OUR PLACE PIZZERIA AND RISTORANTE
403 Southwest Suwannee Avenue
Florida, 32008
Suwannee County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup stored down inside container of steak seasoning on shelf near walk-in cooler. Manager removed cup from container during this inspection. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent near dish machine soiled with dust. Repeat Violation
- 33-12-4:Basic - Dumpster rusted out on bottom. Bottom of dumpster rusted through near drain plug.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf near dish machine. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Three sets of tongs hanging from oven door handle at cookline. Employee removed tongs from hand,e during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer door near fryers soiled with grease. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster lid left open. Employee closed dumpster during this inspection. Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Several boxes containing single-use lids and containers stored directly on floor inside storage shed behind building.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Packages of raw hamburger meat stored on shelf directly above pan containing raw scallops inside walk-in cooler. Employee moved scallops to another shelf during this inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice at cookline: pasta (47F - Cold Holding). Employee stated pasta has been held at cookline for approximately 30 minutes. Pasta is stacked in pan in bin of ice at cookline. Ice only contacts the bottom of the pan. Inspector had employee add more ice to the bin to help cool the pasta. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of interior of microwave near dry storage room soiled with black substance.
Food safety inspection conducted on 2/18/2025 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: Inside pan of ice on rolling cart at cookline: 1. Pasta 53F at bottom of pan, 72F at top of pan 2. Pasta 58F at bottom of pan, 74F at top of pan 3. Cream 72F. Employee at cookline stated all items were placed in cart approximately 1 hour prior. All ice has melted. Inspector instructed employee to place all items in the freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: 1. Chicken 50F 2. Chicken 51F 3. Pulled pork 49F 4. Sausage 48F Employee in pizza station stated all items have been stored inside the cooler overnight and have not been removed from refrigeration today. Stop sales issued on chicken, pork, and sausage. Admin Complaint
Food safety inspection conducted on 9/6/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
8
Intermediate
4
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Five dead flies stuck to fly strip hanging above prep table at cookline.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside containers of vegetables at cookline. Manager removed cup from vegetables during this inspection. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling above clean dish rack in kitchen soiled with dust. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on top of handwash sink at cookline. Manager cleaned area during this inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses stored on shelf directly above Bloody Mary mix in dry storage area. Manager removed both purses from area during this inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on clean dish storage shelf near dish machine. Repeat Violation
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging above prep table in front of kitchen. Employee removed sticky tape from ceiling during this inspection. Corrected On-Site Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster. Drain plug missing in bottom of dumpster behind building. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cookline soiled with grease. Exterior of large white flour bin near cookline soiled with grease and/or food debris. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster lid left open. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued.
- 01B-36-5:High Priority - 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. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Repeat Violation Admin Complaint
- 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 chlorine 0ppm. Manager primed machine, still 0ppm. Inspector had employee set up the three-compartment sink and instructed manager to the use of the dish machine for sanitizing and sanitize all dishes in the three-compassing until the dish machine is repaired. Inspector also instructed manager to sanitize any dishes that have been washed today in the three compartment sink. Three-compartment sink chlorine 50ppm. Repeat Violation Admin Complaint
- 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. Employee at cookline pulled up pants with gloved hands, then proceeded to crack two eggs with the same gloved hands without first washing hands or changing gloves. Inspector had employee wash hands before continuing to crack eggs. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies crawling on outside of bread bag at cookline. One fly flying in kitchen near dish machine. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F - Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F - Cold Holding); pulled pork (50F - Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued. Repeat Violation Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and oil mixture with time mark of 10am still at cookline at 3pm. Stop sale issued. Inspector reviewed TPHC with manager during this inspection.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside refrigerated make-table at cookline: meatballs (78F - Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued. Repeat Violation
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager does not have a certified food manager certificate. Manager stated she has been the general manager for approximately two months and was front-of-house manager before.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large fan. Manager moved fan away from handwash sink during this inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of pulled pork missing date mark inside reach-in cooler in pizza station. Employee stated the pulled pork was cooked on 08/29.
Food safety inspection conducted on 9/3/2024 revealed 22 total violations (8 high priority, 4 intermediate, 10 basic).
