BLACK CAT PIZZERIA
464073 STATE ROAD 200 UNIT 1
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2025
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter near pizza make line, employee blue water bottle stored. Bottle moved and stored correctly. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with single use bags and foil sheets. Bag moved and stored correctly. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on pizza make line.
- 08B-12-5:Basic - Stored food not covered. On top ledge of pizza make line, containers of cheese and seasoning not covered. Manager covered items. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In back prep area on shelf, one (1) can olives dented. Olives discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, mozzarella cheese, cooked meatballs, cooked sausage 46F. Manager states that door constantly opened due to shift change and restocking. Door kept closed to cool. Ambient air temperature 43F. **Corrective Action Taken** 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. Mozzarella cheese at end of cook line has no time mark. Cheese removed from temperature control approximately 30 minutes prior. Cheese time marked. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelf below prep table in prep area, spray bottle containing chemical cleaner stored next to bulk salt. On shelf in back storage area, two (2) containers of drain cleaner stored over single packets of sugar. All chemicals moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 3/25/2025 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No license displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make line.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two (2) employees on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In back prep area, containers of salt, flour and sugar not labeled. Person in Charge labeled items. 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. Pizza sauce at end of make line. Sauce placed out approximately 3.5 hours prior. Sauce time marked. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on rack in prep area over flour. Bottle moved and stored correctly. 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/ Four (4) employees working at time of inspection - no proof of manager certification for any of working employees.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in back kitchen area.
Food safety inspection conducted on 11/18/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2023
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating/ drinking in a food preparation or other restricted area. Drink and eating on line, Repeat Violation
- 09-04-5:Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No approved AOP
- 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Provided sanitizer **Corrective Action Taken**
- 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. 0 ppms Repeat Violation
- 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. Salads made with no gloves
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. In dish washing area and back prep area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 46f artichoke 46f chicken 45f pizza sauce 49f States received a delivery today,
- 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 by the slice Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under sink
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit has discolored strips
- 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. Provided flyer via email Corrected On-Site
Food safety inspection conducted on 8/8/2023 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).