DirtyFLRestaurant Inspection Data

POPPYS ITALIANO

104 ASHOURIAN WAY UNIT 1-101/1-102

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10864524

  • N/A:No Violations Were Observed

Inspection Date: 6/20/2025

Inspection #: Visit ID: 10862933

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (56F - Cold Holding) sitting out on counter when inspector arrived, employee put in cooler in kitchen and per employee lasagna has been consistently taken in and out of cooler for about an hour. milk (45F - Cold Holding) in reach in cooler at wait station, per manager milk has been consistently taken in and out of cooler for no more then a couple of hours. butter chips (52F - Cold Holding) sitting out on counter when inspector arrived, employee put chips in reach in cooler and stated chips where left out for less then 1 hour. cooked pasta (53F,51F,51F,52F - Cold Holding); Bolognese (52F - Cold Holding), lasagna (53F - Cold Holding) in walk in freezer and walk in cooler, ambient temperature of both walk ins where above 50F when inspector arrived and inside door to walk in freezer propped open with multiple time/temperature controlled for safety foods items cooling that were over 160F. Per employee ambient air temperature was around 42F when they arrived to work approximately 3 hours prior and during that time doors have been consistently open and closed for service and left open for a delivery, door to coolers left closed and bus tubs of ice added to cooler. Operator called for service and stated a technician will be out later today for repairs. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-06-20: Per operator they had a technician come out today for repairs and will be back later today to replace more parts of the walk in cooler/walk in freezer, several pans of raw chicken at 44F near walk in cooler, per manager they had a delivery earlier today and had the door open. **Time Extended**

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10758746

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cook line, employee corrected during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bulk container of sugar next to walk in cooler Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over lasagna in small reach in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (56F - Cold Holding) sitting out on counter when inspector arrived, employee put in cooler in kitchen and per employee lasagna has been consistently taken in and out of cooler for about an hour. milk (45F - Cold Holding) in reach in cooler at wait station, per manager milk has been consistently taken in and out of cooler for no more then a couple of hours. butter chips (52F - Cold Holding) sitting out on counter when inspector arrived, employee put chips in reach in cooler and stated chips where left out for less then 1 hour. cooked pasta (53F,51F,51F,52F - Cold Holding); Bolognese (52F - Cold Holding), lasagna (53F - Cold Holding) in walk in freezer and walk in cooler, ambient temperature of both walk ins where above 50F when inspector arrived and inside door to walk in freezer propped open with multiple time/temperature controlled for safety foods items cooling that were over 160F. Per employee ambient air temperature was around 42F when they arrived to work approximately 3 hours prior and during that time doors have been consistently open and closed for service and left open for a delivery, door to coolers left closed and bus tubs of ice added to cooler. Operator called for service and stated a technician will be out later today for repairs. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Garlic in oil, eggplant, and egg wash in kitchen does not have any time markings, per employee all items were taken out about 2 hours prior.
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine test strips. Repeat Violation

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8758167

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in container of sugar and flour in prep area.
  • 08B-38-4:Basic - Food stored on floor. Bulk container of sugar by walk in cooler door.
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Metal paddle for stirring large pots of cooking pasta on floor on cook line, paddle moved to dish area. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station near drive through window.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting ends of onions off before washing them in prep area in kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed eggplants stored over cooked pasta in walk in cooler. Boxes of unwashed romaine and lettuce stored over bags of prepared cut carrots and sun dried tomatoes in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour in prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork roast (47F, 48F - Cold Holding) in bottom section of small reach in cooler on make line, per manager door to cooler has been consistently open for approximately 1 hour, manager voluntarily discarded pork. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of bathroom cleaner and air freshener stored over napkins in cabinet in men's bathroom. Spray bottles of all purpose cleaner stored hanging and facing clean plates and container of napkins on cart in server area, all chemicals removed. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing date of last served. Also some tags from December and November mixed together in bag. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on speed rack in kitchen.
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for chlorine test strips.

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8655471

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F. Warning - From follow-up inspection 2024-04-26: In walk in cooler 1 container of lemon butter sauce 56F-Cooling, 1 container of Alfredo sauce 54F-Cooling in large plastic, covered, deep containers, per employee both items where made yesterday and placed in walk in cooler without any additional preparation. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F. - From follow-up inspection 2024-04-26: In walk in cooler 1 container of lemon butter sauce 56F-Cooling, 1 container of Alfredo sauce 54F-Cooling in large plastic, covered, deep containers, per employee both items where made yesterday and placed in walk in cooler without any additional preparation. Admin Complaint

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8485212

  • 08B-37-4:Basic - Food stored in a prohibited area. Per owner establishment is storing canned goods, to go items in Atlantic Storage located across the road at 315 Ashouran Ave. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server area with debris buildup.
  • 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. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per person in charge customers may order salmon undercooked. Unable to provide proof of parasite destruction. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with date last served, or stored in chronological
  • 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. Several employee trainings are copies.

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8389532

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used in container of cheese in the walk in cooler. Operator removed the portion cup. Corrected On-Site Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the oven in the main cook line.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large metal pots on the storage shelf over the dishmachine not inverted or covered for protection. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on the main cook line over the steamwell. Operator relocated the employee speaker. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean containers stacked while wet. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle trash can on the main cook line then assist with setting up the cook line with no hand wash.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired from 06/01/2023. Operator renewed the license during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored hanging off shelf in the warewashing area over clean metal bowls. Chemical spray bottle stored over folded dinner napkins at the drive through window. Operator had employee relocate the chemical spray bottles. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not marked with date of last served. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the back side of the cook line with food residue staining. Repeat Violation