DISALVO'S PIZZA
4190 N 46 AVE, Hollywood FL 33021 · 954.962.1115
Last inspected Aug 6, 2026 · 14 visits since July 2023
JUL 25
JUL 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw shrimp in cook line reach in cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061962 | Jul 24, 2025 | Nov 5, 2025 | $1,200 |
| 2--2024029350 | Apr 24, 2024 | Oct 18, 2024 | $560 |
Inspection history
14 visits, newest first
Aug 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dented/rusted cans present. See stop sale. One #10 can of black olives on can rack with creased metal.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware from machine without first washing hands after rinsing and loading them when dirty. Explained to dishwasher proper procedures to wash hands and employee complied going forward.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing, rinsing, and returning pans to cook line without first conducting a sanitizing step. Discussed with employee to either setup sanitizer sink or send pans through dishmachine to sanitize going forward.
Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when finished.
Show the remaining 10 findings ▾
Handwash sink used for purposes other than handwashing. Front counter hand sink used to drain/squeeze out food evidenced by spinach build up in drain. Manager cleared drain.
Ceiling tile missing. 1) Ceiling tile out of place above back walk area near triple sink. 2) Tile missing in corner of room by ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Cutting board has cut marks and is no longer cleanable. Both cutting boards on sauté fliptops grooved and showing discoloration.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf next to packages of pasta in back storage room.
Food stored on floor. Fryer oil containers on floor in back storage room.
In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of chemical bucket beside ice machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee bottled drinks in both pizza station lowboy reaching coolers.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink slow draining due to spinach in drain. Manager cleared drain; water still slow draining.
Working containers of food removed from original container not identified by common name. Labels worn off of bulk flour and other containers in back store room.
Mar 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed you wash hands before removing clean dishes from machine immediately after spray and loading dirty dishes. Reviewed with employee proper procedures and employee began washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valpro reach in freezer in back storage area, pan raw veal parmigiana on top of open bag cooked shrimp. Employee rearranged to properly separate.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.
Clam/mussel/oyster tags not marked with last date served. Clam tags not dated when finished.
Bowl or other container with no handle used to dispense food. Wood bowl in bulk bread crumb container in back storage area.
Ceiling tile missing. In back prep area.
Ceiling/ceiling tile shows damage or is in disrepair. Sagging tiles above cookline.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Avantco reach in cooler by sauté station, 4 pieces salmon and two pieces snapped filets fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.
Cutting board has cut marks and is no longer cleanable. Cutting boards on both cookline fliptops grooved and showing discoloration.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee wetter bottle on salad prep station counter next to clean dishware.
Floor not cleaned when the least amount of food is exposed. Flour, breadcrumb, and other food debris on floor in back storage area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by pizza station slow draining.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 0ppm chlorine. Employee remade to 100ppm chlorine.
Aug 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bathroom facility in disrepair. Women's restroom in disrepair and out of service. Establishment using one unisex washroom. Plumbers continuing to work on repairs.
Building components, attachments or fixtures in poor repair. Building roof in poor repair. Observed roof leaking in dining room, walk way in front of expo line. Not observed over any food preparation/storage areas
Ceiling tile missing. Observed 2 missing tiles in prep area
Floor tiles missing and/or in disrepair. In front kitchen back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelf under burners/grill on cook line soiled
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Pizza station hand wash sink draining slowly.
Aug 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). See Stop Sale
Operator unable to verify source of shellstock. No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. 1.One door stainless cooler raw beef stored over cooked shrimp. 2.Raw shell eggs over cooked chicken. Educated operator on proper separation. Operator separated correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage cooling for 1.5 hours at 2:30 (83F - Cooling); cooked sausage at 3:40 (83F - Cooling). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (45F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (45F - Cold Holding); cooked lasagna (45F - Cold Holding); cooked chicken (47F - Cold Holding); ham (45F - Cold Holding); cooked pasta (48F - Cold Holding); baked ziti (46F - Cold Holding); cooked pasta (48F - Cold Holding); tomato sauce (51F - Cold Holding); mozzarella cheese (47F - Cold Holding); cooked soup (49F - Cold Holding); prepared salad (52F - Cold Holding); cut cabbage (47F - Cold Holding); cooked chicken breast (47F - Cold Holding). Monitored unit for approximately 2 hours with no changes in temperature. Per operator items not prepared or portioned today and have been stored in unit overnight. Unknown time out of temperature. See Stop Sale
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
No tag on/for original container of raw, in-shell clams. Observed in reach in freezer in dry storage. Employee discarded. See stop sale.
Bathroom facility in disrepair. Women's restroom in disrepair and out of service. Establishment using one unisex washroom. Plumbers continuing to work on repairs.
Building components, attachments or fixtures in poor repair. Building roof in poor repair. Observed roof leaking in dining room, walk way in front of expo line. Not observed over any food preparation/storage areas
Ceiling tile missing. Observed 2 missing tiles in prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area employee bag and hat on shelf on top ketchup box in dry storage area. Operator removed
Floor tiles missing and/or in disrepair. In front kitchen back door.
Food stored on floor. 1.At dry storage area - two buckets of marinara sauce on the floor. Educated. 2.Walk in cooler- Hotel pan of cooked pasta stored on floor. 3. Walk in cooler - Bag of onion and carrots stored on floor. Educated operator on proper storage. Operator removed and stored correctly.
In-use knife/knives stored in cracks between pieces of equipment. Observed in between wall and shelf at cook line. Operator removed.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. At dry storage area scoop handle in flour. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelf under burners/grill on cook line soiled
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Pizza station hand wash sink draining slowly.
Jul 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled dishes then proceed to handle single service napkins for stocking without washing hands, discussed with operator. Operator instructed employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above cooked shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing.
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/ CFM arrived at time of inspection
No soap provided at handwash sink. Observed at ware washing area hand wash sink. Employee refilled
Bathroom facility in disrepair. Women's restroom is disrepair and out of service. Establishment using 1 unisex restroom. Plumbers continuing to work on repairs
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged raw salmon fully thawed stored in reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale.
Wall soiled with accumulated food debris. Observed in dry storage room
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to handle bag and utensils to bag food item. Discussed with operator. Operator instructed employee to wash hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw shrimp in 1 door stainless reach in cooler on cook line. Operator reorganized. Raw breaded chicken stored above raw beef in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand/prep area hand wash sink. Operator refilled
Bathroom facility in disrepair. Women's room in disrepair. Out of order at this time. Plumbers working on repairs
Ceiling tile missing. Observed in ware washing/prep area
Clean dishware stored next to handwash/food preparation sink exposed to splash. Observed clean bowls plates at wait station hand wash sink exposed to splash. Operator relocated dishware
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon still partially frozen thawing in commercially processed reduced oxygen packaging. Operator opened up, packaging. Discussed with operator
Covered waste receptacle not provided in unisex bathroom. Operator moved covered waste receptacle to unisex restroom
Cutting board has cut marks and is no longer cleanable. Observed at 1 door flip top on cook line
Food stored on floor. Bin of raw veal, unwashed artichoke stored on floor in walk in cooler. Operator moved to shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door flip top at cook line
Wall soiled with accumulated grease, food debris. Observed in dry storage room
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw shrimp in cook line reach in cooler. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon fully thawed in reduced oxygen packaging.
Handwash sink not accessible for employee use at all times. Pans stored in hand wash sink at wait station. Operator removed
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.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers throughout
Ceiling tile missing. Observed in ware washing area, ice machine room
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon fully thawed in reduced oxygen packaging. See Stop Sale
Floor soiled/has accumulation of debris. Observed under cook line equipment
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink
Walk-in cooler shelves have accumulation of soil residues.
Oct 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged.
Aug 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Ground Beef (47F - Cooling); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employees wiped hands on soiled aprons and dirty cloths hanged next to aprons instead of paper towels. Reviewed proper hands washing procedures. Employees washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Ground Beef (47F - Cooking); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top-; Baked Ziti (47F - Cold Holding); Raw Chicken (54F - Cold Holding) Per Cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed gasket torn. Cook add ice to quick chill.
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. Per Cook Pizza cooked 30 minutes ago. Cook date marked 12PM-4PM
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager or person in charge lacking proof of food manager certification.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both thermometer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared onsite since Wednesday not date marked. Had to stop sale item for improper cooling,
Accumulation of black/green mold-like substance in the interior of the ice machine
Ceiling/ceiling tile shows damage or is in disrepair. 3 Tiles with water damage in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.cutting board on flip tip next to reach in cooler in kitchen.
Dead roaches on premises. 1) 3 dead roaches next to ice machine away from kitchen. 2) 1 dead roach under reach in freezer next to walk in cooler. Employee removed during inspection.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. 1) Gasket torn in reach in under flip top in cook line. 2) Gasket torn in reach in under flip top next to reach in cooler in kitchen.
Floor soiled/has accumulation of debris. In kitchen
Food stored on floor. Container of sugar stored on floor in dry storage area.
Single-service articles improperly stored. Sleeves of to go containers stored on floor next to ice machine. Employee elevated.
Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged.
Wall soiled with accumulated grease, food debris, and/or dust. Next to ice machine and in kitchen.
Water leaking from pipe Sink next to dishwashing machine.
Jun 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top pizza station: cheese (56-60F - Cold Holding). Per Operator in unit less than 4 hours. Observed cheese under no temperature control. Operator moved to reach in cooler to quick chill. Foods not prepped or portioned today.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink across pizza station. Operator replaced.
Cutting board has cut marks and is no longer cleanable. Cutting board at fliptop grooved.
Very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drainage at Handwashing sink at cookline.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top counter. Operator placed in sanitizer bucket.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. New books on premises, class not yet conducted per manager.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks near back door not secured.
Cutting board has cut marks and is no longer cleanable. Cutting board at sautee fliptop grooved and discolored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee back pack on shelf above clean pots in back store room. 2) Employee cell phone on prep table opposite dishwasher. 3) Employee cell phone and keys next to pizza boxes on top of cooling unit by pizza station.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slow draining.
Apr 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 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. Dish machine reading 0 ppm chlorine after multiple attempts. Employee set up sanitizer sink to use until machine can be fixed.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at grill/saute station put on new gloves after handling raw shrimp without first washing hands. Reviewed proper handwashing procedures and employee washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washing, rinsing, and putting up pots without washing hands between each one. Explained proper steps for handwashing and employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at grill/sauté station wiped hands on dirty apron before putting on new gloves without washing hands. Reviewed proper hand washing procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Valpro reach in freezer by can rack, trays of raw breaded chicken above cases of ravioli. Reviewed with manager to have someone rearrange when available.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, flats of raw shell eggs above containers of house pizza sauce. Advised manager to switch when someone available.
Handwash sink used for purposes other than handwashing. Salad bowls and container of oil in hand sink opposite dish machine. Employee removed all items.
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. New books on premises, class not yet conducted per manager.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks near back door not secured.
Cutting board has cut marks and is no longer cleanable. Cutting board at sautee fliptop grooved and discolored.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump on dish machine operating properly and chemical bucket full. No sanitizer pumping through line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee back pack on shelf above clean pots in back store room. 2) Employee cell phone on prep table opposite dishwasher. 3) Employee cell phone and keys next to pizza boxes on top of cooling unit by pizza station.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing and rinsing cooking pots without a sanitizer sink set up. Employee set up sanitizer sink to correct 100ppm chlorine.
Food stored on floor. Bulk containers of sugar, bread crumbs, and flour on floor in back store room.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at cook line slow draining.
Stored food not covered. Multiple good items in walk in cooler at proper temperature with no covers.
Jul 26, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station diced ham (58F - Cold Holding); crumble sausage (58F - Cold Holding); pizza sauce (52F - Cold Holding); sliced sausage (52F - Cold Holding); roasted peppers (50F - Cold Holding); Chopped tomatoes (50F - Cold Holding) per employee stated less than 4 hours. Employee placed ice bags on items. Observed in sauté flip top Cold Holding) sauté flip top; breaded chicken (47F - Cold Holding); eggplant (47F - Cold Holding); sliced cheese (47F - Cold Holding) in over stacked containers per opera per employee stated stored less than 4 hours. Employee separated contents into two pan and placed in cooler for quick chill Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight see stop sale.
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/
2 Ceiling tile missing in dishwashing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dishwashing area.
Cutting board on sauté station has cut marks and is no longer cleanable.
Reach-in cooler shelves with rust that has pitted the surface on sauté station.
Jul 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 20 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. Observed dishwasher chlorine 0 Ppm. Service technician arrived at time of inspection rechecked Chlorine 100Ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and adjust glasses then proceeded to touch cooked broccoli without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron/clothes and then touched sliced cheese and celery sticks without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone and engaged in food preparation without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station diced ham (58F - Cold Holding); crumble sausage (58F - Cold Holding); pizza sauce (52F - Cold Holding); sliced sausage (52F - Cold Holding); roasted peppers (50F - Cold Holding); Chopped tomatoes (50F - Cold Holding) per employee stated less than 4 hours. Employee placed ice bags on items. Observed in sauté flip top Cold Holding) sauté flip top; breaded chicken (47F - Cold Holding); eggplant (47F - Cold Holding); sliced cheese (47F - Cold Holding) in over stacked containers per opera per employee stated stored less than 4 hours. Employee separated contents into two pan and placed in cooler for quick chill Observed in walk-in cooler marinara (49-50F - Cold Holding) stored in deep containers per operator not portioned or prep today per operator stated in walk-in cooler overnight see stop sale.
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/
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed in hand washing sink salad bowls and plates being stored in hand washing sink opposite dish machine. Employee removed.
No soap provided at handwash sink at pizza station.
2 Ceiling tile missing in dishwashing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled at sauté station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dishwashing area.
Cutting board on sauté station has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on togo counter between packages of rolls. Observed employee cell phone on shelf above sauté flip top cooler.
Equipment in poor repair. Broken handle on ikon reach in freezer.
In max col reach in on sauté station Commercially processed reduced oxygen packaged salmon and snapper fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Reach-in cooler shelves with rust that has pitted the surface on sauté station.
Working containers of sugar, flour and salt removed from original container not identified by common name.
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.