DirtyFLRestaurant Inspection Data

PIZZA RICCA

2001 NW 2 AVE UNIT #B

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10795803

  • N/A:No Violations Were Observed

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10728788

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cooked wings (54F - Cold Holding); butter (62F - Cold Holding). Operator stated cooked wings held in cooler for two hours. Operator moved wings to different cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked with sanitizer bucket and soap dispenser. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certification for anyone working at this establishment at time of inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line and handwashing sink by three compartment sink. Operator provided paper towels Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed with operator to have written procedures when holding pizza slices on time as a public health control. Repeat Violation Warning
  • 53B-13-5: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.

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8740095

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled near dish washing area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. #1 Observed ceiling in storage room heavily soiled. #2 Obeerved ceiling right end of cook line heavily soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on top salad flip top cooler in kitchen.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed part of lid container broken with raw chicken stored inside at reach in cooler by dish washing area. Operator replaced lid. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs store on soiled oven door handle. Operator moved to dish area to be washed , rinsed and sanitized. **Corrective Action Taken**
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at steam table near the stove; cooked meatballs (122F - Hot Holding). Per operator food was cooked at less than 2hours ago and placed in steam table. Observed Steam table turned off at time of inspection. Operator moved meatballs to be reheated on stove to 165F or above. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed liquid eggs (49F - Cold Holding) in reach in cooler by dishwashing area. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed liquid eggs (49F - Cold Holding) in reach in cooler near dish washing area. Per operator , food not portioned today. Per operator, Food stored in unit overnight. See stop sale. Operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (49F - Cold Holding) near dish washing area in refrigerator cooler. Liquid eggs not prepared or portioned today. Food stored in unit overnight. See stop sale. Operator discarded. Corrected On-Site
  • 11-27-4: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. Emailed proper clean up procedure.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish washing area. Operator provided paper towels. Corrected On-Site Repeat Violation
  • 11-26-1: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. Emailed health reporting agreement form to operator. One employee hired one week ago. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink between two coolers in kitchen. Operator provided soap. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment sells pizza by the slice held at room temperature at front counter for 2 hours without written procedure. Emailed written plan to operator.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8642261

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the three compartment sink is used to store chemicals.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen
  • 11-26-1: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. Emailed form

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8541727

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8541524

  • 35A-06-4:Basic - Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Main kitchen above 3 compartment sink- observed 3 fly traps with dead flies hanging from ceiling above 3 compartment sink. Priority: Basic
  • 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen above 3 compartment sink- observed approximately 25 live flying insects flying around and landing on clean service utensils, plastic containers on storage shelf. Main kitchen mop sink- observed 5 live flying insects landing on mop sink. Main kitchen hand washing sink- observed 2 live flying insects flying around trash can underneath hand washing sink. Main kitchen at rear exit door- observed 3 live flying insects flying around dry food storage shelf and landing on closed containers of Sweet Baby Ray’s Barbecue sauce and Franks Red Hot Hot sauce.main kitchen cold holding unit-observed 7 live flying insects flying around and landing on squeeze bottles of hot sauce, soiled wiping cloth, single service parchment paper. Pizza station cold holding unit- observed 2 live flying insects flying over pizza prep. Priority: High Priority
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near exit door. Priority: Intermediate

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8485338

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Main kitchen above 3 compartment sink- observed 3 fly traps with dead flies hanging from ceiling above 3 compartment sink.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen above 3 compartment sink- observed approximately 25 live flying insects flying around and landing on clean service utensils, plastic containers on storage shelf. Main kitchen mop sink- observed 5 live flying insects landing on mop sink. Main kitchen hand washing sink- observed 2 live flying insects flying around trash can underneath hand washing sink. Main kitchen at rear exit door- observed 3 live flying insects flying around dry food storage shelf and landing on closed containers of Sweet Baby Ray's Barbecue sauce and Franks Red Hot Hot sauce.main kitchen cold holding unit-observed 7 live flying insects flying around and landing on squeeze bottles of hot sauce, soiled wiping cloth, single service parchment paper. Pizza station cold holding unit- observed 2 live flying insects flying over pizza prep.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink near exit door.

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8361552

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and front counter
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled with name. Manager labeled Corrected On-Site