SLICE OF LIFE PIZZERIA

High Priority - Live, small flying insects found 1 live fly next to front counter, not landing on food or food contact surfaces Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ David P. with expired CFM, other staff present with valid CFM

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink next to sodas machine, used as dump sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy to manager Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler prepared on 5/29, date added Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to dry storage Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on shelf over prep tables

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers

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 in cornmeal bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over cook line Cooler gaskets soiled, staff cleaned during inspection Corrective Action Taken

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe under handwash sink in bar area. Warning - From follow-up inspection 2025-10-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control form. HR 5022-090 Warning - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling over dish washing area. Warning - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on reach in cooler in cookline area. Warning - From follow-up inspection 2025-10-10: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall under handwash sink by drink machine. Warning - From follow-up inspection 2025-10-10: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium in 3 compartment sink less than 200 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 spdoor reach in cooler on cook line - shredded mozzarella (46F - Cold Holding); sliced provolone (50F - Cold Holding)pan over filled, moved top part of pan to walk in cooler recheck -provolone 49F Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Handle of vertical freezer on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over lift top cooler, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frames of pizza make cooler

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mick Sciola Warning - From follow-up inspection 2023-09-19: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook moved items in walk in cooler, then changed gloves without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by stove - butter (71F - Cold Holding)removed from refrigeration approximately 1.5 hours ago, moved to cooler Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in glass door cooler at wait station on top shelf In walk in cooler - personal cake on top of desserts for customers, moved to bottom shelf Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of cooler at wait station, moved to floor to shelf 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 temperature control cannot be determined. See stop sale. Pizza sitting in display case with no time marked Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

Intermediate - Handwash sink not accessible for employee use at all times. Spoons stored in hand sink next to 3 compartment sink, spoons removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on beverage station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above reach in cooler, drink removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee making pizza with no hair restraint on, employee put a hat on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area

Basic - Food stored on floor. Buckets of sauce of floor in walk in cooler, sauce put up on shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs 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 temperature control cannot be determined. See stop sale. Observed the pizzas with no time mark on the timesheet. Operator was able to provide the information for the time that they were made. I spoke to the owner that next time we will do a stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked by a trash can. Observed employee move the trash can. 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. Observed potato salad with no labels or dates on the item.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the CO2 tank not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in the ceiling and ice machine with debris on the vents.

Basic - Floor soiled/has accumulation of debris. Observed the floor by the dishwasher with debris on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods in walk in cooler. 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 temperature control cannot be determined. Operator was able to determine the time that the pizza was placed on time. I spoke to the owner about possibly changing method for tracking time.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone under prep table