Inspection on 9/18/2023
High Priority
8
Intermediate
3
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup used as a scoop inside container of crushed red pepper on shelf near handwash sink in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack in kitchen soiled with dust. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach-in cooler at cookline: Salmon in reduced oxygen packaging thawed inside packaging. Package instructs the cook to remove fish from the packaging before thawing. Manager slit open packages during this inspection. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish rack across from three-compartment sink heavily scored. Cutting board on make-table in pizza prep area heavily scored.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf in server station beside mayonnaise packets and coffee. Employee removed drink cup from shelf during this inspection. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf beside fountain machine in kitchen. Wet nested plastic pans on clean dish rack across from three-compartment sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile damaged near three-compartment sink.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip hanging from ceiling above plastic wrap and prep table near cookline. Employee removed fly strip from ceiling during this inspection. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked clear plastic pans on clean dish rack across from three-compartment sink.
- 08B-38-4:Basic - Food stored on floor. Several boxes of frying oil and boxed sodas stored directly on floor in dry storage room. Bag of onions stored on floor in kitchen near back door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in kitchen soiled with mold-like substance. Air vents on ice machine in kitchen soiled with dust. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster lid left open behind building.
- 01B-36-5:High Priority - 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. Inside walk-in cooler: meat sauce (46F - Cooling). Manager stated the meat sauce was hot held the previous day, then placed inside the cooler to cool at the end of service. Manager stated the meat sauce has been stored in unit overnight and has not been in-use.
- 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 0PPM. Inspector instructed manager to discontinue use of the dish machine and sanitize dishes in the three-compartment sink until the dish machine is repaired. 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. Employee entered the kitchen from dining area and scooped ice without washing hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen at cookline. One fly in pizza prep area. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and containers of raw egg wash stored on shelf in walk-in container above bottles of beer. Manager removed bottles of beer from below eggs during this inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside bottom portion of make-table in pizza station: cut ham (47F, 45F - Cold Holding). Containers of ham date marked 9/15. Employee stated they have not been removed from unit or in-use today. Employee stated they have been stored inside unit since at least the previous night. Stop sale issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two bottles of hand sanitizer on shelf in server station beside mayonnaise packets and coffee. Employee removed hand sanitizer from shelf during this inspection. Hand soap stored on shelf in dry storage area above condiments. Employee removed soap from she,f during this inspection. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meat sauce (46F) inside walk-in cooler cooling overnight in a deep covered pan.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack across from three-compartment sink heavily stained. Cutting board on make-table in pizza prep area heavily stained black.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area. Employee removed bucket from handwash sink during this inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/18/2023 revealed 23 total violations (8 high priority, 3 intermediate, 12 basic).
Inspection on 9/18/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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 0PPM. Employee primed machine, still showing 0PPM. Inspector instructed manager to discontinue the use of dish machine for sanitizing and to use the three-compartment sink for sanitizing until the dish machine can be repaired. Admin Complaint - From follow-up inspection 2023-09-18: No change, dish machine 0PPM. Inspector instructed manager to discontinue the use of dish machine for sanitizing and to use the three-compartment sink for sanitizing until the dish machine can be repaired. Admin Complaint
Food safety inspection conducted on 9/18/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/21/2023
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent heavily soiled with dust in kitchen above clean dish storage rack across from three-compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table beside spices near cookline. Employee removed drink cup from shelf during this inspection. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in kitchen near fountain machine wet nested.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Three cracked clear plastic pans on shelf in kitchen across from three-compartment sink. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pizza oven handle in kitchen. Employee removed tongs from handle during this inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in kitchen soiled with a mold-like substance. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Several boxes of takeout containers stored directly on the floor inside the storage shed beside building. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed mushrooms stored above pan of cut lettuce on shelf inside walk-in cooler. Employee moved pan of lettuce to another shelf during this inspection. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Two wiping cloth buckets stored directly on the floor at cookline. Employee placed both on top of a pan during this inspection. Corrected On-Site
- 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 0PPM. Employee primed machine, still showing 0PPM. Inspector instructed manager to discontinue the use of dish machine for sanitizing and to use the three-compartment sink for sanitizing until the dish machine can be repaired. Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline. Two flies in dry storage area of kitchen.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three spray bottles of degreaser stored hanging on boxed sodas rack above boxed sodas in kitchen near fountain machine. Manager removed spray bottles from rack during this inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Can of "Red Bull" stored inside handwash sink in bar area.
Food safety inspection conducted on 8/21/2023 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).