ANGELO'S PIZZA HOUSE LLC

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 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Bathroom fixtures designed with non-readily cleanable design. -sink in men's restroom has a large crack on right side next to basin, advised that due to disrepair some areas of the sink may not be adequately cleaned. - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom door - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -across from pizza oven - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -grease on wall behind grill Warning - From follow-up inspection 2026-04-08: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips available during inspection

Basic - Cardboard used to line nonfood-contact shelves. - paper goods in back storage area resting on carboard liner

Basic - Ceiling tile missing. -very back room

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles bowing from water damage in storage area near basketball arcade unit -back storage room, side panel near door across from freezers

Basic - Equipment in poor repair. -can opener blade

Basic - Ice buildup in reach-in freezer. -chest freezer next to ovens

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back next to 3 compartment sink

Basic - - From initial inspection : Basic - Ceiling tile missing. -in very back storage area Warning - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Significant Ice buildup in reach-in freezer. -stand up freezer at entrance to cookline Warning - From follow-up inspection 2025-03-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ibrahim expired 7/1/2024 - From follow-up inspection 2024-07-31: Time Extended

Intermediate - - From initial inspection : 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. -fatma - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -bathroom floors, other areas of establishment - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -back room - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -in back room - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -bottom threshold to back door has a gap to the outside, screen door on interior is damaged at bottom right corner allowing potential access - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -back room - From follow-up inspection 2024-07-31: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -partially cooked chicken wings, 49F at edge, 54F in middle of densely loaded container at lowboy

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -par cooked chicken wings inside deep container in lowboy cooler up front, 49F at edge, 53F in middle. Manager stated cooked last night and cooled overnight. All other food product inside cooler is at adequate temperature, product with hot middle temperature

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. -cooked pizza the he slice, no time marking. Person in charge placed pizza out early during inspection with no time mark.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -advised to use shallow pans/trays for cooling prior to placing into bulk containers after verifying food has cooled all he way to 41F within 6 hours.

Intermediate - No soap provided at handwash sink. -sink in back No paper towels or mechanical hand drying device provided at handwash sink. -sink in back

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta from prior day

Basic - Cardboard used to line food. -cooked chicken wings

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

Basic - Equipment in poor repair. -gaskets for reach in freezers

Basic - Floor soiled/has accumulation of debris. -bathrooms, areas behind equipment/oven

Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -sink in back storage area next to 3 compartment sink -restrooms

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

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-contact surface soiled with food debris, mold-like substance or slime. -mixer

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

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.

Intermediate - No soap provided at handwash sink. Corrected On-Site

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. -cooked pasta

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

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

Basic - Food not stored at least 6 inches off of the floor.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit up front with cheesecake

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms, hand sink in warewashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, sides of equipment

Basic - Reuse of single-service or single-use articles. -cut plastic container, manager removed Corrected On-Site

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. -lasagna, feta cheese

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-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave has accumulation of black substance/grease/food debris. -surface of flat top cook surface

Intermediate - Handwash sink not accessible for employee use at all times. -all handsinks with items/equipment stored inside, blocked by trash cans Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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.

Intermediate - No soap provided at handwash sink. -in back Corrected On-Site

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. -Donna

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

Basic - Food not stored at least 6 inches off of the floor. -ranch dressing bulk container

Basic - Gaps in ceiling tiles/missing ceiling tiles. -front area/lobby -back dry storage/warewashing area

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - No handwashing sign provided at a hand sink used by food employees. -all hand sinks

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -surface of pizza oven

High Priority - Nonfood-grade bags used in direct contact with food. -shopping bag direct contact with cooked wings Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 59F, loaded heavy above fill line at makeline cooler, person in charge states loaded less than 4 hours prior, moved to other cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook top -interior of microwave

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handsink at back end of cook line Corrected On-Site

Intermediate - No soap provided at handwash sink. -hand sink in back end of cook line Corrected On-Site

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

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers on top rack above cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in freezer -slicer

Basic - Floor soiled/has accumulation of debris. -linoleum floor in back

Basic - No handwashing sign provided at a hand sink used by food employees. -next to 3 compartment

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

Basic - Single-service articles not stored inverted or protected from contamination. -paper plates behind counter