DON JUAN PIZZA

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, fruit stored open to go bags.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dirty container stored on cook line.

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. One employee that serves food to customers have no food handler training. Employee has been wiring for less than two months.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above cook line area, ceiling tiles have damage and soiled

Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled . Manager labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Unable to provide current license. License current in the system. Posted license expired on 12/01/2024.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open personal beverage container stored in reach in cooler . Manager discarded. Corrected On-Site

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing fruit in reach in freezer chest

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over milk and mango habanero sauce on glass reach in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in hand sink at pizza making area in back kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter At triple sink

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta cooked 24 hours ago in two door glass cooler

Basic - Cutting board has cut marks and is no longer cleanable. Prep table next to dough maker

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above back door and underneath back door of kitchen

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout in poor repair in back kitchen srea

Basic - Hole in or other damage to wall. Wall coving in poor repair behind swinging kitchen door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest back kitchen area

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Yellow wall Behind Prep table at pizza station in back kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Cove molding at floor/wall juncture broken/missing. At swinging door into kitchen.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair. Freezer chest in back kitchen

Basic - Food stored on floor. Sugar bucket on floor

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pepperoni pizza (128F - Hot Holding) in hot holding unit in kitchen. Operator states pizza made one hour prior. Product reheated to 165F for hot holding. Time as public health control document provided to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked-flan in front display case made more than 24 hours prior. Date marked. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food-Flan in front display case.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw beef not in original packaging- over frozen fruit - operator stored beef to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- front counter flan 48F- cold holding- product not prepared or portioned today-operator states product out of temperature for 2.45 hrs- operator placed in reach freezer. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator Corrective Action Taken

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling desserts with jewelry on wrists- employee removed jewelry. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of milk above cheese in reach in cooler by triple sink- operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on12/01/2021

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cream in glass door cooler. Explained and employee rearranged. Explained and emailed proper storage of refrigerated food chart. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Explained and emailed thermometer calibration information

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both expired on 08/23-24/ 2021

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Plastic cup of beverage without lid in the kitchen. Explained . Employee put lid on the drink cup. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pizza cutter roller stored in hand sink at the front counter. Explained. Manager removed the cutter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large sugar container at front counter not labeled. Explained.