PALERMO PIZZA AND ITALIAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over gyro bread. Corrected On-Site

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

Basic - Cardboard used to line food-contact shelves.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 83f. Operator placed on stove top. Corrective Action Taken

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed mushrooms over ham in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dough mixer. Warning - From follow-up inspection 2025-10-02: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over ware wash. Warning - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. -Wooden table top across from three compartment sink. Warning - From follow-up inspection 2025-10-02: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over French fries. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken breast over cooked chicken wings. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 47f, Sausage 46f. Less than 4 hours. Advised to rapid chill.

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. -Operator determined correct time. Corrected On-Site

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

Basic - Floors not maintained smooth and durable. -Walk in cooler.

Basic - Light not functioning. -Under hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Top of pizza oven. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. -Shelf under slicer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over jalapeño poppers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pizza dough in walk in cooler. -Raw chicken over cooked meatballs in walk in cooler. -Raw chicken breast over cooked lasagna in walk in 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. Cheese pizza. 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 chicken wings. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. -Above pizza oven. Repeat Violation

Basic - Employee eating while preparing food.

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

Basic - Food stored on floor. -Cooking oil in dry storage. Corrected On-Site

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. 0 ppm. "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken and then handle cooked eggplant.

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. -Cook grabbing French fries with bare hands.

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over gloves and paper towels in dry storage room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and lasagna.

Intermediate - Spray bottle containing toxic substance not labeled. In warewash. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line food-contact shelves.

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

Basic - Food stored on floor. Box of chicken in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor.

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. 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over meatballs in double door cooler. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. In warewash area.

Basic - Bowl or other container with no handle used to dispense food. Garlic scoop.

Basic - Cardboard used to line food-contact shelves. Above pizza oven.

Basic - Equipment or utensils not designed or constructed in a durable manner. Salad prep cooler gasket torn.

Basic - Food stored on floor. Cooking oil in dry storage room. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw beef stored behind raw onions in prep cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 49f. Less than 4 hours. Advised to rapid chill. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. -Parmesan cheese scoop.

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

Basic - Food stored on floor. Cooking oil in dry storage.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of feta cheese bucket in walk in cooler.

Basic - Stored food not covered. -Bag of flour.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mix and butter blend 60° out for one hour and will start using four hour time control per operator. Cooked pasta 44°, less than 4 hours per operator, placed in ice bath 43° Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds 200 ppm chlorine concentration stored under the plate rack. Corrected On-Site

Intermediate - Can opener surface soiled with food debris. Underneath Soda machine is soiled with food debris. Corrected On-Site** 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. Missing pizza and prep cook employee training. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In house made Pizza sauce made 3 days ago located in the walk in cooler not date marked.

Intermediate - Spray bottle containing sanitizer not labeled located behind the soda machine. Corrected On-Site

Basic - Bowl or other with no handle used to dispense flour located in dry storage area. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust above the pizza cold holding unit.

Basic - Current Hotel and Restaurant license not displayed. Owner printed current license. Current active April 1, 2022 Corrected On-Site

Basic - Employee beverage container on both food preparation table located in the kitchen. 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 purse, umbrella, and cellphone stored with food for customers on the dry storage rack next to the hand washing sink. Corrected On Site Employee cellphone and speaker sitting on the pizza box. Corrected On-Site** Corrected On-Site

Basic - Employee personal soup not properly identified and segregated from food to be served to the public located in the walk in cooler. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook cutting lettuce without a hair restraint.Corrected On-Site

Basic - Food stored on floor. Bag of Onions and chicken wings container stored on the walk in cooler floor. Box of lettuce stored on kitchen floor. Corrected On-Site Repeat Violation

Basic - Ice Machine located next to stand mixer has an accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Ice buildup in white reach-in freezer located inside of the dry storage room.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In-use knife/knives stored in cracks between pieces of equipment located in the cook line cooler. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. Hood filters throughout the kitchen are soiled.

Basic - Pizza boxes improperly stored on the floor in the kitchen entrance. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Prep cook was cutting lettuce and removing them from the plastic packaging without first washing the heads of lettuce.

Basic - Tea filter not stored inverted or protected from contamination located at the beverage area. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor under the plate storage rack. Corrected On-Site