STEVE'S PIZZA
5866 S FLAMINGO RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents in kitchen areas.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on walk in cooler shelves.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar, salt and panko removed for original containers not labeled operator label. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS cheese cold held at 50F at front line. Per operator, cheese place at front line 1 hour prior to the inspection. Advise operator to transfer to freezer for quick chill. **Repeat Violation** **Admin Complaint**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink in restroom.
- 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. -Observed no date marked on cooked chicken wings and pasta stored in walk in cooler. Per operator, both items cooked yesterday morning. Items held for more than 24 hours.
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 12/5/2024
High Priority
4
Intermediate
4
Basic
5
Total
14
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Observed in sugar container. Priority: Basic
- 36-73-4:Basic - Observed: Floor soiled/has accumulation of debris. Observed throughout establishment. **Repeat Violation** **Warning** Reference: 6-501.12(A) FC: (A) Physical facilities shall be cleaned as often as necessary to keep them clean. Priority: Basic
- 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer Priority: Intermediate
- 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed Handwashing sink next to pizza station used for storing purpose. Operator removed items. **Corrected On-Site** Priority: Intermediate
- 14-69-4:Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at large chest freezer at rear of establishment. Priority: Basic
- 22-12-5:High Priority - Observed: Metal stem-type thermometer soiled. Priority: High Priority
- 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operating without written plan. Provided operator with time control form. Priority: Intermediate
- 50-17-3:High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Operating with expired license Dec 1, 2024 **Repeat Violation** **Admin Complaint** Reference: 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. Priority: High Priority
- 41-21-4:Intermediate - Observed: Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sprayer without label. Operator could not determined the type of chemical in it . Priority: Intermediate
- 40-05-4:Basic - Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed Raid spray stored under microwave in front of triple sink in kitchen. **Repeat Violation** **Admin Complaint** Reference: 7-202.12 (1) and (2) FC: Poisonous or toxic materials shall be: (A) Used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. Priority: High Priority
- 3A-02-5:Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on preparing table purposely kept at room temperature - container of fresh garlic in oil (65F - Cold Holding) as per operator item held out of temperature for approximately 3 hours. Operator place item in cooler. **Corrective Action Taken** Priority: High Priority
- 03F-02-5:High Priority - Observed: 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. Observed cheese pizza sitting on prep table at front without time mark. As per operator item held for approximately 45 minutes. Operator provided proper time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Reference: 3-501.19(B)(2) and (4) and C(3) and (5) FC: (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (4) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (3) The food shall be marked or otherwise identified to indicate: (a) The time when the food is removed from 41F or less cold holding temperature control, and (b) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (5) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. Priority: High Priority
- 29-42-4:High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.operator removed splitter. **Corrected On-Site** Priority: High Priority
- 36-27-5:Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to mop sink soiled. Priority: Basic
Food safety inspection conducted on 12/5/2024 revealed 14 total violations (4 high priority, 4 intermediate, 5 basic).