CAPONE'S ITALIAN PIZZERIA

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at sauté fliptop washed hands for less than 10 seconds before putting on gloves to start new task after making salads. Reviewed proper procedures and employee rewarded hands correctly. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, bag of raw sausage on top of bag of bacon bits. Employee removed sausage to separate shelf with other raw foods. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink opposite ice machine in back kitchen. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand sink opposite ice machine in back kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In Samsung reach in refrigerator, portioned bolognese sauce missing preparation date. Per manager, prepared on 5-9. 2) Portioned lasagna in lower sauté cooler missing date prepared. Per employee prepared on 5-8. Reviewed date marking procedures with manager to properly track time.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink opposite ice machine in back kitchen.

Basic - Bowl or other container with no handle used to dispense food. 1) Plastic cup in bulk container of yeast on dry storage shelf. 2) Glass bowl in bulk container of salt on dry goods shelf. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Large and small CO2 tanks by back door not secured.

Basic - Food stored on floor. Case of fries on floor in walk in freezer.

Basic - Stored food not covered. Cambro containers of flour, sugar, and salt in back prep areas not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Cambro containers of salt and sugar in back prep areas not labeled. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned lasagna not date marked in walk in cooler or in sautee fliptop cooler. 2) Portioned pastas and meatballs in walk in freezer missing date when made. Warning - From follow-up inspection 2026-02-03: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by back door not secured. Warning - From follow-up inspection 2026-02-03: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. 1) Bag of onions on floor by walk in cooler door. 2) Cases of mozzarella and cauliflower crusts on floor in walk in freezer. Repeat Violation Warning - From follow-up inspection 2026-02-03: Observed at callback inspection same. IpOnions on floor by walk in cooler. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored above raw pork, raw beef in walk in cooler. Operated reorganized Corrected On-Site

High Priority - 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. Raw Mahi stored fully thawed in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ice machine hand wash sink. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. At ice machine hand wash sink. Operator provided Corrected On-Site

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

Basic - 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 Mahi stored fully thawed in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale Repeat Violation

Basic - Equipment in poor repair. Ice machine door in poor repair

Basic - Food stored on floor. Bin of raw beef stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of burners soiled with old food debris Warning - From follow-up inspection 2025-03-13: Next unannounced Time Extended

High Priority - Pesticide-emitting strip present in bar area. Operator removed and discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw steak stored above cream in walk in cooler. Operator reorganized Corrected On-Site

High Priority - 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. Raw mahi fully thawed in commercially processed reduced oxygen packaging.

Intermediate - No probe thermometer provided to measure temperature of food products.

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. 1 provided. Operator unable to provide at time of inspection. Discussed with operator

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

Basic - 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 mahi fully thawed in commercially processed reduced oxygen packaging. See Stop Sale Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving above prep table in kitchen, shelving in walk in cooler

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and eggs stored over raw potatoes in reach in cooler. Operator relocate raw potatoes. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg stored with cracks in refrigerator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); cut tomatoes (44F - Cold Holding) . per operator, both items transfer to refrigerator 3.5 hours before the inspection. Operator placed ice pack on items for quick chill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

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 tomato sauce stored in refrigerator. Per operator, sauce cooked on 03/30/2024.

Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. Observed a bicycle stored in dry storage area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine. Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cheese in flip top cooler.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 1 c02 tank in storage area not secured.

Basic - 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. Observed fish thawing in vacuum seal packaging at refrigerator drawer. Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed various food items stored on walk-in cooler and freezer floor. Repeat Violation Admin Complaint

Basic - Insect control device installed over food preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on flour container.

Basic - Stored food not covered. Observed several uncovered containers with soups and marinara sauce stored in walk-in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees talking on cellphones than start food preparation without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken than processed to handle cooked pasta.

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 sprinkle seasoning on pizza with bare hands, no heat applied to pizza after seasoning was applied.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw next to cooked sausage in same container located in walk-in cooler.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over keg of beer in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (57F - Cold Holding); fresh mozzarella (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); Fish (55F - Cold Holding); cooked potatoes (58F - Cold Holding); chicken wings (60F - Cold Holding), pasta (55F - Cold Holding) not portioned or prep today. Per operator in cooler overnight. See stop sale. Observed roasted peppers (55F - Cold Holding) per operator less than two hours . Operator placed in cooler for quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizza (95F - Hot Holding at room temperature) on speed rack. Discussed time is a public health control with operator. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink opposite ice machine blocked by hand trunk and floor cleaning machine.

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.

Intermediate - Spray bottle containing sanitizer toxic substance not labeled.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in front of ice machine Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out the establishment.

Basic - Commercially processed mahi 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several employee cell phones on food contact surfaces.

Basic - Floor soiled/has accumulation of debris though out establishment.

Basic - Food stored on floor. Observed plastic container of frying oil on floor next to dishwasher. Observed raw ground beef on the walk-in cooler.

Basic - Ice buildup in walk-in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic soufflé cup in container of salt.

Basic - Wall soiled with accumulated grease, food debris, and/or dust though out establishment.

Basic - Working containers of flour removed from original container not identified by common name.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at exit door- observed soiled cardboard on the floor.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen pizza prep station table- Observed employee thermo cup on prep table.

Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen pizza station prep table- observed Service utensils inside container with food contact surfaces up facing up.

Basic - Soiled dry wiping cloth in use. Main kitchen pizza and fry station prep table- observed soiled wiping cloth on prep table.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen pizza prep station at front line- observed dry soiled wiping cloth on cutting board.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink will be set up for ware washing. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed substance on the outside of the ice deflector. The manager protected the ice and cleaned and sanitized the deflector. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed ground beef stored on the floor in the walk-in cooler. Employee moved ground beef from the floor. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel stored on top of the soiled oven. The manager took the peel to the dish washing area to be cleaned and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas in standing water at 82°F. Reviewed the requirements for keeping utensils in water. The employee removed the utensils.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the prep area across from the large flip top cooler.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0ppm. After attempts to prime dish machine, observed same. Employee set up 3 compartment sink for Sanitization of Food contact surfaces. Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed water dripping over the mold-like substance and on to the ice. Instructed manager to discard ice and clean and sanitize the ice machine interior. Manager began discarding ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Salad station flip top; sliced tomatoes (47°F - Cold Holding); cut romaine (48°F - Cold Holding). Per the employee the items were prepped approximately 3 hours prior. Items moved to walk-in cooler to quick chill. Corrective Action Taken

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. Richard.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed water dripping over the mold-like substance and on to the ice. Instructed manager to discard ice and clean and sanitize the ice machine interior. Manager began discarding ice. See stop sale. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a glass with no lid and then place the glass on the pizza station flip top prep table. Instructed to not drink in the food prep area and remove glass. Observed employee doing same. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under the deep fryers on the cook line.

Basic - Food stored on floor. Observed 4 tubes of ground beef stored on the floor in the walk-in. Observed French fries stored on the floor in the walk-in freezer. Manager moved all items to proper storage. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed in the walk-in cooler pasta fagioli, marinara sauce, and creamy vegetable soup not covered. Manager covered all items. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing on a storage shelf in the prep area. Employee returned chicken to walk-in cooler to thaw properly. Corrected On-Site