MAZZA KITCHEN
1530 N FEDERAL HWY BAY F12
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2024
High Priority
0
Intermediate
4
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not in use. As per operator unit is out of order and in need of repair. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet at equipment storage area. Operator separated container. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses throughout. Operator placed in clean sanitized containers. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 70F. Operator removed water. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in cooler. Employee removed. Corrected On-Site
- 25-06-4:Basic - Single-service bowls not stored inverted or protected from contamination at front counter. Operator turned bowls over. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed containers of lemon juice, minced garlic in walk-in cooler uncovered. Operator covered. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wipe cloths in sanitizing solution. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed Food Manager Certificate expired 3-18-2024.
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Operator provided. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary. Repeat Violation
- 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 prepared hummus and tzatziki in walk-in cooler not date marked. As per operator items were prepared onsite and stored in walk-in cooler approximately 27 hrs prior to inspection. Operator date marked. Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 13 total violations (0 high priority, 4 intermediate, 9 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents and return.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator unit out of order. New unit on order.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water. Operator moved to walk in to continue proper thawing. Corrected On-Site
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. No test strips for sanitizer. Operator made chlorine solution 100ppm. Corrected On-Site
- 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 fish stored over ready to eat French fries in reach in freezer. Operator stored all items properly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in front counter cookline reach in. Operator stored all items properly. 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. Front counter - cooked vegetables (73-75F - Hot Holding); falafel (72F - Hot Holding); beef (125-127F - Hot Holding). Per operator items hot holding approximately 2 hours. Operator placed items on Time as a Public Control. Corrected On-Site
- 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. Provided handout to operator. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Meat thawing in prep area hand sink. Operator removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site
Food safety inspection conducted on 12/15/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).