DirtyFLRestaurant Inspection Data

CALIFORNIA PIZZA KITCHEN

Salzedo Street
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10724188

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; cooked corn salsa (47F - Cold Holding); bean sprouts (50F - Cold Holding). Operator stated items not prepared or portioned today, held for 3 hours, moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-20: At make top; shredded mozzarella cheese (47F - Cold Holding); cooked sausage (46F - Cold Holding); cooked chicken (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned tonight. See stop sale. Admin Complaint

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8894300

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Repeat Violation Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 7 rodent droppings in kitchen on floor of dry storage area. Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customer table, carried to dish area, returned to expo line and handled clean plates to serve customer food without washing hands. Operator discussed with employee who then washed hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top; cooked corn salsa (47F - Cold Holding); bean sprouts (50F - Cold Holding). Operator stated items not prepared or portioned today, held for 3 hours, moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; house made hot sauce with butter (120F - Hot Holding). Operator stated sauce was reheated 2 hours prior and held at room temperature until served, moved to be reheated to 165F. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make line; House made ranch (50F - Ambient Cooling 2:00/52F - 3:00); sliced tomatoes (48F - Cooling 2:00/50F - 3:00); butter (47F - Ambient Cooling 2:00/47F - 3:00). Operator stated items were prepared 2 hours prior, at this rate will not reach 41F within 4 hours, moved to walk-in freezer to facilitate faster cooling. **Corrective Action Taken** Warning

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8894008

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly. Warning - From follow-up inspection 2024-09-20: Dishwasher (Temperature <160F). **Time Extended**

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8894813

  • N/A:No Violations Were Observed

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8755380

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator agrees to manually sanitize dishes in triple sink until dishwasher repaired and able to sanitize properly. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 100 rodent droppings in kitchen on floor of dry storage area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza line; fresh garlic in oil (68F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature 2 hours, moved to reach in cooler. At Pasta station; heavy cream (47F - Cold Holding). Operator stated not prepared or portioned today, held on ice, not surrounding product level for 2 hours, moved to reach in cooler. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8495457

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches in trap in dry storage Discarded Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to pizza oven Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in drawers at pasta pantry
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage Corrected On-Site

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8366825

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table above wine and garnishes cooler Operator removed Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with customers's food in cooler at take out area Operator stored properly Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- cups with handle used to dispense lettuce touching food; operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers
  • 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 (Chlorine 0ppm) operator fixed to 100 ppm; Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station; See Stop Sale
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green linguini cooked on 9/1/23 in cooler at pasta station;
  • 22-42-4:High Priority - Sink and service sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink sink and surface (150)ppm Operator fixed sink and surface sanitizer to 700 ppm ; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (43-51F - Cold Holding) in cooler by pizza station ; food not portioned or prepared today; food overstocked; food out of temperature for approximately 30 minutes; operator made smaller portions; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored next to seasoned oil containers and single service items at expo line Operator stored properly Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sautéed onions (45-46F - Cooling)at 1:46 to 48 F at 2:40 since 11:00; cooler at hot line ; cooler not closed between orders; at this rate rate food will not reach 41 F or below; operator moved food in ice bath to cool properly **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.