JOSEPH'S PIZZA

Name: JOSEPH'S PIZZA
Address: 7316 MAIN ST, JACKSONVILLE, FL, 322084124, US
Rating: 21.3

7316 MAIN ST, JACKSONVILLE, FL 322084124

License #2600178

🍕 Pizza/Italian ℹ️

21.3 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 13 findings · 2 critical

Routine - Food

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Quick take

JOSEPH'S PIZZA in JACKSONVILLE currently holds an InspectFL Health Score of 21.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 135 total violations — 32 critical, 18 major, 85 minor.

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Latest clean pass

October 29, 2025

The latest inspection on September 24, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

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Inspection coverage

73%

Inspector notes

135

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Standup reach in freezer by bread baking area with torn door gasket.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table of pass through window by garlic margarine. Operator relocated.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard used as barrier for metal pizza sheets stored on prep counter. Discussed with operator alternative options.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter, cheese (62F - Cold Holding) per operator left out during lunch rush to top plates with before being placed in oven. Operator relocated to reach in cooler.
[08B-38-4] Food stored on floor. In walk in cooler, bucket of cheese stored on floor. Operator relocated.
[25-05-4] Single-service articles improperly stored. Single service pizza boxes at the front counter stored on the floor. Employee relocated.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection unable to provide time as public health control written procedures. Operator printed and filled out during inspection.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floors of cookline under/behind equipment with debris build up. Employee began sweeping during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave on cook line has food debris build up on all interior walls. Employee cleaned.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Interior of standup reach in freezer has build up of spilled food debris and crumbs at base of freezer. Interior of bulk ice bin has mold like substance on top plate corners.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep table of pizza make line. Employees relocated the phone.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, employee primed machine to remove air bubble from line and at conclusion of inspection at 100ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On center prep table of warewashing area, clean metal containers stacked while wet.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pizza make station, open bottle water on shelf above flip top reach-in cooler. Operator moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At soda station, plastic cups stacked before air drying. Operator moved to air dry.
[14-11-5] Equipment in poor repair. At make line, top microwave has rusting on interior walls/top.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at ice machine area has build up,of black residue. Floor in walk-in cooler has build up of black debris. Floor by soda station has build up of black residue.
[08B-38-4] Food stored on floor. At fry line, container identified as calamari breading stored on floor. Employee moved off floor. In dry storage room, 2 cases of oil stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry line, exterior of calamari container has build up of grease/residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At front counter, interior bottom of keg beer reach-in cooler has build up of liquid and mold-like substance.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In secondary outside storage room, plastic togo trays/lid and stack of plastic togo containers not inverted. Operator inverted.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in cooler. Floor in back dock area where can foods and freezer are located. Floor patches throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. At fry line, container identified as calamari breading not labeled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At main make line in reach-in freezer next to steam table, pans of plastic wrapped raw chicken stored over made in house bread. Employee moved chicken to bottom.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, mushroom stuffing, prepared with beef base, dated 12/26- 7 days past discard date.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, bottom of mixer head has build up of oil and debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. At salad make station, trash can in front of sink. Operator moved.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In back dry storage room, observed 2 dead rodents in glue trap next to reach-in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pizza make station, open bottle water on shelf above prep table. Operator moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At salad make area, cell phone on shelf above cooler. Employee placed in pocket.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at ice machine soiled.
[08B-38-4] Food stored on floor. In dry storage room, case of oregano stored on floor. Operator moved to shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline, bottom microwave has encrusted splatter on interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep table, mixer on lower shelf has sauce splatter on back side. In dry storage room, exterior of bulk sugar container has build up of food residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At front counter, inter of keg cooler has build up of residue.
[25-32-4] Reuse of single-service or single-use articles. In walk-in cooler, plastic container with hollow handle from fryer oil reused for salad dressing. Employee discarded.
