DirtyFLRestaurant Inspection Data

PEPPINO'S PIZZA

3731 W UNIVERSITY AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8787283

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from pizza oven. Manager removed drink during inspection. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in dish area not wearing a hair net. Manager provided employee with hair restraint and employee put on hair restraint. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored on dry shelf. Manager had employee place labels on containers. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of floor mixer in back of kitchen next to back door. Slicer blade for slicer on kitchen prep table.

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8877987

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles throughout the kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table next to slicer. Manager removed drink from prep table. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on kitchen prep table. Manager placed wet towel in sanitizer bucket. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in dish area, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in dish area, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna stored on cook line dated 8/24. Manager stated item was prepared on 8/24 and frozen then removed on 9/3. Manager placed proper date on lasagna. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stuffed noodles stored in walk-in cooler dated 8/23.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Repeat Violation
  • 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. Two new employees working without proof of employee reporting agreement.
  • 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. Cooked noodles stored in walk-in cooler. Manager stated noodles was prepared the previous morning.

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8477481

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table car from cook line oven.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in warmer on prep table next to cook line, 131F. Manager turned up warmer to heat water to 135F. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line grill drawers. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs thawing at room temperature. Employee moved item to walk-in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep table across from cook line oven: meatballs (58F - Cold Holding). Employee stated item was placed on table thirty minutes prior to temperature being taken. Employee placed item in walk-in cooler to reduce temperature to 41F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee drained pan of spinach in hand washing sink across from walk-in cooler.

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8386160

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating noodles on cook line.
  • 08B-38-4:Basic - Food stored on floor. Cases of coke bottles on top floor in dry storage area next to back door.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn meal stored in dry storage area next to back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove greasy. Inside of mop sink. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
  • 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. Items in walk-in cooler: marinara sauce (57F - Cooling); pizza sauce (51F - Cooling). Manager stated items prepared the previous day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler: marinara sauce (57F - Cooling); pizza sauce (51F - Cooling). Manager stated items prepared the previous day.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating noodles on cook line, proceeded to put on gloves and place noodles in strainer and rinse with water without washing hands. Manager had employee wash hands and change gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler for salad prep. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in dish area. Manager provided hand washing sink with soap. Corrected On-Site
  • 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. Lasagna stored in walk-in cooler. Employee stated lasagna was prepared on 8/16. Manager placed proper date on lasagna. Corrected On-Site Repeat Violation