Question 1

How many health inspections has FRANK PEPE PIZZERIA NAPOLETANA had?

Accepted Answer

FRANK PEPE PIZZERIA NAPOLETANA has had 8 inspections according to Florida DBPR records.

Question 2

Has FRANK PEPE PIZZERIA NAPOLETANA ever been shut down?

Accepted Answer

No, FRANK PEPE PIZZERIA NAPOLETANA has no emergency closures on record.

Question 3

What are the most common violations at FRANK PEPE PIZZERIA NAPOLETANA?

Accepted Answer

The most frequently cited violations at FRANK PEPE PIZZERIA NAPOLETANA are: Outer openings protected, Proper sewage disposal, Time as control.

Question 4

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 5

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

FRANK PEPE PIZZERIA NAPOLETANA

Inspection History (8)

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

How Does This Facility Compare?

Frequently Asked Questions

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