[25-05-4] Single-service articles improperly stored. In back dry storage room, case of pizza boxes on floor. At front counter, case of pizza boxes on floor. Items move to shelves.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in cooler. Floor in back dock area where can foods and freezer are located. Floor patches throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. At pizza make prep area, bulk container of bread crumbs not labeled. Operator labeled. In back dry storage area, bulk sugar bin not labeled.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. In back dry storage room, observed 6 rodent droppings under shelf next to glue trap next reach-in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top section of salad reach-in cooler, shredded cheese (51F - Cold Holding). Item placed in cooler 4.25 hours prior per employee. Lid of cooler left open.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of salad reach-in cooler, shredded cheese (51F - Cold Holding). Item placed in cooler 4.25 hours prior per employee. Lid of cooler left open.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In top section of salad reach-in cooler, ranch dressing (55F - Cooling). Ranch dressing made and placed in cooler 4.25 hours prior per employee. Lid left open on cooler, dressing in deep container.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In top section of salad reach-in cooler, ranch dressing (55F - Cooling). Ranch dressing made and placed in cooler 4.25 hours prior per employee. Lid left open on cooler, dressing in deep container.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top. In top section of salad reach-in cooler, ranch dressing (55F - Cooling). Ranch dressing made and placed in cooler 4.25 hours prior per employee. Lid left open on cooler, dressing in deep container.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at front counter, rush in sink. Handwash sink at pizza make area, rubber spatula in sink. Operator moved both items.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, top plate in interior of ice machine has build up of pink mold-like substance.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, ceiling vents have build up.
[08B-38-4] Food stored on floor. In walk-in cooler, cases of ground beef and large sauce containers stored on floor. Operator had employee move all items.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on end of rack. Operator moved .
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. At pizza make area, multiple knives stored stuck thru side of cardboard pizza box. Also, in back storage area, scoop in bulk sugar has handle touching product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple reach-in cooler/reach-in freezer gaskets soiled. At hot food station, exterior of trash can soiled. In back storage area, exterior of bulk sugar container soiled.
[25-05-4] Single-service articles improperly stored. In remote storage room, multiple single service items stored on floor.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in cooler. Floor in back dock area where can foods and freezer are located. Floor patches throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. In back storage area, bulk sipugar container not labeled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door reach-in freezer, two pans of raw breaded chicken stored over bags of bread and pan of lasagna. Employee moved chicken to bottom.
[31A-09-4] Handwash sink not accessible for employee use at all times. At pizza make area, handwash sink blocked by bread rack. Operator over rack.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter area, brush and spatulas in handwash sink. Operator removed.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. In back dock storage area, pizza boxes and unsealed wood lining shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At pizza station, coat and pack stored above pizza make reach-in cooler. Operator moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic ups stacked before air drying.
[14-11-5] Equipment in poor repair. In kitchen, bottom microwave interior has finish worn off. In back dock area, reach-in freezer has rust on exterior.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floors throughout kitchen soiled.
[08B-38-4] Food stored on floor. In walk-in cooler, bulk sauce containers stored on floor. In remote storage room, oil stored on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on end of rack. Operator moved .
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen, interior of convection oven has build up of black debris in bottom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple lower shelves of tables soiled.
[25-32-4] Reuse of single-service or single-use articles. In kitchen, seasoning jugs reused for salt and sugar.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in cooler. Floor in back dock area where can foods and chest freezer are located. Floor patches throughout kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed produce stored on top shelves above ready to eat items.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen in both reach-in freezers, open bags of raw chicken strips stored with and over ready to eat items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, pizza for slices (109-129F - Hot Holding). Emailed operator Time as a Public Health Control written procedure form.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter area, Sanitizer Bucket (Chlorine 200+ppm); Operator remade bucket, retest Sanitizer Bucket (Chlorine 100ppm)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade has build up. In kitchen, cutting board has black stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter, red mat and utensil stored in handwash sink. Operator removed.
[53B-01-5] 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. Establishment has only one expired employee certificate available.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board in prep area of kitchen across from convection ovens.
[35A-03-4] Dead roaches on premises. Four dead roaches observed in establishment: three on floor in small storage room by dumpsters and one on floor near hot water heater near restrooms. Dead roaches discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee purple drink cup on shelf above dough prep table in prep area. Cup moved and stored correctly.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in small storage room near dumpsters. Floor under dish machine. Floor in back storage area. Floor in hot water heater room. Floor in server station near front counter.
[08B-38-4] Food stored on floor. Two containers of oil stored on floor in back storage area near dry food can shelving. Oil moved and stored correctly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Small white chest freezer by salad making station in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two sets of tongs stored on side of metal utility cart near front entrance to kitchen.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in small storage room by dumpsters.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in small storage room by dumpsters. Floor in back dock area where food is stored. Floor in walk in cooler. Floor in patches throughout kitchen.
