NONNA MARIA'S PIZZERIA

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. Marcelo V. - From follow-up inspection 2026-04-22: Time Extended

High Priority - Container of medicine improperly stored. A bottle of anti acid stored in cook line make table unit , operator relocated Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf in food storage area. Operator relocated . Corrected On-Site Repeat Violation

Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Hot water turned off at bar area. Operator turned on. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on slicer. Operator cleaned area. 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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing bracelets and a watch while handling food. Educated operator. Corrected On-Site

Basic - Food stored on floor. Boxes of ground tomatoes on storage area floor.

Basic - In-use tongs stored on equipment door handle between uses. Operator relocated from cook line door handle, , Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in make table unit. Operator relocated . Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Hot Shot stored on food storage area shelf l operator relocated , Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar, the holster and nozzle soiled with grime. Operator cleaned equipment. 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. Marcelo V.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in cook line make table not date marked. Operator updated. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle stored in cook line make table unit. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Chlorine PPM.25PPM Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of Raid. on kitchen table shelf . Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with food debris . On order. Corrective Action Taken

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/

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at wait station, employee handwash sink. Hot water turned off. Operator opened valve. Corrected On-Site

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

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

Basic - Hole in or other damage by dish machine wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over lasagna in kitchen make table l 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. Milk in wait station , opened 24 hours ago not date marked. Corrected On-Site

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

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

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 in walk in cooler 58- 71F, cooling overnight, operator instructed to discard ,

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.

High Priority - Dented/rusted cans present. See stop sale.

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. Dessert in triple glass door reach n cooler , opened 48 hours ago. Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered. Container of ricotta cheese not covered in pizza station . Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Can goods stored on storage room floor, Corrected On-Site Warning - From follow-up inspection 2023-08-08: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

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. 0 ppm. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker on cellphone started work in kitchen without washing hands . Educated operator.

High Priority - Raw animal food stored over canned/bottled drinks. Raw veal stored in kitchen double glass door over soda, 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. Ricotta cheese opened 24 hours ago. Corrected On-Site

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

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 - 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 black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is not on site l

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets while preparing food.

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

Basic - Food stored on floor. Containers of marinara sauce on walk in cooler floor.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - base of dough mixer soiled with food debris. -exterior of dish machine soiled with scale and dirt. -dish machine racks soiled with dirt. - ventilation hood is laden with grease.

Basic - Single-service articles improperly stored. Aluminum pans stored upright by glass display case.

Basic - Stored food not covered. Ricotta cheese not covered at pizza station.

Basic - Walk in cooler floor tiles missing and/or in disrepair.

Basic - Wash wall area soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale. Green olives 2

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline Makeline Egg plant 45F-Cold Holding , Operator relocated .Meatballs 49F/ placed overnight. Operator instructed to discard. -Front counter refrigerated unit Butter 45F/ overnight Corrective Action Taken Repeat Violation

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 - 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Pasta , cooked meat prepared 24 hours ago not datemarked. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water placed in makeline unit top container. Corrected On-Site

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer stand soiled with food debris. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table top Garlic in oil 52F ; less than 4 hours. Operator placed inside unit. Kitchen makeline top Meatball placed on top of containers (49F - Cold Holding)/ overnight Operator discarded. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in kitchen makeline not date,Aries from 24 hours ago. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

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

Basic - Food stored on floor. Boxes of plum tomatoes, stored on storage area floor. Corrected On-Site

Basic - Hole in or other damage to wall, by three compartment sink. Repeat Violation

Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine racks soiled with dirt. -base of dough mixer soiled with food debris, 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. Pizza pie not time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table marinara sauce (98°F - Hot Holding); Operator reheated to 180°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine is soiled with mold like substance.

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/ Corrected On-Site

Intermediate - No soap provided at handwash sink, by ice machine. 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. Chicken wings prepared 24 hours ago , in salad station. Lasagna prepared 24 hours ago in kitchen makeline unit. Corrected On-Site

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. Lucas 1-2021 expired.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at cashier not labeled. Corrected On-Site

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

Basic - Kitchen and Walk in cooler floor tiles missing and/or in disrepair.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to kitchen wall. Warning - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine exterior soiled, Warning - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Wash ware area, Floor tiles missing and/or in disrepair and/or in disrepair. Warning - From follow-up inspection 2021-09-30: Time Extended