DAVILA'S PIZZA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris and grease. Moved to 3 bay sink to wash Corrective Action Taken

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 - Bowl or other container with no handle used to dispense food. Led a container used as scoop in tomato sauce

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack being stored on fryer oil

Basic - Food storage container/container lid cracked or broken. Lid used to store chicken wings jn 2 door cooler has cracked and melted lid

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Tall Reach in freezer and low boy freezer door panels have exposed insulation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over blocks of mozzarella in glas single door cooler

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. It is determined that pizza and sauce were placed into service 35 minutes ago. Employee added time to board Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Male cook on grill

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Floor area(s) covered with standing water. Along back wall of kitchen. Manager states portable AC unit was left on over night and tank got overfilled resulting water to leak out

Basic - Floor not cleaned when the least amount of food is exposed. Floors under cook line equipment have build up and along wall base throughout kitchen

Basic - Food stored on floor. Jug of oil on floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of multiple reach in cooler doors have foam board exposed. Front counter cooler door and single door freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease and dust buildup Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes on floor in dining area

Basic - Stored food not covered. Pizza pies used on time. Manager covered pizza with tray Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall above hood system has dust buildup. -Wall behind stove has old food debris. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicers blade soiled in old food debris. Employee states they have not used slicer today. Advised to clean -white cutting board on dry rack is heavily soiled in black mold like substance. Advised to throw away Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Walls throughout kitchen have dust build up. Floors have old food debris/grease build up under equipment Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Low boy reach in cooler door panel is falling off Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of opened flour on floor next to mixer Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of food debris Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area between flat top grill and cooler has accumulated old food debris and grease Repeat Violation Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Cook line drawer has old food debris and dead flying insect. Two door low boy reach in cooler has orange substance on bottom of cooler . Advised employee to clean Warning - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on make table cutting board Warning - From follow-up inspection 2025-08-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Romaine lettuce stored on Raw shelled eggs in glass cooler - From follow-up inspection 2024-12-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef patties in low boy cooler - From follow-up inspection 2024-12-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2024-12-17: No proof of CFM for establishment at time of callback. Employees working are unaware of certification Admin Complaint

Intermediate - - From initial inspection : Intermediate - Microwave in disrepair. Interior coating is cracking and peeling - From follow-up inspection 2024-12-17: Time Extended

Intermediate - - From initial inspection : 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/ 3 employees in store and 1 delivery driver - From follow-up inspection 2024-12-17: 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. For Kiki, personal in charge stated it is at other store. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop Parmesan cheese in make table cooler - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : 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/ low boy cooler - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Heavy grease build up under floors of fryer and stove. Under coolers and equipment throughout kitchen. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil and canned tomato sauce on floor in kitchen - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in dust and grease - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above grill and fryers - From follow-up inspection 2024-12-17: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna, marinara sauce in reach in cooler - From follow-up inspection 2024-07-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade and mixer head soiled. - From follow-up inspection 2024-07-12: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2024-07-12: Cooler is still broken. Employee stated that parts have been ordered Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under cooking equipment Repeat Violation - From follow-up inspection 2024-07-12: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler - From follow-up inspection 2024-07-12: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Unwashed Cucumbers and celery stored on raw shelled eggs in glass cooler. 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. Chicken wings and coleslaw with no date mark Lasagna Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in sugar bin Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and under prep tables and equipment. 2. Walls behind cook line Repeat Violation

Basic - Food stored on floor. Fryer oil in outdoor shed Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass produce cooler has mold like substance accumulation on wire shelves.

Basic - Single-service articles improperly stored. Takeout containers on floor in outdoor shed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Low boy cooler across from glass produce cooler Repeat Violation

Basic - Stored food not covered. Pizza on time plan sitting on prep table where easily accessible to public, not covered in any way. Pans were placed over pizzas. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Spices and squeeze bottles not labeled

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty. 2. Slicer guard dirty

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in Italian seasoning

Basic - Clean linens stored in improper location. Hanging from belt pizza cook Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Younger cook Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Insulation showing on double door reach in freezer Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout rear kitchen. 2. Wall soiled above hood and rear door

Basic - Food stored on floor. Case of pizza sauce on floor under microwave

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

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

Basic - Single-service articles improperly stored. On floor in outside shed Repeat Violation

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

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator stated that they are dumping mop water on ground outside

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area on under side of mixer arm is soiled

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tammy

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 Tammy

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is unable to provide proof of written plan

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. Tammy

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

Basic - Food not stored at least 6 inches off of the floor. Containers of cooking oil on the floor in shed to rear of building. Bags of flour in kitchen are not at least 6" above the floor. Shelf is broken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler door for pizza make table. Reach in freezer door along rear wall of kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen and service counter areas have an accumulation of dust Hoods filters have an accumulation of dust and grease

Basic - Objectionable odors in bathroom or other areas of the establishment. Both restrooms.

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen

Basic - Single-service articles improperly stored. On floor in rear shed

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in prep area

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

High Priority - Displayed food not properly protected from contamination. Pizza on counter for slices not covered Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cooked Italian sausage

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty. 2. Mixer head dirty

Intermediate - Handwash sink not accessible for employee use at all times. Cans of mushrooms in rear sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager could not find plan

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. Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris. Under all cooking equipment, build up of grease.

Basic - Food stored on floor. Bottle soda stored on floor.

Basic - Single-service articles improperly stored. Pizza boxes and takeout containers stored on floor in shed

Basic - Standing water in bottom of reach-in-cooler. Next to grill

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind pizza oven and triple sink Repeat Violation

High Priority - Displayed food not properly protected from contamination. Pizza on shelf not properly protected. Another round tray was put on/over pizza.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier sliced and moved slice to oven without first washing hands.

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. No time marking on pizza slices. Counter help states it is less that 1/2 hour on shelf. Time was marked and put on counter as needed. Corrective Action Taken

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. No proof for Otto, workin for 4-5 months. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Rear door out of back kitchen as well as threshold in poor repair/heavily soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over back prep table.

Basic - Equipment or utensils not designed or constructed in a durable manner. Upright single door cooler by floor mixer in back kitchen with styrofoam door, not smooth and easily cleanable.

Basic - Floor soiled/has accumulation of debris. Floor throughout facility in need of deep cleaning. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.can opener shaft and holster heavily soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in ambient air. Advised immediate move to cooler-still par frozen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind grill area stove and fryers heavily soiled with drippy/sludgy grease. Repeat Violation

High Priority - Basic - Gasket on tall cooler at front counter.

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Pizza paddle, broken with splinters. Not smooth and easily cleaned. Upright single door Cooler by floor mixer with inside of door in poor repair.

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

Basic - Floor under and behind grill and fryer area heavily soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook equipment, wall behind 3 bin sink and wall behind and around floor mixer heavily soiled.