MOM'S PIZZA

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Daniel Caamo certificate expired on 02-08-2025. Warning - From follow-up inspection 2025-12-12: Admin Complaint

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. Observed all employees hired over 60 days with health reporting agreement signed and no other proof of any training available. Warning - From follow-up inspection 2025-12-12: Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2025-12-12: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. Observed water bottles and soda cans not stored at least 6 inches off of the floor in front of 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by 3 compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with marinara sauce. Coached employee in proper hand washing procedure. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed degreaser container on top of ware washing sink. Employee removed it from ware washing area. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee cleaned and sanitized item. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by fan. Fan was removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

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

Basic - No Heimlich maneuver/choking sign posted. Provided choking poster. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets and side of door soiled at reach in cooler at front counter. Repeat Violation

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. Poster provided via email. Corrective Action Taken

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

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

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. Form provided via email. Corrective Action Taken

Basic - Equipment in poor repair. Observed the upright refrigerator gaskets torn. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Observed under the refrigerators.

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer located at the back door. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel on top of the oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright refrigerator gaskets soiled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Intermediate - No soap provided at handwash sink. Observed in the restroom.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a squeeze bottle above the triple sink not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the reach in cooler by the triple sink. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage above the ware washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the preparation reach in cooler.

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.

Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles throughout the kitchen.

Basic - Food stored on floor. Observed a five gallon container of cooking oil on the floor by the back door.

Basic - Ice buildup in reach-in freezer. Observed by the back door.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a pizza peel on the top of the oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in gaskets soiled. Observed the top of the oven soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in cooler next to the triple sink. Repeat Violation

High Priority - Faucet at three-compartment sink does not reach all compartments. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter pepperoni pizza (115F - Hot Holding); Hawaiian pizza (110F - Hot Holding). Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and mixer soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sack of onions on top of hand wash sink. Employee removed sack of onions, hand sink is now available. Corrected On-Site

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

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled.

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

Basic - Ripped/worn tin foil used as shelf cover. Observed under pre table.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar no labeled.

High Priority - Faucet at three-compartment sink does not reach all compartments.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter-pepperoni pizza (85°F - hot holding at room temperature ); cheese pizza (81°F - hot holding at room temperature )

Intermediate - Handwash sink not accessible for employee use at all times. Observed container stored inside hand wash sink. Employee removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, inside employees restroom.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink, inside employees restroom.

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 - Cardboard used to line food-contact shelves, where dough flour is located and on food storage shelves.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with food debris, dirt. Observed exterior of containers used for dough soiled.

Basic - Reach-in cooler interior have accumulation of food residues.