Jul 8, 2024
Routine - Food
Call Back - Admin. complaint recommended
01B-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (129F - Hot Holding); meatballs (131F - Hot Holding) Warning - From follow-up inspection 2024-07-08: Meatballs 129F, meatballs 149F. Operator placed in steam well for reheat at 11am. Temperature was taken at 1:15pm Time Extended
03E-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs and marinara in steam table began reheat at 10:30am. 3:45pm: marinara (129F - Hot Holding); meatballs (131F - Hot Holding). Discussed proper reheating methods with staff Warning - From follow-up inspection 2024-07-08: Meatballs 129F, meatballs 149F. Operator placed in steam well for reheat at 11am. Temperature was taken at 1:15pm. No temperatures were taken to confirm meatballs reheated to 165F. See stop sale Admin Complaint
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F - Hot Holding); meatballs (131F - Hot Holding) Warning - From follow-up inspection 2024-07-08: Marinara cooked at 12pm 124F. Operator placed on stove to reheat to 165F Admin Complaint Corrected On-Site
22-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Warning - From follow-up inspection 2024-07-08: Time Extended
53A-01-7
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Staff unable to provide proof of Food Manager certification Warning - From follow-up inspection 2024-07-08: Manager Jacob Maher certified through National Restaurant Association 12/30/2020. Manager was not at establishment at the start of inspection but brought his certificate and showed on phone. Admin Complaint Corrected On-Site
53B-01-5
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. Staff unable to provide proof of employee training Warning - From follow-up inspection 2024-07-08: No proof of employee training at time of inspection Admin Complaint
36-34-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-07-08: Time Extended
40-06-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, removed Corrected On-Site Warning - From follow-up inspection 2024-07-08: Remote control on prep table. Operator relocated Time Extended Corrected On-Site
36-24-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind triple sink Warning - From follow-up inspection 2024-07-08: Time Extended
May 6, 2024
Routine - Food
Warning Issued
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (129F - Hot Holding); meatballs (131F - Hot Holding) Warning
03E-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs and marinara in steam table began reheat at 10:30am. 3:45pm: marinara (129F - Hot Holding); meatballs (131F - Hot Holding). Discussed proper reheating methods with staff Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (129F - Hot Holding); meatballs (131F - Hot Holding) Warning
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Warning
53A-01-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Staff unable to provide proof of Food Manager certification Warning
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unaware of test kit location Warning
53B-01-5
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. Staff unable to provide proof of employee training Warning
02C-02-5
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 over 24 hours not dated Warning
32-09-4
Basic - A minimum of one bathroom facility is not available for public use. Warning
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, removed Corrected On-Site Warning
36-24-5
Basic - Hole in or other damage to wall. Behind triple sink Warning
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, removed Corrected On-Site Warning