FORMAGGIO PIZZA AND ITALIAN RESTAURANT
1053 NE 14 ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near back door area, ceiling in disrepair, observed water leak.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Ricotta cheese container cracked, manager replaced container. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the dry storage area, bottle of water on floor, Manager moved off the floor, also oil jug on floor. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Dumpster located behind restaurant, lid open, manager closed the lid. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. At the kitchen area, paper plates not inverted, employee inverted. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled sugar. Corrected On-Site
- 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. At the cook line, male employee portioned fries with bare hands, inspector instructed to wash his hands and use gloves, employee stopped. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, half and half 44F- 46F, manager moved to freezer, temperature dropped to 38F, also lasagna 45F, Manager moved to freezer and temperature dropped to 40F. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the dry storage area, soap and chemicals stored above can food and soda syrup, manager moved. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line. 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. Reach-in cooler at the cook line, lasagna no date marked, per manager lasagna made 02/21/25, also multiple ready to eat food no date marked, per manager item were prep 02/21-22/25.
Food safety inspection conducted on 2/24/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-17-4:Basic - Containers dried with a towel/cloth. Employee drying plastic containers with a cloth.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall next to floor mixer.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching mozzarella cheese in reach-in cooler across from cook line. Employee placed spoon in cheese properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Area around soda nozzles in wait station.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature. Manager moved sausage to reach-in cooler to finish thawing. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and mushrooms stored over container of tomato sauce in reach-in cooler next to floor mixer. Manager moved container of tomato sauce to another shelf. Corrected On-Site
- 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. Dish machine next to three compartment sink, 0 ppm. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line drawers: stuffed noodles (46F - Cold Holding); chicken (46F - Cold Holding). Employee stated items placed in drawer two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
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. Ice machine with some mold-like substance on deflector plate, employee cleaned. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside seasoning container, manager moved. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, manager moved all. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the prep area, oil jug on floor, manager moved off the floor. Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the front counter area, paper plates not inverted, manager inverted. Corrected On-Site
- 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. At the cook line, pizza no time marked, also at the server station, pasta for soup no time marked, Manager marked all. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the server station, female employee rinsed cloth
- 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. For three employees Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with yellow liquid not labeled, employee labeled degreaser. Corrected On-Site
Food safety inspection conducted on 1/4/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 8/18/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. At the prep area margarine jug on floor, manager moved off the floor. Corrected On-Site Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the dining area, desserts packaged at the grab and go area.
- 25-05-4:Basic - Single-service articles improperly stored. At the dry storage room, pizza boxes on floor, operator moved off the floor. Corrected On-Site
- 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. Male employee touched with his bare hands cooked pizza, Inspector addressed situation, employee stopped. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage stored above filling line 60F, manager moved sausage to freezer, temperature dropped below 41F, also at the front server station, pasta for soup 63F, manager will use time as a Public Health control and pasta will be discarded at 3:00pm. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. For some employees
Food safety inspection conducted on 8/18/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).