MARCO'S PIZZA

Name: MARCO'S PIZZA
Address: 32797 EILAND BLVD, WESLEY CHAPEL, FL, 33545, US
Rating: 2.7

Wesley Chapel Boulevard

Florida, 33544

Pasco County County

★★½☆☆ (2.7/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8834107

53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator had photocopies of safe staff cards but all expired in 2023 Warning - From follow-up inspection 2024-09-23: No proof of training available. Admin Complaint

Inspection #: Visit ID: 8722671

21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Manager remade and tested at 200ppm Corrected On-Site 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. Tested 100ppm. Manager remade and tested at 200ppm. Corrected On-Site 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. Pizza sauce pulled at 11am. Corrected On-Site Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator had photocopies of safe staff cards but all expired in 2023 Warning

Inspection #: Visit ID: 8417572

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board on the kitchen small unit with excessive cut marks. - From follow-up inspection 2023-09-12: **Time Extended**
13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-09-12: **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed pizza Observed pizza boxes stored on the floor. - From follow-up inspection 2023-09-12: **Time Extended**
21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Manager put the buckets on the shelf. Corrected On-Site - From follow-up inspection 2023-09-12: **Time Extended**
11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-09-12: Emailed to mamager **Time Extended**

Inspection #: Visit ID: 8325640

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board on the kitchen small unit with excessive cut marks.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
08B-38-4:Basic - Food stored on floor. Observed pizza Observed pizza boxes stored on the floor.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Manager put the buckets on the shelf. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the small refrigerator unit not keeping temperature. Threw all food away. Observed meatballs at 48f. Cheddar cheese at 47f.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
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.