DirtyFLRestaurant Inspection Data

CASOLA'S PIZZERIA AND SUB SHOP

2437 SW 17 AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

  • 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers and cups with toppings. Repeat Violation - From follow-up inspection 2024-12-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. - From follow-up inspection 2024-12-17: Cutting boards surface soiled with food debris, mold-like substance or slime. **Time Extended**

Inspection Date: 12/16/2024

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Pasta walk in cooler.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. New prep area: clean trays stored on the floor. Observed employee take all trays to the three compartment sink to be cleaned. **Corrective Action Taken**
  • 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. Kitchen, reach in cooler in the spaghetti area and the reach in cooler with the tuna/chicken salad. Observed 2 reach in coolers at cook line at 46F and 47F.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans on a shelf in the warehouse wash area . **Corrective Action Taken** Repeat Violation
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers and cups with toppings. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in all walk in coolers, drains, and underneath equipment.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in the new prep area: large pot with tomato sauce stored on the floor. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and top of equipments in the entire establishment soiled with grease and food debris.. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior and shelves have accumulation of soil residues. All reach in coolers inside the kitchen Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and inside the walk in coolers.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta reach in cooler by the office: cooked spaghetti (47F - Cold Holding); cooked lasagna (49F - Cold Holding); cooked ziti (46F - Cold Holding). As per operator. Stored inside the reach in cooler over night. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti reach in cooler by the office: cooked spaghetti (47F - Cold Holding); cooked lasagna (49F - Cold Holding); cooked ziti (46F - Cold Holding). As per operator. Stored inside the reach in cooler over night. Operator discarded the food during the inspection. sandwich station: chicken salad (49F - Cold Holding); sliced cheese (46F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed inside the reach in cooler 1 hour before the inspection. Observed the operator place all food on ice. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 9/18/2024

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment. - From follow-up inspection 2024-09-18: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach in cooler by the sandwich station not working, missing a door. - From follow-up inspection 2024-09-18: Equipment in poor repair. Observed the reach in cooler by the sandwich station not working, missing a door. **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Walk in cooler by the three compartment sink: Large pot with sauce for the fried chicken stored on the floor. - From follow-up inspection 2024-09-18: Walk in cooler by the three compartment sink: Large pot with sauce for the fried chicken stored on the floor. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled. - From follow-up inspection 2024-09-18: Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled. **Time Extended**
  • 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. Discussed with the operator and provided the form. Repeat Violation - From follow-up inspection 2024-09-18: **Time Extended** **Corrective Action Taken**

Inspection Date: 9/17/2024

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line food-contact shelves in walk in coolers. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Ware wash area: clean pans
  • 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. Observed 2 reach in coolers at cook line at 56F. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans on a shelf in the warehouse wash area .
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler by the sandwich station not working, missing a door.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers
  • 36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area and the floor inside the walk in cooler by the ware wash area.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler by the three compartment sink: Large pot with sauce for the fried chicken stored on the floor.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed in the warehouse wash area: 2 bug zappers installed above the prep table with hand washing sink attached.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Shelves in the warehouse wash area with 10 + pans with old labels.
  • 22-16-4:Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. All. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small flip-top reach in cooler next to the sandwich reach in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf near walk in cooler soiled with grease and old food debris and throughout the establishment.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By the ice machines. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler by the ware wash area: raw shell eggs stored above cooked lasagna. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler at the sandwich station: ham calzone, dated 9/1, chicken Stromboli dated 9/9, sausage Stromboli 9/5, spinach calzone dated 9/9. Reach in cooler at the sandwich station: tuna salad, dated 9/6; chicken salad dated 9/6.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in cooler at the sandwich station: ham calzone, dated 9/1, chicken Stromboli dated 9/9, sausage Stromboli 9/5, spinach calzone dated 9/9. Reach in cooler at the sandwich station: tuna salad, dated 9/6; chicken salad dated 9/6.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sandwich station: tuna salad (49F - Cold Holding); chicken salad (52F - Cold Holding); sliced cheese (49F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed in the cooler 2 hours before the inspection. Operator placed all food on ice.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich station: tuna salad (49F - Cold Holding); chicken salad (52F - Cold Holding); sliced cheese (49F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed on the line 2 hours before the inspection. Pizza station: cheese pizza slices (63F - Cold Holding); pepperoni pizza (64F - Cold Holding); pizza sauce (57F - Cold Holding); shredded mozzarella cheese (51-54F - Cold Holding). As per operator, placed on the countertop 1 hour before the inspection. Inspector discussed Time As A Public Health Control with the operator and provided the form. Operator placed all food ins the reach in cooler at the pizza station. **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. Discussed with the operator and provided the form Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bakery area, new additional prep area: can opener blade.
  • 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. Discussed with the operator and provided the form. Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Additional prep area: can open blade
  • 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. Delivery cooler: cooked lasagna, smoked pasta, cooked spaghetti, amend cooked penne not date marked. A per operator, prepared 2 days ago. Walk in cooler by the ware wash area: cooked peppers and cooked mushrooms not date marked; as operator, cooked two days ago. Corrected On-Site

