DAVILA'S PIZZA
4125 9 ST SW #102
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 12/12/2024
Inspection #: Visit ID: 8836206
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In feta cheese. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f. Manager turned up heat **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and hood filters
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line pizza cooler soiled in old food residue . Employee cleaned Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Pizza pies. Employee covered with tray Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to slide ready to eat pizza pie into box. Educated employee
- 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 and the time removed from temperature control cannot be determined.Employee added time to board Corrected On-Site
- 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-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 in reach in cooler. Employee added date Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees
Inspection Date: 7/22/2024
Inspection #: Visit ID: 8733915
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Parmesan cheese Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. 1 bulb burnt out
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes Corrected On-Site
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
Inspection Date: 1/16/2024
Inspection #: Visit ID: 8486430
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar and salt Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 36-62-4:Basic - Light not functioning. Several under hood fan
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
- 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 and the time removed from temperature control cannot be determined. For pizzas and sauce. Operator claims it was erased put back on board Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Minestrone soup 92f hot holding. Reheated to 172f hh Corrected On-Site
- 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. Heavy cream Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
Inspection Date: 8/29/2023
Inspection #: Visit ID: 8355536
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of plates on cooks line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 117°. Chef turned up flame rechecked now at 180° Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers stored next to hard boiled eggs
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices in dredge
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seafood bisque found at 118° advised to rapid reheat now at 167° Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener