OUR PLACE PIZZERIA AND RISTORANTE
403 SUWANNEE AVE SW · BRANFORD · Suwannee County · FL 32008
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside refrigerated make-table at cookline: meatballs (78F – Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside refrigerated make-table at cookline: meatballs (78F – Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. **Repeat Violation** **Admin Complaint**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Inspector had employee set up the three-compartment sink and instructed manager to the use of the dish machine for sanitizing and sanitize all dishes in the three-compassing until the dish machine is repaired. Inspector also instructed manager to sanitize any dishes that have been washed today in the three compartment sink. Three-compartment sink chlorine 50ppm. **Repeat Violation** **Admin Complaint**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, then proceeded to crack two eggs with the same gloved hands without first washing hands or changing gloves. Inspector had employee wash hands before continuing to crack eggs. **Repeat Violation** **Admin Complaint**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies crawling on outside of bread bag at cookline. One fly flying in kitchen near dish machine. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of refrigerated make-table in pizza station: taco meat (49F – Cold Holding); pulled pork (50F – Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside pan of ice on rolling cart at cookline: pasta (80F – Cold Holding). Manager stated the pasta was placed on cart one hour prior. The bags of pasta are filled appropriately 5 inches above ice/water line. Manager moved the pasta into the walk-in freezer to cool to 41F. Inside bottom of refrigerated make-table in pizza station: taco meat (49F – Cold Holding); pulled pork (50F – Cold Holding). Employee at pizza station stated both pans have been stored inside unit overnight and have not been removed today. Pan of taco meat is dated 08/29. Ambient air temperature reads 45F. Stop sales issued. **Repeat Violation** **Admin Complaint**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic and oil mixture with time mark of 10am still at cookline at 3pm. Stop sale issued. Inspector reviewed TPHC with manager during this inspection.
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside refrigerated make-table at cookline: meatballs (78F – Cooling 3 hours). Employee at cookline stated the meatballs were cooked this morning and placed into the cooler three hours prior. Meatballs are cooling in a deep plastic pan above safe fill line in top of refrigerated make-table. Stop sale issued. **Repeat Violation**
53A-04-6Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager does not have a certified food manager certificate. Manager stated she has been the general manager for approximately two months and was front-of-house manager before.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large fan. Manager moved fan away from handwash sink during this inspection. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of pulled pork missing date mark inside reach-in cooler in pizza station. Employee stated the pulled pork was cooked on 08/29.
Basic 10
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Five dead flies stuck to fly strip hanging above prep table at cookline.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Condiment cup without handle stored inside containers of vegetables at cookline. Manager removed cup from vegetables during this inspection. **Corrected On-Site** **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling above clean dish rack in kitchen soiled with dust. **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. One dead roach on top of handwash sink at cookline. Manager cleaned area during this inspection. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses stored on shelf directly above Bloody Mary mix in dry storage area. Manager removed both purses from area during this inspection. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Wet nested clear plastic pans on clean dish storage shelf near dish machine. **Repeat Violation**
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging above prep table in front of kitchen. Employee removed sticky tape from ceiling during this inspection. **Corrected On-Site** **Repeat Violation**
33-11-4Basic – Missing drain plug at dumpster. Drain plug missing in bottom of dumpster behind building. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cookline soiled with grease. Exterior of large white flour bin near cookline soiled with grease and/or food debris. **Repeat Violation**
33-16-4Basic – Open dumpster lid. Dumpster lid left open. **Repeat Violation**
Inspector observations synchronized from DBPR on September 25, 2026 1:22 PM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.