JOHNNY PIES PIZZERIA
4855 COCONUT CREEK PKWY UNIT B
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 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).