ZEKOS PIZZERIA
2001 GULF TO BAY BLVD UNIT A
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean.Reviewed with person in charge .
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment . Reviewed with person in charge
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched at front counter area . Person in charge rearranged plasticware **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on pizza prep station soiled with food buildup in cracks. Reviewed with person in charge.
- 16-37-1:Intermediate - No chemical test kit ( quaternary ) provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Reviewed with person in charge
- 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. Emailed to manager time as a public health control document to be completed for pizza slices . Reviewed with person in charge **Repeat Violation**
Food safety inspection conducted on 2/24/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 9/18/2024
High Priority
3
Intermediate
4
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on top of reach in cooler in the front of the oven is grove and has marks on it.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 33-16-4:Basic - Open dumpster lid. Operator closed dumpster lid **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bags of green peppers and spinach in non food grade bags. Manager removed and put into food grade containers. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler along wall of prep area: shredded mozzarella cheese (58F - Cold Holding) Manager placed into different cooler. On prep table: butter (70F - Cold Holding) Discussed with operator about using Time as a Public Health Control.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza held on time without time stamp. Manager placed correct time.
- 11-07-5: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.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled **Repeat Violation**
- 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. Inspector emailed Time as a Public Health Control paperwork.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by the main entrance door in red.
Food safety inspection conducted on 9/18/2024 revealed 11 total violations (3 high priority, 4 intermediate, 3 basic).