MANNINOS PIZZA RESTAURANT
5150 Coconut Creek Parkway
Florida, 33063
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/10/2024
High Priority
1
Intermediate
5
Basic
1
Total
7
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator working with food in with no hair protection. Operator put on hat Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels supplied at pizza station hand wash sink Operator provided paper towels Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Provided employee health agreement form for employee to sign. Employee signed Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. bottle of degreaser not labeled. Operator labeled Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 8/14/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans under prep table not stored inverted. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Case frozen meatballs sitting on back prep table. Employee moved case to walk in cooler to continue thawing. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water by cook line missing labels.
- 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. Whole pizza at front counter missing time mark. Per employee cooked at 12:45pm. Employee added time mark. Corrected On-Site
Food safety inspection conducted on 8/14/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers under prep table by back sink and on shelf opposite dish machine not inverted.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed on line during inspection. Verified with new details and visible email from DBPR to manager. Corrected On-Site Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer, open case of raw philly steak meat above open bag of cooked bacon. Manager inverted items for proper separation. Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, meatballs (133F - Reheating); house marinara (102F - Reheating). Per employee, both items in unit at 9:30am from cooler. Both are not initial reheating. Employee moved containers to best on stove to rapidly reach 165F. **Corrective Action Taken**
- 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. Bulletin provided and posted. Corrected On-Site
- 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. Bulletin provided and completed by new employees during inspection. Corrected On-Site
- 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. Multiple containers of prepared foods in reach in freezer frozen solid without any date markings.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Manager labeled as degreaser. Repeat Violation
Food safety inspection conducted on 2/15/2024 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen. - From follow-up inspection 2023-08-01: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -Observed no employees with wearing hair restraint. - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
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. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Observed no employees with wearing hair restraint.
- 08B-38-4:Basic - Food stored on floor. -Observed cases with food items stored on walk-in cooler and kitchen floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice at reach in freezer.
- 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep station.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken in walk-in from yesterday.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Repeat Violation
Food safety inspection conducted on 7/25/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).