DirtyFLRestaurant Inspection Data

MIDICI THE NEAPOLITAN PIZZA COMPANY OF GAINESVILLE

MIDICI THE NEAPOLITAN PIZZA COMPANY OF GAINESVILLE has 6 health inspections on file for its GAINESVILLE location, with an overall rating of 3.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

4949 CELEBRATION POINTE AVE #100

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 6 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13521829

Met Inspection Standards

2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee drinks stored next to food service equipment on the lower shelf in the prep area. These were moved to another lower shelf not near clean dishes or food. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket/spray stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : eco lab sanitizer spray stored next to the Robo-coup. The spray was moved to the cleaning area. Corrected On-Site

9/16/2025· 7mo ago

Visit ID: 10873187

Met Inspection Standards
  • N/A:No Violations Were Observed

2/19/2025· 1y 1mo ago

Visit ID: 8860011

Met Inspection Standards

3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the soda machines grey ice activator was soiled. These were both cleaned during the inspection. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: heavy cream, open no date. The date of open could not be verified at this time, manager chose to discard. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the soda gun with build up.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 expired certificate.

8/14/2024· 1y 8mo ago

Visit ID: 8738256

Met Inspection Standards

2 int

  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Tom's certificate is expired. There is a set date in less than a month to retake the test.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: some paper copies of certificates.

2/20/2024· 2y 1mo ago

Visit ID: 8526196

Met Inspection Standards

2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gray Y and ice activator are soiled. The staff took these apart for cleaning. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored/cooling food not covered. Observed: in the walk-in cooler on the speed rack, meatballs cooling, no over head protection. A pan was added overhead. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: soda diffusers with build up, dining area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the first hand wash sink in the kitchen. Paper towels were added. Corrected On-Site

10/13/2023· 2y 6mo ago

Visit ID: 8359443

Met Inspection Standards

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked mushrooms at 73F on a speed rack in the kitchen. These were rolled in to the walk-in cooler. Cooked after 11:00 am this morning. 43F by end of inspection. ALSO, on the cook line up front, bagged mozzarella 48F. This came from the adjacent reach-in cooler, 41F. The bag below as at 40F. The amount in the food pan was reduced well below the chill/fill line, and the rest was put into a working freezer for quick chilling. The staff will avoid over stocking. Plant in this open top cooler were 37F. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Tom is expired.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: that some of the certifications were copied, multiple ones were originals.