DirtyFLRestaurant Inspection Data

PREZZO

5560 N MILITARY TRL STE 300-302-304

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8624578

  • N/A:No Violations Were Observed

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8623504

  • 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer. Operator moved to shelf Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at drain under ware washing area Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce from package without first washing produce. Discussed with operator. Operator instructed employee to wash produce and clean and sanitize surfaces Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza line: cooked chicken wings (52F); cheese (56F); cooked meatballs (57F); cooked sausage (53F); cooked onions (55F); cooked tomatoes (53F). Operator states items have been in unit for approximately 3 hours. Monitored unit with no changes in temperature. Operator started to ice items and return items to walk in freezer to quick chill **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Warning

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8607673

  • N/A:No Violations Were Observed

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8607601

  • 22-41-4: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. Dish machine and bar dish machine tested at 0ppm chlorine. Tested for hot water at less than 160F. Operator states new dish washers are on order. Instructed operator to manually sanitize wares **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to dump water and pizza area hand wash sink used to fill up water for utensil hot holding well. Discussed with operator Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machines Warning

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8567692

  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on ware storage shelving Warning - From follow-up inspection 2023-12-07: Next unannounced **Time Extended**

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8566131

  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches on shelving directly next to salad station on front line/expo line not in kitchen. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils stored in standing water of 60°F at bar. Operator moved to running water Corrected On-Site Warning
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Operator removed Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep table at pizza station on front line not in kitchen. Operator removed cleaned and sanitized. Observed approximately 15 live roaches on ground behind prep table and shelving directly next to salad station Observed 2 live roaches on bottom shelf of shelving holding paper products directly next to salad line. Operator started to remove clean and sanitize Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on ware storage shelving Warning

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8552871

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while ware washing, then proceed to cook line while still eating. Discussed with operator
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with clean wares in ware washing area. Operator removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while food handling. Employee removed Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at ice cube freezer at bar
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave building then re enter building and handle knives without first washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce, arugula stored in direct contact in can liners at salad line. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (59°F-61°F) at bar area being held in garnish tray. Operation states item has been out for approximately 1.5 hours. Operator moved to reach in cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread station cooked whole garlic in oil (121°F - Hot Holding) being held less than 2 hours. Operator reheated to 165°F and turned up warmer Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. canned clams cooling since 9:30am (12:05) ambient cooling (59F - Cooling); canned clams ambient cooling (1:05) (54F - Cooling) being cooled in cook line flip top. Based on current cooling rate item will not reach 41°F at the end of 4 hours, operator moved to reach in freezer to quick chill **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used as dump sink as evidenced by strainer/straws/ice in hand wash sink. Operator removed Corrected On-Site

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8441783

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle on cook line. Operator removed Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Can liners used to stores lettuce/greens at salad station. Operator removed Corrected On-Site
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken meatballs stored above raw beef meatballs in walk in cooler. Operator flipped Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (57F - Cold Holding) being held at breading station on top of ice. Ice not covering sides of pan to the height of the food. Operator states item has been out for two hours. Operator iced liquid eggs butter for bread (69F - Cold Holding) being held at bread station. Operator states that item has been out for 2 hours. Discussed tphc with operator. Provided written procedure. Operator time marked item to be discarded at the end of four hours **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Discussed proper procedure with operator
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed one employee washing his hand in the 3 compartment sink. Discussed proper hand washing with operator

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8349163

  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Bar
  • 22-41-4: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. Chef fixed sanitizer line Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched Bread with bare hands
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect seen hovering in kitchen. Chef killed flying insect and sanitize area.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.