA COMPANY

High Priority - Dented mushrooms stems 1 can located by back door can good rack . See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over raw onions walk in cooler shelf

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough desserts pizza on speed rack in walk in cooler

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.

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/ 4 employees no manager. Employee states food manager is at restaurant next door

Basic - Cutting board has cut marks and is no longer cleanable. White board on cooks line Repeat Violation

Basic - Dead roaches on premises. 5 dead roaches inside trap ontop of dish washing machine manager removed trap and sanitized area. 2 dead roaches on top of the dish machine corner manager removed and sanitized area 1 dead roach inside trap under three compartment sink. Manager removed and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table cooks line employees food in back next to restaurants food walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Both employees bathrooms

Basic - Single-service articles improperly stored. Pizza Togo boxes sealed on floor storage area outside the bathroom area

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-10-14: Time Extended - From follow-up inspection 2025-10-14: Time Extended

High Priority - Dented cans present. See stop sale touche red peppers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat pizzas 62 f not held on time as public health management moved pizza to oven to reheat to 165 f Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen employee removed Corrected On-Site

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/ 5 employees food manager arrived 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. Observed one employee training missing for multiple employees hired over 60 days

Basic - Cutting board has cut marks and is no longer cleanable. White board on line

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen Walls soiled throughout the kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach in coolers

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.multiple items no date markings

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Dead roaches on premises. 2 dead roaches on glue board in kitchen under sink in dish area 2 dead roaches on glue board on floor in bar area. Operator removed and sanitized area.

Basic - Floor soiled/has accumulation of debris. Floors in kitchen heavily soiled.

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. Sides of equipment soiled

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

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen and behind bar soiled Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven has heavy build up of debris. Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-04-16: Time Extended

Intermediate - - From initial inspection : 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. Sent to operator via email Warning - From follow-up inspection 2024-01-04: Emailed educational package at time of callbackTime Extended Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled Warning - From follow-up inspection 2024-01-04: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed. Repeat Violation

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.

Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in hand wash sink. Moved to other area. 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in ice bin.i

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no biers guard or hair restraint. Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Discussed with operator.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled inside, Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment, and shelving soiled. Repeat Violation

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Re made sink and tested 100ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Bert kegs and trash can. Handwash sink used for purposes other than handwashing. Used to store Tupperware. Sink made accessible. Corrected On-Site

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/ Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop for cheese in walk in cooler.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep table. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Backpack on rack with food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Torn gaskets on reach in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler.

Basic - Standing water in bottom of reach-in-cooler.

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

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. Observed at 0 ppm tested three times. Operator set up three compartment sink with chlorine at 100 ppm Corrected On-Site

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 nose with gloves and began working with food. Discussed with operator the importance of hand washing. Corrective Action Taken

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. Employee wrapping silverware with no gloves on. Discussed with operator to wear gloves. Employee put on gloves. Corrected On-Site

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

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

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 soap provided at handwash sink. By bar area employee restocked. 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. Cooked noodles reach in cooler by service window. Reach in cooler by right side of pizza oven cooked chicken wings not dated.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by pizza oven employee drinks stored next to restaurants food. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of artichoke hearts with dents in top and bottom of brims .

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in kitchen area blocked by garbage can, corrected , employee removed garbage can during inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle at bar area not labeled , corrected, manager labeled spray bottle at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating and drinking, corrected on site employees removed drinks and food during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in walk in cooler not identified nor separated from foods served to the public , corrected, employee removed drinks during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Both employees prepping with no hair restraints.

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Bulk containers with old debris.

Basic - Food stored on floor. Foods stored on floor in walk in cooler , bag of onions and container of sauce , corrected, employee placed foods on shelf at time of inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Wall behind employee hand wash sink in kitchen in disrepair, exposed plumbing . Wall behind three compartment sink with mold build up . Ceiling tiles missing over walk in coolers in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mixer with flour dust build up. Gaskets on reach in coolers with old food debris.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean containers, (storage tubs).

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

Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. Warning - From follow-up inspection 2021-06-02: Time Extended - From follow-up inspection 2021-07-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2021-06-02: Time Extended - From follow-up inspection 2021-07-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout back kitchen area Warning - From follow-up inspection 2021-06-02: Time Extended - From follow-up inspection 2021-07-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Front reach-in-cooler near pizza oven. Warning - From follow-up inspection 2021-06-02: Time Extended - From follow-up inspection 2021-07-22: Time Extended

Basic - - From initial inspection : Intermediate - Reach-in cooler shelves soiled with food debris. Front reach-in-cooler near pizza oven. Warning - From follow-up inspection 2021-06-02: Time Extended - From follow-up inspection 2021-07-22: Time Extended