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Gourmet Cheese Steak & Pizza Company

Gourmet Cheese Steak & Pizza Company
775 S Babcock St
Melbourne, FL 32901
(321)953-5155

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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: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 5311649
Inspection Date: Wednesday, August 06, 2014
Inspection Number: 2413575
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: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
09-10-4 Basic.Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
36-38-4 Basic.Coils on walk in cooler heavily soiled with accumulated dust.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Cove tiles along walls at the mixer station.
14-09-4 Basic.Cutting board has bad cut marks / stained is no longer cleanable.
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris.
36-15-4 Basic.Food debris accumulated on kitchen floor. Along the walls at the mixer station.
23-03-4 Basic.Heavy Build-up of grease on shelving in kitchen.
36-13-4 Basic.Heavy Grease accumulated under cooking equipment.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. 1st and 3 rd door on pizza make cooler.
23-09-4 Basic.Soiled reach-in cooler gaskets. Pizza cooler,cook line cooler
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Jug of black flag home insect control.
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Cook line roll top.
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza cabinet
22-18-4 Intermediate.Soil residue on shelving where pizza pies are stored.
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine.

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 5245532
Inspection Date: Tuesday, May 27, 2014
Inspection Number: 2383141
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: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine. **Warning**/ still needs cleNed
23-05-4 Basic.Heavy Soil residue / black like substance in mop sink **Warning**/ needs more detail

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 5243818
Inspection Date: Friday, May 23, 2014
Inspection Number: 2383141
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: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine. **Warning**
23-03-4 Basic.Build-up of grease on shelf left side sandwich line **Warning**
35A-03-4 Basic.Dead roaches on premises in traps pest prevention left **Warning**
09-04-4 Basic.Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. / manager has a partial copy not filled in properly, had one that was completed unable to find- must utilize gloves with ready to eat foods until the AOP is in proper order **. Repeat Violation** **Warning**
23-22-4 Basic.Food debris/dust/soil residue on dry storage shelves/ all shelving **Warning**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. **Warning**
23-05-4 Basic.Heavy Soil residue / black like substance in mop sink **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. **Corrected On-Site** **. Repeat Violation** **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris/ grease in dishwashing area. **Warning**
36-28-4 Basic.Wall soiled with accumulated heavy grease. **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ham above chill line cooks line reach in recommended rapid chill **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found/ 1 live roach **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. / deli meats pulled from freezer **Corrected On-Site** **Warning**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / employee hand sink by 3 como sink **Corrected On-Site** **Warning**
22-28-4 Intermediate.Interior of refrigerator heavily soiled with accumulation of food residue. **Warning**
22-25-4 Intermediate.Moderate Accumulation of encrusted food debris on/around mixer head and mixer unit **Warning**

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4971630
Inspection Date: Monday, March 10, 2014
Inspection Number: 2295217
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: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
09-07-4 Basic.Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / pizza cooler
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. / missing one on splitter
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 , corrected to 200ppm chlorine **Corrected On-Site**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around ice tea dispensing nozzles.
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / chase, employed 5 months, no proof of training

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4971631
Inspection Date: Wednesday, August 14, 2013
Inspection Number: 2295218
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: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. / cracked door interior of refrigerator
23-07-4 Basic.Gaskets with slimy/mold-like build-up. / refrigerator
35B-04-4 Basic.Outer openings of establishment cannot be properly sealed when not in operation. 1/4 inch gap on bottom of back door
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / re- calibrated **Corrected On-Site**

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4937524
Inspection Date: Wednesday, August 14, 2013
Inspection Number: 2275223
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4971631
Inspection Date: Wednesday, August 14, 2013
Inspection Number: 2295218
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: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. / cracked door interior of refrigerator
23-07-4 Basic.Gaskets with slimy/mold-like build-up. / refrigerator
35B-04-4 Basic.Outer openings of establishment cannot be properly sealed when not in operation. 1/4 inch gap on bottom of back door
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / re- calibrated **Corrected On-Site**

