DAVILA'S PIZZA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris. Manager moved Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Pickles and tomato sauce on floor in walk in cooler Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink. Sign was printed and posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled in dust and grease on expo side. Manager moved fan out of kitchen. Hood filters and wall above fryers have grease buildup Corrective Action Taken

Basic - Pizza peel stored on floor between uses, advised to clean and sanitize and keep off floor. Manager moved Corrected On-Site

High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm Warning - From follow-up inspection 2025-11-17: Dishwasher still is not sanitizing properly. Eco lab is scheduled to come today. Manager provided correspondence messages with eco lab and work order number for repair. Dishwasher is not in use and 3 bay sink is set up Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup observed at 108f. Advised to reheat Corrective Action Taken - From follow-up inspection 2025-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment . Floor drain and floors under dishmachine have buildup - From follow-up inspection 2025-11-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles, Gaskets and door frames of reach in freezer and cooler in back prep room have buildup. Manager started to wipe down Corrective Action Taken - From follow-up inspection 2025-11-17: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in manager added date Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table/cooler. Employee moved to table. Educated manager

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 Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Grease and food buildup between fryers and flat top Gaskets on reach in freezer soiled. Manager cleaned gaskets and hood filters are scheduled to be cleaned next month Corrective Action Taken

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

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 used bare hands to slide ready to eat pizza pie into box. Educated employee

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.Employee added time to board 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/

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in reach in cooler. Employee added date 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. 2 employees

Basic - Bowl or other container with no handle used to dispense food. In feta cheese. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f. Manager turned up heat Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line pizza cooler soiled in old food residue . Employee cleaned Corrected On-Site

Basic - Stored food not covered. Pizza pies. Employee covered with tray Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In Parmesan cheese Corrected On-Site Repeat Violation

Basic - Light not functioning. 1 bulb burnt out

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line Corrected On-Site

Basic - Single-service articles improperly stored. To go boxes Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

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. For pizzas and sauce. Operator claims it was erased put back on board Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Minestrone soup 92f hot holding. Reheated to 172f hh Corrected On-Site

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 Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and salt Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Light not functioning. Several under hood fan

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood bisque found at 118° advised to rapid reheat now at 167° Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In flour

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of plates on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 117°. Chef turned up flame rechecked now at 180° Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers stored next to hard boiled eggs

Basic - Working containers of food removed from original container not identified by common name. Spices in dredge

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer in hand wash sink at cook line. Removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia or chlorine test strips. Repeat Violation

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/. Q is PIC with no CFM. Certified food manager came in. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For newer employees provided form. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowls inverted. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - In-use utensil stored in sanitizer between uses. Removed and air dried. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line water 89f with utensils. Heated to 147f. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on prep tables.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Have chlorine test strips for dishwasher,but using quaternary for sanitizer bucket and do not have quat test strips.