SERAFINA'S PIZZA AND RESTAURANT
4125 RACE TRACK RD #106
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
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 2/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
1
Intermediate
7
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Employee washing dishes at three compartment sink rinsed cutting board with plain water after applying bleach to cutting board. Inspector coached employee on proper procedures for dish sanitization. Provided DBPR Form HR 5025-010 to operator.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Left faucet handle missing at kitchen utility sink. Hot water valve on hand wash sink at pizza oven is inoperable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled in walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Pizza dough and bucket of sauce stored on the floor in walk in cooler. Container of oil stored on the floor in hallway to restrooms. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at pizza oven hand wash sink. Provided DBPR Form HR 5030-111 to operator.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on door to walk in cooler is soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Heavy rust on walk in cooler shelving.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with added splitter, vacuum breaker missing from non-chemical side with attached hose.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR 5030-104 to operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris on the blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by pizza oven. Hand wash sink in kitchen blocked by trash can and tray with flour and utensils covering the sink. Operator moved all items to make sink accessible. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips for ware washing in three compartment sink.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states five employees are employed; 2 over 5 months, 1 over 2 months, 1 over 6 months and 1 over 8 months. No training available for any employees. Admin Complaint
- 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. No reporting food employee agreements available for five employees without completed food handler training and all over 60 days of employment. Provided DBPR Form HR 5030-103 to operator. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at pizza oven only reaches 73F. Repeat Violation
Food safety inspection conducted on 12/10/2024 revealed 15 total violations (1 high priority, 7 intermediate, 7 basic).
Inspection on 5/21/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Flour, drinks, and cooking oil in hallway. Marinara sauce next to stove in kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding) sitting on top of cooler in reach in cooler next to pizza oven, per manager cheese has been sitting out less then 2 hours. Repeat Violation Admin Complaint
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator's spouse does not have any training.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding assorted pizzas on time control, but operator does not have any written procedures, procedures filled out Corrected On-Site Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station next to pizza oven.
Food safety inspection conducted on 5/21/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 9/19/2023
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 9/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2023
High Priority
2
Intermediate
7
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored at front counter on the reach in cooler. Employee beverage on metal shelf over prep table on the main cook line. Operator relocated the employee beverages. Corrected On-Site 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 bag stored on single service containers in the hallway to the rear exterior door.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line. Operator relocated the tongs. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line has build up of food debris. Operator asked employee to clean the door gaskets. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Single service items stored on the floor of the hallway to the rear exterior door.
- 08B-12-5:Basic - Stored food not covered. Bulk container of salt and sugar stored on the shelf with no lid. Operator covered the container of salt and sugar. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the bottom shelf of the main cook line, garlic knots stored to marinate in chopped garlic and oil at room temperature. Operator discarded the garlic knots. Discussed alternative options for the garlic knots with operator. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the bottom shelf of the main cook line, garlic knots stored to marinate in chopped garlic and oil at room temperature. Operator discarded the garlic knots. Discussed alternative options for the garlic knots with operator. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Operator has the written procedures in the email from previous inspection to print. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board for the flip top reach in cooler has build up of food residue staining. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by tray of dry seasonings. Operator relocated the tray to make the sink accessible. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit availability for the three compartment sink or sanitizer solution buckets.
- 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. At time of inspection no employee food handler training or employee reporting agreement or similar evidence of employee knowledge of responsibility to report to the person in charge. Repeat Violation Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection no printed time as public health control written plan available in establishment. Operator has plan available on personal phone to print and fill out. Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna made in house not being time tracked when placed back under refrigeration from being frozen.
Food safety inspection conducted on 8/22/2023 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).