PESAROS PIZZA

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked ground beef prepared 2-6-26 Linguini pasta prepared 2-8-26

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked ground beef prepared 2-6-26 Linguini pasta prepared 2-8-26 Lasagna base soup prepared 2-9-26 Operator discarded it . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad table bottom ; cut lettuce (50F - Cold Holding); mozzarella cheese (48F - Cold Holding. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad table bottom ; cut lettuce (50F - Cold Holding); mozzarella cheese (48F - Cold Holding) Operator discarded it . Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee hand sink at the bar area used as dump sink .

Intermediate - No soap provided at handwash sink. Employee hand sink at the bar area .

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. Sofia .

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles of chemical (degreaser-chlorine) not label back of the house dishwasher area .

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop at the sugar and the lasagna soup .

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and glasses stored at the expo station next to spray oil and gloves . Corrected On-Site

Basic - Equipment in poor repair. Gasket torn bottom table the one have the heavy cream and reach-in freezer door . Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple lids broken used to covered food at the walk-in cooler . Repeat Violation

Basic - Food stored on floor. Mozzarella cheese stored on floor at the walk-in freezer. Operator moved it to the shelves. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle. Operator moved it to the dishwasher to wash . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Sugar no label at expo station. Operator label it . Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn bottom of salad table and bottom table at the kitchen area the one facing the fryer . Repeat Violation - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen . Repeat Violation - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Clear broken lids used to covered meatballs at the walk-in cooler . - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sauce bucket stored on floor at the walk-in cooler . Bag of flour stored on floor at the manager office. - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table. Repeat Violation - From follow-up inspection 2025-07-30: Time Extended - From follow-up inspection 2025-07-31: Time Extended

High Priority - Live, small flying insects found Observed one live small flying insects at the server station didn't touch any food . Next routine visit per supervisor.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink didn't touch. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food. Observed black portion cup used as scoop left at the vegetable soup at the walk-in cooler temperature. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. The 2 of them at the make table .

Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door .

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127f.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom,bottom of make table throughout kitchen equipment.

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

Basic - Working containers of food removed from original container not identified by common name. Flour no label . Operater label it . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken soups prepped 9-4-24 .

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soups prepped 9-4-24 .

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef prepared 2 days ago no date mark . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the beans bottom of make table and at the chicken soup at the walk-in cooler . Operator discarded . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods top of the oven .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment bottom part .

Basic - Stored food not covered. Most of the food at the reach-in freezer not covered (pasta-chicken breast ).

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce cooling in walk in cooler since yesterday with temperature of 67F

High Priority - Nonfood-grade bags used in direct contact with food.Lettuce stored directly on supermarket bag stored on small reach in cooler located by reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara cooling in walk in cooler overnight with temperature of 67F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler ,marinara sauce 67F . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.Owner thru away in hand sink .

Intermediate - Spray bottle containing toxic substance not labeled.Bottle with no label. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area not inverted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing a sandwich while wearing a bracelet . Servers wearing bracelets. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Handle of pot use to scoop pizza sauce touching sauce. Corrected On-Site

Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. 122f

Basic - No handwashing sign provided at a hand sink used by food employees.At hand sink in bar . Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.Rusted shelves on reach in cooler located in cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in water bucket.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated staff and he washed his hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); less than 4 hours. Cook had chicken outside unit at peak times.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean pizza trays. Manager threw out. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Added. Corrected On-Site

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