LEONARDO'S PIZZERIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting board soiled with debris.

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

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. Lachlan

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles acoustic tiles, not smooth and easily cleanable.

Basic - Ceiling tile missing. Missing ceiling tiles in kitchen

Basic - Current Hotel and Restaurant license not displayed. Establishment is displaying expired license.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line

Basic - Employee eating while preparing food. Employee eating food by prep table in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cupcakes and food stored over restaurant food in walk in cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line.

Basic - Food stored on floor. Salami stored on floor of walk in

Basic - Hole in or other damage to wall. Hole in wall by hand sink by front counter.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Operator moved tongs. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of stove Can opener blade

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cooler closest to front counter: cut lettuce (44F - Cold Holding); butter (44F - Cold Holding). Operator relocated.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator relocated. Corrected On-Site

Basic - Interior of microwave has accumulation of grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored above cheese. Cook moved the eggs to gain compliance Corrected On-Site 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. Pizza, no time mark. Cook was able to determine the time that the pizza was placed on time as a public health control and time stamped accordingly.

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. Cooked pasta in freezer does not have the cook and freeze date.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both prep tables on cook line are out of order. Food is in the walk in cooler Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Potatoes hanging over bottom shelf and onto the floor, fryer oil stored on floor in rear prep room. Operator moved the foods to be a minimum of 6" off the floor.

High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on clothes. Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat food. Corrected On-Site Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Repeat Violation Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Priority: High Priority

High Priority - Observed: 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. See stop sale. Priority: High Priority

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler, open container of ricotta cheese. Priority: Intermediate

Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the minimum cold hold temperature, did not know that he could not wash hands in 3 compartment sink, wiped hands on clothes. Priority: Intermediate

Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink before engaging in food prep.. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back prep room. Corrected On-Site Priority: Intermediate

Intermediate - Observed: 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. Priority: Intermediate

Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ok line refrigerator not holding food at proper temperature resulting in a stop sale. Priority: Basic

Basic - Observed: Standing water or very slow draining water in handwash sink. Behind front counter. Priority: Basic

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 8-23-23 see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk out of date

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint and pesticides stored in prep room. Operator moved chemicals to outside storage Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics tiles used in food prep and storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch stored above prep table. Operation moved watch. Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on the floor, operator moved oil to gain compliance Corrected On-Site

High Priority - Container of medicine improperly stored. Advil stored over pizza make table, operator removed the advil from food prep area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over feta cheese and tomato sauce. Operator moved eggs to bottom shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored over single service portion cups. Operator moved spray bottle of chemical.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled

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

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. Ricotta cheese, sliced ham. Warning - From follow-up inspection 2022-08-30: Time Extended - From follow-up inspection 2022-10-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line Warning - From follow-up inspection 2022-08-30: Time Extended - From follow-up inspection 2022-10-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Chicken wings stored on the floor of walk in cooler Beverages stored on the floor of walk in cooler Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-08-30: Time Extended - From follow-up inspection 2022-10-25: Time Extended

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over ready to eat in walk in cooler Corrected On-Site

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 cook time on the pizza and time stamped accordingly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at pizza make table

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in prep room Corrected On-Site