BIZZARRO PIZZA OF BAYSIDE LAKES
3450 BAYSIDE LAKES BLVD SE UNIT 110
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/31/2025
High Priority
4
Intermediate
5
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling shows damage or is in disrepair. Water actively leaking in walkway between front of house and back of house due due to A/C from business next door - per owner
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2023, license is current
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table- owner replaced board **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. In walkway in between front of house and back of house due to water dripping from ceiling
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove Hood filters soiled dust and debris build up **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1 opened Mountain Dew can and 3 unopened employee beverages under pizza make table. Beverages removed by owner **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Rte sauce in cooler under make table in kitchen, owner moved **Corrected On-Site**
- 01B-29-5:High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Marinara sauce - dated 13 Jan owner voluntarily discarded
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time no time mark on garlic and oil
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand soap on shelf with macaroni, moved by owner **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1 employee- Romeo
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwashing sink blocked with cart. Cart moved by owner **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in front hand wash sink Bucket removed by owner **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep are- owner provided **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/31/2025 revealed 16 total violations (4 high priority, 5 intermediate, 7 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Frying pans on wire shelf by kitchen entryway
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn all reach in freezers and walk in cooler Upright reach in cooler held closed with bungee cord **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door removed by cook **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and debris **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several employee beverages in reach in cooler under pizza make table
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under pizza make table
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket in back storage area
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in tied plastic bag over French fries
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottles hanging on clean dish shelf
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. walk in cooler thermometer read 31 F actual temp 44 F **Repeat Violation**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream under make table not date marked **Repeat Violation**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink by front counter Handwashing sink next to triple sink
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 08B-05-4:Intermediate - Unlocked chest freezer with open food next to bathroom not monitored by food trained employees **Repeat Violation**
Food safety inspection conducted on 8/19/2024 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).