MR D'S PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (48-52F - Cold Holding) in large cooler by rear entrance. As per operator, meatballs were not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (48-52F - Cold Holding) in large cooler by rear entrance. As per operator, meatballs were not prepped or portioned today. See stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed food for employees stored over food for customers in the 2 door cooler near the rear entrance. Operator stored properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer near the 2 door cooler. Operator cleaned up ice buildup. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees water bottles stored in reach in freezer near prep area. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch sandwich bread with bare hands. After brief education, employee wash hands and wear gloves. Corrected On-Site

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. Observed no time mark on pizza held using time as a public health control. As per operator, pizza made 30 minutes prior to the inspection. Operator correctly time marked. Corrected On-Site Repeat Violation Admin Complaint

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. -Observed no date marked on an open gallon of milk in refrigerator. Per operator, milk was open on 04/28/2025. Operator correctly date marked.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies in zapper machine.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored on top shelf in freezer not segregated or identified from restaurant foods.

Basic - Equipment in poor repair. -Observed true refrigerator gasket in disrepairs. Repeat Violation

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. -Observed at 1502:50 p.m. , no time marked on pizza held using time as a public health control. Per operator, pizza cooked at 12:30 p.m. Operator correctly time mark pizza. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on meatballs stored in true refrigerator. Per operator, meatballs cooked on 10/23/2024.

Intermediate - 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. -Observed some employees training expired on 06/02/2024

Basic - Carbon dioxide/helium tanks not adequately secured. Found in storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on in-use food preparation table. Operator removed and stored properly. Corrected On-Site

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

Basic - Equipment in poor repair. -Observed true double door refrigerator gaskets in disrepairs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Stored food not covered. -Observed an uncovered container with meatballs stored in true refrigerator.

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

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

Basic - Food stored on floor. Observed bag of onions stored on the floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, not commercially packaged, stored over ricotta cheese, commercially packaged, inside reach in cooler in kitchen. Operator removed and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station// pizza sauce (60°F - Cold Holding). Per operator, pizza sauce held outside of temperature for approximately 1 hr. Operator placed pizza sauce in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Operator corrected to 100ppm. Corrected On-Site

Intermediate - 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. Emailed big 6 poster to operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing blue unknown substance stored under hand wash sink next to stove in kitchen. Operator labeled. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly, no food contact, in kitchen. Instructed Operator to remove fly and sanitize food contact surfaces. Corrective Action Taken

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. -No time stamp provided for pizza, operator states holding 30 minutes, instructed to time mark for pizza by the slice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Marinara (117-119 F-Hot Holding) in steam table, operator states holding less than four hours, instructed to reheat to 165 F.

Basic - Buildup of food debris/soil residue on equipment door handles. -Oven exterior. -Gaskets soiled throughout cook line in kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. -Plastic container holding sugar without label held underneath food preparation table in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly in food preparation area in kitchen, no food contact. Operator instructed to exterminate live fly.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on food preparation table in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled throughout lowboy cooler at sandwich make station in kitchen