Mar 7, 2022
Routine - Food
Call Back - Complied
16-37-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-03-07: Time Extended
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2022-03-07: Time Extended
36-03-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2022-03-07: Time Extended
14-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Oven door handle has duct tape. - From follow-up inspection 2022-03-07: Time Extended
38-01-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - From follow-up inspection 2022-03-07: Time Extended
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2022-03-07: Time Extended
36-27-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located above sandwich make table and wall by slicer. - From follow-up inspection 2022-03-07: Time Extended
Mar 3, 2022
Routine - Food
Warning Issued
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara in walk in cooler overnight . 60F - 103 F
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meat balls in sandwich make table.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs on sandwich table 60 F Marinara sauce in walk in cooler 60 F - 103 F
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer not clean .
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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. Mozzarella on sand which table.
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-03-4
Basic - Cove molding at floor/wall juncture broken/missing.
14-11-4
Basic - Equipment in poor repair. Oven door handle has duct tape.
38-01-4
Basic - Light shield damaged/in disrepair.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located above sandwich make table and wall by slicer.