PAGANO'S PIZZERIA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cannoli cream 45F bottom beer cooler at front counter repeat violation. Operator adjusted thermostat - Shredded cheese 41-45f bottom of main pizza cooler - wings bottom right cooling drawers 42-44F Warning - From follow-up inspection 2026-02-25: Cheese 30 F (cold holding); cannoli cream 45F Cheese 35F Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Warning - From follow-up inspection 2026-02-25: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Togo bags Corrected On-Site

High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Diluted to 400 ppm, brand allows 200-400 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cannoli cream 44F, bottom glass door server cooler at front counter. Moved to another unit Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs holding in a bag 118F to 146F. Operator added more water to container to submerge all meatballs. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard, light debris. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta and other ready to eat Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli meat 2/20 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken stock 66F on the line with no time or temperature control for safety. Operator discarded and made new stock, refrigerated - Sliced cheese 46F out and moved to dough cooler. Advised to move to pizza cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable dicers Can opener blade Cutting board salad cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Holding a backpack 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. Troy 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. Cynthia and Carmen

Intermediate - Spray bottle containing toxic substance not labeled. cleaner Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under back prep tables

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving - Hood filters Repeat Violation

Basic - Old food stuck to clean dishware/utensils. 1/6 pan Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strip over soda machine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over pasta, butter, walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 9/22

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/ Rebecca

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg dicer. Operator removed to clean Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor constructed from plywood, soiled with debris under shelving, water in the corners

Basic - Food stored on floor. Bag of meatballs walk in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in back prep area

Basic - Time/temperature control for safety food thawed in an improper manner. Cannoli filling room temperature Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled with grease over pizza oven Warning - From follow-up inspection 2024-02-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. -employees touched cooked pizzas, chopped mushrooms without gloves. Advised person in charge of requirement to use utensils/gloves to avoid barehand contact with ready to eat food.

High Priority - Pesticide-emitting strip present above drain boards at end of 3 compartment sink Corrected On-Site

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 and the time removed from temperature control. -cooked pizza up front for by the slice, person in charge stated put up less than 30 minutes ago. Employee placed time marking on cooked pizzas Corrected On-Site

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/ -owner stated person with manager credentials not yet o. Site

Intermediate - Nonfood-grade basting brush used in food. -employee using sponge tipped scrub brush. Advised of requirement to use food grade brush for oil based procedure

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -lasagna, cooke and placed into freezer before moving into cooler, no date marking 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. -carmen, Richard, Joseph MUST BE IN COMPLIANCE BY NEXT UNANNOUNCED INSPECTION -advised operator that repeat violations may be addressed with administrative action.. Operator stated that books will be ordered/completed for employees missing training. Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Household Pest control product Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -light build up on bottom rim of splash guard inside ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone, pack of cigarettes/lighter stored on dry storage rack shelf next to bagged spaghetti, oil Corrected On-Site

Basic - Floor area(s) covered with standing water. -area next to rack of soda bibs

Basic - Food stored on floor. -bag of sugar on floor in back Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks above 3 compartment sink

Basic - Single-service articles improperly stored. -wrapped pizza boxes on floor in back Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink in back

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2023 Warning - From follow-up inspection 2023-05-11: Time Extended

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. -Richard, Corey, Carmen Warning - From follow-up inspection 2023-05-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -walk in cooler/walk in freezer doors and gaskets soiled -hood filters soiled Warning - From follow-up inspection 2022-12-27: Time Extended

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

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 and the time removed from temperature control cannot be determined. -pizzas for slices held less than 30 minutes, operator marked times Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled throughout kitchen

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by squeegee and bucket Corrected On-Site

Intermediate - No chemical test kit provided when using dish washing machine or triple sink. -CHLORINE for dish washing machine -QUATERNARY AMMONIUM for triple sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizza sauce on pizza prep table, operator added to existing time plan Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -multiple bottles throughout kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of food debris throughout kitchen.

Basic - Food stored on floor. -case of raw chicken on floor in walk in freezer -case of chicken wings on floor in walk in cooler Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink near drive thru

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hoods over cookline -reach in cooler gaskets -walk in freezer gaskets

Basic - Open dumpster lid.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: pizza sauce (55f - Cold Holding). Item moved to Reach in Cooler. Reach in Cooler: ham (50f - Cold Holding); cheese (50f - Cold Holding). Items discarded. Corrective Action Taken Warning - From follow-up inspection 2022-02-15: Temperature: 66f. Recommend operator place item on Time as Public Health Control. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Pizza make table. Can opener soiled. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Pizza make table. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door. Warning - From follow-up inspection 2022-02-15: Time Extended