Question 1

How many health inspections has DON FAVIO'S PIZZA GOURMET had?

Accepted Answer

DON FAVIO'S PIZZA GOURMET has had 8 inspections according to Florida DBPR records.

Question 2

Has DON FAVIO'S PIZZA GOURMET ever been shut down?

Accepted Answer

No, DON FAVIO'S PIZZA GOURMET has no emergency closures on record.

Question 3

What are the most common violations at DON FAVIO'S PIZZA GOURMET?

Accepted Answer

The most frequently cited violations at DON FAVIO'S PIZZA GOURMET are: Proper hand/arm washing, Approved food source, Proper sanitizing.

Question 4

What does Florida violation V22 (Consumer advisory) mean?

Accepted Answer

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

Question 5

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

Question 6

What does Florida violation V42 (Equipment condition) mean?

Accepted Answer

EQUIPMENT HAZARD: Equipment in poor repair harbors bacteria in cracks, chips, and corroded areas that cannot be effectively cleaned or sanitized. Frayed gaskets allow temperature loss. Malfunctioning equipment may not maintain safe temperatures. Sharp edges from damaged equipment cause injury risk. Peeling coatings can contaminate food with paint or metal flakes. Maintain all equipment in good repair: smooth, non-absorbent, easily cleanable surfaces. Replace or repair: cracked/chipped surfaces, corroded equipment, worn gaskets, malfunctioning temperature controls. Equipment must be NSF-certified or equivalent. Conduct regular equipment maintenance and document repairs. Replace equipment that cannot be restored to safe condition.

DON FAVIO'S PIZZA GOURMET

Inspection History (8)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

Basic Violations

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