MIMMOS PIZZERIA & RISTORANTE OF COCOA BEACH

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 5 droppings behind pizza oven 4 droppings inside middle dry storage closet 2 droppings in corner in back dry storage room 3 droppings behind walk in cooler 2 under ice machine Repeat Violation Admin Complaint - From follow-up inspection 2025-08-27: Observed rodent droppings; 6 in corner under pizza oven. 1 under cook line equipment. 5 in middle dry storage closet Admin Complaint - From follow-up inspection 2025-08-28: Observed 27 rodent droppings on top of walk in cooler. Operator currently cleaning Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 131F. Reheated 2 hrs ago, operator increased temperature Corrective Action Taken - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-08-28: Time Extended

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 117F. Operator turned heating unit up. Corrective Action Taken - From follow-up inspection 2025-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 5 droppings behind pizza oven 4 droppings inside middle dry storage closet 2 droppings in corner in back dry storage room 3 droppings behind walk in cooler 2 under ice machine Repeat Violation Admin Complaint - From follow-up inspection 2025-08-27: Observed rodent droppings; 6 in corner under pizza oven. 1 under cook line equipment. 5 in middle dry storage closet Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizzas in display case. Operator marked on chart Corrected On-Site Repeat Violation - From follow-up inspection 2025-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 131F. Reheated 2 hrs ago, operator increased temperature Corrective Action Taken - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in products Repeat Violation - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above make line reach in cooler in kitchen is missing - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on flip top cooler by stove is in poor repair. - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in soda cooler, customer self service Repeat Violation - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink on cook line - From follow-up inspection 2025-08-27: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 117F. Operator turned heating unit up. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf over cooked wings and cooked meatballs in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. 5 droppings behind pizza oven 4 droppings inside middle dry storage closet 2 droppings in corner in back dry storage room 3 droppings behind walk in cooler 2 under ice machine Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine has debris contaminating ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line heavy cream (47F - Cold Holding); cut tomatoes (49F - Cold Holding); feta (44F - Cold Holding). In flip top of reach in cooler on pizza make line shredded cheese (71F - Cold Holding); sausage (60F - Cold Holding); ham (61F - Cold Holding); cooked spinach (73F - Cold Holding); feta (63F - Cold Holding); ricotta (62F - Cold Holding) Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizzas in display case. Operator marked on chart Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 131F. Reheated 2 hrs ago, operator increased temperature Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Over spices on prep table. Operator moved Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire signed during inspection Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink in pizza make area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance on upper interior of well. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in products Repeat Violation

Basic - Ceiling tile missing. Above make line reach in cooler in kitchen is missing

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket on flip top cooler by stove is in poor repair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in soda cooler, customer self service Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates on front counter are not inverted

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink on cook line

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in used mop water Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed droppings; 42 dry storage closet 50 under pizza oven 7 behind pizza boxes 4 shelf by stove 50 between walk in cooler and wall 23 in closet 13 behind ice machine and mop sink 17 back closet 17 on top walk in cooler Admin Complaint

High Priority - Rodent rub marks present along walls/ceilings.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza for slices

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes in front self service reach in cooler

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date in 2020

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Cup no handle flour Cup used to scoop salt

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above triple sink

Basic - Food stored in a location that is exposed to splash/dust. In walk in cooler case of cheese in splash zone of drips from condenser above

Basic - Food stored on floor. Flour. Salt. Sugar. Cooking oil

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts in self service reach in cooler in lobby

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dough pans used to elevate food in walk in cooler have an accumulation of mold like substances

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

Basic - Single-service articles improperly stored. Pizza boxes dry storage on floor

Basic - Standing water in bottom of walk -in-cooler.

Basic - Unnecessary items/unused equipment on the premises. Unused ice machine Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop bucket water

High Priority - Dented/rusted cans present. See stop sale. 2 cans of beans

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee take a drink from open beverage while making pizza. Advised to stop and wash hands.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 droppings on the floor behind walk in cooler. 13 droppings on the floor behind cooking equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 46F Heavy cream 50F

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in cook line cooler and opened bodies of deli meats in the walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Dumped drink in hand sink

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Mixer soiled

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. Above walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Above coke machine in lobby. Hole in ceiling where ac unit is on front cook line and above pizza oven.

Basic - Outer openings not protected with self-closing doors.

Basic - Plumbing system improperly installed or repaired. Ac line from AC unit, draining into bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 50+ in closet with air handler 3 in restroom 7 in water heater pan 20+ under equipment in kitchen 100+ behind and on top of walk in cooler 9 behind cook line 15 in front single service closet 6 under equipment behind front counter and oven 3 on top of pizza oven Warning

Intermediate - Equipment drain line draining into handwash sink. A/c drain line dripping into hand wash sink Warning

Intermediate - 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/ Warning

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only Joseph Jacobson has a food handling certificate

Basic - A minimum of one bathroom facility is not available for public use. Operator denied use of restroom to customers during inspection. Explained to operator requirements of allow customers use of restroom. Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Building components, attachments or fixtures in poor repair. Multiple holes in walls, ceiling tiles missing Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen. Operator moved Corrected On-Site

Basic - Food stored on floor. Containers of oil and case of canned foods on floor in kitchen. Operator moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sinks on cook line and pizza line. Provided operator with signage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan mounted above pizza line has an accumulation of dust

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door left open. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers in closet are stored with food contact surface facing upwards. Operator inverted Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Beneath hand wash sink in pizza area Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Received text from Instructor during inspection with certificate. Reminder it will expire in May 2022. Corrected On-Site Warning

Intermediate - 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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled out, must make available at all inspections. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle. Warning

Basic - Ceiling tile displaced. Several in kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting vegetables. Warning

Basic - Food not stored at least 6 inches off of the floor. Buckets in walk in cooler. Bag of flour on floor in prep area. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Over flat top and fryer. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. And wet cloth in hand wash sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. By all hand wash sinks. Provided 1 paper copy, must post 1 at each sink. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas, whisks. Warning

Basic - Single-service articles improperly stored. Pizza boxes on floor. Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand w ash sink p trap in rear by ice machine. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Observed electrical wiring in disrepair. For reporting purposes only. Electrical panel missing cover.