JOEYS NY PIZZA

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment open and operating, serving food to the public. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above shredded mozzarella cheese in walk in cooler, employee moved chicken to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 74F sitting out on counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (74F - Cold Holding) sitting out on counter, see stop sale, raw chicken (45F-Cold Holding) in reach in cooler, chicken moved to freezer

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. Pizza sitting out in pizza make area no time mark, operator was able to time mark with the time the pizzas came out of the oven Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of tea on shelf above pizza make table, drink removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surfaces soiled: Both cutting boards on the reach-in cooler across from the cook line have a mold-like substance. The can opener is soiled with food debris. - From follow-up inspection 2025-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired. - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated of dust in the kitchen. - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-10-02: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to prep, discussed proper hand wash with operator.

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. Cook touched garlic knots with bare hand, discussed proper hand wash with operator

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Repeat Violation - From follow-up inspection 2025-04-30: Time Extended

High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server brought dirty dishes to dish room, washed hands for 15 seconds, discussed proper hand washing with manager on duty and staff - From follow-up inspection 2025-02-27: Not observed Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-02-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Cutting boards stained Fry backets - From follow-up inspection 2025-02-27: Can opener blade clean Time Extended

Intermediate - - From initial inspection : 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. 12 expired - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers in kitchen - From follow-up inspection 2025-02-27: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher -no hand wash from dirty to clean dishes, discussed with manager on duty

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken in plastic pan over lasagne, operator moved lasagna Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in drawer on cook line - spaghetti (50F - Cold Holding) linguini (50F - Cold Holding, moved to drawer 1 hour ago, moved to vertical cooler Corrective Action Taken 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. Multiple employees expired

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen, 78F

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

Basic - Insect control device installed over food preparation area. Fly strip over clean dishes at dish machine, removed Corrected On-Site

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

Basic - Silverware/utensils/ pans dried with a towel/cloth. Pan dried with cloth towel and put away, discussed with manager on duty

Basic - Water draining onto floor surface. Hand wash sink at front counter, water drains onto floor, operator put lathe bucket under pipes. Called for repair.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-04-16: Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 2 door cooler and frame around doors of cooler on cook line Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara (51F - Cold Holding); made yesterday afternoon, covered, has condensation on inside of lid

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (51F - Cold Holding); made yesterday afternoon, covered, has condensation on inside of lid

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make cooler, set on top of other products - dairy (59F - Cold Holding); moved to walk in cooler marinara (51F - Cold Holding); made yesterday afternoon, covered, has condensation on top of lid, see stop sale Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of febreeze next to food in kitchen, Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham loaf 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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara (51F - Cold Holding); made yesterday afternoon, covered, has condensation on inside of lid

Intermediate - Handwash sink not accessible for employee use at all times. Stack of beer cases in fr of hand wash sink at front counter Corrected On-Site Repeat Violation

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

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. Has form, not signed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg plant Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open styrofoam cup with soda in it over unwrapped rolls by oizza oven, Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bag of flour on kitchen floor Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door on end of cook line Fry baskets Repeat Violation

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler ham, cheesecake not dated Warning - From follow-up inspection 2023-03-17: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-03-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen, under equipment, front counter Ceiling vents in Dining room soiled Warning - From follow-up inspection 2023-03-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxes in walk in cooler Water softener salt on ground outside Bottled water on floor under front counter Warning - From follow-up inspection 2023-03-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : 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. Employee food handlers certification expired 8/23/22 Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn reach in cooler gaskets Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves All cooler Gaskets Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen Repeat Violation Warning - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-04-26: Observed employee training some expired certificates. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the lens cover to the light soiled with pizza sauce on the lens. Warning - From follow-up inspection 2022-04-26: Observed the ceiling with pizza sauce on the lens. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed the current license not displayed. Warning - From follow-up inspection 2022-04-26: Observed not displayed Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting board with excessive grooves on the cutting board. Warning - From follow-up inspection 2022-04-26: Observed excessive grooves on the cutting boards Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the pizza dough mixer with flour caked on the mixer. Warning - From follow-up inspection 2022-04-26: Observed the pizza dough mixer with flour caked on the mixer. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the pizza oven soiled with grease. Warning - From follow-up inspection 2022-04-26: Observed the wall soiled. Time Extended

High Priority - Food placed in soiled container/equipment. Dry ingredients in soiled bulk containers, pepper shaker soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 57°F cold hold Raw shrimp 45°F cold hold Repeat Violation

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 prep time of pizza and time stamped it accordingly Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temperature. Still frozen operator moved the meat to a refrigeration unit Corrective Action Taken