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4937524
Inspection Date: Wednesday, August 14, 2013
Inspection Number: 2275223
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4932450
Inspection Date: Thursday, June 13, 2013
Inspection Number: 2275223
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: 18
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
09-05-4 Basic.Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. / employee go to make sandwich after leaving walk in cooler- if hand wash violations are continued to be observed the AOP SHALL be revoked **Warning**
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris. **Warning**
23-20-4 Basic.Food debris/dust/grease/soil residue on exterior of bulk storage container **Warning**
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / sandwich line cooler **Warning**
16-21-4 Basic.Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
23-05-4 Basic.Heavy Soil residue build-up on nonfood-contact surface. / can shelf under prep line/ all shelving **Warning**
23-04-4 Basic.Heavy build up of black substance in mop sink **Warning**
22-19-4 Basic.Interior and exterior of toaster oven heavily soiled with encrusted food debris. **Warning**
23-15-4 Basic.Mild Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site** **Warning**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine. **Warning**
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / plate holding table left side of sandwich line repaired with duct tpe **Warning**
21-17-4 Basic.Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
14-33-4 Basic.Storage shelf with rust that has pitted the surface. / under prep table **Warning**
36-28-4 Basic.Wall soiled with accumulated grease/ food debris kitchen area **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced ham above the chill line in the sandwich line cooler recommended rapid chill to 41 degrees f **Warning**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer at 29 degrees father other at 20 degrees f **Warning**
22-62-4 Intermediate.Moderate Ice chute soiled/build up of mold-like substance/slime. **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. **Corrected On-Site** **Warning**

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4709917
Inspection Date: Friday, December 14, 2012
Inspection Number: 2222525
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: 7
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-31-1 Gray plastic container holding extra spatulas and knives heavily n imbedded with grease/ soil not able to properly clean
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Sandwhich line gasket/ also moderately soiled
14-37-1 Observed cutting boards heavily grooved/pitted and no longer cleanable. / sandwhich line. And portable boards
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. Chef took corrective action now at 50 ppms **Corrected On-Site**
23-03-1 Observed moderate to heavy build-up of grease on plastic shelving and top not smooth or durable
23-05-1 Observed residue/ gunk build-up on employee handewshing sink nozzles
37-14-1 Observed ceiling in disrepair. Tiles peeling kitchen area

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4375037
Inspection Date: Thursday, February 16, 2012
Inspection Number: 2118638
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: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01A-11-1 Critical. Cheese cake prepared in a private home.
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. /suffle cup with no handle used to scoop cookedonions Corrected On Site.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
14-37-1 Observed individual cutting board grooved/pitted and no longer cleanable. Black mold like substance on board. Corrected On Site. Disgarded
15-36-1 Observed knife block in use to store knives.
22-19-1 Critical. Observed interior of microwave heavily soiled. Corrected On Site.
22-28-1 Critical. Observed interior of pizza make reach-in cooler moderatly soiled with accumulation of food residue. Corrected On Site.
23-05-1 Observed heavy grime build up on handles on hand sink Corrected On Site.
23-06-1 Observed heavy build-up of food debris on exterior surface of food storage containers

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4375038
Inspection Date: Wednesday, August 31, 2011
Inspection Number: 2118639
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: 10
Number of Critical/Risk Violations: 5
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. All phf's in the walkin cooler maintaing 45F to 46F operator states door was left open and not sure how long. Recommend rapid chill. Rechecked phf found dropping to 41F Corrected On Site.
04-01-1 Critical. Walkin cooler incapable of maintaining potentially hazardous food at proper temperatures of 41F or below. Ambient temperature 48F. Operator states someone left door opened. Checked calibration of thermometer and rechecked ambient temperature of walkin cooler found at 42F and dropping Corrected On Site.
05-05-1 Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Walkin cooler Corrected On Site. Placed a new one in wic
14-31-1 Suffle cup used as a scoop for parmasian cheese.
14-33-1 Observed pizza pealer board chipping.
14-37-1 Observed cook line RIC cutting board grooved/pitted and no longer cleanable.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
21-10-1 Clean wiping cloth not properly stored. On belt of driver. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-25-1 Critical. Observed heavy buildup of soiled material on mixer head.

