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Soprano's Pizza & Mediterranean Grill

Soprano's Pizza & Mediterranean Grill
3450 Bayside Lakes Blvd
Palm Bay, FL 32909
(321)676-9099

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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: SOPRANOS PIZZA & MEDITERRANEAN GRILL
License Number: 1505498
License ID: 5874996
Inspection Visit ID: 5340981
Inspection Date: Wednesday, August 06, 2014
Inspection Number: 2433116
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 High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. - in four and in cheese **Corrected On-Site**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. - men's room
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. - first two doors of pizza cooler
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. - o ppm, corrected to 100 ppm **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. - bulk corn meal in storage area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - meatballs filled above chill line in reach in 46°f, removed from above chill line and moved to rapid chill it
31B-03-4 Intermediate.No soap provided at handwash sink. **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. Sliced ham, cooked pasta and cooked chicken made 8/4,Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SOPRANOS PIZZA & MEDITERRANEAN GRILL
License Number: 1505498
License ID: 5874996
Inspection Visit ID: 5242437
Inspection Date: Tuesday, May 27, 2014
Inspection Number: 2382867
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: 2
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. / has on one side, need on the other side

Inspection For: SOPRANOS PIZZA & MEDITERRANEAN GRILL
License Number: 1505498
License ID: 5874996
Inspection Visit ID: 5257635
Inspection Date: Friday, May 16, 2014
Inspection Number: 2386925
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: 21
Number of High Priority Violations: 4
Number of Intermediate Violations: 8
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
36-44-4 Basic.Observed: Ceiling tiles and/or air conditioning vent covers had acumulation of mold-like substance. Priority: Basic
01c-03-4 Intermediate.Observed: Clam/mussel/oyster tags not marked with last date served. Priority: Immediate
14-09-4 Basic.Observed: Cutting board has cut marks and is not longer cleanable. Priority: Basic
12a-04-4 High Priority.Observed: Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Priority: High Priority
31a-13-4 Intermediate.Observed: Employee used handwash sink as a dump sink. / loaded with ice. Priority: Intermediate
50-08-4 High Priority.Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N Monroe St. , Tallahassee, FL 32399-0783. Priority: High Priority
31a-09-4 Intermediate.Observed: Handwash sink not accessible for employee use at all times. / blocked by hot holding unit. Priority: Intermediate
10-14-4 Basic.Observed: Ice bucket/shovel not stored inverted between uses. Priority: Basic
10-20-4 Basic.Observed: In-use tongs stored on equipment door handle between uses. Priority: Basic
10-07-4 Basic.Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. /water 88f. Priority: Basic
22-19-4 Basic.Observed: Interior of microwave soiled with encrusted food debris. Priority: Basic
16-35-4 Intermediate.Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
53a-05-4 Intermediate.Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected on Site**Priority: Intermediate
29-35-4 High Priority.Observed: No vacuum breaker on fitting/splitter added to hose bibb. Priority: High Priority
33-16-4 Basic.Observed: Open dumpster lid. Priority: Basic
03d-20-4 Intermediate.Observed: Potenially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / tomato sauce in 30 gallon bucket. Priority: Intermediate
03f-02-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected on-site**. Priority: High Priority
02b-02-4 Intermediate.Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. /behind registerPriority: Immediate
02c-02-4 Intermediate.Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /in walk in and in cook line cooler.
24-18-4 Basic.Observed: Silverware/utensils stored upright with the food contact surface up. **Corrected on Site**. Priority: Basic
21-14-4 Basic.Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Soprano's Pizza & Mediterranean Grill 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 Soprano's Pizza & Mediterranean Grill.

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 Soprano's Pizza & Mediterranean Grill 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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