Hungry Howies

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food protection and cross-contamination
  • Basic: Food stored on floor. (2) Containers of drinking water seen stored on floor in walk-in cooler.
• Employee health
  • 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.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks seen in walk-in coolerA not segregated from pizza ingredients.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl used as scoop for semolina flour in walk-in cooler.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in reach-in coolerA on main cook line.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Internal of pizza oven has excessive buildup of grease and dust on pizza roller.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand mixer head in main kitchen has buildup of debris present on mixing head. Scale on prep table has excessive buildup of grease and food residue.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Handwashing sink in main kitchen area has constant leak from faucet.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at sink near main entrance to kitchen.
• Garbage and refuse
  • Basic: Open dumpster lid.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed tiles on floor missing throughout entire kitchen.
  • Basic: Floor soiled/has accumulation of debris. Floor near pizza oven has excessive buildup of grease.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket stored In manner not allowing for proper drying.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Food stored in a location that is exposed to splash/dust. Operator cleaned and vacuumed piping, unpackaged food moved to avoid cross contamination
• Employee health
  • 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.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Food manager certification expired.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Discussed date marking at callback.
• Food protection and cross-contamination
  • Basic: Food stored in a location that is exposed to splash/dust.
• Employee health
  • 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. Discussed printing vomiting and diarrheal written procedures.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed on floor underneath reach in deli cooler and double door cooler being used as dry storage. 3 rodent droppings observed underneath table storing driver pizza bags. A live rodent was observed coming out of the pizza oven during the callback inspection.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted. Discussed printing the choking poster we provided.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. Operator has plans for employee training and Certified Food Manager training August 4, 2026.
  • Intermediate: Required employee training expired for all employees. Violation will be time extended 60 days from initial inspection.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cut onions and cut green peppers not date marked in walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Food items stored in walk in cooler: shredded cheddar cheese (46°F - Cold Holding); lettuce (46°F - Cold Holding); sausage (45°F - Cold Holding); shredded ham (46°F - Cold Holding) Operator tuned down thermostat to around 37-38°F Re-temped items at 1:35: sausage (42°F - Cold Holding); lettuce (45°F - Cold Holding); shredded ham (43°F - Cold Holding); shredded cheddar (42°F - Cold Holding)
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. No working probe thermometer on site.
• Food protection and cross-contamination
  • Basic: Food stored in a location that is exposed to splash/dust. Observed water leaking from ac compressor in walk in cooler into buckets stored on top of cases of cheese, and dripping onto cases of cheese.
  • Basic: Food stored on floor. Pizza sauce on floor nearest to dining room door.
• Employee health
  • 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. Emailed operator vomiting and diarrheal written procedures.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler has deep cuts along surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on reach in deli cooler. ice buildup on reach in freezer near the dry storage area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer heavily soiled with dry food debris. Laminator has grime build up. Pizza conveyor oven has heavy amount of grease and grime build up.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza conveyor oven has heavy amount of grease and grime build up.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of deli coolers soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corner of reach in prep table has large buildup of pink and black mold like substance in both top corners. Gaskets on reach in coolers are heavily soiled with mold like substance. Sides of pizza oven heavily soiled with grease build up.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Buildup of grime on door handles for reach in cooler closest to the pizza oven.
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law. Observed water leaking from air filters and plumbing inside of walk in cooler. Water is dripping into buckets sitting on top of cases of cheese.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line across from pizza oven.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in area closest to POS system.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. (2) flies found in dry storage areas.
  • High priority: Rodent activity present as evidenced by rodent droppings found. (1) Rodent dropping underneath rack storing pre built pizza boxes across from front counter area. (3) rodent dropping on floor underneath rack storing 2 liter sodas. (15) rodent droppings in employee bathroom closets to racks storing 2 liter sodas. (2) rodent droppings on floor around AC unit near employee bathroom closets to racks storing 2 liter sodas. (24) rodent droppings underneath dry storage rack closest to rack storing cases of RTU pizza sauce. (10) rodent droppings underneath reach in cooler across from front counter area. (3) rodent droppings at bottom shelf of interior of customer grab and go Pepsi display cooler in customer lobby area. (3) on the floor underneath/behind the grab and go Pepsi display cooler in the customer lobby area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Most areas of the restaurant are missing cove molding.
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor area(s) covered with standing water. Walk In cooler floor has build up of standing water due to leaky plumbing from ac compressor.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Open tiles around the AC unit next to employee bathroom. Observed missing insulation tubing with large opening into employee bathroom.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled with dust throughout restaurant.
  • Basic: Ceiling tile missing. Ceiling tile missing over top of walk in cooler.
  • Basic: Floor soiled/has accumulation of debris. Floor soiled under reach in coolers. Floor heavily soiled around pizza oven.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
  • High priority: Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026. Establishment open and operational. Employee currently making pizza along with customers coming in to order.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired certificate observed for operator Scott Dearing completion date of 5/15/2018 through State Food Safety. Expired certificate observed for Romain Dabydeen completion date of 4/9/2019 through Serve Safe. Expired certificate observed for Jordan Stinson with a completion date of 4/29/2018 through Serve Safe.
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Corey Dearing with a completion date of 12/1/2022, Joyce Hargrove with a completion date of 10/19/2021, Matthew Gibson 10/19/2021, Corey Overby completion date of 10/18/2021, and Taylor Hargrave with a completion date of 10/18/2021. Training was conducted through FRLA Safe Staff.