BIG MIKE'S PIZZA INC

High Priority - Toxic substance/chemical improperly stored. Ob chemical spay cans at bottom shelf of prep table next to food and equipment. Operator corrected above issues to meet inspection standards.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

Basic - Floor tiles missing and/or in disrepair b6 dishwasher machine and walk-in cooler. Repeat from last inspection

Basic - Nonfood-contact surface soiled with grease, and dust on side of pizza oven.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ricotta cheese tub on pizza station counter at 57F. Employee stated it was taken out of reach-in cooler 1 hour prior and returned it to reach-in cooler 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. See stop sale. Observed fresh chopped garlic in oil at pizza station with out time marked for it. Employee stated it had been out since 1pm over 4 hours. Operator turned stove voluntarily disposed of garlic oil. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatball at cooks line stove held at 122F. Operator stated they had turn down the heat 30 m prior. Operator turned stove top back on and reheated to 167F before reducing heat for hot holding. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna in walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Operator corrected above issues to meet inspection standards. Repeat 1-15-25 Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed raw cases plastic soufflé cup used as scoop in cheese at sauté station. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils by salad station.

Basic - Floor soiled/has accumulation of debris under equipment in kitchen area. Repeat 1-15-25 Repeat Violation

Basic - Floor tiles missing and/or in disrepair in from of dishwasher machine.

Basic - Food stored on floor. Observed raw cases of ground beef in walk-in cooler on floor under shelves. Observed cases of soda on floor in takeout area.

Basic - Open dumpster lid.

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

Basic - Single-service articles not stored inverted or protected from contamination at dining room wait staff station. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Stored food not covered. Observed raw cases pots of sauce in walk-in cooler not covered or protect from debris from shelf above.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe under dishwasher machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, pasta,dice ham all prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Employee coffee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line

Basic - Floor soiled/has accumulation of debris under equipment in kitchen.

Basic - Hole and damage to wall by walk-in-cooler door.

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 - 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.

Basic - Accumulation of black/green mold-like substance in the interior of the chute of ice machine. OBSErved operator correct issue to meet standards for inspection. Repeat 11-27-23 Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor. Observed operator correct issue to meet standards for inspection. 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. See stop sale. Observed pizza for sale by the slice at front counter not time marked. Observed operator time mark pizza correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and cutting boards by Walk-in cooler soiled. Repeat 8-2-23 Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine chute.

Basic - Current Hotel and Restaurant license not displayed. Repeat 8-2-23 Repeat Violation

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

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. See stop sale. Observed pizza by the slice not time marked, employee stated pizza was cooked and put out 2 hours prior. Observed employee time mark pizza correctly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on clean pan rack soiled.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Accumulation of debris inside warewashing machine. Repeat 2-16-23 Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust and grease on exhaust hoods. Repeat 2-16-23

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator remove beverages.

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. Email operator Employee Health Agreement Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cut ham, sliced onions, sausage and cut tomatoes in reach-in cooler across from pizza oven and lasagna in Walk-in cooler all items prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute at soda machine.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of microwave at cooks line. Observed employee remove beverage. Repeat 10-21-22. Corrected On-Site Repeat Violation

Basic - Floor by dishwasher, pizza box rack and stove areas soiled/have accumulation of debris.

Basic - Food stored on floor. Observed case of chicken on floor in Walk-in cooler under shelf. Observed employee move chicken off floor to shelf. Corrected On-Site

Basic - vents on hood at stove area soiled with accumulated grease and dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage over sauce Walk-in cooler. Observed operator move sauce to higher shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on shelf next to Walk-in cooler heavily soiled. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on shelf next to Walk-in cooler heavy grooved and no longer cleanable.

Basic - Food stored on floor. Observed following items stored on floor in Walk-in cooler case of beef, cases of chicken, tub of cheese, tubs of sauce. Observed operator move all items off floor to proper storage. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee.

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. Observed pizza slices next to Pizza Oven. Operator time marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed debris at can opener blade. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple sauce containers at Make Table. Operator date marked the food item. Corrected On-Site Repeat Violation

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.

Basic - Floor tiles missing and/or in disrepair. Observed missing at Walk in Cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed operator go online and renew license. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance in ice chute of soda machine in dining area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and macaroni and cheese prepared onsite more than 24 hours not date marked Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy buildup of dust and grease on hood vent above fryer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage container on prep table next to Walk-in cooler. Observed employee voluntarily dispose of container. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed heavy buildup of grease and food debris on floor around fryer and pizza oven.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of tomato sauce dented on the seams. Operator voluntarily pulled from shelf. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on can opener and cutting board.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on container of lasagna. Operator placed date mark on container of lasagna. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on top of the ware washing station.

Basic - Buildup of food debris/soil residue on equipment door handles across from the cook line.