EMPIRE PIZZA
192 SE 1 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/3/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen pizza oven.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook sausage at 46 f spinach 45 f make line, Person in charge cool down the product with ice, bags. **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.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 12/3/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 36-36-4:Basic - Ceiling tile missing in dishwashing area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee. Corrected On-Site
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
- 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.
Food safety inspection conducted on 10/4/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 9/13/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Dishwasher facility location.
- 08B-38-4:Basic - Food stored on floor. Boxes of produce on dining hall floors.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Dishwasher employee hand washing sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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.
- 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.
Food safety inspection conducted on 9/13/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
1
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza make line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in contact with non-food grade bags.
- 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.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Containers inside hand sink.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Food safety inspection conducted on 8/23/2023 revealed 8 total violations (1 high priority, 3 intermediate, 3 basic).