LOST PIZZA PENSACOLA

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed approximately 42 live flying insects in the following locations. Approximately 20 in corner of bar with stored brooms, next to reach-in beer cooler, approximately 10 behind make line reach-in cooler in center of kitchen, six around drain under 3 compartment sink, four between walk-in beer cooler and pizza make line reach-in cooler, and two near mop sink. Operators began cleaning area by reach-in beer cooler and behind reach-in make line cooler during inspection. Corrective Action Taken Admin Complaint - From follow-up inspection 2025-08-11: No flying insects observed upon callback. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed mold-like substance in ice bin in kitchen making contact with ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Pizza make line reach-in cooler for 1.5 hours: Chicken 52f, cheese 60f. Upon observation, reach-in cooler has ice built up. Operator moved items from cooler into ice bath. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from splitter at mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance in ice bin in kitchen making contact with ice. See stop sale.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non-approved ceiling tiles around ceiling vents by pizza make line.

Basic - Food stored on floor. Bag of onions and buckets of cheese stored on floor in walk-in cooler. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Triple sink stored outside behind establishment. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spinach dip at 44f and 45f in walk-in cooler, made before close and left to cool overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans of spinach dip at 44f and 45f in walk-in cooler held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork in reach-in cooler at 50f for 3 hours, sausage in reach-in cooler at 54f for 3 hours. Operator moved items into ice bath and moved to walk-in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back of kitchen has no paper towels.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored over back food prep area, over pizza trays. Repeat Violation

Basic - Food stored on floor. Buckets of mozzarella stored on floor in walk-in cooler. Operator moved buckets off of floor during inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Unused triple sink and cooler unit stored behind establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back of establishment are soiled with dust and rust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above cold line next to fryers. Employee drink above dough station in back of establishment. Operator removed items during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf by dish machine