JOHNNY'S PIZZERIA

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two male employees Repeat Violation Admin Complaint - From follow-up inspection 2026-04-24: No documents available. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 52F, cheese 44F and 45F, pizza sauce 44F, manager moved to another cooler and freezer, temperature dropped to 42F, Ambient air temperature of 40F. Corrective Action Taken Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by mixer, employee moved. Corrected On-Site Repeat Violation

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

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. For one male employee

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 one male employee

Basic - Bowl or other container with no handle used to dispense food. Reach-in cooler at the prep area, bowl no handle inside yeast container.

Basic - Current Hotel and Restaurant license not displayed. Expired license available

Basic - Employee with no hair restraint while engaging in food preparation. One male employee. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. At the pizza cooler, in use container with sausages cracked. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of Hot holding (pot) with grease build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep room, wall with grease build up Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, butter 51F. Pizza station, ham 52F, sausage 54F manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. Reach-in cooler at the pizza station, ham no date, per manager opened and cut 05/07/25.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, full with water due to slow drainage.

Intermediate - No soap provided at handwash sink. Handwash sink at the triple sink area,

Basic - Food storage container/container lid cracked or broken. In use containers and lids with cracks.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep area, wall soiled with grease and food bedris Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-08: Reach-in cooler at the pizza station, sausage 45F, Manager moved to freezer. Underneath: ham 48F, meatballs 48F, underneath items left overnight inside cooler (Stop Sale). Admin Complaint 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. At the prep area, employee cut cooked chicken with bare hands, inspector addressed situation, employee used utensils. Hands were washed prior to the bare hand contact. Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At the three compartment sink, hose hanging inside sink. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At the pizza cooler at the front counter area, black trash bag used to cover pizza.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, meatballs 46F, Manager will moved to freezer to dropped down temp. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pizza 84F, per Manager pizza cooked at 11:35Am. Manager added pizza to the form, Pizza will be discarded at 3:35. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Handwash sink at the back area, also no paper towel

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the back area, chicken wings and sausage no date marked, per employee items were made 07/01/2023. Repeat Violation

Basic - Ceiling tile missing. Above mop sink.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At inspection time, observed three high chairs locates at the front counter/bar area and one table with two chairs. Inspector provided seating change evaluation form. Repeat Violation

Basic - Single-service articles improperly stored. Salad containers above freezer not inverted.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind table with fryers heavily soiled with accumulation of grease, also ceiling tiles above same area.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the kitchen area, employee cooked raw chicken breast in small fryers. Operator have four small fryers no hood suppression system. Repeat Violation

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Spray hose hanging in triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near side door: raw shell eggs on shelf over cream. Repeat Violation Admin Complaint

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 DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table has food debris. Cleaned during this inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink near triple sink blocked with pans. 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 reach in cooler in back kitchen area: sauce made two days ago, pork made five days ago. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor under triple sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal on shelf over sauce.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has counter with five chairs, one table with two chairs. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in storage room behind kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris at front counter. Manager began cleaning. Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Flour on pan on clean dish shelf.

Basic - Outer openings not protected with self-closing doors. Door to side of building not self closing.

Basic - Unclean building components, attachments or fixtures. Walls and ceiling in kitchen soiled with grease and dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Several fryers set up on prep table creating grease laden vapors. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment in process of washing dishes with no sanitizer. Employee stated dishes are washed then rinsed and dried.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Par cooked chicken wings are sitting on top of reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on top of pan on top portion of reach in pizza make table: meatballs 50°F.

High Priority - Toxic substance/chemical improperly stored. Soap on prep table in front of fryers.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings are cooked to approximately 90°F the. Cooled and cooked to order. Discussed non continuous cooking with operator and provided documents.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in pizza make table 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. Missing for two employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage and sauce made yesterday. Ham and turkey opened yesterday. Also, in reach in cooler in back room: cream opened yesterday. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor behind mixer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy bar on shelf in reach in cooler. Moved. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on top of reach in cooler. Also, spoons near pizza oven are not inverted. Repeat Violation

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is operating with five seats at counter and two tables with two chairs. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in storage room containing drinks and single service items is not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on hood over pizza onion. Grease build upon side of unused reach in make table. Repeat Violation

Basic - Plumbing system in disrepair. Spray hose hanging into triple sink, no air gap. Pipe under hand sink leaking. Water not shutting off at triple sink.

Basic - Storage area not maintained clean and organized. Storage room containing drinks and single service items has accumulated equipment stored on floor.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tasted pasta then continued to add cheese to bread without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back wall inside pizza make table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Large dish in front of hand sink in ware wash area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler: sauce made yesterday. Meatballs made Tuesday. Also, lunchmeat opened two days time not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup in yeast

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust over pizza oven. Also walls and ceiling soiled Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over prep table

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed as a no seat establishments. Six seats at front counter, two tables with four chairs in dining area.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpsters on grass.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. Above hot plate

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On pizza prep table

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Four fryers set up, large amount of vapors present in establishment.