TREVISO PIZZA & GRILL

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed using cell phone, then proceeded to check and remove pizzas from oven with no hand wash. Discussed proper hand washing with staff

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pizza sauce in walk in cooler Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not removed from vacuum packaging in walk in cooler prior to thawing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line - fresh garlic in oil (62F - Cold Holding); butter (65F - Cold Holding). Ice bath not effective. Staff added ice Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Open package of cigarettes on shelf over prep cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Equipment stacked on hand sink next to ice machine

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/ 3 kitchen staff and one server present with no valid CFM

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All three hand sinks in kitchen with no paper towels, staff restocked Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and ribs in walk in cooler not dated

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bus cart next to restrooms Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portioning cups left in seasoning bins Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not removed from vacuum packaging in walk in cooler prior to thawing

Basic - Employee eating in a food preparation or other restricted area. Employee observed eating tiramisu in kitchen

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter Repeat Violation

Basic - Food stored on floor. Boxes of food on floor in walk in cooler Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice well at front counter, removed Corrected On-Site

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 bread crumbs bin

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled Repeat Violation

Basic - Stored food not covered. Salt and bread crumbs bin not covered next to stand mixer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep table: butter (45F - Cold Holding); garlic in oil (61F - Cold Holding); shredded mozzarella (64F - Cold Holding), held in ice bath less than 4 hours, moved to freezer. Retemp butter 41F, shredded mozzarella 43F, garlic 40F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, restocked Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided to operator

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ribs and lasagna in freezer prepared on 8/22

Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner, labeled Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins

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

Basic - Employee eating in a food preparation or other restricted area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat slicer guard soiled

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

Basic - Stored food not covered. Salt bin next to stand mixer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing in standing water in walk in cooler condenser leaking

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning - From follow-up inspection 2025-03-17: Time Extended

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. Inspector discussed training requirements with operator Warning - From follow-up inspection 2025-03-17: Owner will be ordering books to provide employees food handler training Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-03-17: At time of inspection, license expired 2/1/25 Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-03-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of flour on floor next to mixer Warning - From follow-up inspection 2025-03-17: Bag of flour next to mixer, moved to shelf Time Extended Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil (84F - Cold Holding) held out more than 4 hours, manager discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (84F - Cold Holding) held out more than 4 hours, manager discarded. butter (57F - Cold Holding) in ice bath next to induction burner, manager added ice and reduced quantity Corrective Action Taken

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. All pizzas at front counter held less than 4 hours

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked by basket of soiled rags

Intermediate - Handwash sink used for purposes other than handwashing. Staff filling pots of water from hand sink in kitchen

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at bus cart

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups above coffee machine

Basic - Food stored on floor. Box of mozzarella on floor of walk in cooler

Basic - Ice scoop handle in contact with ice. Behind front counter

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 84F water next to steam table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on side of grill Hood filters soiled

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm Corrected On-Site