41 PIZZA & BAKERY

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried his hands in the apron and continued working without washing his hands. Employee was coached and washed his hands. Corrected On-Site

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. Observed sushi rice without time marking . As per employee from 12:30. Employee marked the food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty items inside the front hand sink. Employee moved them to 3 compartment sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked white rice for crispy rice bites without date marking. As per employee the rice is from Friday 1/9. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee peach tea bottle not segregated from the food for the public , inside reach in freezer . Employee food was not identified.

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation without hair restraint. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet handle ( cold water faucet handle ) in hand sink located at the front area / sushi area

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of sauce / liquid residue inside reach in cooler located at the sushi area. Repeat Violation

Basic - Single-service articles improperly stored. Observed to go pizza boxes on the floor.

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of probe thermometer with expired battery. - From follow-up inspection 2025-09-08: At the time of the CB, Observed thermometer without battery, so it is not used to check temperatures. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta from early previous day without date marking inside walk in cooler. - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plate used to dispense panko.. Repeat Violation - From follow-up inspection 2025-09-08: Observed plastic container with no handle use to scoop panko. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed long white cutting board with excessive marks. - From follow-up inspection 2025-09-08: At the time of the CB, observed long white cutting board with excessive marks. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraint. - From follow-up inspection 2025-09-08: Observed employee prepping food without hair restraint. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic bottles of water on the hallway floor. Repeat Violation - From follow-up inspection 2025-09-08: At the time of the CB inspection , observed plastic bottles of water still on the floor. Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2025-09-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old debris inside reach in coolers . - From follow-up inspection 2025-09-08: Observed sauce residue inside reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed plastic cups inside cardboard boxes on the floor in dry storage. - From follow-up inspection 2025-09-08: At the time of the CB, cardboard boxes with plastic lids and cups inside stored on the floor. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of debris and food residue on the kitchen walls. - From follow-up inspection 2025-09-08: Observed pizza station with sauce residue on the side wall. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-09-08: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old food residue on it. Employee cleaned immediately. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Info was sent to the owner.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to dispense vinegar . Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed leak from the ceiling above kitchen hallway . Repeat Violation

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

Basic - Food stored on floor. Observed tempura flour bag on the floor. Employee moved it to a shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed sushi display without ambient thermometer to monitor the temperature inside the unit.

Basic - Uncleanable knife block in use to store knives. Observed household knife block in use . As per employee, they don't use those knives . They were instructed to move them out of the establishment.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands inside 3 compartment sink. Employee was coached about it. Corrective Action Taken

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 certificate for Roinel Valdes working in the establishment for more than 60 days

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. Observed new employee without employee reporting agreement ( Jordan with only 1 week in the establishment) . Employee signed the report . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container use to dispense vinegar . Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed leak from the ceiling above kitchen hallway .

Basic - Equipment gaskets in poor repair. Observed broken reach in freezer gaskets .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old debris inside pizza reach in cooler .

Basic - Single-service articles improperly stored. Observed soufflé portion cup lids , cardboard pizza boxes stored on the floor inside storage . Repeat Violation

Basic - Stored food not covered. Observed mozzarella cheese sticks in a tray without cover inside walk in cooler . Employee covered it. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee inverted it. 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 and started working with food without washing hands. Person in charge coached the employee and he washed his hands correctly. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Missing parasite letter for raw sushi products ( salmon ). Person in charge obtained the parasite letter while I was conducting the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Employee clean it out. 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/ Observed 4 employees engaged in food preparation with no certified manager present.

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 certificates for Diego Oñate, Roinel Valdes and Eduardo Diposoy.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler from yesterday morning as per employee without date marking.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to serve rice vinegar.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed owner placed a door draft, but there is still a gap underneath.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing thermometers for kitchen coolers . Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed to go plastic forks, knives and spoons for customer self service not protected from contamination.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris on can opener. Employee washed it. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed ( degreaser as per employee) chemical product inside spray bottle with no labels.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restrain.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located close to the oven with missing thermometer.

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Single-service articles improperly stored. Observed to go disposable cups and lids stored on the floor inside the dry storage.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Metal stem-type thermometer soiled. Observed soiled thermometer with accumulation of grease on it. Employee bought a new one and discarded the old one. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed strawberries inside shopping market bag in the reach in freezer.

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. Information was provided. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed excessive accumulation of mold like substance inside the ice machine Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed dirty cardboard lining the reach in freezer shelves.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed pizza sauce container on walk in cooler floor.

Basic - No copy of latest inspection report available.

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the reach in

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, chocolate powder inside glass jar without proper label with common names .

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the front is used to rinse the coffee holder cup .

Intermediate - No plan review submitted and approved - preparation area added. 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. Observed a new front preparation area with cutting board, reach in cooler, coffee machine, and juice dispenser and reach in freezer with no hand sink. Hand sink was installed, but the establishment needs to submit the plans to update the layout. Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at the front hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler with no date.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine located at the front.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Single-service articles improperly stored. Observed to go food trays and vented lid boxes stored on the hallway floor.

Basic - Walk -in cooler shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food residue on the kitchen walls.

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. Observed a new front preparation area with cutting board, reach in cooler, coffee machine, and juice dispenser and reach in freezer with no hand sink. - From follow-up inspection 2022-05-25: Time Extended - From follow-up inspection 2022-07-26: Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-05-25: Time Extended - From follow-up inspection 2022-07-26: Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Observed employee washing his hands with cold water ( water temperature 78°f) - From follow-up inspection 2021-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit. Repeat Violation - From follow-up inspection 2021-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2021-08-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand sink. Water temperature is 78°f. - From follow-up inspection 2021-08-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2021-08-12: Time Extended