BRONX HOUSE PIZZA

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards. Warning - From follow-up inspection 2025-07-01: Per operator they were sent the wrong size glass and should have the new glass in a couple of weeks. Time Extended - From follow-up inspection 2025-08-04: Per phone call with operator they never received the correct sneeze guards so they went out and bought it themselves, but are where looking for the right mounting brackets, brackets at location, but sneeze guard is still not in place. Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards. Warning - From follow-up inspection 2025-07-01: Per operator they were sent the wrong size glass and should have the new glass in a couple of weeks. Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chucks. 2 dented cans of tomato paste.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (107F - Hot Holding) in steam well on make line in kitchen, per manager sauce was a heated up on stove top and put in well less then 30 minutes prior, steam well was not turned on, manager turned on well. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of soap and cleaner stored over paper towels in cabinet in bathroom.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee refilling seasoning shakers without wearing gloves in kitchen with fake nails and wearing rings and bracelets.

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 - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty during inspection, Amos Grey, states they have been a manager for a month and a half and does not have proof of training.

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. No one has proof of twining for any employees working over 60 days. Warning

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. 2 employees on site that do not have manager of food handler certification do not have proof of reporting agreement, agreement signed during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No procedures for assorted pizzas and pizza sauce at front counter, manager filled of procedures during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee refilling seasoning shakers without wearing gloves in kitchen with fake nails and wearing rings and bracelets.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frame of large ice machine in back of kitchen.

High Priority - Dented/rusted cans present. See stop sale. 4 cans of pizza sauce on rack in back of kitchen. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw pork, removed from original package ing, stored over bags of French fries in reach in freezer in back of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (47F - Cold Holding); cut romaine (47F - Cold Holding) in top section of reach in cooler on cook line on top of other containers. Per manager lid has been consistently open for several hours, lid closed and items moved to bottom of cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer cleaner sorted on prep table on cook line, bottle moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara (66F - Cooling, after 30 minutes 66F); pizza sauce (44F - Cooling, after 30 minutes 44F) all items in covered plastic containers filled over several deep in walk in cooler, per manager all items where made several hours ago, lids removed. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand wash sink by pizza oven container moved. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per cook at location the house sauce has raw egg yolks in it, but the sauce does not state that on the menus. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by pizza oven

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per cook there are raw egg yolks inside house sauce, but it is not identified on menu and there is not consumer advisory anywhere, advisory posted during inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New operator has added a dish machine, front counter with display area and sneeze guards, tables and chairs, a cook line with range, fryers, burners, reach in coolers and hood system with out submitting any plans Warning

Basic - No Heimlich maneuver/choking sign posted.

No child labor law poster. For reporting purposes only.