MAMMA MIA'S ON THE BEACH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling for more than 6 hours overnight in pizza prep reach in cooler. Operator discarded. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling for more than 6 hours overnight in pizza prep reach in cooler. Operator discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling in deep filled covered container for more than 6 hours overnight in pizza prep reach in cooler. 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 - Bowl or other container with no handle used to dispense food. Plastic cup stored in Parmesan cheese in walk n cooler. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored at 100F standing water at stovetop. Operator began to heat to 135F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 59 f on counter of pizza cooler. Not prepared or portioned today. As per chef 2 hours outside for the busy time. Explained he put the sauce in the cooler. fresh garlic and oil in squeeze bottle 47 f in upright cooler ( taking in and out of the cooler not prepared or portioned today ) Corrective Action Taken

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 . Some items not time marked. Chef marked the time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned marinara 113 f at pizza by the slice area at 3:56 pm as per chef less than 1 hour . He reheated in the pan . Second temperature 181 f at 4:32 pm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Penny pasta 69 f at 4 pm, sautéed mushrooms 99 f at 4 pm , as per chef cooling 1 hour. Second temperature of penny pasta 69 f at 4:22 pm, second temperature of sautéed mushrooms 94 f at 4:22 pm. At this rate of cooling penny pasta will not cool 135 f to 41 f within total of 6 hours and mushrooms will not cool from 135 f to 70 f within 2 hours. Advised to use sheet pan of ice bath.

Basic - Time/temperature control for safety food thawed in an improper manner. sausage thawing at room temperature by slicer.temperature 24 f. Chef moved sausage to walk in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitress returned from outside to kitchen and cut pizzas without washing hands before gloves were put on. Manager educated employee on site. Warning - From follow-up inspection 2024-12-03: Female employee walked in on cook line from outside then put on gloves to prepare food without washing hands. Explained and she washed hands. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee at pizza station Warning - From follow-up inspection 2024-12-03: Male pizza cook preparing pizza and cutting pizza without any hair restraint for loose head hair.explained. He responded I am manager. Explained when handling food need hair restraint. Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 pizzas on time yesterday and placed in cold holding at the end of the day, not discarded. Some slices missing.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 pizzas on time yesterday and placed in cold holding at the end of the day, not discarded. Some slices missing.

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 . 7 pizzas made fresh 30 minutes ago. Pizza chef time marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to three compartment sink. Removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public- in reach in cooler at cook line; operator stored properly Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator showed updated license at time of the inspection Admin Complaint

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 slices at front counter out for less than four hours. Time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink on cook line

Intermediate - No soap provided at handwash sink. Pizza station hand washing sink

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at pizza station contains food debris

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-cook line.

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2021. Admin Complaint - From follow-up inspection 2022-05-17: Same already on Administrative Complaint Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. Water temperature 80 f. Dipperwell not working. - From follow-up inspection 2022-05-17: Ice cream scoop and spatula stored in standing water. Water temperature 78 f. Manager dumped the water. Admin Complaint 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 . As per cook all less than 2 hours. Cook marked the time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by bread roll tray. Cook removed the tray. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Round foam container in brown sugar container. Manager removed the container Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purse hanging on dry food storage shelve. In dry food storage room. Explained.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoops stored in standing water in a container by Italian ice display case. Water temperature 71 f. Explained and manager dumped the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large container of brown sugar not labeled. Manager labeled. Corrected On-Site