CAPS PIZZA

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

Intermediate - Handwash sink not accessible for employee use at all times. squeeze bottle in hand sink. Item was 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/

Basic - Carbon dioxide/helium tanks not adequately secured. Outside next to ice machine Repeat Violation

Basic - Equipment in poor repair. Torn gasket on glass cooler Repeat Violation

Basic - Food stored on floor. Tomato sauce in walk in cooler. . Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled above stove -Freezer has build up on small freezer

Basic - Plumbing system in disrepair. -Mop sink pvc drain pipe is broken and drains onto floor - water line to ice bin is leaking into bucket next to ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind slicer has buildup of food debris. Floors under cook line equipment has grease buildup. Floors under prep table in back room has food debris

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2025-07-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs test kit for chlorine for 3 compartment sink - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Outside next to ice machine - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets are in disrepair on all refrigeration unitsRepeat Violation Repeat Violation - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Tomato sauce in walk in cooler being stored on floor - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in door is soiled. Fan in walk in cooler soiled - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walll behind slicer has old food debris - From follow-up inspection 2025-07-31: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining green peppers in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on bag and box sodas

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose outside Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener blade soiled in old food debris

Intermediate - Handwash sink used for purposes other than handwashing. To store Soap and scrubbers in sink

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

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

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 - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Equipment in poor repair. Gaskets torn on pizza cooler and glass cooler

Basic - Floor not cleaned when the least amount of food is exposed. Grease under fryers Repeat Violation

Basic - Food stored on floor. Sauce in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. On oven

Basic - Plumbing system in disrepair. Hand sink Faucet next to fryers is loose

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza cooler shelves soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind slicer with old food debris

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Educated employees to use only chlorine

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Employee remade and now reading 100ppm Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose next to ice machine - From follow-up inspection 2024-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Soap and scrubbers in sink next to 3CS - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Employee drink stored on wire rack with food storage. Repeat Violation - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make top coolers Repeat Violation - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on glass cooler and make top cooler Repeat Violation - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Grease and food debris accumulated underneath cook line equipment - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of onions - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler Repeat Violation - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation - From follow-up inspection 2024-09-24: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 0ppm. - From follow-up inspection 2024-09-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces glass reach in cooler 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. Milk

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

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 paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink Corrected On-Site

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. John

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with to go containers 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 prep table Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets. Pizza make table Gaskets 2 door glass reach in cooler Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza make table

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by triple sink

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in 2 door glass cooler

High Priority - 3 compartment sink chlorine sanitizer not at proper strength. Sanitizer was reading 200ppm++ , advised to remake sink, now reading 100ppm 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 came in from outside and did not wash hands. Educated operator on hand washing Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); mozzarella cheese (52F - Cold Holding); slice tomatoes (46F - Cold Holding); cooked meatballs (48F - Cold Holding); cooler stocked prior to lunch 2.5hours ago, advised operator to rapid chill. Rechecked temperatures and dropped to 46° Corrective Action Taken

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. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quart test strips but utilizing chlorine.

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. Emailed operator copy Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar and salt bin Repeat Violation

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

Basic - Equipment in poor repair. Gasket on two door cooler needs repaired. 2. Ice buildup in small freezers Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is frozen solid. Still frozen so advised operator to move to walk in cooler

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by stove has no hand washing sign Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line heavily soiled Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ground beef. Moved to properly store. Corrected On-Site

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. Printed and provided. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked bus tubs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided at multiple sinks. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup in sugar. Removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At back area.

Basic - Employee eating in a food preparation or other restricted area. At cook line/range area.

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. Corrected On-Site

Basic - Hole in or other damage to wall. Behind slicer.

Basic - Ice buildup in reach-in freezer. Multiple freezers.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind cook line equipment.

Basic - Reach-in cooler shelves with torn reach in gaskets. Glass door cooler. Repeat Violation

Basic - Soiled hood filters.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose Bibb near mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Cutting boards at cook line and mixer head. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and pizza pans. All moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Light coming under door.

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease behind cook line.

Basic - Reach-in cooler gaskets torn at glass door cooler.

Basic - Storage area not maintained clean and organized. At back door and ice machine area. Repeat Violation

Intermediate - Food-contact surface soiled with mold-like substance. Cutting boards. Cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. 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 pastas, marinara sauce and cooked meats over 24 hrs in reach in cooler. All dated. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has SafeStaff approved certificates for some employee and non approved ServeSafe from National Restaurant Association for other employees. Owner is on site and has ordered new certificates for employees with non approved certificates.

Basic - Carbon dioxide/helium tanks not adequately secured. Secured with chain at back area. Corrected On-Site

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

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer. Cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, fans, shelving and side of oven.

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink.

Basic - Storage area not maintained clean and organized. At back door and ice machine area.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit Repeat Violation Warning - From follow-up inspection 2022-02-11: Quaternary ammonia strips available. Operation uses chlorine sanitizer. Time Extended - From follow-up inspection 2022-03-15: 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. Removed dump sink and added hand wash sink. Warning - From follow-up inspection 2022-02-11: No plan review submitted. Time Extended - From follow-up inspection 2022-03-15: Plans received on March 7th and waiting to be assigned to a plan reviewer. Time extended until next unannounced inspection. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-02-11: 1 employee training card for 6 foodservice employees working. Time Extended - From follow-up inspection 2022-03-15: Non approved ServSafe certificates observed for some employee. Some SafeStaff certificates observed. Manager states they will update all employee trading to an approved program by next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Black rear door Warning - From follow-up inspection 2022-02-11: Time Extended - From follow-up inspection 2022-03-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line equipment 2. Hole in wall across from office 3. Cove molding missing around dish room outer door 4. Floor tiles missing and some worn down. Warning - From follow-up inspection 2022-02-11: Time Extended - From follow-up inspection 2022-03-15: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage ranged from 56°-41°. Product above chill line. Chef stated just refilled 30 minutes ago. Recommended rapid chill Corrective Action Taken

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Coming in today on food delivery.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked philly meat cooked 2 days ago not date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid (windex) in unmarked bottle. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Equipment in poor repair. Gaskets torn in pizza make cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Hole in wall next to office. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All 3 units.. Repeat Violation

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

Basic - Walk-in cooler fan covered in debris, grease, dust, or mold-like substance.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 tanks in side room. Moved outside. Corrected On-Site