CALUSA PIZZA AND CRAFT
North Dale Mabry Highway
Florida, 33548
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested below 200ppm retested to 200 ppm Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink above 50ppm-100ppm retested to 100 ppm Corrected On-Site
Food safety inspection conducted on 2/3/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior management cleaned at time of inspection Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over wash vegetables walk in cooler.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 2 employees employees signed at time of inspection Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee Fabio.
Food safety inspection conducted on 8/22/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing 2 employee. - From follow-up inspection 2024-03-21: **Time Extended**
Food safety inspection conducted on 3/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee moved to shelf Corrected On-Site
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee cleaned hands with white towel.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat bread walk in freezer. Employee removed to proper storage Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler across from stove top ambient air temp 48 f Stop sale. Chicken cooked 48 f 20 lbs butter 48 f 2 lbs pesto sauce contains milk 48 32 ounces held overnight no temperatures taken Reach in cooler by salad prep cooler ambient air temperature 45 f Stop sale : milk 48 f 1 quart in house ranch dressing.35 48 f
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach In cooler across from stove top Cold holding: lasagna 44 f tazki sauce 44 f employee moved to freezer Reach in cooler by salad prep cooler ambient air temperature 45 f Stop sale : milk 48 f 1 quart in house ranch dressing.35 48 f Walk in cooler cheese 45 f lasagna 44 f sour cream 45 f employee Moved lasagna to freezer discussion with manager to move all time/temperature control for safety food products out of walk in or place ice baths. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Green buckets above 50-100 ppm. Employee remade to 100 ppm
- 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. Milk bottles.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing 2 employee.
- 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. Lasagna reach in cooler across from stove top Repeat Violation
Food safety inspection conducted on 3/18/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).
Inspection on 10/23/2023
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cut lemons and cups, employee drink removed Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in walk in cooler above food for establishment, employee drink removed Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in back drying rack stacked on top of each other Beverage cups in server area
- 14-11-5:Basic - Equipment in poor repair. Pizza make table gaskets torn
- 08B-38-4:Basic - Food stored on floor. Bottled water on floor in walk in cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. Handle of tongs in cut lettuce
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on reach in cooler under stove on cook line Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed DBPR HR 5030-105 to manager
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cook peeled and cut onions without washing onions
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of plum tomatoes Can of ground tomatoes
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his face then touched clean plate without changing gloves or washing hands
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in kitchen, landed on cutting board, operator took cutting board back to dish area to be cleaned and sanitized
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding) in reach in cooler on cook line, employee put butter into another cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (70F - Hot Holding) sitting above pizza make table
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with DBPR HR 5030-104
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine has a trash can in front of it, trash can removed Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees
Food safety inspection conducted on 10/23/2023 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).