Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Ferrara's Pizza Express

Ferrara's Pizza Express
1200 Malabar Rd
Unit 7
Palm Bay, FL 32907
(321)327-2906

Click to Show Larger Map
Map of Area Around Ferrara's Pizza Express
Get Directions to Ferrara's Pizza Express 1200 Malabar Rd, Palm Bay, FL 32907
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 1200 Malabar Rd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
3 Food Service Inspections Since July 1, 2014
Inspection For: FERRARA'S PIZZA EXPRESS
License Number: 1506418
License ID: 5942329
Inspection Visit ID: 5470025
Inspection Date: Wednesday, December 03, 2014
Inspection Number: 2447276
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]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. - cooks
14-11-4 Basic.Equipment in poor repair. - pizza peel starting to splinter

Inspection For: FERRARA'S PIZZA EXPRESS
License Number: 1506418
License ID: 5942329
Inspection Visit ID: 5401776
Inspection Date: Tuesday, December 02, 2014
Inspection Number: 2447276
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: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. - in bulk containers **Corrected On-Site**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. - cooks
14-11-4 Basic.Equipment in poor repair. - pizza peel starting to splinter
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - in dough proofer area **. Repeat Violation**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
25-04-4 Basic.Single-service items stored on floor. - pizza boxes
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - chlorine 10 ppm, corrected to 50 ppm **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - tomato sauce 64°f and garlic in oil 84°f, at room temp 2 hours, food in cooler not maintaining temp raw chicken 49°f, feta 49°f, tomato sauce 51°f, food has been in unit 2 hours, unit was frozen up earlier, repairman has been called
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. - butane lighter **Corrected On-Site**
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. - sliced deli meats
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. - filling cups with water **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. - proofer area
14-80-4 Intermediate.Refrigerator 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. - food temping 49-53°f
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. - bottle of bleach **Corrected On-Site**

Inspection For: FERRARA'S PIZZA EXPRESS
License Number: 1506418
License ID: 5942329
Inspection Visit ID: 5395136
Inspection Date: Friday, August 22, 2014
Inspection Number: 2445201
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: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. - back area
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees.
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - area where dough mixer is located
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53B-07-4 Intermediate.No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

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

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's Pizza Express 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.


Current Weather Conditions In Palm Bay, Florida.