BOARDWALK PIZZA AND GYROS

Basic - Working containers of food removed from original container not identified by common name. Shakers containing food removed food removed from its original container not labeled with common name. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator stated that temperatures were taken an estimated 4 hours and 30 minutes ago pizza sauce was at 41F. Operator states he had door open for 20 minutes for a delivery. All other food items in the cooler were at proper temperature. Operator relocated pizza sauce to freezer for rapid chill. tomato sauce (47F - Cold Holding). Operator states that it may have been sitting out on the counter while rearranging cooler, also cooked chicken wings cooked at noon are cooling next to sauce. Second temperature 43F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris and is stained. Cutting board in kitchen

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. For two new employees Irvin and Nick. Discussed with owner and he is take have both employees review and sign.

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. Mike expired 11-14-2021

Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans in warewashing area stacked wet

Basic - Faucet/handle missing at plumbing fixture. Cold water handle at hand sink on cookline missing. No cold water available at handsink.

Basic - Floor soiled/has accumulation of debris. Floor and wall in warewashing area soiled. Vent above pizza prep table heavily soiled with dust.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Area above pizza oven

Basic - No Heimlich maneuver/choking sign posted. Operator has choking poster, but poster is not hanging up in establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On side of equipment next to fryer Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler. Employee relocated. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed onions, sauces, feta cheese. Discussed with operator.

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

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood over pizza oven soiled

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use pizza peel on top of soiled pizza oven, removed for cleaning Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers

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. Mike and Debbie - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-01-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - meat balls 45 F , raw chicken 46F , gyro meat 47 F in cooler next to stove 55 F garlic and oil - discarded , ricotta cheese 51 F , - employee moved food to reach in freezer recheck 34 F raw chicken , 40 F meatballs, 42 F gyro meat, ricotta cheese 35 F Corrected On-Site

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 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.

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

Basic - -Floor soiled/has accumulation of debris in kitchen area -Wall soiled with accumulated grease, food debris, and/or dust in kitchen -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface on handle of reach in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse on shelf above prep table , phone on prep table - employee removed items Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.- operator stated the restaurant will be remodeled and new floors installed within two weeks

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled hood filters - soiled shelves in kitchen - heavy buildup on reach in cooler compressors - soiled shelves in cabinet under soda dispenser - soiled mop sink in kitchen Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers opposite freezer - employee discarded drink Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in entry to kitchen

Basic - -Wall soiled with accumulated grease, food debris, and/or dust in kitchen , dishwashing area - floor soiled in kitchen Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves at cook line

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

High Priority - Dented/rusted cans present. See stop sale. 2 Ground tomatoes in dented cans on can storage rack - operator discarded Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham 53F , cooked sausage 53F middle top section of pizza make cooler - manager placed food on ice recheck ham 47 F , sausage 49F manager moved to reach in freezer Corrective Action Taken

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. Mike expired training 11/2021

Basic - Damaged food not properly segregated. 2 Ground tomatoes in dented cans on can storage rack - operator discarded Corrective Action Taken

Basic - Unwashed fruits/vegetables( box of mushrooms ) stored with ready-to-eat food.( clean whole tomatoes) in produce cooler

High Priority - Dented/rusted cans present. See stop sale. 2 ( 6lb 9 oz) cans of Escalon All Purpose Ground Tomatoes on storage shelf dented. Operator removed from storage shelf after discussion.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (46F - Cold Holding); tomato (46F - Cold Holding) Operator placed on ice to bring temp down. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, substance in kitchen area

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation