D'ORO PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cheeses in stainless steel reach in cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle on top of dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in stainless steel reach in cooler Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Interior of lo boy reach in freezer next to handwashing sink in kitchen

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Tomatoes in glass door reach in cooler in lobby

High Priority - Non-food grade paper/paper towel used as liner for food container. Lining pan of sliced tomatoes in reach in cooler under make table

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag with breadsticks inside in reach in freezer near kitchen entrance Operator removed and put into food safe bag Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, pork and beef over cheese in reach in cooler next to pizza oven

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by pans in handwashing sink in kitchen Operator removed pans Corrected On-Site

Intermediate - No soap provided at handwash sink. Bathroom

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

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Repeat Violation

Basic - Equipment in poor repair. Handle on reach in cooler next to pizza oven loose, zip-tied in place

Basic - Food stored in a prohibited area. Case of tomatoes in glass door reach in cooler in lobby Repeat Violation

Basic - In-use tongs stored on equipment between uses. Hanging off the side of prep cart between pizza oven and fryers Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over fryer Several equipment gaskets

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen fish stored in grocery bag at reach in freezer in kitchen Warning - From follow-up inspection 2025-03-31: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw beef patties stored over pizza dough at reach in fridge next to dish wash area Block of cheese stored on top of saran wrapped raw chicken in reach in fridge next to dish wash area Warning - From follow-up inspection 2025-03-31: Time Extended

High Priority - - From initial inspection : 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. Frozen raw chicken stored on top of bagged French fries at reach in freezer in kitchen Frozen chicken stored on top of frozen meatballs at chest freezer at dry storage area Warning - From follow-up inspection 2025-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in clear spray bottle at front counter Red chemical in clear spray bottle at dish wash area Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at dry storage and one in cabinet at drink station Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without hair net or hat Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Case of tomatoes stored in glass reach in fridge in dining area Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by pizza station in kitchen Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut pudding at grab and go in glass reach in fridge Warning - From follow-up inspection 2025-03-31: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container not labeled Warning - From follow-up inspection 2025-03-31: Time Extended

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Advised cookline to 165, cooling to 70 degrees in 2 hours then to 41 in an additional 4 hours.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw foods over ready to eat in reach in coolers and freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice on stove, temped at 70-74f, operator states it is there for quick use. Advised hot or cold.

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

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. NO PROOF FOR EMPLOYEES.

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. No proof for JULIANA

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gasket and opening moderately soiled. Interior of chest and upright freezer in kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic shopping bags with food in coolers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Various foods in chest freezer. Raw pork over cooked meatballs and other rye foods.

Intermediate - Handwash sink used for purposes other than handwashing. Cup of white substance in kitchen handwash sink. Corrected On-Site

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. New team members coming of age: JULIEANNA AND GENESIS

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificate on file marked for 5 years. Employee training is good for 3 years only.

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Facility has red snapper on menu but is serving Caribbean red. Advised to blacken out red to read just snapper. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - No copy of latest inspection report available.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken and cheese 2 door glass cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 48f cold holding. Tomatoes were in bowl on top of well in make table. Educated operator. Rapid chilled in freezer rechecked 37f cold holding Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board green. Operator discarded 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. Kaitlyn

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator was educated. Inspector gave copy of consumer Advisory to post on wall 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. Cooked chicken and pasta. 2 door glass cooler

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Hand wash sink in kitchen Repeat Violation

Basic - Food storage container/container lid cracked or broken. Plastic container in freezer with chicken legs Corrected On-Site

Basic - Food stored on floor. Sodas in front of store

Basic - Light not functioning. Hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Working containers of food removed from original container not identified by common name. Sugar. Salt

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked chicken breast holding at 65f. Advised rapid chill, single layer in a unit not opening frequently. Employee states it was cooked about 1.5 hours previous.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand wash sink.

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.

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

Basic - Faucet/handle missing at plumbing fixture.Handles at handwash sink missing and utilizing vice grips in there place. Repeat Violation

Basic - Hood filters missing from automatic fire suppression/exhaust system. Advised to return them to proper positioning.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at front counter not stored properly. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Sliced black olives 4 lbs, MAX BRAND.

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. Checked 3 times at 0 ppm, 4th time after manager primed machine, 100 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Sink used as a dipper well, manager moved when he saw me looking at it.

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

Basic - Faucet/handle missing at plumbing fixture. Manager using vice grips in there place. Handles at front counter handwash sink missing also.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.advised to thaw under running water.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons and forks at front counter not stored inverted.

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Area above reach in freezer in front area has accumulation of dust

Basic - Faucet/handle missing at plumbing fixture. Has two plyers on faucet to turn on and off Repeat Violation

Basic - Food stored on floor. Plastic drinks stored on floor

Basic - Interior of ice machine/bin with rust that has pitted the surface Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce educated Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes on floor

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. Tested 2 times at 0 ppm and 3 rd time 50 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in handwash sink basin at front counter.

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

Basic - Faucet/handle missing at plumbing fixture. Handwash sink at cookline. Manager sent employee to buy handles.

Basic - Floor soiled/has accumulation of debris-throughout kitchen including under cookline and cooking equipment

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen TCS protein thawed ambient air Corrected On-Site

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. Tested 2 times at 0 ppm, tested 3rd time at 10 ppm. Operator states no dishes have been washed yet today and it appears to be moving through hoses and getting a better concentration with each wash. Advised to set up 3 bin sink for sanitizing.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Foods stored in Take out type bags... tamales and garlic knots.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot wings piled in deep container and covered, temped at 110-116. Advised to cool on a sheet tray, one layer, rapid cool in freezer or cold unit. Cooling for 1 hour plus.

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottles in sink basin at front counter. Corrected On-Site

Intermediate - Required employee training provided by a person who is not a certified food manager. New employee maribelle.