DINO'S SUBS & PIZZA

High Priority - Food with mold-like growth. See stop sale. Pineapple

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour Cream 35lbs Jan 2026 Half and Half 1 qt September 2025

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sour cream 35lbs 1/2026 Pineapple Heavy cream 9/2025 Gyro meat frozen on spindle, not shaved down

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to bread.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gyro not shaved down and removed from spindle before frozen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat press and gyro spindle with accumulation of grease and food debri Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage(2) on prep table. Removed during inspection Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Dish machine has out of order sign, fryer stored in back room Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors soiled throughout cook line, prep areas and storage area.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 chest freezers in back storage have heavy build up of Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line

Basic - Stored food not covered. Sugar dry storage Prepared onions walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container not marked with common name

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in coolers at cook line.

Basic - Cove molding at floor/wall juncture broken/missing.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler. Operator segregated personal food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees at cook line.

Basic - Equipment in poor repair. Ran dish machine multiple times, tested 0ppm. No ware washing at time of inspection.

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 chest freezers at back of the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket not secure on chest freezer Warning - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back storage area, cook line prep area Warning - From follow-up inspection 2025-05-13: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fat-fryers soiled with black substance. Meat slicer used more than 4 hours ago is soiled.

Basic - Cutting board on reach-in cooler across from fat-fryers has cut marks and is no longer cleanable. Repeat Violation

Basic - Dishmachine not operational. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has three-compartment sink setup. Chlorine reading 50ppm. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers doors on cooks line.

Basic - Water leaking from faucet at mop sink. Repeat Violation

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 employee - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet leaking. - From follow-up inspection 2024-04-25: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food 1 live fly in dining room. - From follow-up inspection 2024-04-23: 1 live fly in back storage room not landing on food. Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. 15 dead ants on the window seal of the dining room manager removed and sanitized area. Corrected On-Site - From follow-up inspection 2024-04-23: 3 flying ants on floor in cash area section. 1 flying ant on window seal by cash payout. Time employee killed and removed Extended Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not pumping sanitizer. Operator stated they only use the three compartment sink they don't use the dish machine. - From follow-up inspection 2024-04-23: Not in use. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023. Operator paid for license over the phone during inspection. Corrected On-Site Admin Complaint

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled. Cutting boards soiled. Interior of ovens soiled. Reach in cooler shelves soiled. Interior of white stand up freezer soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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 - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has hole over cook line. Ceiling bulging down over cooks line. Multiple spots of ceiling water damaged.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

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

Basic - Equipment in poor repair. Dish machine is not used per operator due to leak.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Only two filters present.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer and reach in cooler gaskets soiled. Exterior of fryers soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat on spindle not turned on 67°F. Meat on spindle less then 4 hours

High Priority - Toxic substance/chemical improperly stored. PVC glue stored on prep table of front counter, disinfected wipes stored with utensilCorrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave, interior of oven, cutting boards Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad Tzatiki sauce Operator was able to determine the prep date and dated accordingly Corrected On-Site Repeat Violation

Basic - Bathroom facility in disrepair. Men's room presently not in service. Operator has a ladies room that is used coed until the men's room is functioning

Basic - Buildup of food debris/soil residue on equipment door handles. Oven Microwave

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on staff. Discussed the use of hair restraints

Basic - Equipment in poor repair. Rotisserie used for gyro not properly spinning

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Floor soiled/has accumulation of debris. Floors soiled through out the establishment Walls soiled throughout the kitchen

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 touching flour

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven, microwave,