TONY D'S NEW YORK PIZZA
8358 POINT MEADOWS DR STE 10
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/6/2024
High Priority
6
Intermediate
0
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust observed on fan over slicer station in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed stored on mixer. Also, employee drinking from open lidded drink in kitchen during inspection. Person in charge removed drink, spoke to employee. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging at knee height from oven door. Person in charge removed. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven next to fryers with debris buildup. Several soda nozzles at dispenser with density buildup. Person in charge removed to clean. Also, cutting boards with debris buildup. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at server line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Personal fan on prep station with dust buildup. Debris buildup observed in cabinet under soda dispenser
- 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 sauce in walk in cooler stored in deep plastic containers cooling overnight per person in charge at 50F. All other items in unit 39-40F. Repeat Violation Admin Complaint
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge switched out sanitizer, retested at 50ppm. 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. Penne made 10/29 in reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sauce in walk in cooler stored in deep plastic containers cooling overnight per person in charge at 50F. All other items in unit 39-40F. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce at pizza station held out of refrigeration at 50F. Has been out less than 4 hours. Recommend holding on time. Moved to time during inspection. **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. Time paperwork indicates establishment will utilize time frames for pizza slices from 11-3pm. Pizzas in display case removed from temperature control at 10:45am. Person in charge time marked. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 12 total violations (6 high priority, 0 intermediate, 6 basic).
Inspection on 2/1/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth used in container of oil used to coat dough.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers at self service area not inverted. Items were inverted. Corrected On-Site
- 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. Meat sauce made in house at 47F in walk in cooler in covered plastic containers cooling overnight per person in charge.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meat sauce made in house at 47F in walk in cooler in covered plastic containers cooling overnight per person in charge.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese above fill line at fliptop at 47F person in charge removed. Ricotta sitting at room temperature at pizza make line at 57F. Person in charge moved to cooler, recommend holding on time. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink whose bibb with hose attached.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training.
Food safety inspection conducted on 2/1/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 9/15/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on boxes of single service straws in cabinet across from soda dispensing machine. Operator removed personal belongings to properly store. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Two gaskets torn on reach-in cooler at pizza making station. Also, handle on reach in freezer missing/ in disrepair.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Repeat Violation
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator emptied sink and remade solution to test at 200ppm Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee shredding cheese went outside back door with gloves on and then came back in and continued shredding cheese without washing hands and changing gloves. Operator discussed with employee. Employee washing hands. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray can containing toxic substance stored next to pan with oil/butter on rack next to pizza oven. Operator removed spray can of glass cleaner. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to oven soiled/ stained. Also, ice chute at self dispensing soda machine soiled. Also, Front of deflector plate in large ice machine soiled. Repeat Violation
Food safety inspection conducted on 9/15/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).