CUCINA PIZZA & BAR
54 W CHURCH ST #151, Orlando FL 32801 · 407.286.0716
Last inspected Jan 30, 2026 · 17 visits since August 2023
FEB 24
AUG 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 2 above ice bin at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate8 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked wings in cooler. Operator removed
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. boulagnaise (55-60F - Cold Holding) in walk in cooler overnight per operator. Operator removed to be discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boulagnaise (55-60F - Cold Holding) in walk in cooler overnight per operator. Operator removed to be discarded
Show the remaining 14 findings ▾
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. Garlic in oil out at wait station since 10:45am per operator. Operator put time marking on
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. At entry to kitchen, at bar, at pizza station
No soap provided at handwash sink. At bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is holding fresh garlic in oil on time. Provided operator with plan
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Pizza prep person
Equipment in poor repair. -Drawer coolers under flat top are out of service - door broken on salad prep cooler
In-use knife/knives stored in cracks between pieces of equipment. Pizza cutter in between wall and prep table. Removed
Light not functioning. 1 light at flat top hood 2 lights at pizza oven hood
No handwashing sign provided at a hand sink used by food employees. At entry to kitchen, at bar, at pizza station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in all prep coolers -Hoods at pizza oven - hoods at flat top - top of pizza oven
Standing water in bottom of reach-in-cooler. At bar
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority9 Intermediate8 Basic
Show 19 findings ▾
Live, small flying insects found 2 above ice bin at bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 99F-112F hot holding on flat top less than 4hrs per operator. Operator immediately reheat to 168F
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler reading -40F
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Blocked hand sink on line by rag bin. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -Pizza station ( correct on site) -at entry to front counter/ cook line
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -at entry to front counter/ cook line
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.
Bowl or other container with no handle used to dispense food. In flour container
Carbon dioxide/helium tanks not adequately secured.
Ice scoop handle in contact with ice. In ice bin at bar
No handwashing sign provided at a hand sink used by food employees. -at entry to front counter/ cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bottom unused cooler drawers under flat top -Gaskets in freezer under steamwell -Under flat top and grill - gaskets in salad cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of middle prep cooler
Standing water in bottom of reach-in-cooler. First In prep in cooler on line
Working containers of food removed from original container not identified by common name. Flour container
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority9 Intermediate8 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. 1 6lb can ground tomato
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. Chlorine 00ppm
Live, small flying insects found 2 above ice bin at bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 99F-112F hot holding on flat top less than 4hrs per operator. Operator immediately reheat to 168F
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler reading -40F
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Blocked hand sink on line by rag bin. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -Pizza station ( correct on site) -at entry to front counter/ cook line
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -at entry to front counter/ cook line
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.
Bowl or other container with no handle used to dispense food. In flour container
Carbon dioxide/helium tanks not adequately secured.
Ice scoop handle in contact with ice. In ice bin at bar
No handwashing sign provided at a hand sink used by food employees. -at entry to front counter/ cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bottom unused cooler drawers under flat top -Gaskets in freezer under steamwell -Under flat top and grill - gaskets in salad cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of middle prep cooler
Standing water in bottom of reach-in-cooler. First In prep in cooler on line
Working containers of food removed from original container not identified by common name. Flour container
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority8 Intermediate10 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw Calamari over panko, cheese and sliced meats in walk in cooler. - Raw chicken parm over cooked meatballs and marinara in walk in cooler. Operator immediately moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by mixer
Handwash sink used for purposes other than handwashing. Dishes in hand sink by triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. On cookline and at bar
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and marinera in walk in cooler. Prepared 2/1 and 2/2. Operator immediately put date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at wait station next to clean glasses and over toaster oven. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person and server wearing watches. Immediately removed
Equipment in poor repair. Rust on chest freezer and metal side of vent coming off
Floor soiled/has accumulation of debris. Under fryer
Food storage container/container lid cracked or broken. On flour container. Operator immediately removed
Ice scoop handle in contact with ice. At ice well at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately put on stove to reheat to 165F for temperature recovery.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flattop -Gaskets in all coolers. Including chest freezer -Top of pizza oven
Standing water in bottom of reach-in-cooler. At wait station
Working containers of food removed from original container not identified by common name. on flour containers,. Operator immediately labeled
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority8 Intermediate10 Basic
Show 22 findings ▾
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. Both dishwashers reading chlorine 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw Calamari over panko, cheese and sliced meats in walk in cooler. - Raw chicken parm over cooked meatballs and marinara in walk in cooler. Operator immediately moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46F overnight in first prep cooler on cook line. Operator immediately discarded
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by mixer
Handwash sink used for purposes other than handwashing. Dishes in hand sink by triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. On cookline and at bar
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and marinera in walk in cooler. Prepared 2/1 and 2/2. Operator immediately put date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at wait station next to clean glasses and over toaster oven. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person and server wearing watches. Immediately removed
Equipment in poor repair. Rust on chest freezer and metal side of vent coming off
Floor soiled/has accumulation of debris. Under fryer
Food storage container/container lid cracked or broken. On flour container. Operator immediately removed
Ice scoop handle in contact with ice. At ice well at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Operator immediately put on stove to reheat to 165F for temperature recovery.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flattop -Gaskets in all coolers. Including chest freezer -Top of pizza oven
Standing water in bottom of reach-in-cooler. At wait station
Working containers of food removed from original container not identified by common name. on flour containers,. Operator immediately labeled
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen
Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler
Standing water in bottom of reach-in-cooler. wait station cooler
Aug 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
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. Both dishwasher machine at bar and kitchen tested several times chlorine 00ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen
Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler
Standing water in bottom of reach-in-cooler. wait station cooler
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
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. Both dishwasher machine at bar and kitchen tested several times chlorine 00ppm
Operator unable to verify source of shellstock. Mussels no tags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (46F - Cold Holding); chicken (46F - Cold Holding). In grill drawer cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Ice in hand sink at ware washing area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food. Portion cup used for scooping seasoning and container with no handle used to scoop flour at pizza station
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables in kitchen
Food storage container/container lid cracked or broken. Cracked lid on pasta container in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in room temperature water at cook line. Advised operator to keep utensils in water of 135F or empty container and wash every 4hrs. Operator immediately discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above pizza station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep coolerAnd gaskets at pizza station cooler
Standing water in bottom of reach-in-cooler. wait station cooler
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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. At both dish machines: bar and kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has incorrect test strips for dishmachine. Operator does have correct test strips for 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in doors of pizza prep cooler
Standing water in bottom of reach-in-cooler. At expo station by steam well
Mar 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. At both dish machines: bar and kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has incorrect test strips for dishmachine. Operator does have correct test strips for 3 compartment sink
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in doors of pizza prep cooler
Standing water in bottom of reach-in-cooler. At expo station by steam well
Mar 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. At both dish machines: bar and kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has incorrect test strips for dishmachine. Operator does have correct test strips for 3 compartment sink
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in doors of pizza prep cooler
Standing water in bottom of reach-in-cooler. At expo station by steam well
Feb 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
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. At both dish machines: bar and kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 45 min 75F advised operator to reheat to 165 for temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has incorrect test strips for dishmachine. Operator does have correct test strips for 3 compartment sink
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.
