SPIZZIGO PIZZA AND GELATO
11402 NW 41 ST, # 108
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a/c vents and ceiling tiles soiled at kitchen area. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed plastic water bottles on floor at coffee station.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing sink at cookline detached from wall.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at three compartment sink at cookline.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2024.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at pizza station. Paper towels were provided. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/28/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 8/9/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a/c vent soiled at kitchen area. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed frying pans stored on top of three compartment sink and plates stored on shelf next to three compartment sink not stored inverted at cook line. Observed pots not stored inverted on top of reach-in cooler next to cook line, **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 bags of reduced oxygen packages of tuna fully thawed at reach-in cooler at cook line. Coached chef on correct procedure.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees doing food preparation wearing watches at cook line and preparation table. Coached chef on correct procedure.
- 14-11-5:Basic - Equipment in poor repair. Observed at reach in freezer gasket in disrepair at preparation area, gasket at reach-in freezer near entrance to kitchen, gasket at reach in cooler at cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in both cocoa powder and in bread crumb container with handle touching product. Chef positioned scoops properly. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth towel under cutting board at cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at women and mens bathroom and pizza station.
- 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. Observed chef touch raw tuna and start working with clean utensils without washing hands.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 bags of reduced oxygen packages of tuna fully thawed at reach-in cooler at cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at pizza station.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at pizza station.
- 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. Observed cooked lentils and cooked lasagna at reach in freezer at preparation area not date marked. As per chef, cooked the day before.
Food safety inspection conducted on 8/9/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).