[36-30-4] Walls and ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In small storage room by dumpsters. Wall behind hot water heater near restrooms.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket near hand washing sink by office.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, three pans of pasta cooked yesterday stored overnight 48F. Pasta discarded. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, three pans of pasta cooked yesterday stored overnight 48F. Pasta discarded. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in server station dropped wrapped straws on floor, picked straws up with bare hands, put straws in trash can, and immediately handled unwrapped single use lids for drinks without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Server at front counter handled cash from paying customer and immediately began preparing drinks for customers without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In pizza making area of kitchen, black utility storage container with bread crumbs directly stored inside.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked meatballs removed from freezer two days prior stored overnight 48F. Meatballs discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked meatballs removed from freezer two days prior stored overnight 48F. Meatballs discarded. See stop sale.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, large white container of house made tomato sauce prepared yesterday stored overnight 50F. Sauce discarded. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, large white container of house made tomato sauce prepared yesterday stored overnight 50F. Sauce discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored next to case of coffee in back storage area by bag in box sodas. Bottle moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on front outside faucet.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment has Caesar dressing on menu that is prepared with raw shelled eggs which is not disclosed on menu. Operator began writing disclosure on menus.
[51-16-7] 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has small storage room near dumpsters that is not on current plan for establishment. Storage room contains food items, single use items and equipment.
[53B-01-5] 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. Only one certification was present (and it was expired). No other certifications were presented.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Yellow ice buckets stored on ice machine in back kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple white cutting boards in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In pizza make station, employee drink cup on shelf over line. In dough prep area, employee drink on shelf above prep table. Drink in pizza area moved and stored correctly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above dough prep table next to yeast packages.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees working in kitchen. All placed hair restraints on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups near drink dispenser in front counter area.
[14-11-5] Equipment in poor repair. White chest freezer in back area is cracked/rusted.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment near front line in kitchen. Floor in air handler closet. Ceiling in kitchen.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. One green dumpster in back of establishment is on grass.
[36-24-5] Hole in or other damage to wall. Wall leading from kitchen to dish area.
[02D-03-4] 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. At front counter, bread products and brownies do not have any label.
[38-01-4] Light shield damaged/in disrepair. In dish area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink by office in kitchen. Hand washing sink in dish area. Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on front line. Hood filters above cooking equipment on front line. Utility cart by front line. Speed racks in back kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in multiple reach in coolers in establishment.
[14-20-4] Ripped/worn tin foil used as shelf cover. Foil on shelves near front line in kitchen.
[25-05-4] Single-service articles improperly stored. Pizza boxes on floor in dining area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple to go containers on shelf above prep table in kitchen. Containers inverted.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in front counter area where pizza, soups and desserts are served/stored. Floor in multiple areas of kitchen. Floor in walk in cooler. Floor tile missing by dish machine.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in kitchen.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Gray trash can for bulk sugar in back kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In four door reach in cooler near pizza make station, pizza sauce, cheese, beef, raw bacon, roasted garlic, and cut spinach 50F stored overnight. Items discarded. See stop sale. On pizza make line, container of beef 54F stored overnight. Beef discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In four door reach in cooler near pizza make station, pizza sauce, cheese, beef, raw bacon, roasted garlic, and cut spinach 50F stored overnight. Items discarded. See stop sale. On pizza make line, container of beef 54F stored overnight. Beef discarded. See stop sale.
[03F-02-5] 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. Pizza at front counter has no time marking. Pizza across from pizza oven. All pizzas placed into service approximately 15 minutes prior. All pizzas Time marked.
[41-10-4] Toxic substance/chemical improperly stored. In back storage area, can of duct adhesive stored with to go containers and lids. In back storage area, container of purple cleaner stored with coffee. Items moved and stored correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of convection oven in prep area. Fryer baskets above fryers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink by salad station in kitchen blocked by trash can. Can moved.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing contains raw eggs and menu does not identify all items made with Caesar dressing. Inspector explained how items need to be identified.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees are working, none are certified food manager. Certified food manager arrived during end of inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is a photocopy.