JOHNNY PIES PIZZERIA
4855 COCONUT CREEK PKWY UNIT B
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/11/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Observed at back restroom. Warning - From follow-up inspection 2024-12-11: Observed at callback- same **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-12-11: Observed at callback- same **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Four drawer cooler in kitchen has torn gaskets and does not close securely. Warning - From follow-up inspection 2024-12-11: Observed at callback- same **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Value series cooler; meat balls (48F). Per operator items left in cooler for less than four hours. Observed unit holding warm ambimemt temp. Operator moved items to freezer to rapid chill. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-11: Value series cooler- raw beef 50F (cold holding). Per operator items left in cooler 24 hours. See stop sale Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen flip top soiled with food debris Warning - From follow-up inspection 2024-12-11: Observed at callback- same **Time Extended**
Food safety inspection conducted on 12/11/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Observed at back restroom. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in kitchen flip top cooler. Operator removed Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen working with food without a hair restraint. Employee put on ball cap Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. Four drawer cooler in kitchen has torn gaskets and does not close securely. Warning
- 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 veal over ready to eat sausage. Operator properly separated Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Value series cooler; meat balls (48F). Per operator items left in cooler for less than four hours. Observed unit holding warm ambimemt temp. Operator moved items to freezer to rapid chill. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Four drawer coolers at kitchen at 3:00pm cooked chicken 74F cooling for 5 minutes to 72F at 3:30pm. 2. At 3:05pm cooked pasta 46 ambient cooling for 1 hour to 52F at. Observed items cooling in a cooler that is in disrepair. At this rate proper cooling to 41F in 4 hours will not occur. Operator moved items to freezer to quick chill 3. at 4:00pm raw beef 48F ambient cooling for 1 hour to 48F at 4:25pm. At this rate proper cooling to 41F will not occur. Observed unit holding warm ambient temperature s. Operator moved item to freezer to rapid chill. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen flip top soiled with food debris Warning
Food safety inspection conducted on 12/10/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 8/15/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1) Employee bottle of Gatotade in kitchen right glassfront cooler. 2) Employee bottled beverages in pizza fliptop lower cooler. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In Victory reach in cooler, bulk container house pizza sauce at proper temperature not covered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle in at cook line not labeled. 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. In pizza station lower cooler, cooked peppers (54F - Cooling); cooked onions (56F - Cooling). Per employee not prepared or portioned today, both in unit more than 6 hrs from night before. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen 4 drawer reach in unit, container of raw breaded chicken above container of cooked wings. Manager moved chicken to bottom of opposite side to properly separate. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza station lower cooler, cooked peppers (54F - Cooling); cooked onions (56F - Cooling). Per employee not prepared or portioned today, both in unit more than 6 hrs from night before.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site
- 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.
- 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. Portioned lasagna in reach in freezer not date marked from when prepared. Repeat Violation
- 41-17-4:Intermediate - Spray / squeeze bottle containing toxic substance not labeled. Squeeze bottle of hand sink next to triple sink and beside meat slicer not labeled.
Food safety inspection conducted on 8/15/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 3/8/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee uncovered beverage cup on top of stand mixer in back kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in lower pizza fliptop cooler among consumer foods.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) squeeze bottles of oil by cook line not labeled. 2) spray bottle of water by meat slicer not labeled Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 can olives at dry storage with dented/creased rim.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after breading eggplant using pooled raw shell eggs without washing hands first. Reviewed with employee proper handwash procedures and employee washed hands. Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of household insect spray under hand sink in back kitchen.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 20F in ice water. Calibrated with person in charge to correct temperature. 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. Container of cooked sausage in back Victory reach in cooler missing date mark.
Food safety inspection conducted on 3/8/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water in back kitchen missing labels. Warning - From follow-up inspection 2023-10-10: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 10/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/9/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open canned beverage with straw on cutting board at fliptop make line. Employee removed beverage. Corrected On-Site Warning
- 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 phone and keys next to to go containers on shelf above make line in kitchen. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in back kitchen wearing watch. Employee removed. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and hand wash sink at front of kitchen. Employee removed knife. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water in back kitchen missing labels. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen 4 DRAWER UNIT - cooked spaghetti (48F - Cold Holding); cooked penne (49F - Cold Holding); meatballs (48F - Cold Holding); cooked wings (48F - Cold Holding); fried eggplant (49F - Cold Holding); breaded raw chicken (48F - Cold Holding); grilled chicken (49F - Cold Holding). Per employee no items prepared, portioned, or pulled today and items in unit more than 4 hrs. See stop sale. 2) In Victory upright reach in cooler, commercial shredded mozzarella (59F - Cold Holding). Per employee in unit more than 4 hrs. and not pulled, portioned, or prepped today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen 4 DRAWER UNIT - cooked spaghetti (48F - Cold Holding); cooked penne (49F - Cold Holding); meatballs (48F - Cold Holding); cooked wings (48F - Cold Holding); fried eggplant (49F - Cold Holding); breaded raw chicken (48F - Cold Holding); grilled chicken (49F - Cold Holding). Per employee no items prepared, portioned, or pulled today and items in unit more than 4 hrs. See stop sale. 2) In Victory upright reach in cooler, commercial shredded mozzarella (59F - Cold Holding). Per employee in unit more than 4 hrs. and not pulled, portioned, or prepped today. See stop sale. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter in excess of 200ppm chlorine. Employee remade to correct 100ppm chlorine. Corrected On-Site Warning
- 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. Bulletin printed and provided. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to find chlorine test kit. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC Harry Behrend Warning
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer broken; unable to calibrate. Warning
Food safety inspection conducted on 10/9/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).