THE ORIGINAL GOOMBA'S PIZZERIA
2395 S US HWY 27
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -reach in cooler on cook line
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in sugar in dry storage
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line
- 08B-38-4:Basic - Food stored on floor. -cooking oil by dry storage **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 38-01-4:Basic - Light shield missing near walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door -speed rack in walk in cooler -interior of fryer cabinet -exterior sides of cooking equipment
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -dish area
- 08B-12-5:Basic - Stored food not covered. -cooked pizzas above pizza oven
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish next to precooked lobster ravioli in reach in freezer on cook line. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh mozzarella (47F - Cold Holding); sliced ham (47F - Cold Holding) butter (72F - Cold Holding), all held less than four hours per operator. Moved to reach in freezer for quick chill. At recheck butter 57F, mozzarella 38 F, sliced ham 37F **Corrected On-Site**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -housemade marinara, 2nd reheat (143F - Reheating). Placed into service at 143F. Educated operator, placed on burner for rapid reheat. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -white cutting boards on cook line **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped ice in hand sink. Educated employee. **Corrective Action Taken**
- 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. -2 employees
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -hand sink by triple sink
Food safety inspection conducted on 3/18/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 2/18/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor by fryer soiled. - From follow-up inspection 2025-02-18: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove handle operator removed. **Corrected On-Site** - From follow-up inspection 2025-02-18: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At mop sink. - From follow-up inspection 2025-02-18: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding) - From follow-up inspection 2025-02-18: **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine outside walk in cooler
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cakes in cooler at front counter. Manager removed. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by fryer soiled.
- 08B-38-4:Basic - Food stored on floor. Pot of marinara sauce on floor in walk in cooler. Operator removed. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove handle operator removed. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At mop sink.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding)
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored next to clean pans at cook line. Operator removed. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Food safety inspection conducted on 12/10/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).