TONY PEPPERONI
2158 MAYPORT RD UNIT 7
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 10/23/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled wire shelf by make table. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in kitchen.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. (Time Temperature Controlled for safety foods not being held at safe temperatures of 41° or below. Per Person In Charge , made about 30 mins before. ricotta 56° . Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57°) Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink container above restaurant food in cooler. Moved by manager. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings by Single Service items at frontline. Moved by manager. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 55°, slaw at 57° ( placed yesterday). In make table/Reach in cooler Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic In oil at 74° on prep counter. Per Person In Charge , made about 30 mins before. ricotta 56° . Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57° ( placed yesterday). Placed on Time Temperature controled for safety by manager. **Corrective Action Taken** Warning
- 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 and the time removed from temperature control cannot be determined. No time mark on about 6 pizzas Made about 30 mins ago. Marked by manager. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 115° in steam well. Reheated to 175°. Placed about 30 mins before. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at make table opposite grill.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at Hand wash sink.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Metal banded brush in garlic in oil. Brush discarded. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline. Marked by manager. Corrected On-Site
Food safety inspection conducted on 10/20/2023 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).