BLOOMINGDALE PIZZA VALRICO
4334 BELL SHOALS RD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 4/11/2025
Inspection #: Visit ID: 10811288
- N/A:No Violations Were Observed
Inspection Date: 4/1/2025
Inspection #: Visit ID: 10754334
- 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. Tested at 0ppm. Manager set up three compartment sink Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make line Pizza sauce 60f cold holding. Discussed putting sauce in make line, Time As A Public Health Control, or using ice bath. Manager put container in make line **Corrective Action Taken** Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By dish machine. Warning
- 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. Lasagna in walk in cooler not dated Warning
Inspection Date: 1/6/2025
Inspection #: Visit ID: 8753879
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on food preparation table by flat top grill. Employee removed and properly stored drink. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution tested 0ppm of chlorine. Staff refilled bucket retested at 100pom of chlorine. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored in floor by flat top grill. Chef removed sanitizer bucket from floor and properly stored it. 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. Dishwasher tested 0ppm of chlorine. Staff fixed dishwasher retested 100ppm of chlorine. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
- 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,lasagna inside walk in cooler held longer then 24 hours has no date markings. Chef added proper dates markings. Corrected On-Site
Inspection Date: 1/31/2024
Inspection #: Visit ID: 8523439
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
Inspection Date: 10/11/2023
Inspection #: Visit ID: 8366316
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on table
- 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. Sausage,hamburger