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Viva Roma

Viva Roma
5275 Babcock St
Suite 12
Palm Bay, FL 32905
(321)426-5776

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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: VIVA ROMA
License Number: 1504194
License ID: 5812805
Inspection Visit ID: 5410602
Inspection Date: Monday, December 22, 2014
Inspection Number: 2449979
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: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
08A-01-4 High Priority.Raw animal food stored over cooked food. / whole shell eggs over cut washed lettuce **Corrected On-Site**
41-18-4 High Priority.Wiping cloth bucket sanitizing solution exceeding the maximum concentration allowed. / chlorine 200++++to 100 ppm chlorine **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /cheese cake

Inspection For: VIVA ROMA
License Number: 1504194
License ID: 5812805
Inspection Visit ID: 5339113
Inspection Date: Thursday, September 04, 2014
Inspection Number: 2431914
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: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. / buckets of bulk product back area
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / in both front line units
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor.
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / home defense
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / employee hand wash sinks and restrooms 80-82 degrees f

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: VIVA ROMA
License Number: 1504194
License ID: 5812805
Inspection Visit ID: 5225002
Inspection Date: Thursday, June 19, 2014
Inspection Number: 2380295
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53A-01-4 Intermediate.Manager lacking proof of food manager certification. **Warning** took test 6-19-14
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** has the materials. Manager took test on 6-19-15

Inspection For: VIVA ROMA
License Number: 1504194
License ID: 5812805
Inspection Visit ID: 5224655
Inspection Date: Friday, April 18, 2014
Inspection Number: 2380295
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: 4
Number of Intermediate Violations: 8
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Keys cell phone **Warning**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
06-04-4 Basic.Raw beef Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Place tubes of beef under cold running water. **Corrected On-Site** **Warning**
25-04-4 Basic.Single-service items stored on floor. Pizza boxes **Warning**
03B-09-4 High Priority.Pizza hot held at less than 135 degrees Fahrenheit. Must discard at 4 pm **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced capicola 51° fresh garlic oil 52° roast beef 52°. Manager states sliced deli meats at 12:00 recommend rapid chill. Manager discarded fresh garlic oil. **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara 115° soup 100°. Rechecked at the end of inspection found above 165° **Corrected On-Site** **Warning**
08A-01-4 High Priority.Raw whole shell eggs stored over cooked pasta and sliced vegetables **Corrected On-Site** **Warning**
16-31-4 Intermediate.Chlorine No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. **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**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. Metal banded manager discarded brush **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 8 degrees **Corrected On-Site** **Warning**
14-77-4 Intermediate.Reach-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. Cook line cooler found at 47° **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and cooked chicken wings **Warning**

Inspection For: VIVA ROMA
License Number: 1504194
License ID: 5812805
Inspection Visit ID: 5199025
Inspection Date: Thursday, March 06, 2014
Inspection Number: 2377622
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: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
23-05-4 Basic.Heavy Soil/ grease residue build-up on speed rack in kitchen
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food storage area
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 3 door cooler
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Server station, cook line
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Viva Roma in Palm Bay 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 Palm Bay's Viva Roma.

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 Viva Roma 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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