DirtyFLRestaurant Inspection Data

UN GIRO ITALIAN PIZZA AND GRILL

515 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8503988

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 33-29-4:Basic - Grease receptacle lid open.
  • 14-69-4:Basic - Ice buildup in reach-in freezers in back
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of pizza oven -racks above cut table -fan on prep table near pizza discs
  • 46-04-4:Exit door locked. For reporting purposes only. -back fire exit door, manager unlocked Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings 51F from overnight in bottom shelf of stand up refrigerator inside deep plastic lexan. Advised to cool down in shallow pans inside walk in cooler, load lexan after verifying temperatures have reached 41F within6 hours. Also advised to monitor air flow to bottom section of cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above ready to eat food, manager corrected Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken wings
  • 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. -some stains on cutting board
  • 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.
  • 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8503556

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. -over food prep area - From follow-up inspection 2023-09-20: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2023-09-20: **Time Extended**
  • 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage areas. -missing near wall around cooler across from oven -area behind pizza oven in disrepar - From follow-up inspection 2023-09-20: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cook line - From follow-up inspection 2023-09-20: **Time Extended**
  • 35B-07-4:Basic - - From initial inspection : Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan on wall near pizza oven/cut table allows potential access for vermin due to not having screen -back door with gap at bottom threshold - From follow-up inspection 2023-09-20: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -table/countertop near entrance to back of house - From follow-up inspection 2023-09-20: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pasta, cooked chicken 51-65F inside stand up cooler inside kitchen from overnight. Temperature at bottom shelf of unit is not adequate, advised to look into how food is cooled/stored inside narrow coolers. Warning - From follow-up inspection 2023-09-20: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in ware-washing area blocked by large excess equipment Warning - From follow-up inspection 2023-09-20: Bicycle blocking hand sink **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8374797

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. -over food prep area
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 10-12-5:Basic - Clean pans stored on soiled surface in warewashing area
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach under prep table next to cooler inside kitchen -2 dead roaches next to stand up cooler inside kitchen -1 dead roach under arcade equipment inside dining area(basketball) employee cleaned up 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. -hookah on top of chest freezer in back Corrected On-Site
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage areas. -missing near wall around cooler across from oven -area behind pizza oven in disrepar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -cook line, food prep area, dining area Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -cook line
  • 33-29-4:Basic - Grease receptacle lid open.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of refrigerator in back -space between grill -basketball arcade equipment in dining area
  • 35B-07-4:Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan on wall near pizza oven/cut table allows potential access for vermin due to not having screen -back door with gap at bottom threshold
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -table/countertop near entrance to back of house
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. -on chemical rack in back of kitchen
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. - 3 roach droppings under/behind arcade equipment inside dining area - 2 roach droppings on floor near prep area, employee cleaned during inspection. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pasta, cooked chicken 51-65F inside stand up cooler inside kitchen from overnight. Temperature at bottom shelf of unit is not adequate, advised to look into how food is cooled/stored inside narrow coolers. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta, cooked chicken 51-65F inside stand up cooler inside kitchen from overnight. Temperature at bottom shelf of unit is not adequate, advised to look into how food is cooled/stored inside narrow coolers. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooke chicken
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with debris
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in ware-washing area blocked by large excess equipment Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Repeat Violation Warning