MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. -pizzas on front cook line - From follow-up inspection 2026-02-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.Repeat Violation Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobbyRepeat Violation Repeat Violation - From follow-up inspection 2026-02-19: -can opener -ice dispenser at soda machine in lobby Time Extended

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. -portioned lasagna, cooked chicken wings, cooked pasta Repeat Violation Admin Complaint - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line Repeat Violation Admin Complaint - From follow-up inspection 2026-02-19: Technician has been called, coming Friday 2/20. No TCS foods held in cooler at this time. Operator is holding all cold items in walk in cooler until technician comes tomorrow. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed. Corrected On-Site - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water behind cooler on cook line - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.Repeat Violation Corrected On-Site Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-19: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink at entry to kitchen Repeat Violation - From follow-up inspection 2026-02-19: Time Extended

High Priority - Displayed food not properly protected from contamination. -pizzas on front cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.Repeat Violation Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobbyRepeat Violation Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna, cooked chicken wings, cooked pasta Repeat Violation Admin Complaint

Basic - Accumulation of debris inside warewashing machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. -cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed. Corrected On-Site

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line

Basic - Floor area(s) covered with standing water behind cooler on cook line

Basic - Food not stored at least 6 inches off of the floor. -pizza sauce in walk in cooler, bag of sugar in back kitchen

Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.Repeat Violation Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area. Repeat Violation Admin Complaint

Basic - Standing water or very slow draining water in handwash sink at entry to kitchen Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.

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. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef next to cooked chicken wings in upright reach in cooler on cook line. Operator corrected. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken steak over raw bacon in reach in freezer on cook line. Operator relocated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding)cheesecake (44F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -draining pineapple on cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning Corrective Action Taken Repeat Violation

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.

Basic - In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -oven handle Corrected On-Site Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels in server area. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler

Basic - Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in beer cooler in server area. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink on cook line.

Basic - Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked lasagna in walk in cooler. Operator corrected. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. --raw beef next to cooked chicken wings in reach in cooler on cook line.operator relocated. -raw veal over cooked lasagna in upright reach in freezer. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -;sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding) ...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. Corrected On-Site Repeat Violation

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. -cheesecake in front counter Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -slicer in back kitchen Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -cook line sink blocked by rack of pans. Operator relocated. Corrected On-Site

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. -2 employees. Operator had them sign Employee reporting agreement. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -in server area. Operator labeled. Corrected On-Site

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage rack near walk in cooler. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryers. Operator had new one, placed inside. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets Repeat Violation

Basic - Standing water in bottom of beer reach-in-cooler in server area. Repeat Violation

Basic - Stored food not covered. -several items in reach in cooler on cook line.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw ground beef over cooked pasta in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in walk in cooler -raw chicken next to marinara sauce in walk in cooler Corrected On-Site** Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) held more than four hours per operator. Operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (54F - Cold Holding); after 30 minutes 45 F cooked fettuccine (53F - Cold Holding) after 30 minutes 49 F cooked penne pasta (53F - Cold Holding) after 30 minutes 48F all held less than four hours per operator, moved to walk in cooler for quick chill. cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) all held more than four hours per operator, operator discarded. Repeat Violation Warning

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. -cheesecake in front counter

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby 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. Repeat Violation

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

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station

Basic - Standing water in bottom of beer reach-in-cooler in bar Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler

High Priority - Container of Pepto Bismol stored in walk in cooler. Tylenol stored on top of reach in cooler on cooks line. Warning

High Priority - Degreaser improperly stored next to BBQ sauce under the prep table on the cooks line. Chemical bottle stored over soda boxes in the soda storage area. Warning

High Priority - Employee put on hair net and then handled salad dressing soufflé cups without washing hands. Corrected On-Site Warning

High Priority - Raw bacon not properly separated from cheese in reach in cooler on cooks line. Corrected On-Site Repeat Violation Warning

High Priority - Raw shell eggs next to unwashed onions in walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49 f, shredded lettuce 51 f, cheese 54 f, lettuce 49 f at the salad station by oven, and cut meatballs, 49 f, by pizza station all held less than four hours per operator. Transferred to walk in cooler for a quick chill. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled. Warning

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips. Repeat Violation 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 - 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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings not date marked. No date marking in the walk in cooler. Repeat Violation Warning

Intermediate - Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink by the entrance of the kitchen.Hot water faucet is shut off. Warning

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom. Warning

Basic - Cardboard used to line food-contact shelves throughout the establishment. Repeat Violation Warning

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

Basic - Cut lettuce not covered in walk in cooler. Bread crumbs and flour not covered in back prep area. Container of salt uncovered by back door. Warning

Basic - Drain cover at cooks line is in poor repair. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on food storage shelves throughout the establishment. Repeat Violation Warning

Basic - Employees wearing bracelets on their arms while preparing food. Warning

Basic - Food stored on floor. Oil stored on the floor in cooks line area. Corrected On-Site** Corrected On-Site Warning

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

Basic - Holes in walls throughout the establishment. Warning

Basic - In-use tongs stored on equipment door handle between uses on cooks line. Corrected On-Site Warning

Basic - Light not functioning under hood suppression system. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. Warning

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

Basic - Sanitizer bucket stored over cooking oil on the cooks line. Corrected On-Site Warning

Basic - Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight. Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning

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

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. Employee touched pizza to check for doneness. Educated. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and veal over pasta. Raw chicken over rolls. Operator reorganized. Corrected On-Site Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over bag in box soda. Warning

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form, operator posted. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - dough mixer head - soda machine nozzles, self service and wait station Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Next to prep sink, blocked with sponge and buckets. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. Repeat Violation 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. Provided form. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink in rear Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara and cooked peppers made Sunday per operator. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided and shut off at employee handwash sink throughout kitchen. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen areas Warning

Basic - Employee personal items stored above a food preparation area, food, clean equipment and utensils, or single-service items at pizza cutting station. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Warning

Basic - Employee with no hair restraint while engaging in food preparation, cook on cooks line Warning

Basic - Food stored on floor in walk in cooler. Educated operator. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and fridge at pizza table. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning

Basic - No Heimlich maneuver/choking sign posted. Provided sign. Corrected On-Site Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables soiled Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Romaine lettuce. Warning

Basic - Stored food not covered. Flour and salt in buckets In rear not covered. Corrected On-Site Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust behinds dish pit and prep areas Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on fry station. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of Raw bacon above open French fries Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw sausage above unwashed lettuce in walk in cooler Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance. 1 -All cutting boards 2-can opener blade 3-Beverage station in dining room Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sink in back of main kitchen. Manager relocated bin. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave PIC a Blank plan and helped fill out the plan Corrected On-Site Warning

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. Only have training available for Isabel colon Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at HWS in back prep/dishwasher room and hand sink by ice machine Warning

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and dessert plates Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Case of water bottles and ginger ale Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. ice cream freezer by walk in cooler Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel stored on top of pizza oven Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coolers on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler next to upright two door cooler Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2021. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in walk in cooler. 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. Operator put times on the chart. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Took to dish pit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle in hand washing sink in kitchen. Corrected On-Site

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

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys in shelf over pizza table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees prepping food in kitchen with no hair restraint. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop on top of ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored wedged under printer over pizza table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle.

Basic - Light not functioning. In hood system.

Basic - Old labels stuck to food containers after cleaning.