PIZZA LOVERS #2
1860 N NOB HILL RD
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yamile A. and Maria A expired 2.17.25. **Warning** - From follow-up inspection 2025-02-28: Still observed. **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/28/2025
High Priority
6
Intermediate
1
Basic
2
Total
9
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice in dry storage area. **Warning**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed unlabeled packs of cooked chicken and meat stored in walk-in freezer. **Warning**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line. **Warning**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed unlabeled frozen shrimp store in low boy cooler below cook line. **Warning**
- 35A-02-7:High Priority - Live, small flying insects found Observed: - 2 flying insect landing on clean pans on shelf next to hand wash sink in kitchen. - Approximately 4 landing on clean utensil shelf - Approximately 3 flying around kitchen - 3 flying insects flying around storage area next to back exit - 1 landing on wall next to back exit - 2 flying insects landing on reach in cooler - 1 flying around slicer - 5 flying insects landing on shelf across from dis machine - 3 landing on shelf holding clean utensils next to dish machine - Approximately 60 flying insects landing on wall leading from reach in freezer to pizza oven in kitchen. - 2 landing on wall next to pizza oven at front counter **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen shrimp not frozen before packaging stored in low boy freezer below cook line. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in flip top cooler across from cook line fresh mozzarella (44-46F - Cold Holding). Per operator, item has been out of temperature for approximately 1.5 hours. Item placed in walk-in cooler to rapid cool. - in walk-in cooler meat sauce (45F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Corrective Action Taken** **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yamile A. and Maria A expired 2.17.25. **Warning**
Food safety inspection conducted on 2/28/2025 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning** - From follow-up inspection 2024-09-19: Still observed. **Time Extended** - From follow-up inspection 2024-11-19: Still observed. **Admin Complaint**
Food safety inspection conducted on 11/19/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/19/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-19: Observed sliced tomatoes (40F - Cold Holding); fresh mozzarella cheese (42F - Cold Holding); meat balls (43-46F - Cold Holding) **Admin Complaint**
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning** - From follow-up inspection 2024-09-19: Still observed. **Time Extended**
Food safety inspection conducted on 9/19/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed bag of cornmeal stored on floor. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table across from cook line. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage (48F at 2:15 - Cooling since 9:00). Operator places sausage in cooler to rapid cool. Second temperature 41-46F at 3:25. Item did not make it to 41F within 6 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (41-46F - Cold Holding); fresh mozzarella cheese (53F - Cold Holding); meat balls (41-48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for approximately 1 hours. Items placed walk-in to rapid cool. **Corrective Action Taken** **Warning**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed raw fish, cooked chicken, raw beef packaged using ROP and held for more than 24 hours with a HACDP Plan or Process waver. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can cutter across from dish machine. **Warning**
Food safety inspection conducted on 9/17/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).