Sergios/Pizza Hut

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in the inside. **Repeat Violation**

Basic - Equipment in poor repair. Observed walk in cooler ambient temperature 89 F, no food inside, operator waiting for new compressor.

Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler floor soiled, by three compartment sink.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed garbage bags ,and boxes stored on the back area floor. Employee took garbage bags , boxes out. **Corrected On-Site**

Basic - No container installed for catching grease from hood drip tray. Pizza Hut area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled.

Basic - Stored food not covered. Observed eggs bacon patties not covered inside of the reach in freezer, sliced pork not covered inside the reach in cooler. Manager covered products **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mop sink wall soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Mathieu Medard expired on 12/02/2025

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while serving food. Manager coached employee. **Corrective Action Taken**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones on top of the brown rice container.

Basic - No container installed for catching grease from hood drip tray. Observed no container installed for catching grease from hood drip tray in the pizza area. **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork without a HACCP plans. - From follow-up inspection 2025-03-17: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork without a HACCP plans. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork - From follow-up inspection 2025-03-17: Observed Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork **Admin Complaint**

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. **Repeat Violation** - From follow-up inspection 2025-03-17: No container installed for catching grease from hood drip tray. **Time Extended**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork without a HACCP plans.

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed establishment using Sous vide machine to reheat vacuum sealed bags from the commissary of chicken, turkey, black beans, shredded beef, pork

Basic - Floor soiled/has accumulation of debris. Observed floor drain soiled under the three compartment sink.

Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area.