Inspection Date: 7/17/2025

Inspection #: Visit ID: 13463207

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13456675

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning **Corrective Action Taken** Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment Repeat Violation
14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven handle Corrected On-Site Repeat Violation
33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels in server area. Operator provided. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
14-33-4:Basic - Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
29-49-6:Basic - Standing water in bottom of reach-in beer cooler in server area. Repeat Violation
29-20-5:Basic - Standing water or very slow draining water in handwash sink on cook line.
33-31-5:Basic - Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked lasagna in walk in cooler. Operator corrected. Corrected On-Site
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef next to cooked chicken wings in upright reach in cooler on cook line. Operator corrected. Corrected On-Site Repeat Violation
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken steak over raw bacon in reach in freezer on cook line. Operator relocated. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding)cheesecake (44F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator Repeat Violation Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator. Repeat Violation Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer. **Corrective Action Taken** Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -draining pineapple on cook line
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.

Inspection Date: 1/15/2025

Inspection #: Visit ID: 10759311

22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**
16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-01-15: **Time Extended**
36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby - From follow-up inspection 2025-01-15: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of beer reach-in-cooler in server area. Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**
38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler. - From follow-up inspection 2025-01-15: **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8830650

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area Repeat Violation
16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage rack near walk in cooler. Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven door. Corrected On-Site
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryers. Operator had new one, placed inside. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets Repeat Violation
29-49-6:Basic - Standing water in bottom of beer reach-in-cooler in server area. Repeat Violation
08B-12-5:Basic - Stored food not covered. -several items in reach in cooler on cook line.
38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. --raw beef next to cooked chicken wings in reach in cooler on cook line.operator relocated. -raw veal over cooked lasagna in upright reach in freezer. Corrected On-Site Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -;sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. Corrected On-Site Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding) ...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. Corrected On-Site Repeat Violation
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. -cheesecake in front counter Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -slicer in back kitchen Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -cook line sink blocked by rack of pans. Operator relocated. Corrected On-Site
11-26-1: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. -2 employees. Operator had them sign Employee reporting agreement. Corrected On-Site
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -in server area. Operator labeled. Corrected On-Site

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8830486

22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in bar area. Repeat Violation - From follow-up inspection 2024-07-17: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Repeat Violation - From follow-up inspection 2024-07-17: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station - From follow-up inspection 2024-07-17: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of beer reach-in-cooler in bar Repeat Violation - From follow-up inspection 2024-07-17: **Time Extended**
38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation - From follow-up inspection 2024-07-17: **Time Extended**
08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler - From follow-up inspection 2024-07-17: **Time Extended**
02C-03-5:Intermediate - - From initial inspection : 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. -cheesecake in front counter - From follow-up inspection 2024-07-17: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby Repeat Violation - From follow-up inspection 2024-07-17: white cutting boards on cook line -white cutting board in dish area -ice shoot at soda station in lobby **Time Extended**
53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2024-07-17: **Time Extended**

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8739303

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in bar area. Repeat Violation
14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station
29-49-6:Basic - Standing water in bottom of beer reach-in-cooler in bar Repeat Violation
38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw ground beef over cooked pasta in reach in freezer
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in walk in cooler -raw chicken next to marinara sauce in walk in cooler Corrected On-Site** Corrected On-Site Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) held more than four hours per operator. Operator discarded. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (54F - Cold Holding); after 30 minutes 45 F cooked fettuccine (53F - Cold Holding) after 30 minutes 49 F cooked penne pasta (53F - Cold Holding) after 30 minutes 48F all held less than four hours per operator, moved to walk in cooler for quick chill. cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) all held more than four hours per operator, operator discarded. Repeat Violation Warning
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. -cheesecake in front counter
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby Repeat Violation
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8612989

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8441863

16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom. Warning
14-05-4:Basic - Cardboard used to line food-contact shelves throughout the establishment. Repeat Violation Warning
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled throughout the establishment with accumulated food debris, grease, dust, or mold-like substance. Warning
08B-12-5:Basic - Cut lettuce not covered in walk in cooler. Bread crumbs and flour not covered in back prep area. Container of salt uncovered by back door. Warning
14-11-5:Basic - Drain cover at cooks line is in poor repair. Warning
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment. Corrected On-Site Repeat Violation Warning
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on food storage shelves throughout the establishment. Repeat Violation Warning
13-07-4:Basic - Employees wearing bracelets on their arms while preparing food. Warning
08B-38-4:Basic - Food stored on floor. Oil stored on the floor in cooks line area. Corrected On-Site** Corrected On-Site Warning
22-20-5:Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
36-24-5:Basic - Holes in walls throughout the establishment. Warning
10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cooks line. Corrected On-Site Warning
36-62-4:Basic - Light not functioning under hood suppression system. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. Warning
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning
21-44-1:Basic - Sanitizer bucket stored over cooking oil on the cooks line. Corrected On-Site Warning
29-49-6:Basic - Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine. Warning
38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight. Warning
22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
41-07-4:High Priority - Container of Pepto Bismol stored in walk in cooler. Tylenol stored on top of reach in cooler on cooks line. Warning
41-10-4:High Priority - Degreaser improperly stored next to BBQ sauce under the prep table on the cooks line. Chemical bottle stored over soda boxes in the soda storage area. Warning
12A-25-4:High Priority - Employee put on hair net and then handled salad dressing soufflé cups without washing hands. Corrected On-Site Warning
08A-05-6:High Priority - Raw bacon not properly separated from cheese in reach in cooler on cooks line. Corrected On-Site Repeat Violation Warning
08A-04-5:High Priority - Raw shell eggs next to unwashed onions in walk in cooler. Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49 f, shredded lettuce 51 f, cheese 54 f, lettuce 49 f at the salad station by oven, and cut meatballs, 49 f, by pizza station all held less than four hours per operator. Transferred to walk in cooler for a quick chill. Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips. Repeat Violation Warning
11-26-1: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. Warning
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings not date marked. No date marking in the walk in cooler. Repeat Violation Warning
27-16-4:Intermediate - Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink by the entrance of the kitchen.Hot water faucet is shut off. Warning

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8360649

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
14-05-4:Basic - Cardboard used to line food-contact shelves. -Under bread.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at pass through window.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In double door cooler.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep cooler.
14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Calamari in standing water. Corrected On-Site
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken. Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee handle wiping cloth and then handle cut lettuce.
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese, chicken, broccoli, and pinwheel pizza. Manager determined correct time. Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 108f. Advised to reheat.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler. -Can opener blade. -Mixer head.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket stored in handsink at kitchen entrance. Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By oven. Corrected On-Site
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Sliced sausage. Repeat Violation

MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC

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