DOWNTOWN PIZZA
608 LAKE AVENUE, LAKE WORTH 33460
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/31/2024
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 1/31/2024 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 8/29/2023
High Priority
6
Intermediate
1
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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/
Food safety inspection conducted on 8/29/2023 revealed 14 total violations (6 high priority, 1 intermediate, 7 basic).