A TOUCH OF BASIL LLC

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of inside of ice machine

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

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in front of stainless steel reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Establishment observed preparing, serving, or selling food to customers with an expired license Operator renewed during inspection Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack in warewashing area Operator put dishes on side to dry Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under make table in back prep area Hood vents over prep cookline in back Repeat Violation

Basic - Stored food not covered. Mozzarella sticks in reach in freezer at prep area Operator covered Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by walk-in cooler

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on side of dry storage shelf exposed to dust by exit door

Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board on cooks line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage

Basic - Equipment in poor repair. Reach in cooler and walk in cooler have torn gaskets

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour Corrected On-Site

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

Basic - Outer openings not protected with self-closing doors. Screen door at back of kitchen does not self close

Basic - Working containers of food removed from original container not identified by common name. Flour in black bus tub at dry storage shelf

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella ,sausage,grilled onions,cut tomatoes,cooked beef,ham-all items cold holding temping between 63F-70F.Per operator reach in cooler was accidentally unplugged during cleaning last night:Observed reach in cooler go down to 37F while inspection was in progress

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella ,sausage,grilled onions,cut tomatoes,cooked beef,ham-all items cold holding temping between 63F-70F.Per operator reach in cooler was accidentally unplugged during cleaning last night:Observed reach in cooler go down to 37F while inspection was in progress

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by cooks line

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door

Basic - Equipment in poor repair. Reach in cooler across from fryers at back cooks line is torn

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom - From follow-up inspection 2024-07-01: Time Extended - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at reach in cooler across from fryers at cooks line - From follow-up inspection 2024-07-01: Time Extended - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line - From follow-up inspection 2024-07-01: Time Extended - From follow-up inspection 2024-07-16: Time Extended

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Pizza prep area/drink station where scooping and making pizzas.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters at back cook area.

Basic - Floor soiled/has accumulation of debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw ground beef walk in cooler Corrected On-Site

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. Heavy cream. Make table

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. Sent information to operator 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. Charlene

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

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

Basic - Equipment in poor repair. Gaskets make table

Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza make table

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in front and sink by dishwasher Sent to operator

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PiZZA BOX: cheese 45f advised rapid chill to 41 or colder. Employee states he just restocked his cooler.

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.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Can opener blade not kept sharp - observed metal shavings. Blade soiled and metal shaved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelves in 3 bin sink area.

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

Basic - Equipment in poor repair. Reach in cooler and freezer gaskets soiled and ripped.

Basic - Floor soiled/has accumulation of debris. Rear cookline and hallway area moderately soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and freezer shelves moderately soiled.

Basic - Working containers of food removed from original container not identified by common name. Several containers on shelves under pizza delivery bags not labeled.

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.

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 - 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 - Bowl or other container with no handle used to dispense food.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation. Young man prepping bulk cheese packages

Basic - Equipment in poor repair. Gaskets on cookline.

Basic - Floor area(s) covered with standing water.

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

Basic - Floor tiles missing and/or in disrepair. Kitchen, several areas.

Basic - Ice scoop handle in contact with ice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and yeast.

High Priority - Dented cans present. See stop sale. Roma brand mushrooms 4.5 lbs can Roma brand olives 7.0 lbs can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooling from this morning, (3:40 pm at 48-49f, 4:20 PM 43-44f, cooling) Warning

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

Basic - Equipment in poor repair. Gaskets on several units broken, ripped and dirty.

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza sauce, portioned marinara sauce and pie slices are held on time. I printed a time plan for operator.

Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees are timed for 5 years . Food handler training is valid for 3 years only .

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to reach in cooler Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the kitchen entrance Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109° Corrected On-Site