PEPERONCINO

Basic - Food stored on floor. 2 containers of oil on floor , operator removed from floor Corrected On-Site

Basic - Ice buildup in reach-in freezer white chest and in reach in freezer by end of bar

Basic - Wet mop not stored in a manner to allow the mop to dry. In back by three compartment sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over arancini in reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back area near three compartment sink Repeat Violation

Intermediate - No soap provided at handwash sink. Next to reach in cooler in front counter

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom and in Women's restroom

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. In reach in freezer , raw beef over raw squid.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Held in make table over 24 hours, per operator raw shelled eggs (57F - Cold Holding) Operator discarded Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Unwashed tomatoes cut and placed in make table at pizza station. Operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held over 4 hours per operator vegetable broth (70F - Cold Holding); Held in make table over 24 hours, per operator raw shelled eggs (57F - Cold Holding) Operator discarded *Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held over 4 hours per operator vegetable broth (70F - Cold Holding) Operator discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and on cookline. 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.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed tomatoes cut and placed in make table at pizza station. Operator discarded. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle at bar three compartment sink.

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Sandwich top reach in cooler on cook linen Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar

Basic - Ice scoop handle in contact with ice. At the bar Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Grated Romano on cooks line Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Prep sink Turned up pressure Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled throughout the establishment. Slicer is encrusted in kitchen. Coffee nozzles are soiled. - From follow-up inspection 2024-06-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.Cooks line. Corrected On-Site - From follow-up inspection 2024-06-18: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. - From follow-up inspection 2024-06-18: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of front door. - From follow-up inspection 2024-06-18: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2024-06-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-03-07: Time Extended - From follow-up inspection 2024-04-08: Time Extended - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle missing from sandwich top reach in cooler across from pizza area on cooks line - From follow-up inspection 2024-02-06: Time Extended - From follow-up inspection 2024-03-07: Time Extended - From follow-up inspection 2024-04-08: Time Extended - From follow-up inspection 2024-04-11: Time Extended

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. Milk from previous day per operator.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator is actively communicating with plan review to resolve this.

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.

Basic - Food stored on floor. Cooking oil Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On side of prep sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler doors.

Basic - Objectionable odors in other areas of the establishment. Hallway outside of bathrooms and near ware washing area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the end of cook line near warewash area. - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Restaurant was reduced in size, hand sink was removed at the end of the cook line near ware wash area. Espresso machine was moved to bar top from back bar.Warning Warning - From follow-up inspection 2023-03-07: 30 day extension given per plan review. Time Extended - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license is expired - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple white cutting boards, green cutting board. - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line. - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in ware-wash area. - From follow-up inspection 2023-03-07: Time Extended - From follow-up inspection 2023-04-11: Time Extended

High Priority - Four Live, small flying insects in back area by reach in coolers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22 operator paid online and now they are current. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in the pizza making station. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times across from fryer on the cooks line. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Ammonium for the three comp sink and sanitizer buckets.

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.

Intermediate - Spray bottle containing purple toxic substance not labeled by the dish room. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured by dry stock shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on the sandwich top,cooler cutting boards on the cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Double door reach in cooler. Corrected On-Site

Basic - Ice buildup in white single door reach-in freezer .

Basic - No handwashing sign provided at a hand sink used by food employees in the male and female restrooms.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers by the fryer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bin under pizza oven Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/21 Operator went online and paid during he inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Whole shell eggs begins cut lemons on the sandwich top cooler on the cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)soiled can opener in the pizza kitchen. 2) white cutting boards throughout the establishment 3) hoods above the oven on the cooks line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Towels hanging on the sink in the pizza making kitchen. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Added ribeye and egg dish since last inspection. Provided consumer paper and they posted. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the cooks line cooler and reach in cooler in the pizza kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) sink in the pizza kitchen was 77°F 2) sink on the cooks line was turned off due to leak, they stated plumber is scheduled to come out. Repeat Violation

Basic - Accumulation of debris on top of warewashing machine. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the flour bin under the bread cutting table. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1) rubber spatula and carving fork on the shelf in pizza kitchen 2) forks at the bar. Corrected On-Site

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

Basic - Food stored on floor. Two boxes of oil on the floor on the pizza kitchen. Corrected On-Site

Basic - Hole in or other damage to wall by the hand sink by dish machine. Repeat Violation

Basic - Ice scoop handle in contact with ice at the bar Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Two chubs of ground beef thawing at room temperature in the pizza making room. Still frozen and chef put in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle at the prep sink on the cooks line.