SARDO'S PIZZA

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. Two employee training certificates expired

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt/sugar bins, removed Corrected On-Site Repeat Violation

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

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. Meatball sliders and slices at front counter with no time marks Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Utensil caddy on hand sink in dish area, removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Staff refilling water pitches in hand sink

Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs bin Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - Container of medicine improperly stored. Prescription medication on shelf over prep table in rear of kitchen, removed Corrected On-Site

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 slices at front counter, time mark added 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. Lasagna in deli cooler prepared and frozen on 3/27, no prep date or thaw date

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on front counter, removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice bin under register, removed Corrected On-Site

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

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler at front counter. Warning - From follow-up inspection 2023-08-22: Time Extended - From follow-up inspection 2023-10-20: Time Extended

Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. While performing a call back inspection Operator Sardo Santo demanded, by phone, that the two inspectors leave his palace of business immediately. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen underneath the guard shows accumulation of debris.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in kitchen area not labeled. Employee labeled as degreaser. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.

Basic - Food stored on floor. Case of fry oil on the floor in kitchen, in left hallway located by the walk-in cooler. Employee placed on shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -at front counter next to beer cooler Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots on dish drying rack

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table in kitchen area -cup with straw above prep table in kitchen area

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between prep table in kitchen area Operator moved knives during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. -at prep station in kitchen

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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dish machine is fixed

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs (96F - Hot Holding) Operator reheated to 200 degrees Fahrenheit during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of grease

Basic - Carbon dioxide/helium tanks not adequately secured. -in soda fountain syrup area

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives in cracks at prep station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven next to stove has accumulation of grease

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over spring mix in walk-in cooler Discussed proper hierarchy with operator

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink sanitizing solution with chlorine tested 200+ppm. Operator remade solution, tested 150ppm. Corrected On-Site

Basic - Food stored on floor. Observed 3 cases of breaded shrimp stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in reach-in cooler at pizza prep station. Discussed with operator, recommended to placed drinks in a container and moved to bottom shelf. Operator removed drinks. Corrected On-Site