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Ferrara Pizza & Subs

Ferrara Pizza & Subs
4270 Minton Rd
Suites 104-105
Palm Bay, FL 32904
(321)729-4281

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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: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 5317029
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2417299
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: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / front line coolers
29-18-4 Basic.Drain cover(s) missing. / 3 compartment sink drain
14-71-4 Basic.Duct tape used to repair plastic bowl- operator discarded **Corrected On-Site**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / opened employee water in front line reach in **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / salad cooler/ pizza cooler
16-03-4 Basic.Moderate Accumulation of debris inside and outside warewashing machine.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. /soiled utensils **Corrected On-Site**

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 5249813
Inspection Date: Monday, August 04, 2014
Inspection Number: 2384669
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**/ cleaned needs little more detailing

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 5249736
Inspection Date: Monday, June 02, 2014
Inspection Number: 2384669
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: 20
Number of High Priority Violations: 5
Number of Intermediate Violations: 7
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Cook line and small prep cutting boards **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of mt dew on prep table. **Corrected On-Site** **. Repeat Violation** **Warning**
51-09-4 Basic.Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 40 seats has 86 **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
14-40-4 Basic.Ice machine shield badly grooved and stained. **Warning**
14-11-4 Basic.Ice scoop chipped **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 2 door glass cooler **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Milk **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
09-20-4 High Priority.Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Lettuce for salads. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 67° out since 11 am on pizza cooler. Recommend applying to time control. **Warning**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. For steam table **Warning**
41-02-4 High Priority.Windex stored by or with food. **Corrected On-Site** **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. All sliced deli meats in the walk on cooler **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. James underwood 7-19-23 national food registry **Corrected On-Site** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
51-14-4 Intermediate.No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **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. Missing pages **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 meatballs and pasta in the walk in cooler **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has the new materials training this week. **Warning**

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4993864
Inspection Date: Wednesday, January 29, 2014
Inspection Number: 2310429
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: 12
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / drink on salad prep area **Corrected On-Site**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / cook line refrigerator and pizza cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / veal over cakes **Corrected On-Site**
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.
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.

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4993865
Inspection Date: Monday, September 16, 2013
Inspection Number: 2310430
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: 12
Number of High Priority Violations: 0
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing condiment cup to scoop spices
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / pizza boxes
29-18-4 Basic.Drain cover(s) missing. / 3 compartment sink
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. / any cook
23-09-4 Basic.Moderately Soiled reach-in cooler gaskets.
21-10-4 Basic.Wiping cloth/towel used under cutting board.
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. / pasta tightly wrapped covered ask chef if it was cooling he stated was finished cooling had him open and pasta at 68 degrees f- re- educated about process **Corrected On-Site**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / operator came back has certification re- educated **Corrected On-Site**
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. / gave operator form re- educated
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, sauces in walk in cooler

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4993865
Inspection Date: Monday, September 16, 2013
Inspection Number: 2310430
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: 12
Number of High Priority Violations: 0
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing condiment cup to scoop spices
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / pizza boxes
29-18-4 Basic.Drain cover(s) missing. / 3 compartment sink
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. / any cook
23-09-4 Basic.Moderately Soiled reach-in cooler gaskets.
21-10-4 Basic.Wiping cloth/towel used under cutting board.
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. / pasta tightly wrapped covered ask chef if it was cooling he stated was finished cooling had him open and pasta at 68 degrees f- re- educated about process **Corrected On-Site**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. / operator came back has certification re- educated **Corrected On-Site**
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. / gave operator form re- educated
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, sauces in walk in cooler

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4724152
Inspection Date: Monday, February 25, 2013
Inspection Number: 2233259
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: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Pizza box
23-09-4 Basic.Soiled reach-in cooler gaskets. Low 2 door reach in freezer on the cook line
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. In the new restrooms

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4393979
Inspection Date: Tuesday, January 17, 2012
Inspection Number: 2132808
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: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
13-03-1 Observed employee with no hair restraint. Corrected On Site.
33-16-1 Observed open dumpster lid. Appears broken
41A-10-1 Critical. Observed toxic item improperly stored. A can of wd40 oil is stored with paper towels on the rack at the back doir Corrected On Site.

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4393980
Inspection Date: Wednesday, September 21, 2011
Inspection Number: 2132809
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: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oil and garlic on bread at room temp 78 df rapid chill to less than 41 df Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Ambient air sausage in the walk in was fully covered by plastic while cooling Corrected On Site.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
13-03-1 Observed employee with no hair restraint.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Pizza make box
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm Corrected On Site.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Mop sink

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4232794
Inspection Date: Tuesday, April 26, 2011
Inspection Number: 2043676
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: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
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. /meatballs walk in cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /garlic n oil recommended rapid chill

Inspection For: FERRARA PIZZA & SUBS
License Number: 1506279
License ID: 4324677
Inspection Visit ID: 4202079
Inspection Date: Tuesday, March 15, 2011
Inspection Number: 2038612
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: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
23-07-1 Observed gaskets with slimy/mold-like build-up. Cook line cooler Corrected On Site.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Ferrara Pizza & Subs 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 Ferrara Pizza & Subs.

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 Ferrara Pizza & Subs 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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