NY PIZZA BABY

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line is blocked by hot holding unit and garbage can

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area Corrected On-Site

Intermediate - No soap provided at handwash sink in prep area 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. Lasagna in cooler not dated

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink entrance to kitchen counter has no water Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen area

Basic - Equipment in poor repair. Gaskets torn to pizza make station unit

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

Basic - Food storage container/container lid cracked or broken. Pizza dough containers cracked or

Basic - Food stored on floor. Cooking oil on floor at entrance to kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled to cooler under stove

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor next to glass cooler Corrected On-Site

Basic - Soiled/ Ripped/worn tin foil used as shelf cover. Heavily soiled foil on shelf with hot holding unit

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. Pizza Held on time at front counter and kitchen not marked, per operator, facility opened at 11am, held less than 4 hours, operator marked proper time Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from dish machine Drying device in prep area is unplugged Corrected On-Site

Intermediate - No soap provided at handwash sink across from dish machine

Basic - Accumulation of heavy food debris on exterior of warewashing machine. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Few tiles in kitchen soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag hanging on rack in kitchen Employee sunglasses in rack with to go lids Corrected On-Site

Basic - Equipment in poor repair. Gaskets to pizza make station torn

Basic - Food storage container/container lid cracked or broken. Food container holding tomatoes is cracked Corrected On-Site

Basic - Food stored on floor. Cases of cooking oil on floor at entrance to kitchen Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle stored in contact with raw product Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of refrigeration units soiled Hoods soiled Side of pizza oven soiled

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes on floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Large container of ready to eat foods sitting out in prep area to defrost, operator moved to refrigeration unit Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One slice lasagna 47°; operator moved to cooler for Immediate temp recovery

High Priority - Tracking powder pesticide used inside establishment. On floor by pizza oven, on top of hot water heater by 3 compartment sink, by reach in freezer, operator started cleaning up

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front counter blocked by boxes Hand sink kitchen blocked by garbage can Bug zapper stored in hand sink in prep area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing by pizza oven

Basic - Food stored on floor. Case of cooking oil on floor in kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of freezer in kitchen heavily soiled Wall Rack to by hand sink in kitchen soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink in kitchen soiled Wall soiled by pass through window - kitchen side Wall behind dish machine soiled Wall in prep area soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (47F - Cold Holding); pasta (47F - Cold Holding) in table less than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on counter next to slicer

Intermediate - Handwash sink not accessible for employee use at all times. Front counter employee meal and drinks blocking sink. Cook line pepperoni in hand sink. Both items staff removed. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Unisex restrooms

Basic - Cardboard used to line nonfood-contact shelves. Storage shelves with plates and bread .

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

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Light not functioning. Hood

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelves lined with foil torn and soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cook line holding clean equipment: plastic containers and bottles. Sides of equipment and handles of reach in coolers Dish trays Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen behind make table Repeat Violation

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 Pizza by the slice front counter - whole cooked pizza pies in kitchen not marked with time Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink in kitchen Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Bowl or other container with no handle used to dispense food. Ramiken cup in garlic Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Cook eating food on line, owner corrected and had cook wash hands before any food prep Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Equipment in poor repair. Black cooler that holds dough - gaskets torn Repeat Violation

Basic - Floor soiled/has accumulation of debris under cooking equipment

Basic - Food storage container/container lid cracked or broken. Container to pizza dough cracked

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, utensils in water 101°; operator turned up heat, utensils at 138° Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled Dish washer racks that hold dishes through the dishwasher are heavily soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, behind fryers, behind sandwich cooler

Basic - Water leaking from pipe and/or faucet/handle. Hand sink leaking from faucet in kitchen

Intermediate - - From initial inspection : 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. Provided operator with handout via handout Corrective Action Taken Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelves across from salad station Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen Repeat Violation Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn to glass cooler in back that holds dough Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in numerous areas throughout kitchen Repeat Violation Warning - From follow-up inspection 2023-07-27: Time Extended

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle stored on prep table with food products Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash front counter, blocked by boxes and table fan Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and sausage in cooler not dated Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner not labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Floor soiled/has accumulation of debris under fryers Repeat Violation

Basic - Food storage container/container lid cracked or broken. Repeat Violation

Basic - Food stored on floor. Box soda on floor front counter Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall by back door Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 92° Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues to back glass coolers

Basic - Stored food not covered in reach in freezer Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by freezer on cooks line and behind pizza make station Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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 Pizzas made less than 4 hours has no time mark, operator corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board heavily stained Can opener heavily soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times blocked by garbage can Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from previous day not dated Repeat Violation

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Equipment in poor repair. Exposed insulation to doors to pizza make station

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

Basic - Floor soiled/has accumulation of debris deep fryers

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor, cooking oil on floor in kitchen Corrected On-Site Repeat Violation

Basic - Light not functioning over pizza oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles to pizza oven has heavily soiled towels on door handles Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in cooler not separated

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

Basic - Soiled Cardboard used to line nonfood-contact shelves.

Basic - Stored food not covered in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Large tray of food defrosting at room temp Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by deep freezer on cooks line

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. Sliced Deli meats, sliced cheese

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards in kitchen area. Mixer head

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at expo Individual sauces. Hand sink next to electric slicer blocked by cases of gallon cleaner

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Anthony Ciuzio

Intermediate - No soap provided at handwash sink. Hand sink at front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made prior day.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Vegetable oil stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelf next to chicken wing sauce

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Bacon sitting out at room temperature.