STROMBOLI'S PIZZA KITCHEN OF WEST BOCA LLC
9874 YAMATO RD STE 114
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 1/22/2024
Inspection #: Visit ID: 8465776
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table at walk in cooler- observed employee bottle of water on prep table. Employee removed water bottle. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Walk in cooler- observed pot of tomato sauce being stored on the floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at main kitchen cold holding unit cutting board and front counter cold holding unit cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed bottles of oil with no labeling
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter pizza station- observed employee rub hands on apron with out washing hands. Explain to employee about proper hand washing.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen next to mixer.
- 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.
- 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. Front counter- establishment does not have written procedures for pizza slices and cut tomatoes.
Inspection Date: 8/7/2023
Inspection #: Visit ID: 8461191
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink by the cook line draining very slow
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for liner for cooked eggplant Chef removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top cooler at front counter at Ham, sausage ; (44-45F - Cold Holding), chef moved to lower part of cooler which had ambient air at 38 and called for maintenance **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. Meatballs on steam table at Meatballs ; (106F - Hot Holding), chef reheated to 165° and above Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink.