PIZZA MIA

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf next to back door Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on single door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Squeeze bottles next to hand sink have build up. Dry storage shelves have build up

Basic - Stored food not covered. Sugar bag in dry storage. Salad mix and cheese in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 0ppm. Advised operator to remake Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door screen is torn - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutters in standing water at 120f - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over dough in walk in - From follow-up inspection 2025-07-11: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato sauce found at 109-119f. Operator moved to reheat 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. Mia and Michael expired 11-5-24

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

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board Repeat Violation

Basic - Equipment in poor repair. Torn gasket on tall stainless reach in

Basic - Garbage on the ground and/or pad around dumpster. Behind dumpster

Basic - Hole in or other damage to wall. In dough prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dry storage shelves soiled in grease and old food debris. Multiple storage racks holding containers are soiled throughout kitchen.

Basic - Unnecessary items/unused equipment on the premises. Old fryer, fence panels and posts stored out back 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. Pizza cook removed pizza slice from oven and used bare hands to slide into box. Educated operator

Intermediate - Handwash sink not accessible for employee use at all times. Stainless scrubs in hand sink

Basic - Ceiling tile missing. In dough prep area

Basic - Cutting board has cut marks and is no longer cleanable. On make table

Basic - Equipment in poor repair. Door handle on walk in cooler is broken. Repeat Violation

Basic - Food stored on floor. Zucchini and eggplant on floor of walk in cooler Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler/shelves with rust that has pitted the surface.

Basic - Stored food not covered. Bags of salt opened in dry storage Zucchini and eggplant in walk in cooler

Basic - Unnecessary items/unused equipment on the premises. Old fryer and equipment, furniture being stored outside

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked red sauce sitting on counter found at 51F. Advised operator to move into cooler. 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. Operator stated sauce and cheese has been out for for 1 hour. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green Cutting board with black substance

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is utilizing time for control on cooked pizzas, various sauces and ricotta cheese without time plan. Provided plan. Repeat Violation

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.

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

Basic - Equipment in poor repair. 1. Walk in cooler handle broken. 2. Tall stainless steel reach in cooler missing shield on front. Repeat Violation

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

Basic - Stored food not covered. Meatball sitting on wire shelf in reach in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Towel and ss scrub in sink. Corrected On-Site Repeat Violation

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. Emailed a copy and instructions Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed a copy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in cooler Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in bag of sugar

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table

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

Basic - Equipment in poor repair. Walk in cooler door handle is broken

Basic - Food stored on floor. Jugs of fry oil Repeat Violation

Basic - Open dumpster lid.

Basic - Unnecessary items/unused equipment on the premises. Old oven and ice dispenser outside back of building

High Priority - Non-food grade plastic bag used as liner for food container.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 84°, cooked Italian sausage 83°, pulled from cooler 1 hour ago. Advised rapid reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna Repeat Violation

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

Basic - Food stored on floor. Bin with raw chicken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pizza make counter Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Educated operator and employee Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over lettuce

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not date marked

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

Basic - Food stored on floor. Jugs of fry oil stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was at 102°

Basic - Light shield damaged/in disrepair. Next to pizza oven

Basic - Single-service articles not stored inverted or protected from contamination. Plates next to pizza. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading"0". Advised to remake bucket , now reading 100 ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. GROUND TOMATOES, 7/11 BRAND, 6lbs 9 oz.

High Priority - Non-food grade plastic garbage bags used for Sicilian type crusts.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken, meatballs, eggplant and sliced sausage in upright cooler on cookline.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handwash sink has dirty dishes in it.

Intermediate - Handwash sink used for purposes other than handwashing. Sink at wait station has a wet wiping bucket in it.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Box containing plastic wrap has old food debris/soil residue inside and box with heavy grease splats.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline area of kitchen soiled with spatters and grease.

Basic - Cove molding at floor/wall juncture broken/missing. Floor area in storage room behind pizza oven, at handwash sink and other areas.

Basic - Employee preparing food in customer section of dining area. Facility has shut down dining room and is not allowing eat-in. Employee using area to prep dough. Advised not acceptable prep area as there is no handwash sink.

Basic - Steam type table at back door with Sauces reheating stored unprotected at back door where dust, dirt, and flying debris or bugs could contaminate product.

Basic - Wall in pizza oven area soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel left on prep table at pizza line.