CARMELA'S BRICK OVEN PIZZA

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dinning room employees handled dirty dishes than proceeded to prepare drinks without washing their hands- educated operator- employee washed their hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by pizza station - Sliced meatballs 47F- cold holding, sliced sausage 47F- cold holding- food not prepared or portioned today- food stored above fill line - food out of temperature 2 hours- operator placed in walk in cooler to quick chill . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - cheesecake prepared on Monday with no date mark- operator date marked. Corrected On-Site

Basic - Dead roaches on premises. At cookline/ pizza station area- approximately 3 dead roaches on floor under prep table, reach in cooler, and inside pizza oven separate compartment- operator removed. At front counter/coffee/ server station - approximately 3 dead roaches on floor under prep table- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter- operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler by server station- Milk 51F- cold holding, butter 50F- cold holding, creamer 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler by server station- Milk 51F- cold holding, butter 50F- cold holding, creamer 51F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning

Intermediate - Clam tags not marked with last date served. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen knives inside handwashing sink- operator removed. Corrected On-Site Repeat Violation Warning

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. At walk in cooler cooked sausage dated 01/27/26- not dated after pulled from freezer on 02/3- operator date marked . Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Warning - From follow-up inspection 2025-01-09: Same 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 2025-01-09: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Several items on TPHC per operator, with no written plan. Provided form to operator. Warning - From follow-up inspection 2025-01-09: Same, no written tphc plan provided Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink near cook line is clogged. Warning - From follow-up inspection 2025-01-09: Same Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of "Raid" stored on shelf over steam well. Operator removed. 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. At walk in freezer, Raw fish stored over ravioli in walk in freezer, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cheese calzones (45F - Cold Holding); chicken roll (45F - Cold Holding); meat balls (47F - Cold Holding); cooked sausage (49F - Cold Holding); cooked chicken (45F - Cold Holding); cooked sausage (49F - Cold Holding); spaghetti sauce (45F - Cold Holding); cooked risotto (45F - Cold Holding); chicken stock (45F - Cold Holding); sliced ham (45F - Cold Holding); cheese (47F - Cold Holding); pico de gallo (45F - Cold Holding); pasta fagiole (49F - Cold Holding); bean soup (47F - Cold Holding); Italian sausage (47F - Cold Holding); cooked pasta (46F - Cold Holding); breaded raw chicken (45F - Cold Holding); raw calamari (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used for other purposes as evident by spatula in sink. 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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Several items on TPHC per operator, with no written plan. Provided form to operator. Warning

Basic - Food stored on floor. At walk in freezer, food stored on floor. Repeat Violation Warning

Basic - Plumbing system in disrepair. Hand sink near cook line is clogged. Warning

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. Observed dish machine chlorine sanitizer 0ppm. Operator set up triple sink with chlorine sanitizer , checked at 50ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw clams over cooked chicken wings in freezer. Operator inverted. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in by register - sautéed mushrooms (50F - Cold Holding) ; sliced provolone (51F - Cold Holding) - Operator states all items not prepped or portioned today. Per operator stored since yesterday. Operator discarded. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in by register - sautéed mushrooms (50F - Cold Holding) ; sliced provolone (51F - Cold Holding) - Operator states all items not prepped or portioned today. Per operator stored since yesterday. Operator discarded. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer by cook range - marinara (133F - Reheating) 2:00 since 1:30, per operator product reheated on stove top. Per operator heating process was done at 1:30pm, Operator placed back on stove to reheat to 188F. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (82F - Hot Holding) Stromboli (85F - Hot Holding). Per operator products stored for approximately 1 hour, operator time marked products. Emailed time control form to operator.Operator time stamped all products. Corrective Action Taken 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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Food stored on floor. Observed a pot of chicken stock and bag of flour on the floor in the walk in. Operator elevated products. Corrected On-Site Repeat Violation Warning

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. 0ppm Chlorine dish machine. Quaternary three compartment sink available.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flies observed at unclean dish rack in corner server area.

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. In Reach-in cooler under the cash register overnight, Sausage 51f ham 50f eggplant 52f meatball 50f cooked onions 52f cooked peppers 50f, Stop-sale issued.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Pizza rolls and calzone from Time-in-lieu-of-temperature yesterday were saved as leftover and observed on display for service today.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at cook line Hand wash sink. Corrected On-Site

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