ENRICO'S PIZZA
20 HIGH POINT RD, TAVERNIER 33070
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/21/2025
High Priority
3
Intermediate
4
Basic
5
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor in walk-in cooler **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Frozen lobster not in freezer not covered **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.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fresh garlic in oil 70F, Discarded
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of bleach stored in handwashing sink
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.pasta , sausage and chicken wings not date marked in the walk-in cooler
Food safety inspection conducted on 3/21/2025 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 10/1/2024
High Priority
1
Intermediate
5
Basic
6
Total
12
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.clean pizza pans on the floor in storage shed **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Low boy holding slicer gaskets in poor repair
- 36-22-4:Basic - Floor area(s) covered with standing water in dish room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Jest freezer gaskets are soiled
- 25-05-4:Basic - Single-service articles improperly stored.pizza boxes on the floor in storage shed **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe user triple sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.ricotta 46F garlic oil 80F items put in refrigerator to rapid cool
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Slicer guard is soiled with food debris.
- 16-37-1:Intermediate - No at or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and lasagna in the walk-in cooler not date marked **Corrected On-Site**
Food safety inspection conducted on 10/1/2024 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).