WESTSHORE PIZZA

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 and the time removed from temperature control cannot be determined. Pizza times adjusted and posted Corrected On-Site

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. Opened deli ham. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Found plan. 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.

Basic - Soiled dry wiping cloth in use. Back prep table.

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

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Bar floor drain. - From follow-up inspection 2026-01-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on three door reach in cooler. - From follow-up inspection 2026-01-20: Time Extended

High Priority - 5 Live, small flying insects found in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 48f, diced ham 47f, mushrooms 57f, moved to another reach in cooler. Cooked sausage 41f, diced ham 40f, sliced mushrooms 43f, Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cement bags stored with single service items in outside shed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves. Reach in beer cooler.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink.

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.

Basic - Bowl or other container with no handle used to dispense food. Oregano container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Only listed on soda machine.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Items removed.

Basic - Standing water in floor drain/floor drain draining very slowly. Bar hand sink drain.