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A N.Y. Pizza House

A N.Y. Pizza House
3850 N Atlantic Ave
Cocoa Beach, FL 32931
(321)868-7177

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 5316206
Inspection Date: Tuesday, October 21, 2014
Inspection Number: 2416742
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
22-02-4 Intermediate.Observed: Accumulation of food debris/grease on food-contact surface. Lid on sauce in walk inPriority: Intermediate
23-04-4 Basic.Observed: Build-up of mold-like substance on nonfood-contact surface. Flaps on door have slight mold gowthPriority: Basic
36-08-4 Basic.Observed: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Around mop sinkPriority: Basic
38-01-4 Basic.Observed: Light shield damaged/in disrepair. Over pizza boxPriority: Basic
08a-01-4 High Priority.Observed: Raw animal food stored over cooked food. There is raw meat over cooked meatballs in the freezerPriority: High Priority

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 5003582
Inspection Date: Tuesday, March 04, 2014
Inspection Number: 2317276
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. On cook line **Corrected On-Site** **. Repeat Violation**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet.
22-05-4 Intermediate.Cutting board(s) heavily stained/soiled at cook line

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 5164779
Inspection Date: Tuesday, December 10, 2013
Inspection Number: 2317277
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. Heavy build up of debris **Warning**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head. **Warning**

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 5003583
Inspection Date: Friday, December 06, 2013
Inspection Number: 2317277
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum pans on hot line **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. On cooks line **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Keys and wallet stored by microwave oven on cooks line **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. Heavy build up of debris **Warning**
14-30-4 Basic.Nonfood-grade garbage bags used in direct contact to store food. **Warning**
14-11-4 Basic.Pizza peeler board chipped and cracked **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Lasagna48°,stuffed pie cooling 46°, blue cheese dressing ambient cooling 48°. Manager stars truck delivery today and lot of prep in and out of walk in cooler **Warning**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head. **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. Metal banded brush **Corrected On-Site** **Warning**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling in the walk in cooler **Corrected On-Site** **Warning**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 49° checked again towards the end of inspection found at 40° **Warning**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4939287
Inspection Date: Tuesday, June 18, 2013
Inspection Number: 2276796
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
08B-38-4 Basic.Food stored on floor. There is a pizza doughncontainer on the floor
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair in the pizza box
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
36-27-4 Basic.Wall soiled with accumulated food debris by the handsink on the line

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4721950
Inspection Date: Thursday, February 21, 2013
Inspection Number: 2231634
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Observed whole shell eggs over cheese **Corrected On-Site** **. Repeat Violation**
08B-38-4 Basic.Food stored in non food grade container, sauce in walk in
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. Lemon put on glass with finger. Server
10-16-4 Basic.Pizza paddle stored on floor.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with bracelet
14-05-4 Basic.Cardboard used to line food-contact shelves. Glass cooler with lemons
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Pizza box
16-46-4 Basic.Old labels stuck to food containers after cleaning.
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Sugar bulk bin **. Repeat Violation**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer stand **. Repeat Violation**
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Dirty apron touching clean plate on clean dish rack
29-08-4 Basic.Plumbing system in disrepair. Hot water handle broken on mop sink
36-24-4 Basic.Hole in wall. Ib back storage area
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
36-28-4 Basic.Wall soiled with accumulated grease. Line area wall **. Repeat Violation**

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5 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4607416
Inspection Date: Thursday, May 31, 2012
Inspection Number: 2160535
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms 69,cheese 70f,meat 54f
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza box holding food greater that 41f
22-27-1 Critical.- Observed food-contact surfaces dirty. Cutting board
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on oven handle
53B-08-1 Critical.- No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4571559
Inspection Date: Thursday, May 31, 2012
Inspection Number: 2130540
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil at 65f. Corrective action taken by ice bath
53B-08-1 Critical.- Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Several new employees

