DirtyFLRestaurant Inspection Data

DOWNTOWN PIZZA

608 Lucerne Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10854169

  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, pans of dough stored on floor. Advised operator of proper storage. Operator placed item onto shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over pan dough. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen, server handled dirty dishes then touched clean plates without washing hands. Advised operator of proper handwashing. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken (51F - Cold Holding) and chicken wings (54F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked pasta (51F - Cooling)@1:50 since 11:00, 51F @ 2:20. At the current rate item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto item to fascilitate cooling. **Corrective Action Taken**
  • 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. No written plan for items on TPHC. Provided form to operator.

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10717694

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8883965

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food without any hair restraint for loose head hair. Explained and he put on hat. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket torn. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then refilled the customers drink without washing hands. Explained and she washed hands. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate for manager Agim Sulejmane expired on07/16/2024 Repeat Violation Warning
  • 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. Sliced ham, turkey and cheese sliced yesterday before noon time. Current time 1:20 pm not date marked. Manager date marked. Corrected On-Site Warning

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8883370

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ AGIM SULEJMANI 7/16/24 Warning - From follow-up inspection 2024-09-10: **Time Extended**

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8778953

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At hand sink near pizza station Warning
  • 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. Chef handling ready to eat sandwich with barehands. Educated on site gloves used by chef. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged over French fries in one door reach in freezer Removed Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); chicken wings (50F - Cold Holding); cooked pasta (48F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); pooled eggs (52F - Cold Holding); chicken wings (56F - Cold Holding); cut lettuce (48F - Cold Holding) reach in cooler drawers on cook line. Not prepped or portioned Today. In unit over four hours. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ AGIM SULEJMANI 7/16/24 Warning

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8486488

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Pizza Dough stored on floor in walk in cooler. Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook started work put on gloves and stirred marinara sauce , without washing his hands first. Cook washed hands. Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on apron after washing because there were no paper towels provided at hand sink in wait area. Operator provided paper towels and employee washed his hands and dried hands with paper towels. Corrected On-Site
  • 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. Employee cutting lemons for beverages without gloves. Employee put gloves on. Corrected On-Site Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for cooked egg plant container in prep area. Operator removed paper towels. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ppm chlorine in wait area. Operator set up fresh solution at 75ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait area and pizza prep. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in wait area. Operator provided. Corrected On-Site

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8377654

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Prep area at walk in cooler
  • 08B-38-4:Basic - Food stored on floor. Feta cheese on floor walk in cooler Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets unclean throughout bottom reach in cooler doors on cook line Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in freezer Bottom of bane Marie at beginning of cook line
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At pizza station
  • 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. Chef observed filling top bane Marie with ready to eat lettuce with barehands. Educated on site. Gloves used.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); in bottom reach in cooler drawer. Food not prepped or portioned today. In unit overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); in bottom reach in cooler drawer. Food not prepped or portioned today. In unit overnight.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (122F - Hot Holding); meatballs and sausage (125F - Hot Holding)steam table. Operator states food reheated on stove top less than four hours ago. Removed. Reheated to 165F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Tube of pain reliever on shelf with microwave at beginning of cook line. Removed Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. ; Sanitizer Bucket dining room (Chlorine 200ppm) remade Sanitizer Bucket dining room (Chlorine 100ppm) Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/