STRAIGHT OUTTA PHILLY MERRITT ISLAND

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw beef on flat top with gloved hands. Removed gloves, handled spatulas and put gloves on to place sliced cheese on cooked beef. - From follow-up inspection 2025-07-21: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed 3 live flying insects in kitchen - From follow-up inspection 2025-07-21: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from flat top cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding); gyro. meat (51F - Cold Holding); raw bacon (51F - Cold Holding); cooked chicken (53F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer has build up of old food particles in housing - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On shelf Beneath flat top Repeat Violation - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over pizza oven have an accumulation of dust and grease - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in coolers Repeat Violation - From follow-up inspection 2025-07-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled - From follow-up inspection 2025-07-21: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw beef on flat top with gloved hands. Removed gloves, handled spatulas and put gloves on to place sliced cheese on cooked beef.

High Priority - Establishment operating with no potable running water. Admin Complaint

High Priority - Live, small flying insects found Observed 3 live flying insects in kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2025 Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from flat top gyro. meat (51F - Cold Holding); raw bacon (51F - Cold Holding); cooked chicken (53F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from flat top cut tomatoes (52F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding); gyro. meat (51F - Cold Holding); raw bacon (51F - Cold Holding); cooked chicken (53F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer has build up of old food particles in housing

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine behind front counter is soiled. Operator cleaned Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. On shelf Beneath flat top Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over pizza oven have an accumulation of dust and grease

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep worker put on hat Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on reach in coolers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled

Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes stored with food contact surface facing upwards. Operator inverted Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop bucket waste water. Operator removed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 4 cans of crushed tomatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cooked chicken (51F - Cold Holding); sliced cheese (52F - Cold Holding); cut tomatoes (47F - Cold Holding) Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of mold like substance around condenser tray. Soiled water supply bay

Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop in parsley. Operator discarded Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Lining shelves on cook line

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

Basic - Equipment in poor repair. Reach in freezer gaskets torn. Door not seated properly Repeat Violation

Basic - Floor area(s) covered with standing water. Next to triple sink

Basic - Floor not cleaned when the least amount of food is exposed. Build up of grease and old food behind cooking equipment

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in rear prep area Repeat Violation

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. Baklava in self service reach in cooler does not meet labeling requirements. No address on packaging

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink behind front counter

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the floor in prep area

Basic - Smoking or vaping in an enclosed indoor workplace. Manager stated that they smokes in the office. Ash tray on desk

Basic - Time/temperature control for safety food thawed in an improper manner. Chub of beef being thawed on top of pizza oven. Operator moved to cooler Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed live roaches; 4 in front service area. 2 in restroom 2 near back door 1 in rear prep/storage room Admin Complaint - From follow-up inspection 2024-09-26: Observed 2 live roaches. Roaches were slow moving most likely effected by pest control cleaning on night prior. Operator killed both Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Observed live roaches; 4 in front service area. 2 in restroom 2 near back door 1 in rear prep/storage room Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler near front counter ricotta (48F - Cold Holding)

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager present with 5 employees working.

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

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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé used as scoop in black pepper Corrected On-Site

Basic - Dead roaches on premises. Observed 20+ dead on a trap beneath oven. 2 in restroom. 8 between equipment in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelves over working areas Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook is not wearing a restraint Corrected On-Site

Basic - Equipment in poor repair. White reach in freezer in rear storage/prep room is in disrepair. Door is not properly attached and is separating into multiple parts

Basic - In-use tongs stored on equipment door handle between uses. Hanging on front of shelf at cook line. Operator moved Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout establishment have an accumulation of dust and debris. Top of pizza oven is soiled. Warning

Basic - Unclean building components, attachments or fixtures. Floors between and under equipment are heavily soiled. Warning

High Priority - 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. Cook placed dirty dishes in sink then put on gloves to handle food without washing hands

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook transferred frozen cooked beef from bag into pan for storage on line with bare hands. SEE STOP SALE

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook transferred frozen cooked beef from bag into pan for storage on line with bare hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 live flying insects in dish room. Observed 2 live flying insects in cook area. Operator killed 5 on site Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 400+ppm. Operator diluted. Educated that tablets are 1 per 1.5 gallons water. Corrected On-Site

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 sliced cheese (48F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging from shelf over pizza make line. Operator moved Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Beneath flat top

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler deli ham (51F - Cold Holding) stored above fill line of unit. In flip top of Reach in cooler sliced cheese (49F - Cold Holding). Cheese is in a shallow pan with false bottom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well next to cook line. queso (119F - Hot Holding).

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler nearest dish area has an ambient temperature of 47°F

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaging in food preparation does not have a beard guard. Operator provided restraint Corrected On-Site

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 are missing information

Basic - Unclean building components, attachments or fixtures. Vent over main flip top Reach in cooler across from cook line is soiled

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall between pizza oven and walk in cooler of front counter is unfinished wood

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on countertop between uses. Operator moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified by common name. Operator labeled Corrected On-Site