GOODFELLASJAXV PIZZA & WINGS
5290 NORWOOD AVE STE 5
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
3
Intermediate
7
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At salad reach-in cooler, plastic cup,used in greater parmesan cheese. Employee removed cup. **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door reach-in freezer at cook line, box and open package of raw turkey burgers stored over open bag of fully cooked sausage. Employee moved burgers. **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. At pizza oven, marinara sauce (87F - Hot Holding). Operator stated save placed in service 3 hours earlier. Sauce placed on flattop to reheat. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ D. Jenkins expired 6/27/2024, no other Certified Food Manager certification available. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by green rack and reach-in cooler.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using chlorine sanitizer, operator not able to find test strips. **Repeat Violation**
- 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. One employee present hired over 60 days, no proof available. **Warning**
- 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. One employee present hired 1 week , no proof of employee responsibilities.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish area, soap dispenser not working. Operator stated it needs new batteries.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at walk-in cooler, hot water turned off. **Repeat Violation**
Food safety inspection conducted on 3/4/2025 revealed 11 total violations (3 high priority, 7 intermediate, 1 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pizza prep area, white roll stored in standing water at 67f.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fryers, hood filters have build up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, chicken seasoning blend and flour containers not labeled.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in kitchen area.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer at end of faucet, needs to be located at end of splitter on non chemical dispenser side.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cookline, handwash sink does not have easy access due to flip top reach-in cooler and green rack.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator not able to locate quay test strips.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish area, soap dispenser not working. Operator replaced batteries. Also, no paper towels. Operator supplied. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at walk-in cooler, hot water turned off. Operator turned on, faucet leaks. **Corrected On-Site**
Food safety inspection conducted on 8/27/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).