PIZZA LOVERS #2
1860 N NOB HILL RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Observed container with water used for pizza stored on walk in cooler floor. -Observed container with pasta stored on walk in freezer floor.
- 25-05-4:Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on kitchen floor. Operator removed and stored on shelf. Corrected On-Site
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no original copies for some employees.
Food safety inspection conducted on 5/1/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 5/1/2025
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 5/1/2025 revealed 1 total violations (0 high priority, 0 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 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 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).
Inspection on 4/5/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee plate stored with plates used in restaurant. PIC removed and stored appropriately. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at pizza station. Employee removed soiled wiping cloth from prep table. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Second reading 50ppm. Corrected On-Site
- 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 octopus being cooked using sous vide process.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed octopus being cooked using sous vide process.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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. Observed egg plant balls cooked over 24 hours not date marked. Employee date marked. Corrected On-Site
- 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.
Food safety inspection conducted on 4/5/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 1/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine. - From follow-up inspection 2024-01-18: Still observed. **Time Extended**
Food safety inspection conducted on 1/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/17/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - Dough making station Observed no handle cups used to dispense salt. PIC removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Storage area Observed employee items next/on top of ingredients used in establishment. PIC removed. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in a way to allow proper air drying. Employee stored mop appropriately. Corrected On-Site
- 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. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
- 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. - walk-in cooler Observed meat sauce (47-51F - Cooling); cut tomatoes (47F - Cooling). Per operator, items have been cooling the day prior to inspection but did not make it to 41F with 6 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter Observed cooked peppers (46F - Cold Holding); blue cheese (46F - Cold Holding); sliced ham (46F - Cold Holding); cooked artichoke (46F - Cold Holding); cooked onions (46F - Cold Holding). Per operator items were placed in unit from walk-in cooler approximately 4 hours prior to inspection. Items have been out of temperature for approximately 2 hours. Items were not prepared or processed today. Operator placed items in freezer to rapid cool.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener Observed can opener with an accumulation of old food.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - Kitchen Observed no water at hand wash sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit used at warewashing machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. - Ladies bathroom
Food safety inspection conducted on 1/17/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).