DISALVO'S PIZZA
4190 N 46 AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers throughout
- 36-36-4:Basic - Ceiling tile missing. Observed in ware washing area, ice machine room
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon fully thawed in reduced oxygen packaging. See Stop Sale
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line hand wash sink **Repeat Violation**
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw shrimp in cook line reach in cooler. Operator reorganized **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon fully thawed in reduced oxygen packaging.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in hand wash sink at wait station. Operator removed **Corrected On-Site**
- 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.
Food safety inspection conducted on 2/18/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged. **Repeat Violation** - From follow-up inspection 2024-10-23: Same **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/23/2024
High Priority
5
Intermediate
5
Basic
13
Total
23
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 Tiles with water damage in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.cutting board on flip tip next to reach in cooler in kitchen. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. 1) 3 dead roaches next to ice machine away from kitchen. 2) 1 dead roach under reach in freezer next to walk in cooler. Employee removed during inspection. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. 1) Gasket torn in reach in under flip top in cook line. 2) Gasket torn in reach in under flip top next to reach in cooler in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In kitchen
- 08B-38-4:Basic - Food stored on floor. Container of sugar stored on floor in dry storage area.
- 25-05-4:Basic - Single-service articles improperly stored. Sleeves of to go containers stored on floor next to ice machine. Employee elevated. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink. Kitchen handwash sink clogged. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to ice machine and in kitchen.
- 29-11-4:Basic - Water leaking from pipe Sink next to dishwashing machine.
- 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 Ground Beef (47F - Cooling); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employees wiped hands on soiled aprons and dirty cloths hanged next to aprons instead of paper towels. Reviewed proper hands washing procedures. Employees washed hands correctly. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Ground Beef (47F - Cooking); Cooked Pasta (55-60F- Cooling). Per chef food items in unit overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Baked Ziti (47F - Cold Holding); Raw Chicken (54F - Cold Holding) Per Cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed gasket torn. Cook add ice to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. Per Cook Pizza cooked 30 minutes ago. Cook date marked 12PM-4PM **Corrected On-Site**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both thermometer
- 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. Pasta prepared onsite since Wednesday not date marked. Had to stop sale item for improper cooling,
Food safety inspection conducted on 8/23/2024 revealed 23 total violations (5 high priority, 5 intermediate, 13 basic).