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8620812

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed cans of tomato sauce and plastic bottle of barbecue sauce stored on floor at storage area. Warning - From follow-up inspection 2024-02-28:

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8485222

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure inside walk in cooler. Warning
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line food-contact shelves in walk in cooler number 3. Warning
  • 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. Observed 2 reach in coolers at cook line at 57 F. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed cans of tomato sauce and plastic bottle of barbecue sauce stored on floor at storage area. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles stored inside reach in coolers at cook line and walk in cooler number 3. Manager removed water bottles from coolers. Corrected On-Site Warning
  • 12B-12-5:Basic - Unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage on prep table at cook line with no cover. Employee removed beverage from prep table. Corrected On-Site Warning
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves in both walk in coolers with accumulation of old food debris. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf near walk in cooler soiled with grease and old food debris. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer buckets at cook line and prep area near walk in cooler number 3. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor at pizza station near expo. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented can of tomato sauce in storage area. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food-grade bags being used to store cut lettuce, and to cover whole pizzas inside of walk in cooler. Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license as paid at the time of the inspection. Confirmation number is 237496035. Corrected On-Site Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut lettuce (53 F - Cooling); diced tomatoes (61 F - Cooling); sliced tomatoes (57 F - Cooling); sliced ham (48 F - Cooling); sliced cheese (46 F - Cooling); tuna salad (50 F - Cooling); chicken salad (48 F - Cooling). As per manager, items were prepared for more than 4 hours. Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed cut lettuce (53 F - Cooling); diced tomatoes (61 F - Cooling); sliced tomatoes (57 F - Cooling); sliced ham (48 F - Cooling); sliced cheese (46 F - Cooling); tuna salad (50 F - Cooling); chicken salad (48 F - Cooling). As per manager, items were prepared for more than 4 hours. Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm). Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping container of ice water into hand was sink at cook line. Warning

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8480385

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Delivery walk in cooler: trays of buns on the floor and walk in cooler with freezer connected: large pan with sauce inside stored on the floor. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area in the additional prep area: 2 bug zappers installed above two prep tables.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the additional prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, walk in coolers and walk in freezers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Small walk in cooler by the pizza assembly station.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open to the public and served 3 guest during the inspection. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler: pizza slices stored inside black bags.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(6,424 reviews)

Price Level

$

Opening Hours

Monday:10:30 AM – 12:00 AM
Tuesday:10:30 AM – 12:00 AM
Wednesday:10:30 AM – 1:00 AM
Thursday:10:30 AM – 1:00 AM
Friday:10:30 AM – 2:00 AM
Saturday:10:30 AM – 2:00 AM
Sunday:10:30 AM – 12:00 AM
✓ Currently Open

Features

✓ Meal Takeaway
✓ Restaurant

Restaurant Features

Serves Beer
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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