THE ORIGINAL GOOMBA'S PIZZERIA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -sliced onions and mushrooms in reach in cooler on cook line Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over portioned cooked chicken strips in maker table on cook line, operator discarded Corrected On-Site Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -500+++ quaternary ammonia in spray bottle Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table on cook line Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia Warning

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. -operator unable to locate during inspection 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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator unable to locate written plan, provided new plan to operator Warning

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -portioned cooked pasta in reach in freezer Warning

Basic - Bowl or other container with no handle used to dispense food. -calamari breading in dry storage Repeat Violation Warning

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

Basic - Employee eating in a food preparation or other restricted area. -cook on cook line was eating pizza Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf with clear wrap and food portion bags Warning

Basic - Equipment in poor repair. -front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets Warning

Basic - Floor tiles missing and/or in disrepair on cook line Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink is soiled -gaskets on all coolers/freezers Warning

Basic - Objectionable odors in kitchen. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -mushrooms over cut lettuce, operator moved lettuce to ready to eat shelf Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room, above and below triple sink Warning

Basic - Water leaking from pipe under triple sink Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked chicken wings in walk in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (81F - Cold Holding); diced tomatoes (49F - Cold Holding); butter (51F - Cold Holding); heavy cream (61F - Cold Holding), reach in coolers on on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. -pizzas, operator determined time, placed time log on cook line. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered.) Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on on on cook line across from ovens Warning

High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on cook line across from ovens. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of fryers -can opener -slicer Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -prepped lasagna

Intermediate - Spray bottle containing toxic substance not labeled. -bottles of pink liquid in kitchen.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink

Basic - Bowl or other container with no handle used to dispense food. -salt, calamari breading, and panko containers in dry storage Repeat Violation

Basic - Floor tiles missing and/or in disrepair on cook line. Repeat Violation

Basic - Food stored on floor. -boxes of stuffed shells and dough in walk in freezer. Operator placed on shelves. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -walls throughout the kitchen

Basic - Single-service articles improperly stored. -wrapped pizza boxes on floor in hallway.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding)

High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored next to clean pans at cook line. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cakes in cooler at front counter. Manager removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor by fryer soiled.

Basic - Food stored on floor. Pot of marinara sauce on floor in walk in cooler. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On stove handle operator removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At mop sink.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats Warning - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Walk in freezer missing fan guard cover. Warning - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn. Warning - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. Warning - From follow-up inspection 2024-03-26: Time Extended - From follow-up inspection 2024-03-28: exterior top back and interior of fryer cabinets on cook line Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage (48F - Cold Holding); feta cheese (47F - Cold Holding), diced tomatoes (47F - Cold Holding); ham (46F - Cold Holding); cooked sausage (51F - Cold Holding); held less than four hours per manager, moved to walk in freezer for quick chill. a'cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) all items held more than four hours per operator. See stop sale. Repeat Violation Warning - From follow-up inspection 2024-03-26: Operator is using Time as a Public Health Control for all the reach in coolers. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker in wrong location at splitter added to mop sink faucet. Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Walk in freezer missing fan guard cover. Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters not marked with expiration date by soda machine and ice machine. Repeat Violation Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area by triple sink and in front lobby area by restrooms and front door. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles dusty throughout the establishment. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping food on front line. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -at front door. - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -boxes of chicken in walk in freezer. -oil on floor in dry storage area. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -on stove handle on cook line. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on front cook line. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Light not functioning under hood suppression system. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in front reach in cooler Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. Warning - From follow-up inspection 2024-03-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked ground beef in walk in cooler. -raw shell eggs over Parmesan cheese in walk in cooler. -raw shrimp over peas in front reach in freezer. -raw calamari over broccoli in front reach in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage (48F - Cold Holding); feta cheese (47F - Cold Holding), diced tomatoes (47F - Cold Holding); ham (46F - Cold Holding); cooked sausage (51F - Cold Holding); held less than four hours per manager, moved to walk in freezer for quick chill. a¿¿cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) all items held more than four hours per operator. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza, 96 f, held less than four hours per operator, advised operator to use time as a public health control. Warning

High Priority - Vacuum breaker in wrong location at splitter added to mop sink faucet. Warning

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee prepping food and making drinks Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in back kitchen blocked by trash can. Corrected On-Site Repeat Violation Warning

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

Intermediate - Walk in freezer missing fan guard cover. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters not marked with expiration date by soda machine and ice machine. Repeat Violation Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area by triple sink and in front lobby area by restrooms and front door. Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on top of ice machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. -red and green cutting boards in dish area. Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -in front reach in cooler. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored over wine bottles in dry storage area. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while preparing food and scooping ice. Warning

Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping food on front line. Warning

Basic - Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -at front door.

Basic - Floor area(s) covered with standing water.Mop sink area. Warning

Basic - Floor tiles missing and/or in disrepair in back kitchen area by mop sink. Warning

Basic - Food stored on floor. -boxes of chicken in walk in freezer. -oil on floor in dry storage area. Warning

Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine. Warning

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle on cook line. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on front cook line. Warning

Basic - Light not functioning under hood suppression system. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in front reach in cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. Warning

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

Basic - Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. -unlabeled spray bottle of sanitizer stored next to wrapped silverware by host stand. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -sausage thawing in standing water in bowl by back handwash sink. Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Container of medicine improperly stored on prep shelf Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pouted cooked pizza when cooking.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to cooler to quick chill. cooked chicken (45F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked veal (46F - Cold Holding) shred mozzarella mozzarella (52F - Cold Holding); butter (61F - Cold Holding)(61F - Cold Holding); oil and fresh (67F - Cold Holding); feta cheese (67F - Cold Holding); cooked pasta (64F - Cold Holding) Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times blocked with speed rack. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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 - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment

Basic - Employee personal food not properly identified and segregated from food to be served to the public in dessert tallboy Corrected On-Site