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4257857
Inspection Date: Wednesday, June 01, 2011
Inspection Number: 2049493
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: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4257856
Inspection Date: Tuesday, May 31, 2011
Inspection Number: 2049493
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: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Flour
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,ham,cooked peppers in sandwich make cooler 47F to 48F cook states placed in unit at 10:30 am closed yester day. Recommend rapid chill.
04-01-1 Critical. Cook line reachin incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature is 50F This violation must be corrected by : 06/01/2011.
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. Corrected On Site.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
23-03-1 Observed heavy build-up of grease on portable fans in kitchen
23-06-1 Observed build-up of food debris on exterior surface of pizza make cooler and gaskets.
23-06-1 Observed heavybuild-up of food debris, dust or dirt on exterior surface of flour container

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4001895
Inspection Date: Monday, January 03, 2011
Inspection Number: 1989486
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: 17
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil 53F. Recommend rapid chill
06-04-1 Critical. Observed raw philly meat thawed at room temperature. Corrected On Site.
12A-31-1 Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
14-37-1 Observed cook line cutting board badlygrooved/pitted and no longer cleanable. Recommend resurface
14-51-1 Observed white trash bags used for bread in the walkin cooler.
14-53-1 Can opener blade not kept sharp - observed rust build up on blade.
16-01-1 Critical. Observed warewashing machine data plate not legable.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment. Recommend to delime
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Off chart. Corrected On Site.
22-20-1 Critical. Observed light buildup of slime in the interior door of ice machine.
23-03-1 Observed build-up of grease cook line shelves
36-08-1 Observed floor and wall junctures cove tile missing by back door.
36-13-1 Observed heavy grease accumulated under cooking equipment.
37-11-1 Observedfan covers in thevwalkin cooler heavily soiled with accumulated dust.
41A-02-1 Critical. Observed toxic item stored by food. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Off chart. Corrected On Site.
51-18-1 No copy of latest inspection report.

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4079439
Inspection Date: Thursday, September 16, 2010
Inspection Number: 1989487
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: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 4001896
Inspection Date: Friday, July 16, 2010
Inspection Number: 1989487
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: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Italian sausage 44 top pizza make cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Italian sausage 44F in pizza make cooler
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook in kitchen AOP is ONLY GOOD FOR PIZZA MAKE AREA
12A-33-1 Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. NEED TO EDUCATE EMPLOYEES AND LIST OF DATES TRAINED
13-03-1 Observed employee's with no hair restraint.
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine.
22-23-1 Critical. Observed miderate encrusted, soiled material on slicer.
23-05-1 Observed heavy residue build-up on top of dishmachine
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. By dish machine
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Lobby and kitchen
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. New employee's

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 3834378
Inspection Date: Tuesday, March 23, 2010
Inspection Number: 1915135
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: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 3740649
Inspection Date: Thursday, January 21, 2010
Inspection Number: 1915135
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: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened bodies of deli meats.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked oinons 82F recommend to reheat to 165F or rapid chill to 41F. Corrected On Site.
08A-26-1 Critical. Observed raw chicken over french fries in upright frezzer. Corrected On Site.
14-37-1 Observed individual cutting board badly grooved/pitted and heavy accumulation of mold like substance
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm. Corrected On Site.
24-08-1 Equipment and utensils not properly air-dried. Cups. Corrected On Site.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. All light sheilds in kitchen
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 03/21/2010.

Inspection For: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 3768228
Inspection Date: Wednesday, October 28, 2009
Inspection Number: 1915136
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: GOURMET CHEESE STEAK & PIZZA CO INC
License Number: 1504737
License ID: 4058860
Inspection Visit ID: 3740650
Inspection Date: Friday, August 28, 2009
Inspection Number: 1915136
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: 18
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Pizza make cooler.
14-53-1 Can opener blade not kept sharp - observed heavy rust build up on blade.
17-08-1 Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine sheild.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Restrooms
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen and front line handsinks must be AOP hand wash signs.
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door
36-08-1 Observed floor and wall junctures not coved. By mop sink
36-11-1 Floors not maintained smooth and durable. Broken tiles at back door.
37-02-1 Observed hole in wall. Waitstaff area
37-09-1 Wall not smooth and easily cleanable. Wall in kitchen entrance into dining room.
47-16-2 Critical. Electrical outlet missing cover plate. For reporting purposes only. Front pizza line.
47-16-2 Critical. Electrical outlet missing cover plate. For reporting purposes only. Waitstaff area
51-13-1 No Heimlich maneuver sign posted.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/28/09.
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. Pro This violation must be corrected by : 10/28/09.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Gourmet Cheese Steak & Pizza Company 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 Gourmet Cheese Steak & Pizza Company.

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 Gourmet Cheese Steak & Pizza Company 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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