SLICE OF NEW YORK

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pernil stored on shelf above stove top temping between 95-110F. Operator stated it is used to replenish meat in steam table. Reheated to 169 and stored in oven.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Incorrect test strip. Quaternary test strips for chlorine dish machine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at ware washing area.

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

Basic - Floor tiles missing and/or in disrepair. Floor in disrepair at walk-in freezer entrance.

Basic - Food stored on floor. -Peeled plantains in bucket on floor near dish machine. Operator placed on crate. -Case of yucca fries stored on floor in walk-in freezer.Corrected On-Site Corrected On-Site

Basic - Garbage can soiled. Grease receptacle soiled.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - All plastic containers used to store food in walk-in cooler soiled with black substance.

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar and salt bulk containers without label.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station reach in cooler soiled - From follow-up inspection 2025-08-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several tiles broken on floor in water washing area - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in bottom of wall near dishwasher area - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 lights out over pizza make station - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler light is missing cover - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled. Sides of fryers soiled. Gaskets soiled to cooler holding salmon in kitchen Several food containers soiled with food debris - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados out of grocery plastic bags without washing - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Multiples items in single use buckets in walk in cooler - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler shelves have accumulation of food residues. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has heavy black buildup in several areas - From follow-up inspection 2025-08-22: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach, diced onions and cooked diced chicken in reach in cooler under cookline make table prepped 6:30am the day prior per operator Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in bottle in server area by soda dispenser

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

Basic - Bowl or other container with no handle used to dispense food. In container of rice next to fryer Operator removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On make table in prep area

Basic - Equipment in poor repair. Several torn gaskets throughout

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

Basic - Floors not maintained smooth and durable. Floor damaged throughout kitchen and in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Equipment exteriors throughout Storage shelves Hood vents over cookline Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Prep cooler

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

Intermediate - - From initial inspection : 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. Antonio A. Warning - From follow-up inspection 2024-12-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-12-12: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2024-12-12: floor scheduled to be repaired next year. Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Mixer bowl only washed, not sanitized. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Wd40 next to silverware on dish shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed towel in pizza hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips when using Quat tablets. Suggested to Operator since they have bleach and chlorine test strips they would not need Quat

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizzas have time marked but no plan. Provided form, filled out. Must make form available at all inspections.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler have dates on them.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unknown date filter changed on wall by mixer area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve does not dispense hot water when turned on, no water dispenses.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female wearing watch, male wearing bracelets. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floors not maintained smooth and durable. Metal floor in walk in freezer peeling up. Tile floor in dish area.

Basic - Food not stored at least 6 inches off of the floor. Plantains, bottled sodas.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons in 115 degree water at buffet line. Corrective Action Taken Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge stuck on lowest setting.

Basic - Light not functioning. 2 under hood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler with dressings and pastas. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans over prep table.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher by server area.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in several locations holding at 99-102 f. Must hood at 135 or hotter. - From follow-up inspection 2024-01-16: water 107F Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink

Intermediate - Handwash sink used for purposes other than handwashing. Stored pizza station water bottles Operator removed Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Dishmachine has no data plate/operating specifications.at dishwasher

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle above salad reach in cooler Operator removed Corrected On-Site

Basic - Food stored on floor. Prepared beef and chicken on floor in buckets Operator removed off floor Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind salad reach in