MELLOW MUSHROOM PIZZA BAKERS Inspection – June 22, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler by flattop, meatballs (46F – Cold Holding); cooked chicken (44F – Cold Holding). Lid off during lunch.

Intermediate 1

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. At cook line handwash sink by conveyer oven, oven in front of handwash sink. At cook line, handwash sink near flattop has trash can blocking easy access to sink.

Basic 7

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. At dish area, metal pans on bottom shelf of clean dishes stacked before air drying.

#2Basic14-11-5

Basic – Equipment in poor repair. At cook line, stone in turbochef oven is broken into 4 pieces.

#3Basic36-73-4

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. At bar, floor between back coolers soiled/debris.

#4Basic33-19-4

Basic – Garbage on the ground and/or pad around dumpster. At dumpster enclosure, unbagged trash/debris on ground.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of 2 slide top reach-in coolers at back of bar have soiled interiors.

#7Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. At side wait station, coffee filters on coffee maker with no protection.

Florida Food Watch