MARIO THE BAKER DOWNTOWN INC Inspection – April 3, 2025

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Lettuce at 47, cheese 48 f front service coolers. was Place inside of reaching cooler, Air temperature of 43 f **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#10Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#11Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#12Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 8

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Pizza make station area.

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surfaces of pizza oven.

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch