ORIGINAL GOOMBA'S PIZZERIA
2395 S US HWY 27, Clermont FL 34711 · 352-989-4403
Last inspected Jul 20, 2026 · 15 visits since September 2023
DEC 24
MAR 25
SEP 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pouted cooked pizza when cooking.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026004713 | Sep 29, 2025 | Mar 30, 2026 | $200 |
| 4--2019007069 | Dec 10, 2018 | Mar 21, 2019 | $200 |
Inspection history
15 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dented/rusted cans present. See stop sale. -1 can of peeled tomatoes heavily dented at seam -1 can of sweet peas heavily dented at seam
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (63F - Cold Holding); shredded cheese (60F - Cold Holding); reach in cooler on cook line, less than four hours per operator, moved to walk in cooler for quick chill Cheese 41F, garlic and oil 57F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -interior of spray hose at triple sink -can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
Show the remaining 10 findings ▾
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. -provided form to operator
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.
Ceiling tile missing over mop sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Employee personal food not properly identified and segregated from food to be served to the public. -milk and chocolate cake in reach in cooler on cook line, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags over plastic wrap in dry storage, operator moved wrap to top shelf
Equipment in poor repair. -fryer baskets, operator discarded
Floor tiles missing and/or in disrepair on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler under sauce warmer
Single-service articles not stored inverted or protected from contamination. -take out containers on cook line, operator inverted
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator unable to locate written plan, provided new plan to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. -front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets
Floor tiles missing and/or in disrepair on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -dish room, above and below triple sink
May 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority8 Intermediate11 Basic
Show 22 findings ▾
Non-food grade paper/paper towel used as liner for food container. -sliced onions and mushrooms in reach in cooler on cook line
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over portioned cooked chicken strips in maker table on cook line, operator discarded
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -500+++ quaternary ammonia in spray bottle
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table on cook line
Handwash sink used for purposes other than handwashing.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia
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. -operator unable to locate during inspection
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator unable to locate written plan, provided new plan to operator
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -portioned cooked pasta in reach in freezer
Bowl or other container with no handle used to dispense food. -calamari breading in dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee eating in a food preparation or other restricted area. -cook on cook line was eating pizza
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf with clear wrap and food portion bags
Equipment in poor repair. -front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets
Floor tiles missing and/or in disrepair on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink is soiled -gaskets on all coolers/freezers
Objectionable odors in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. -mushrooms over cut lettuce, operator moved lettuce to ready to eat shelf
Wall soiled with accumulated grease, food debris, and/or dust. -dish room, above and below triple sink
Water leaking from pipe under triple sink
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority8 Intermediate11 Basic
Show 23 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. -0 ppm
Non-food grade paper/paper towel used as liner for food container. -sliced onions and mushrooms in reach in cooler on cook line
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over portioned cooked chicken strips in maker table on cook line, operator discarded
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -500+++ quaternary ammonia in spray bottle
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table on cook line
Handwash sink used for purposes other than handwashing.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia
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. -operator unable to locate during inspection
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator unable to locate written plan, provided new plan to operator
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -portioned cooked pasta in reach in freezer
Bowl or other container with no handle used to dispense food. -calamari breading in dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee eating in a food preparation or other restricted area. -cook on cook line was eating pizza
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf with clear wrap and food portion bags
Equipment in poor repair. -front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets
Floor tiles missing and/or in disrepair on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink is soiled -gaskets on all coolers/freezers
Objectionable odors in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. -mushrooms over cut lettuce, operator moved lettuce to ready to eat shelf
Wall soiled with accumulated grease, food debris, and/or dust. -dish room, above and below triple sink
Water leaking from pipe under triple sink
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of fryers -can opener -slicer
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
Floor tiles missing and/or in disrepair on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -walls throughout the kitchen
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked chicken wings in walk in cooler. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (81F - Cold Holding); diced tomatoes (49F - Cold Holding); butter (51F - Cold Holding); heavy cream (61F - Cold Holding), reach in coolers on on cook line, held less than four hours per operator. Moved to walk in cooler for 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. -pizzas, operator determined time, placed time log on cook line.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered.)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on on on cook line across from ovens
Vacuum breaker missing at fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on cook line across from ovens.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of fryers -can opener -slicer
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. -prepped lasagna
Spray bottle containing toxic substance not labeled. -bottles of pink liquid in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
Bowl or other container with no handle used to dispense food. -salt, calamari breading, and panko containers in dry storage
Floor tiles missing and/or in disrepair on cook line.
Food stored on floor. -boxes of stuffed shells and dough in walk in freezer. Operator placed on shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -walls throughout the kitchen
Single-service articles improperly stored. -wrapped pizza boxes on floor in hallway.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish next to precooked lobster ravioli in reach in freezer on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh mozzarella (47F - Cold Holding); sliced ham (47F - Cold Holding) butter (72F - Cold Holding), all held less than four hours per operator. Moved to reach in freezer for quick chill. At recheck butter 57F, mozzarella 38 F, sliced ham 37F
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -housemade marinara, 2nd reheat (143F - Reheating). Placed into service at 143F. Educated operator, placed on burner for rapid reheat.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -white cutting boards on cook line
Handwash sink used for purposes other than handwashing. -employee dumped ice in hand sink. Educated employee.
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. -2 employees
Soap dispenser at handwash sink not working/unable to dispense soap. -hand sink by triple sink
Ambient air thermometer not located in the warmest part of the cold holding unit. -reach in cooler on cook line
Bowl or other container with no handle used to dispense food. -soufflé cup in sugar in dry storage
Floor tiles missing and/or in disrepair on cook line
Food stored on floor. -cooking oil by dry storage
Ice buildup in walk-in freezer.
Light shield missing near walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door -speed rack in walk in cooler -interior of fryer cabinet -exterior sides of cooking equipment
Old labels stuck to food containers after cleaning. -dish area
Stored food not covered. -cooked pizzas above pizza oven
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding)
Floor soiled/has accumulation of debris. Floor by fryer soiled.
In-use tongs stored on equipment door handle between uses. On stove handle operator removed.
Water leaking from pipe and/or faucet/handle. At mop sink.
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding)
Toxic substance/chemical improperly stored. Bottle with sanitizer stored next to clean pans at cook line. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine outside walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Cakes in cooler at front counter. Manager removed.
Floor soiled/has accumulation of debris. Floor by fryer soiled.
Food stored on floor. Pot of marinara sauce on floor in walk in cooler. Operator removed.
In-use tongs stored on equipment door handle between uses. On stove handle operator removed.
Water leaking from pipe and/or faucet/handle. At mop sink.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system.
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats
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.
Walk in freezer missing fan guard cover.
Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system.
Mar 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage (48F - Cold Holding); feta cheese (47F - Cold Holding), diced tomatoes (47F - Cold Holding); ham (46F - Cold Holding); cooked sausage (51F - Cold Holding); held less than four hours per manager, moved to walk in freezer for quick chill. a'cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) all items held more than four hours per operator. See stop sale.
Vacuum breaker in wrong location at splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats
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.
Walk in freezer missing fan guard cover.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters not marked with expiration date by soda machine and ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area by triple sink and in front lobby area by restrooms and front door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles dusty throughout the establishment.
Employee with no hair restraint while engaging in food preparation. -employee prepping food on front line.
Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn.
Exterior door has a gap at the threshold that opens to the outside. -at front door.
Food stored on floor. -boxes of chicken in walk in freezer. -oil on floor in dry storage area.
In-use tongs stored on equipment door handle between uses. -on stove handle on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -on front cook line.
Light not functioning under hood suppression system.
No conspicuously located ambient air temperature thermometer in holding unit. -in front reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system.
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 5 high priority.
5 High priority7 Intermediate24 Basic
Show 36 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked ground beef in walk in cooler. -raw shell eggs over Parmesan cheese in walk in cooler. -raw shrimp over peas in front reach in freezer. -raw calamari over broccoli in front reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage (48F - Cold Holding); feta cheese (47F - Cold Holding), diced tomatoes (47F - Cold Holding); ham (46F - Cold Holding); cooked sausage (51F - Cold Holding); held less than four hours per manager, moved to walk in freezer for quick chill. a¿¿cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) all items held more than four hours per operator. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza, 96 f, held less than four hours per operator, advised operator to use time as a public health control.
Vacuum breaker in wrong location at splitter added to mop sink faucet.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee prepping food and making drinks
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats
Handwash sink not accessible for employee use at all times. -handwash sink in back kitchen blocked by trash can.
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.
Walk in freezer missing fan guard cover.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters not marked with expiration date by soda machine and ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area by triple sink and in front lobby area by restrooms and front door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles dusty throughout the establishment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on top of ice machine.
Cutting board has cut marks and is no longer cleanable. -red and green cutting boards in dish area.
Employee personal food not properly identified and segregated from food to be served to the public. -in front reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored over wine bottles in dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while preparing food and scooping ice.
Employee with no hair restraint while engaging in food preparation. -employee prepping food on front line.
Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn.
Exterior door has a gap at the threshold that opens to the outside. -at front door.
Floor area(s) covered with standing water.Mop sink area.
Floor tiles missing and/or in disrepair in back kitchen area by mop sink.
Food stored on floor. -boxes of chicken in walk in freezer. -oil on floor in dry storage area.
In-use ice scoop stored on soiled surface between uses. -on top of ice machine.
In-use tongs stored on equipment door handle between uses. -on stove handle on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -on front cook line.
Light not functioning under hood suppression system.
No conspicuously located ambient air temperature thermometer in holding unit. -in front reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system.
Opened employee beverage container in a cold holding unit with food to be served to customers. -in front beverage cooler.
Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. -unlabeled spray bottle of sanitizer stored next to wrapped silverware by host stand.
Time/temperature control for safety food thawed in an improper manner. -sausage thawing in standing water in bowl by back handwash sink.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink not accessible for employee use at all times blocked with speed rack.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Cutting board has cut marks and is no longer cleanable.p throughout establishment
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Container of medicine improperly stored on prep shelf
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pouted cooked pizza when cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to cooler to quick chill. cooked chicken (45F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked veal (46F - Cold Holding) shred mozzarella mozzarella (52F - Cold Holding); butter (61F - Cold Holding)(61F - Cold Holding); oil and fresh (67F - Cold Holding); feta cheese (67F - Cold Holding); cooked pasta (64F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink not accessible for employee use at all times blocked with speed rack.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Cutting board has cut marks and is no longer cleanable.p throughout establishment
Employee personal food not properly identified and segregated from food to be served to the public in dessert tallboy
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.