DirtyFLRestaurant Inspection Data

ESPOSITO PIZZA

ESPOSITO PIZZA maintains a 2.2/5 food safety rating based on 4 health department inspections in PLANT CITY. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

James L Redman Parkway
Florida, 33563
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 13647508

Met Inspection Standards

1 high, 6 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing in kitchen due to leak that was fixed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water on cook line at 80f
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda nozzles and ice chute soiled at soda station.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Of pizza make line
  • 08A-05-6:High Priority - Raw animal food stored over ready-to-eat food. Observed raw shelled eggs in walk in cooler stored over sauce and vegetables Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on customer soda machine soiled. Reach in cooler at pizza maker line soiled with accumulated debris
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Water fully turned off at hand sink by three compartment sink. Manager turned on. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink
  • 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.
  • 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. Cooked beef and sausage in walk in cooler not dated Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink by three compartment sink. Hot water handle removed

10/28/2025· 5mo ago

Visit ID: 10894260

Met Inspection Standards

1 high, 4 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with mold like substance
  • 08A-05-6:High Priority - Raw animal food stored over ready-to-eat food. Observed raw shelled eggs stored over cheese in walk in cooler. Sent storage chart to owner
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line hand sink by three compartment sink
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Owner stated 1 new hire that started 1 month ago. Sent reporting agreement to manager.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to owner
  • 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. Diced tomatoes, tomato sauce and cooked sausage in walk in cooler not dated

5/8/2025· 11mo ago

Visit ID: 10831897

Met Inspection Standards

2 int

  • 03F-10-5:Intermediate - - From initial inspection : No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning Priority: Intermediate - From follow-up inspection 2025-05-08: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Observed: Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. On make line Warning Priority: Intermediate - From follow-up inspection 2025-05-08: **Time Extended**

5/3/2025· 11mo ago

Visit ID: 10831892

Follow-up Inspection Required

1 high, 2 int

  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning Priority: Intermediate
  • 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Change of Ownership previous license 3916856 Warning Priority: High Priority
  • 27-16-4:Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. On make line Warning Priority: Intermediate