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Scotto's Pizza

Scotto's Pizza
1700 W New Haven Ave
Suite 381
Melbourne Square Mall
Melbourne, FL 32904

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: SCOTTO'S PIZZA
License Number: 1504479
License ID: 5952276
Inspection Visit ID: 5415770
Inspection Date: Friday, January 02, 2015
Inspection Number: 2451525
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: 23
Number of High Priority Violations: 5
Number of Intermediate Violations: 10
Number of Basic Violations: 8
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. /front line **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. /pizza line **Warning**
10-09-4 Basic.Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. /raw ground beef **Corrected On-Site** **Warning**
08B-02-4 High Priority.Displayed food not properly protected from contamination. /pizza above the sneeze guard **Corrected On-Site** **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cheese pizza line recommended ice bath to maintain product 41 °and below **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. No quat in system- showed the employee proper way to utilize chlorine **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. /milk **Warning**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. /utilizing bare hands with pizza- explained proper temperature Food must be reheated to / proper way to wash hands/ cook in prep area proper way for 3 compartment sink and sanitizing *Warning** **Warning**
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. /pizza line employee nail polish **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. /soiled equipment **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / gave some test strips and showed proper color strip should be **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. /prep area hand wash sink **Warning**

Inspection For: SCOTTO'S PIZZA
License Number: 1504479
License ID: 5952276
Inspection Visit ID: 5408685
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2449346
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 4
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / 2 reach in coolers
14-40-4 Basic.Wall in the walk-in cooler has a small hole cutout- need to cover

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Scotto's Pizza in Melbourne 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 Melbourne's Scotto's Pizza.

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 Scotto's Pizza 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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