FLIPPERS PIZZERIA
1054 4th Street North
Saint Petersburg, Florida, 33701
Crescent Heights
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 8/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed pink discoloration on the edge of the wall near the dishmachine.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed two mops stored inside mop sink.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant license has expired 4/1/2024 spoke to Manager at time of inspection, kitchen Manager notify the corporate office paid license at time of inspection on issued 7/29/2024 at time of inspection. . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked chicken wings 44°f, cooked chicken 45°f, diced tomatoes 52°f stored top panel reach in cooler per Manager stored out 11am -2pm less than 3 hours on the pizza make line.recommend to quick chill food Manager removed food from cooler stored inside walk in cooler also ice bath for unit . **Corrective Action Taken**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine five to six times final rinse sanitizer not working properly the final rinse not reaching 160°f, Recommend to notify dishmachine company. The restaurant recommend to use 3 compartment sink wash.rinse sanitizer until dishmachine is working properly. Repeat Violation Warning
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart used for quat amm on the cook line. Manager found color concentration chart Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provide at hand wash sink located in the front service area.
Food safety inspection conducted on 7/29/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
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 vent has dust accumulation on the filter located on the ice machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Restaurant has no copy of current license Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelve.( dishmachine area)
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection Manager found in the computer. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried sauce on the can opener blade Corrected On-Site
- 27-06-4:Intermediate - No hot running water at hand wash sink located next to 3 compartment sink. Employee repaired the knob on the faucet at time of inspection. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips for checking HOT sanitizer dishmachine
Food safety inspection conducted on 7/31/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).