BOYNTON PIZZA

High Priority - Nonfood-grade bags used in direct contact with food. Bread rolls stored and in direct contact with thank you to go bags. Operator removed bread from to go bags. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef Philly meat stored over mozzarella sticks, both products opened from commercial packaging at reach in freezer. Operator stored products properly. 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. No time stamp for sliced pizza. Per operator, out of temperature for approximately 20 minutes. Operator placed time stamp for remaining 3 hours 40 minutes. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection on back dock of restaurant.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by fryer station. 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. Cooked chicken wings, cooked sausage made 2/1, lasagna made 1/30 with no date mark at walk in cooler. Operator date marked products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Operator labeled spray bottle. Corrected On-Site

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment expanded without plan review. Warning - From follow-up inspection 2025-10-14: Plans have been submitted, but are not approved due to deficiencies. Spoke with plan review Leslie deficient letter was emailed and no response from operator. Second deficient letter was emailed yesterday Admin Complaint

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Prep cook went to the bathroom and started to portion dressings without washing his hands in kitchen. Prep cook went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety Pizza identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 30 minutes ago. Operator time marked. Corrected On-Site

Intermediate - Spray bottle containing cleaner not labeled on shelf next to triple sink. Operator labeled. Corrected On-Site

Basic - Prep cook with no hair restraint while engaging in food preparation portion dressings. Cook put a hat on. Corrected On-Site

Basic - Raw chicken wings stored on floor in walk in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from back door and immediately went to the pizza oven to take ready to eat pizzas out, without washing his hands first. Employee went to wash his hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled a pot with water at hand sink. Employee went to fill pot at triple sink. Corrected On-Site

Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Employee personal keys stored on cutting board in prep area. Employee removed keys. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled fresh eggs over cooked chicken wings - operator moved pooled eggs. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees preparing pizza no beard guard.

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

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - Honey mustard moved to shelf.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken wings 46°F-49°F, in walk in cooler cooked yesterday. In a deep, covered container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken wings 46°F-49°F, in walk in cooler cooked yesterday. In a deep, covered container.

Intermediate - No soap provided at handwash sink in prep area. Operator provided. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce prepared yesterday in walk in cooler not date marked. Manager date marked.

Basic - 2 Employee beverage containers on a food preparation table and next to clean equipment/utensils. Employee removed. 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 and the time removed from oven was 45 minutes ago. Operator time marked. Corrected On-Site

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. Emailed poster. Corrective Action Taken

Intermediate - No soap provided at handwash sink in prep area. Operator provided. Corrected On-Site

Basic - Meat balls stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in deep covered container across fryer, cooling over night. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in deep covered container across fryer, cooling over night.

High Priority - Time/temperature control for safety pizza identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was 1 hour ago. Operator time marked. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 60°F, for more than four hours at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 60°F, for more than four hours at cook line. See stop sale

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in prep area. Operator set solution at 75ppm Corrected On-Site