PIZZA POINT
7860 GATE PKWY STE 107
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup. **Warning** - From follow-up inspection 2025-03-24: No change. Person in charge needs more time to clean. **Time Extended**
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/21/2025
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup. **Warning**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape used on lid dispenser, is visibly soiled.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
- 36-73-4:Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers with debris buildup. Wall at prep station with splatter debris. Wall and floor at prep sink and dishmachine with debris buildup. Porous ceiling tiles observed in back kitchen. Floor throughout showing wear. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Handles to oven with grease buildup. Side of fryer with buildup. Exterior mixer with debris buildup. Exterior squeeze bottles with debris buildup. Exterior bulk dry good containers with debris buildup. Dish racks with heavy debris buildup. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths in kitchen not stored in sanitizing solution. **Repeat Violation**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge pick up broom handle off of floor, then handle food products without removing gloves and washing hands. Spoke to person in charge during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza line cheese, sauce 52-53F. Person in charge states have been out of temperature for approximately 1 hour. Iced items down. In walk in cooler cheese, cheese, sauce, cheese 46-52F. Person in charge states had unit open for prep. Called for service during inspection. Began moving items to other units holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make line with staining. Interior microwave with debris buildup. Mold like substance/ debris buildup in interior of reach in coolers at front line. **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working for 4 months with no proof of training.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at front hand wash sink. Person in charge provided. **Corrected On-Site**
- 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. Establishment holds garlic butter and pizza on time. Person in charge unable to provide completed time paperwork. Person in charge began filling out. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meats in walk in cooler made onsite, frozen, thawed with no tracking.
Food safety inspection conducted on 3/21/2025 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: Cut lettuce in far left cooler across from hot holding in unit overnight per person in charge at 63F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: Cut lettuce in far left cooler across from hot holding in unit overnight per person in charge at 63F. All other items held on ice on line and in walk in cooler at 43F or below. **Admin Complaint**
Food safety inspection conducted on 11/1/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Several spatulas in clean dish area missing edges. Metal wrapped basting brush in oil at back prep area observed. Cutting board on pizza make grooved.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen with debris buildup. Especially around fryers, at ice machine, in corners in back kitchen. Wall soiled behind dishmachine, at pizza make line. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on front and side with heavy grease buildup. Handles of oven, reach in cooler doors with grease, debris buildup. Hood filters with grease buildup. Exterior of bulk containers, sauce bottles with debris buildup. Exterior of mixer with grease buildup. Shelving and piping under dishmachine/ triple sink area with debris buildup. Exterior ice chute with mold like substance buildup observed at soda dispenser. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses, then handle food without hand wash. Person in charge spoke to employee. **Corrective Action Taken**
- 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 handle cooked pizza, and fresh parsley with bare hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza sitting at room temperature in kitchen at 117F. Moved to time during inspection. Provided operator time paperwork. **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at walk in cooler not functional. Person in charge added external thermometer during inspection. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta opened 4 days ago per person in charge not date marked, garlic sauce made 2 days ago not date marked. Frozen chicken cooked, portioned, frozen then thawed not date marked, tracked.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavy mold like substance buildup in ice machine. Interior of reach in coolers on pizza make line with debris/ mold buildup. Cutting board on far make line with debris buildup, staining. Tea pitchers in clean dishware with staining/ buildup.
Food safety inspection conducted on 10/25/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).