PAPA ANTHONYS PIZZA

High Priority - Spray hose at dish sink lower than flood rim of sink. 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. - operator placed correct times on pizzas Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on tea machine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - electric slicer. - can opener Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - pitcher stored in hand sink next to hot table.

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 debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Clean utensils or equipment stored in or rack. - clean utensils stored on shelf above 3 compartment sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee items stored on shelf above make line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor throughout the entire kitchen

Basic - Floors not constructed to be easily cleanable. - throughout entire kitchen area.

Basic - Food stored on floor. - bucket of red sauce in walk-in cooler. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cold holding units on make line and pizza station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of mixer. - exterior of all equipment in kitchen. - exterior of microwave

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

Basic - Single-service articles not stored inverted or protected from contamination. - Togo containersstred above makeline. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout the kitchen area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser of soda machine soiled with mold like substance Repeat Violation - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe under dish sink leaking - From follow-up inspection 2025-04-04: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -inside of microwave -slicer has an accumulation of food debris, employee cleaned -inside of ice chute soiled Corrected On-Site Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : 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. -Peyton Warning - From follow-up inspection 2024-07-23: Time Extended

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. -Jesse Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sausage links, per employee cooked more than 24 hours ago, stored in walk-in cooler, employee dated Corrected On-Site Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -liquid shortening stored on ground in office area -cases of food items stored on the floor in walk-in freezer -various food items stored on floor in walk-in cooler Warning - From follow-up inspection 2024-07-23: walk in freezer Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of sugar and flour containers soiled -walk-in cooler shelves heavily soiled -outside of microwave Repeat Violation Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -pizza boxes stored on ground in office area Warning - From follow-up inspection 2024-07-23: Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

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.

Basic - Accumulation of debris on dish racks.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Floor soiled/has accumulation of debris. - below equipment

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelves in walk in cooler - cooler door handles - exterior of food barrels - hood over pizza oven - shelving at front counter

Basic - Single-service articles improperly stored. - pizza boxes on the floor in storage area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - marinara sauce held overnight (46F - Cooling)

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - line cook

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - line cook making salad with bare hands

High Priority - Spray hose at dish sink lower than flood rim of sink.

Basic - Accumulation of debris on dish racks.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. - make line table

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen

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

Basic - Food stored on floor. - bulk sugar - jugs oil - bread in walk in freezer - cheese in walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - can opener

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handled meatball sub with bare hands, transferred from prep table to plate.

Intermediate - Food-contact surface soiled with food debris. -slicer has an accumulation of food debris -soda nozzles and ice chute on beverage station have an accumulation of food debris

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas for slices on display

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Hospitality Resource Supply, Inc. certificates not original documents.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/vents soiled throughout kitchen Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above reach in cooler Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -oil jugs on floor underneath handwash sink -bucket of sauce on floor in walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off the front of fryer Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -salad reach in cooler, operator installed new thermometer Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave oven soiled

Basic - Working containers of food removed from original container not identified by common name. -sugar and flour containers lacking labels Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on tea. machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.. Mixer head Ice chute at drink station in dining area. Electric slicer Small cutting board on cooks line

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area

Basic - Food stored on floor. Bags of ice stored on floor in walk-in freezer. Cooking oil in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station Cooling unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine trays

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza station cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee working in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Electric slicer Can opener

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/

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Bag of onions, Large pot of sauce

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

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on Tea machine.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area Mixer head Electric slicer

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce prepared days prior

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire kitchen area.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. At the back door.

Basic - Floors not constructed to be easily cleanable. Throughout entire kitchen area

Basic - Food stored on floor. Large bag of flour stored on floor. Can goods stored on floor in kitchen area

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Wire Shelves in walk-in cooler

Basic - Working containers of food removed from original container not identified by common name. Flour,