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.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop Flour
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Helmet, and employee hand bags on storage shelf next to pizza prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in doors of pizza prep cooler
Standing water in bottom of reach-in-cooler. At expo station by steam well
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
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. At both dish machines: bar and kitchen
Operator unable to verify source of shellstock. See stop sale. Container. Of clams removed from original packaging did not have tags. Operator immediately discarded clams
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over cooked meatballs and raw chicken over cooked meatballs and chicken wings in walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 45 min 75F advised operator to reheat to 165 for temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has incorrect test strips for dishmachine. Operator does have correct test strips for 3 compartment sink
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.
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.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container. Of clams removed from original packaging did not have tags. Operator states tags for clams not kept. Operator immediately discarded clams
Bowl or other container with no handle used to dispense food. Portion cup used to scoop Flour
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Helmet, and employee hand bags on storage shelf next to pizza prep cooler
Ice scoop handle in contact with ice. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in doors of pizza prep cooler
Standing water in bottom of reach-in-cooler. At expo station by steam well
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of egg wash over container of sauce in make table reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98F Chicken in container on edge of grill 89F 1hr per operator. Advised operator to either reheat to 165F or cold at 41F Corrective Action TakenWarning**
Toxic substance/chemical improperly stored. Bleach under prep table next to container of flour and container of oil Eye drops in walk-in cooler on top of bottle capers and carton of shell eggs
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided operator with forms
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No soap provided at handwash sink. At bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk in cooler made cooked 8/15 per operator had a date from 7/13.Advised operator to correct date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up on outside of ice shoot that's inside ice machine
Bowl or other container with no handle used to dispense food. Sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler light build up
Current Hotel and Restaurant license not displayed. License is currently active
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in salt container
In-use wet wiping cloth/towel used under cutting board.
Working containers of food removed from original container not identified by common name. Container of salt and sugar
Oct 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of egg wash over container of sauce in make table reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98F Chicken in container on edge of grill 89F 1hr per operator. Advised operator to either reheat to 165F or cold at 41F Corrective Action TakenWarning**
Toxic substance/chemical improperly stored. Bleach under prep table next to container of flour and container of oil Eye drops in walk-in cooler on top of bottle capers and carton of shell eggs
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided operator with forms
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No soap provided at handwash sink. At bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk in cooler made cooked 8/15 per operator had a date from 7/13.Advised operator to correct date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up on outside of ice shoot that's inside ice machine
Bowl or other container with no handle used to dispense food. Sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler light build up
Current Hotel and Restaurant license not displayed. License is currently active
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in salt container
In-use wet wiping cloth/towel used under cutting board.
Working containers of food removed from original container not identified by common name. Container of salt and sugar
Oct 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of egg wash over container of sauce in make table reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98F Chicken in container on edge of grill 89F 1hr per operator. Advised operator to either reheat to 165F or cold at 41F Corrective Action TakenWarning**
Toxic substance/chemical improperly stored. Bleach under prep table next to container of flour and container of oil Eye drops in walk-in cooler on top of bottle capers and carton of shell eggs
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided operator with forms
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. At bar
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk in cooler made cooked 8/15 per operator had a date from 7/13.Advised operator to correct date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up on outside of ice shoot that's inside ice machine
Bowl or other container with no handle used to dispense food. Sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler light build up
Current Hotel and Restaurant license not displayed. License is currently active
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in salt container
In-use wet wiping cloth/towel used under cutting board.
Working containers of food removed from original container not identified by common name. Container of salt and sugar
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of egg wash over container of sauce in make table reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 98F Chicken in container on edge of grill 89F 1hr per operator. Advised operator to either reheat to 165F or cold at 41F Corrective Action TakenWarning**
Toxic substance/chemical improperly stored. Bleach under prep table next to container of flour and container of oil Eye drops in walk-in cooler on top of bottle capers and carton of shell eggs
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided operator with forms
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. At bar
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk in cooler made cooked 8/15 per operator had a date from 7/13.Advised operator to correct date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up on outside of ice shoot that's inside ice machine
Bowl or other container with no handle used to dispense food. Sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler light build up
Current Hotel and Restaurant license not displayed. License is currently active
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in salt container
In-use wet wiping cloth/towel used under cutting board.
Working containers of food removed from original container not identified by common name. Container of salt and sugar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.