O SOLE MIO PIZZERIA
West Newberry Road
Florida, 32669
Alachua County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1. Single-use condiment cup without handle stored down inside pan of Gorgonzola cheese inside cooler at cookline. 2. Single-use condiment cup without handle stored down inside container of seasoning on shelf near warewash area. Employee removed both condiment cups from food during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around and behind nozzles on fountain machine in lobby soiled with mold-like substance. 2. Gaskets on cooler doors in bar area soiled with mold-like substance.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Wall and ceiling tile above wire rack on wall in hallway near cookline soiled with dust.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.
- 01B-36-5:High 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. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on fountain machine in lobby soiled with mold-like substance. Employee cleaned nozzles during this inspection. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-36-5:High Priority - - From initial inspection : High 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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Fettuccine 50F cooling overnight, Angeles hair pasta 50F cooling overnight, pasta 50F cooling overnight, penne pasta 53F cooling overnight, fettuccine 57F cooling overnight, spaghetti 54F cooling overnight, spaghetti 53F cooling overnight. All pans are labeled "Monday" with stickers and two employees confirmed that the items were cooked yesterday and placed into the cooler to cool. Today is Tuesday. Admin Complaint - From follow-up inspection 2024-09-17: On shelf inside walk-in cooler: Soup 50F cooling. Employee stated the soup was cooked the previous night and placed into the walk-in cooler to cool. The soup is cooling in a deep covered pan. Admin Complaint
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-10: Back of walk-in cooler is 40F ambient. Front of walk-in cooler is 50F ambient. Manager stated they were not done repairing the cooler and they would be back today. **Time Extended**
- 01B-36-5:High Priority - - From initial inspection : High 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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Fettuccine 50F cooling overnight, Angeles hair pasta 50F cooling overnight, pasta 50F cooling overnight, penne pasta 53F cooling overnight, fettuccine 57F cooling overnight, spaghetti 54F cooling overnight, spaghetti 53F cooling overnight. All pans are labeled "Monday" with stickers and two employees confirmed that the items were cooked yesterday and placed into the cooler to cool. Today is Tuesday. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Warning - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Mozzarella 47F, mozzarella 46F, butter: 49F, 49F, 49F, 49F, 50F, 50F, Butter blend: 49F, 49F. Employee confirmed that the mozzarella has been held inside the cooler overnight. Manager confirmed that the butter is the same butter from yesterday. Manager stated her intent was to use it to monitor temperatures and not to serve it. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-10: On shelf inside walk-in cooler: Mozzarella 47F, mozzarella 46F, butter: 49F, 49F, 49F, 49F, 50F, 50F, Butter blend: 49F, 49F. Employee confirmed that the mozzarella has been held inside the cooler overnight. Manager confirmed that the butter is the same butter from yesterday. Manager stated her intent was to use it to monitor temperatures and not to serve it. Stop sales issued. Admin Complaint
Food safety inspection conducted on 9/10/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 9/9/2024
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside container of bleu cheese inside reach-in cooler at kitchen entrance. Employee discarded the condiment cup during this inspection. Corrected On-Site 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. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection. **Corrective Action Taken** Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food stored on shelf directly above pan of chicken inside reach-in cooler near cookline. Employee removed personal food from shelf during this inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored directly on top of fountain soda boxes in storage area. Employee removed bag from top of box during this inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested plastic pans on shelf above dish machine. 2. Wet nested drink cups at front counter beside fountain machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine at front counter soiled with mold-like substance. 2. Gaskets on doors of cooler in bar area soiled with mold-like substance. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood below filters soiled with food debris.
- 01B-36-5:High 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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F. **Corrective Action Taken** Warning
- 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. Wrapped pan containing raw chicken stored on shelf directly above sealed packages of frozen raw fish inside reach-in cooler near prep area. Employee placed raw chicken on the bottom shelf of another cooler during this inspection. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on shelf directly beside container of oregano at cookline. Employee removed degreaser from shelf during this inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored inside handwash sink at cookline. Inspector removed spoon from the sink before washing hands. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/9/2024 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 1/17/2024
High Priority
6
Intermediate
4
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two condiment cups without handles used as scoops inside containers of spices on shelf above prep table in prep area of kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside unisex employee restroom in kitchen. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine near front counter. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Four tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near front counter soiled with mold-like substance.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen and put on gloves without washing hands. Employee then proceeded to reach into a bin with gloved hand to scoop out salad onto a plate. Inspector reviewed proper handwashing procedures with employee during this inspection.
- 12A-28-4:High 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 placed gloved hands on sides of clothes, did not wash hands or change gloves, then proceeded to touch raw pizza dough with the same gloved hands. Manager had employee stop and wash hands before continuing to work with food. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw beef stored above cheese and pepperoni inside reach-in freezer in prep area. Employee removed pepperoni and cheese from shelf below raw beef during this inspection. Corrected On-Site
- 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. Open box containing open bags of raw chicken stored above box containing tubes of ground beef inside reach-in freezer in prep area. Employee placed raw chicken on the bottom shelf during this inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen near pizza oven: fresh garlic and oil mixture (69F - Cold Holding). Manager stated the garlic has been out of refrigeration for approximately one hour and placed the garlic and oil mixture into the cooler to cool to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from yellow hose connection on wall behind building. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken broth cooling in deep metal container. Inside reach-in cooler across from grill: chicken broth (158F 1:30, 54F 2:40 - Cooling). Manager stated the broth has been cooling since approximately 10am this morning. Inspector had employee place broth into the freezer to continue to cool to 41F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Several spoons stored inside handwash sink at cookline. Manager removed spoons from sink during this inspection. Two wiping cloths stored inside handwash sink in bar area. Manager removed cloths from sink during this inspection. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen near dish machine unable to dispense towels. Manager placed a roll of towels beside sink during this inspection. Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).
Inspection on 8/7/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex employee restroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Manager I stacked the pans to air dry during this inspection. Wet nested plastic pans on shelf above dish machine. Drink cups wet nested near fountain machine in seating area. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in-between make-table and reach-in cooler at cookline. Manager placed knife into warewash area to be cleaned during this inspection. **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use. Stop sale issued.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner on shelf beside crushed red pepper packets below front counter. Employee removed glass cleaner from shelf during this inspection. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow hose connection behind building.
Food safety inspection conducted on 8/7/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).