10040 HUDSON AVENUE, HUDSON, FL 34669
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The green shelving unit on the left side in the walk in cooler is soiled with mold-like substance.
Complaint Full
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 4 flies on floor dough mixer, operator killed 4 flies, sanitized dough mixer 2 flies on prep table Corrective Action Taken Warning - From follow-up inspection 2025-07-15: 1 At front counter, 1 on bucket in dish room operation killed both and sanitized area Admin Complaint
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue and red dough pans have black substance in the corners Warning - From follow-up inspection 2025-07-15: Time Extended
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Anthony S. John Z. Warning - From follow-up inspection 2025-07-15: Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Blue and red dough pans have grooves/ cut marks in the corners. Pizza make cooler doors have exposed insulation, panels are missing. Gaskets torn in pizza make cooler Warning - From follow-up inspection 2025-07-15: Time Extended
Complaint Full
Warning Issued
High Priority - Live, small flying insects found. 4 flies on floor dough mixer, operator killed 4 flies, sanitized dough mixer 2 flies on prep table Corrective Action Taken Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue and red dough pans have black substance in the corners Warning
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Anthony S. John Z. Warning
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 person in charge, 2 cooks, 3 cooks, 1 server Warning
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. Prep person drinking from open can, discussed proper beverage containers. Warning
Basic - Equipment in poor repair. Blue and red dough pans have grooves/ cut marks in the corners. Pizza make cooler doors have exposed insulation, panels are missing. Gaskets torn in pizza make cooler Warning
Basic - Reach-in cooler interior have accumulation of soil residues. Pizza make cooler Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets on cook line, 0 ppm, corrected to 200 ppm Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/gray mold-like substance in the interior of the ice machine/bin.
Basic - Equipment in poor repair. Pizza make cooler doors have exposed insulation, panel missing Repeat Violation
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In reach in cooler by entrance to dining room, operator removed Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 buckets in kitchen -0 ppm, corrected to 200 ppm Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. meatballs (147F - Reheating); marinara sauce (107/112F - Reheating) started 2.5 hours ago Priority: High Priority
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler - cheesecake (45F - Cold Holding), moved to walk in cooler Corrective Action Taken Repeat Violation Priority: High Priority
Intermediate - Observed: 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. Priority: Intermediate
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on shelf over prep tabs in kitchen, operator removed . Corrected On-Site Repeat Violation Priority: Basic
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to plates, operator removed Corrected On-Site Priority: Basic
Basic - Observed: Equipment in poor repair. Gasket of 2 door salad make cooler torn Pizza make cooler has exposed insulation on inside of doors, panels missing Repeat Violation Priority: Basic
Basic - Observed: Food stored on floor. Buckets of pepperoncini on floor in walk in cooler Priority: Basic
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets in kitchen, 0 ppm, corrected to 400 ppm Corrected On-Site Priority: Basic
Observed: Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meatballs (147F - Reheating); marinara sauce (107/112F - Reheating) started 2.5 hours ago, see stop sale Priority: High Priority
Routine - Food
Inspection Completed - No Further Action
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.operator discarded Corrected On-Site Repeat Violation
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in vertical cooler by to go pizza bags, moved to walk in cooler, operator will label. Corrective Action Taken
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza make cooler Repeat Violation
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sandwich station, corrected to 200 ppm Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets of pizza make cooler torn, inside door panels missing. Warning - From follow-up inspection 2023-10-05: Time Extended
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Warning - From follow-up inspection 2023-10-05: Time Extended
Routine - Food
Warning Issued
High Priority - Nonfood-grade bags used in direct contact with food. Sliced sausage in to go bag in pizza make cooler, operator moved to pan Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler/ salad make cooler cut leafy greens (45F - Cold Holding); sliced ham (47F - Cold Holding); provolone (45F - Cold Holding) Display case - cheesecake (46F - Cold Holding), moved to walk in cooler Pizza make cooler - shredded mozzarella (46F - Cold Holding); ricotta (47F - Cold Holding); diced ham (48F - Cold Holding); sliced sausage (46 F - Coldmoved all to walk in cooler, temperatures were taken at 11. Repeat Violation Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Removed from steam table, siting on top, operator used for order, was reheated in oven Corrective Action Taken Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
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. Warning
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. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On salad make cooler, moved to bottom shelf Corrected On-Site Repeat Violation Warning
Basic - Equipment in poor repair. Gaskets of pizza make cooler torn, inside door panels missing. Warning
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Warning
Basic - No copy of latest inspection report available. Warning
Basic - Standing water in bottom of reach-in-cooler. In salad and pizza make coolers, both ate not holding food at 41F or below Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person touched cut lettuce with bare hands, we discussed using gloves, no bare hand contact until new form has been filled out and approved.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display case at front counter - cheesecake (45F - Cold Holding), moved to freezer Repeat Violation
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in towel buckets
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple, above food and pizza boxes, moved to bottom Corrected On-Site Repeat Violation
Basic - No Heimlich maneuver/choking sign posted. Emailed to owner
Basic - No copy of latest inspection report available.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm,corrected to 200 ppm Corrected On-Site Repeat Violation
Complaint Full
Call Back - Complied
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink on splitter added to mop sink faucet. - From follow-up inspection 2022-08-03: Time Extended
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on drawer cooler torn - From follow-up inspection 2022-08-03: Time Extended
Complaint Full
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad cooler- provolone (52F - Cold Holding); feta (50F - Cold Holding)all food was put in cooler less than 4 hours ago, will move to other cooler In walk in cooler - sliced ham (44F - Cold Holding) all other foods at proper temperature, operator will call technician
High Priority - Vacuum breaker missing at mop sink on splitter added to mop sink faucet.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on shelf over prep table, operator move to bottom Corrected On-Site Repeat Violation
Basic - Equipment in poor repair. Gasket on drawer cooler torn
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 200 ppm, corrected to
Complaint Full
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gray/ green substance behind soda nozzles
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to dressing, removed Corrected On-Site
Basic - Water leaking from pipe and/or faucet/handle. At dish machine
No child labor law poster. For reporting purposes only.
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near mop sink. Operator to change mop head.
High Priority - Nonfood-grade bags used in direct contact with food.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm in sanitizer bucket corrected to 50ppm Corrected On-Site
Basic - Food stored on floor. Case of cheese on freezer floor Corrected On-Site