Miami Slice

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (106F - Hot Holding), as per operator less than one hour.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control during inspection.

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. Eglis Gonzalez.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 12 large cheese pizza store inside walk in cooler not date marked.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Beverage tubing/cold plate not separated from stored ice.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils rinsed after the application of the sanitizer solution.

Basic - Food stored on floor. Observed plastic containers with cheese and sauce stored directly on floor inside walk in cooler.

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Hot and Cold Water Available; Adequate Pressure

Food and Non-Food Contact Surfaces Designed and Constructed

Procedures for Responding to Vomiting/Diarrheal Events

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. - From follow-up inspection 2024-06-05: Still observed cutting boards food-contact surface soiled with food debris, mold-like substance or slime soiled. **Admin Complaint**

Intermediate - - From initial inspection : 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. No proof of training for 6 employees. - From follow-up inspection 2024-06-05: Observed no proof of required state approved employee training provided for any employees. Luis Carlos Mercado, Geral Rodriguez, Paola Gonzalez, Carlos Cardinal, Jonathan, Hernan, Avel, Alvaro, Ashley, Giuliano., Alan Caballero, Dorian. **Admin Complaint**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen time on sauces employee did not change to refrigeration time. Employee corrected items. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher in hand sink. Educated employee.

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. No proof of training for 6 employees.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Raul, Emmanuel, Santiago,

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed bottles of water located food preparation table front counter area.

Basic - Food stored on floor. Bottles of water located storage area.

Basic - In-use ice scoop stored on soiled surface between uses.