VICTOR'S PIZZA CAFE
10160 FOREST HILL BLVD STE C 110
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/24/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells salmon under cooked no evidence of parasite destruction. Warning - From follow-up inspection 2024-01-24: Same. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding equipment along cook line: chicken stock (59F - Cold Holding); tomato sauce (62F - Cold Holding) As per operator, taken out of walk in cooler 20 minutes prior. Not prepped or portioned today. No ice was in unit to keep cold. Operator moved items back to walk in cooler to quick chill. At pizza make station:; diced chicken (45F - Cold Holding) As per operator held for 2 hours. Not prepped or portioned today. Item double panned. Operator moved items to reach in cooler to quick chill. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. Items over stacked. See stop sale. Warning - From follow-up inspection 2024-01-24: At flip top reach in cooler unit:; butter (50F - Cold Holding) Admin Complaint
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-01-24: Same **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-01-24: Same. **Time Extended**
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
11
Intermediate
10
Basic
1
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F - Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale. Warning
- 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 touched cooked chicken with bare hand to feel temperature. Operator discarded chicken. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects; 1 in dish washing area and one on cook line landing in pizza sauce. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells salmon under cooked no evidence of parasite destruction. Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 500ppm+ppm). Advised operator to change solution to one of 200ppm. **Corrective Action Taken** Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. A small flying insect landed in pizza sauce stored in a cold holding equipment on cook line. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F - Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding equipment along cook line: chicken stock (59F - Cold Holding); tomato sauce (62F - Cold Holding) As per operator, taken out of walk in cooler 20 minutes prior. Not prepped or portioned today. No ice was in unit to keep cold. Operator moved items back to walk in cooler to quick chill. At pizza make station:; diced chicken (45F - Cold Holding) As per operator held for 2 hours. Not prepped or portioned today. Item double panned. Operator moved items to reach in cooler to quick chill. At flip top reach in cooler unit:; butter (60F - Cold Holding); mozzarella cheese (56F - Cold Holding); ham (53F - Cold Holding) As per operator held overnight. Not prepped or portioned today. Items over stacked. See stop sale. Warning
- 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. See stop sale. Pizza at front counter stored on TPHC; no time mark. Warning
- 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 steam table: chicken stock (122F - Hot Holding); vegetable soup (120F - Hot Holding) As per operator, cooked and placed in steam table 3 hours ago. Operator reheated to 165F. Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Near dishwashing area: WD-40 stored over prep table with clean bowls and pans. Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag for the current batch was stored in a cup amongst the old tags. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by sauce in sink. Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit provided for dish machine. Operator provided quaternary ammonium test kit. Warning
- 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/ Warning
- 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. Warning
- 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. Emailed form to operator. 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. Pizza at front counter is stored using TPHC; no written plan. Emailed to operator. **Corrective Action Taken** Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for salmon sold under cooked. Provided operator with consumer advisory; operator posted. Corrected On-Site Warning
Food safety inspection conducted on 1/23/2024 revealed 22 total violations (11 high priority, 10 intermediate, 1 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl used to dispense sugar at the back of the kitchen Operator removed Corrected On-Site
Food safety inspection conducted on 8/29/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).