BRUNOS PIZZA

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

Intermediate - Spray bottle containing bleach not labeled.

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling/ceiling tile shows damage in kitchen.

Basic - Equipment in poor repair. -reach in cooler has torn/missing gasket. -duct tape used to repair plastic shelving cover.

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -pepsi brand cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -handwash sink soiled. -shelving in kitchen soiled. -exterior of sugar and salt containers soiled.

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -package of pizza boxes outside back door. Corrected On-Site

Basic - Wall soiled with grease,food debris in kitchen.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -low splash bleach being used as sanitizer. Operator purchased correct bleach during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ricotta cheese at 53°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese at 53°f in bottom area of pizza cooler. In cooler overnight.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings in reach in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee cellphone, vitamins stored in or above a food preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen below prep table. -hood soiled with grease.

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in reach in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense feta cheese.

Basic - Ceiling tile shows damage front counter area.

Basic - Ceiling tiles/vents soiled with accumulated dust.

Basic - Floor area(s) covered with standing water by three compartment sink.

Basic - No hot running water at mop sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe under three compartment sink.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -table top fryers in back kitchen area. Repeat Violation

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. -cooked pasta in reach in cooler. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-04-03: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -full size fryer and table top flat grill in back kitchen area. Repeat Violation - From follow-up inspection 2025-04-03:

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. Corrected On-Site Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Operator discarded. 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. -cooked pasta and chicken wings.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Food stored in a location that is exposed to splash/dust. -open bag of flour under hand wash sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -handwashing sink soiled. -exterior of sugar and salt containers. -lid to reach in cooler. -shelving in kitchen. -rolling cart in kitchen -baking rack. Repeat Violation Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Soiled dry wiping cloth in use. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris in kitchen.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -table top flat grill and fryers in use. Repeat Violation

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. Operator cutting tomatoes and lettuce with bare hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot containers used to store sauce.

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. -open package of hot dogs in reach in cooler.

Basic - Buildup of food debris/soil residue on microwave door handle.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Floor area with standing water in front of reach in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind mixer and under cooler.

Basic - Food stored in a location that is exposed to splash/dust. Cooked pizzas stored by handwash sink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on handwash sink. -food debris on rolling racks. -food debris on shelving in back kitchen area. Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small table top fryers in use in back kitchen area. Repeat Violation

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dust. -shelving under prep table. -rolling rack -mixer stand Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues,salad cooler. Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash, open bag of semolina under handwash sink. Warning - From follow-up inspection 2024-02-28: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation - From follow-up inspection 2024-02-28:

High Priority - Container of medicine improperly stored.

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. Mozzarella pearls in reach in cooler.

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. 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 - 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 peppers and tomatoes.

Basic - Bowl or other container with no handle used to dispense flour and marinara sauce.

Basic - Buildup of food debris/soil residue on equipment door handles, salad cooler.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling tiles missing in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: - faucet handles on hand wash sink. -shelf under microwave -mixer stand -wire shelving in kitchen

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

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 tabletop fryers in use.