SPIZZIGO PIZZA AND GELATO
11402 NW 41 ST, # 108
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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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).
Inspection on 2/26/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup stored in a container of pasta noodles, at reach in cooler drawers under cookline. Chef removed plastic cup from pasta container. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulation of dust located 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 plates stored on top shelf above prep cooler, not kept inverted. Observed frying pans on top storage rack, above triple sink near cookline, not kept inverted. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses located at kitchen cookline. Chef removed tongs from oven door handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 128F - 88F located in front of grill station at cookline. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler located across from fryer station. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food containers of grilled onions, basil and parsley located at top portion of reach in cooler, across from cookline. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating food service establishment operating with an expired license dated October 1, 2023. At time of inspection observed 2 food employees engaged in food preparation and food service of 4 customers. Operator renewed license at time of inspection, update database and observed license dated October 1, 2024. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located on wall near triple sink at warewashing area.
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 7/28/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents and ceiling tiles throughout 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 plates stored on top shelving above prep cooler, not kept inverted, located across from cookline. Chef wrapped plates in plastic wrap to protect the stack of plates. Corrected On-Site Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of cooking oil stored on kitchen floor, under handwash sink near cookline. Employee removed all plastic containers of cooking oil from kitchen floor. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooping utensils in standing water at 57F located at bar counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located in men's restroom used by food employees and customers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at pizza station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a flour container stored on shelving above three compartment sink, next to cookline, not properly identified. Observed squeeze bottles of white wine and oil not properly identified, stored at prep cooler, near cookline. Corrected On-Site Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food containers of parsley and basil located at prep cooler. Chef removed paper towel, replaced with deli paper. 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. Email to manager at time of inspection. **Corrective Action Taken**
- 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 and email to manager at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 7/28/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).