DOUGHBOYS PIZZERIA AND ITALIAN RESTAURANT
829 SE 17 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
8
Intermediate
1
Basic
1
Total
10
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwaves in kitchen soiled with food debris.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee scooping Parmesan cheese into small condiment cups with another condiment cup, no gloves. Reviewed proper food handling with employee. Employee discarded affected Parmesan cheese cups and put gloves on. Stop sale. **Repeat Violation** **Admin Complaint**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee scooping Parmesan cheese into small condiment cups with another condiment cup, no gloves. Reviewed proper food handling with employee. Employee discarded affected Parmesan cheese cups and put gloves on. Stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich station// cooked penne (47F - Cold Holding). Per operator, food not prepped or portioned today; operator unable to determine how long food was out of temperature. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich station// cooked penne (47F - Cold Holding). Per operator, food not prepped or portioned today; operator unable to determine how long food was out of temperature. Stop sale. **Repeat Violation** **Admin Complaint**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (49F - Cooling) since 9:00am, at 12:22 pm. 46F at 12:45pm. Per cooling calculator, food will not reach 41F for cold holding in allotted time. Operator put tomatoes inside reach in freezer to quick chill. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed vape stored on shelf above flip top cooler at pizza station. Employee removed. **Corrected On-Site**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Operator remade to 100ppm. **Corrected On-Site**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Operator remade to 50ppm. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
Food safety inspection conducted on 2/27/2025 revealed 10 total violations (8 high priority, 1 intermediate, 1 basic).
Inspection on 10/21/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on the base of slicer. Employee removed and stored properly. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed at back by dough mixer - boxes of oil stored directly on the floor. Additionally observed at dry good room - plastic soda bottles stored directly on floor - breading satchel stored directly on floor. Additionally observed at walk in cooler - buckets of tomato sauce stored directly on floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed multiple microwaves in kitchen with accumulation of food debris.
- 25-05-4:Basic - Single-service articles improperly stored. Observed at dry goods room - boxes of pizza stored directly on the floor.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Wet wiping clothes not stored in solution.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
- 01B-11-4:High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in kitchen - operator made vegetable salad with bare hands. Operator discarded at will. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station - pizza sauce (46F - Cold Holding) as per operator item not portioned or prepared today - item held out of temperature for approximately 30 minutes. Operator placed bags of ice in container and decided to put item in time control.
- 03F-02-5:High Priority - 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 6 pizzas without time marks - as per operator items held for approximately 1 hour. Operator provided proper time mark for remaining time. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table- beans (110F - Hot Holding); meatballs (112F - Hot Holding) as per operator items held out for approximately 1 hours - operator raised table's temperature. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. As per operator no proper written plan for time control. Provided operator with time control form.
Food safety inspection conducted on 10/21/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).