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4390912
Inspection Date: Monday, March 26, 2012
Inspection Number: 2130540
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 31
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed soup not date marked,thawing in walk in
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil at 65f. Corrective action taken by ice bath
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta 62f. Corrective action taken.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza sitting at room temp. Time/temp form given
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Various pizza /80-102f. Form filled out
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Observed raw tube burger over raw onions in walk in
08A-28-1 Critical. Observed food stored on floor. Observed onions in large bucket container on floir in walk in. Repeat Violation.
08A-36-1 Critical. Raw animal food not properly separated from ready-to-eat food. Observed raw shrimp and cook chicken directly on cutting board. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Calamari has to go cup without handle in use as a scoop
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drink cups on prep table. Repeat Violation.
13-03-1 Observed employee with no hair restraint. Pizza cook. Repeat Violation.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Observed brush with band in use on oil
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Observed cooler door gaskets on line torn
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Observed large cutting board with knife cuts
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Oppm cl. Jug empty. Repeat Violation. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cutting board and in pocket
22-22-1 Critical. Observed encrusted material on can opener.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Observed mixer with heavy buildup on it
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Observed prep table has food debris/under dough table
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation. Observed bottom of bulk item bins such as flour with buildup of dirt on them
23-05-1 Observed residue build-up on nonfood-contact surface. Observed white trash can with buildup. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink in dish area has buildup
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dish racks have heavy buildup on them
36-14-1 Observed grease accumulated on kitchen floor. Around walls by walk in door
37-04-1 Observed wall soiled with accumulated black debris and food debris in dishwashing area. Repeat Violation.
37-05-1 Observed wall soiled with accumulated food debris. By line handwash sink. Repeat Violation.
37-10-1 Observed attached equipment soiled with accumulated grease. Hood area above grill
40-04-1 Observed personal care item stored with food. Observed 2 jars of aspirin /on food shelf with oil
41B-03-1 Critical. Observed unlabeled spray bottle. NO label on sprayer/bleach
41B-09-1 Critical. Insecticide/rodenticide for home use stored inside
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Several new employees

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4490023
Inspection Date: Monday, December 05, 2011
Inspection Number: 2130541
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4390913
Inspection Date: Tuesday, October 04, 2011
Inspection Number: 2130541
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 31
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. 1 sauce can
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Marinara overnight
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 78,real garlic and oil discarded by owner
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinera overn9ght at 52f with fresh garlic and oil
08A-20-1 Critical. Displayed food not properly protected from contamination. Mushrooms touching directly in non food grade container
08A-28-1 Critical. Observed food stored on floor. On walk in floor- meat
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2oz souflee in feta in walk in Corrected On Site.
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Storing utensils
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On sliver Corrected On Site.
13-03-1 Observed employee with no hair restraint. Numerous pizza
14-33-1 Observed equipment in poor repair. Door to upright cooler breaking
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Large prep
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Oppmcl Manually do sanitizing until fixed
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Roll lid
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Gaskets
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Pizza dough mix containers Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Bottom of bulk items
23-05-1 Observed residue build-up on nonfood-contact surface. Shelves Corrected On Site.
23-05-1 Observed residue build-up on nonfood-contact surface. Dirty dish racks that hold dirty dishes
23-05-1 Observed residue build-up on nonfood-contact surface. Pipes under sink
23-05-1 Observed residue build-up on nonfood-contact surface. Trash can
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils in water on line
25-06-1 Observed single-service articles stored without protection from contamination. In greasy container Corrected On Site.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Mop sink
35A-08-1 Critical. Observed live flies in dish area
36-14-1 Observed grease accumulated on kitchen floor. By fryer aa
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
37-05-1 Observed wall soiled with accumulated food debris. By line handsink
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. No pest strip above food
51-11-1 Carbon dioxide/helium tanks not adequately secured. 1
51-18-1 Observed guest check book down rear of servers pants Corrected On Site.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4086994
Inspection Date: Monday, March 28, 2011
Inspection Number: 2027769
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Provolone 56f overstacked in prep box Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 60f overstacked in prep Box Corrected On Site.
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Pink
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Pasta lids
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Bad crumband sugar bulk bin
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Semolina bin
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Plumbing under 3 bin sink
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Trash can
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees.
35A-08-1 Critical. Observed live flies in kitchen.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
37-05-1 Observed wall soiled with accumulated food debris. By mixer
51-11-1 Carbon dioxide/helium tanks not adequately secured. Beer unit

Inspection For: A NY PIZZA HOUSE HOME OF THE MACKIN' SLICE
License Number: 1500144
License ID: 4239117
Inspection Visit ID: 4083982
Inspection Date: Thursday, July 29, 2010
Inspection Number: 2027544
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
37-12-1 Ceiling not smooth and easily cleanable. Tiles by counter
37-13-1 Observed hole in ceiling. Several missing tiles
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day A N.Y. Pizza House in Cocoa Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa Beach's A N.Y. Pizza House.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while A N.Y. Pizza House may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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