OLIVIA'S SUBS & PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door reach in cooler on cook line -white American cheese (55F - Cold Holding); yellow American cheese (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line -white American cheese (55F - Cold Holding); yellow American cheese (47F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Gallon cans of paint on shelf in kitchen next to spices, canned cheese

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen Repeat Violation

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. Elona

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch, lounge chair, bicycle, kids toys in same room as 3 compartment sink, walk in cooler, refrigerator, freezer. Operator will remove.

Basic - Stored food not covered. In walk in cooler - ham, pasta, broth

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw breaded chicken over French fries and prepackaged Mac n cheese, operator rearranged freezer 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. Can of cheese sauce opened 2 days ago. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator put paper towels by sink Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro meat made yesterday 4-24 no date mark. Corrected On-Site

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

Basic - Stored food not covered. Gyro meat made yesterday not covered inside walk in cooler employee covered Corrected On-Site

High Priority - Container of medicine improperly stored. On lift top cooler on cook line, operator removed Corrected On-Site

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-07-16: Ordered Staff Book during Call Back Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-07-16: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they are using is lemon scented bleach, operator went to store to get the proper bleach for food contact surfaces, came back with the proper bleach for food contact surfaces Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line, soap put at hand sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on reach in cooler, bottle of water discarded Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has tables and 14 seats out front under a covered area. Establishment is licensed for no seats. Provided operator with seating evaluation form 5021-103

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Only food manager certification expired: Fatos Cala 4-17-2018, expired 4-17-2023 Warning - From follow-up inspection 2023-09-07: Fatos Cala 4/17/2018 expired 04/17/2023 Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed missing tiles in back prep area. Repeat Violation Warning - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2023-09-07: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Multiple hose bibs breakers in establishment that require vacuum breakers. Warning - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - microwave - reach in cooler -Oven - Gyro machine Warning - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked. Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified with operator the license is the same. Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen and prep areas Warning - From follow-up inspection 2023-01-18: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - portioned tzatziki sauce dated 04/13 - see stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - portioned tzatziki sauce dated 04/13 - see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep surface. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - mozzarella sticks.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water - walk in cooler - operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler - cut vegetables and raw meat - operator covered. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut tomatoes, then touched cooked chicken with bare hands then put gloves on without washing hands

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. Employee cut tomatoes and put on bun without washing hands or using gloves, employee put cook chicken on bun without washing hands or using gloves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (50°F - Cold Holding), in reach in cooler in kitchen, employee moved it to freezer Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket in dish area at 200ppm, operator dumped sanitizer and refilled, now at 100ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any of the hand sinks, operator restocked paper towels Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bikes in dish washing area, operator removed Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. On cook line

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Throughout the establishment

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in walk in cooler, open bottle of juice in reach in cooler items removed Repeat Violation

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