MR SAMMY'S NEW YORK STYLE PIZZA
312 WEST INTERLAKE BLVD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-18-6:Basic - No copy of latest inspection report available.
- 36-50-4:Basic - Unclean building components, attachments or fixtures: gas lines behind fryers covered in grease.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 11-27-4: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. Provided operator with the vomiting and diarrhea clean up poster . Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine.
- 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. Provided operator with form. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
3
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette ashes on dry storage shelf and on floor. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tub of pizza pans with oil not stored 6 inches of off floor. Operator stored correctly. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning, pasta with old lable/ marker.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In prep reach in: thermometer is broken in half.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: bulk food container soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by line. On opposite wall paper towels are present. Operator is waiting on truck. **Corrective Action Taken**
Food safety inspection conducted on 8/20/2024 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned in back storage area near walk in cooler and behind fry station. - From follow-up inspection 2024-01-16: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/9/2024
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray in dry storage with multiple cigarette butts. Operator removed. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned in back storage area near walk in cooler and behind fry station.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in walk in Cooler.
- 33-16-4:Basic - Open dumpster lid.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Shelve with dough pans soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line. Repeat Violation
- 22-41-4:High 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: 0 ppm. Operator will set up triple sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: can opener. Operator removed and placed in triple sink. **Corrective Action Taken** Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator has new dispenser. **Corrective Action Taken**
- 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. Lasagna made Thursday, plated up not date marked. Operator placed date mark on item. Corrected On-Site
Food safety inspection conducted on 1/9/2024 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 7/26/2023
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-11-5:Basic - Equipment in poor repair, gasket on walk in cooler not tight fitting .
- 33-16-4:Basic - Open dumpster lid.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination, foam cups not protected. Operator placed lids on service side. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, at triple sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (45F - Cold Holding); chicken parmigiana (45F - Cold Holding), operator placed under rapid cooling. Items out less than 15 minutes. pasta salad (38F - Cold Holding); chicken parmigiana (42F - Cold Holding) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: can opener and ice bucket . Operator removed. **Corrective Action Taken**
- 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. Not all employees have form. Provided Operator with the Food Reporting Agreement. **Corrective Action Taken**
Food safety inspection conducted on 7/26/2023 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).