Question 1

How many health inspections has PIZZA CHEF had?

Accepted Answer

PIZZA CHEF has had 15 inspections according to Florida DBPR records.

Question 2

Has PIZZA CHEF ever been shut down?

Accepted Answer

No, PIZZA CHEF has no emergency closures on record.

Question 3

What are the most common violations at PIZZA CHEF?

Accepted Answer

The most frequently cited violations at PIZZA CHEF are: Consumer advisory, Outer openings protected, Food contact surfaces.

Question 4

What does Florida violation V12 (Shell stock requirements) mean?

Accepted Answer

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

Question 5

What does Florida violation V13 (Parasite destruction) mean?

Accepted Answer

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

Question 6

What does Florida violation V40 (Wiping cloths usage) mean?

Accepted Answer

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

PIZZA CHEF

Inspection History (15)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

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