ITALIAN TOUCH MAMMAROSA INC
8211 46 AVE N
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled with food debris.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway to bathroom not secured.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
- 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.
Food safety inspection conducted on 3/14/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 1/15/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. Warning - From follow-up inspection 2025-01-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table have built up food debris. Warning - 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. Warning - From follow-up inspection 2025-01-15: **Time Extended**
Food safety inspection conducted on 1/15/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 1/3/2025
High Priority
1
Intermediate
2
Basic
6
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. Interior of ice machine has mold like substances. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on espresso machine on prep table behind front counter. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 22-13-5:Basic - Iced tea dispenser not cleaned at least once every 24 hours. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in walk in cooler above food to be served to the public. Repeat Violation Warning
- 08B-12-5:Basic - Stored food not covered. Bread rolls stored uncovered in rear prep area. Warning
- 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 is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table have built up food debris. 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
Food safety inspection conducted on 1/3/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 6/13/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-13: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-13: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-13: **Time Extended**
Food safety inspection conducted on 6/13/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/31/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-05-31: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line. - From follow-up inspection 2024-05-31: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manage moved tongs. Corrected On-Site - From follow-up inspection 2024-05-31: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area. - From follow-up inspection 2024-05-31: **Time Extended**
- 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-05-31: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:00 sliced mozzarella (47F - Cold Holding); 3:00 mozzarella cheese (47F - Cold Holding); 3:00 tomato sauce (47F - Cold Holding) 3:30 43F); ground meat (45F - Cold Holding); Manager placed items in freezer. Retemp 4:00- sliced mozzarella 43F, 4:00 mozzarella cheese 40F , 4:00 tomatoes sauce 42F, 4:05 Ground Beef 43F. Corrected On-Site - From follow-up inspection 2024-05-31: In reach in coolers across from pizza ovens: cut tomatoes 52 F, cut leafy greens 52 F, mozzarella cheese 52 F, cooked pasta 52 F, marina 52 F and cheese manicotti 52 F. Manager moved items into reach in freezer. Warning In server station area: butter 71 F. Manager moved items into freezer. Warning. **Time Extended** **Corrective Action Taken**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, ground beef in walk-in cooler cooked more than 24 hours no date marked. Manager date marked items Corrected On-Site - From follow-up inspection 2024-05-31: No date marking on cooked chicken, marinara and previously heated soups in walk in cooler. **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle in season bins.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manage moved tongs. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
- 51-18-6:Basic - No copy of latest inspection report available.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Manager moved items. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted properly on cook line.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway to bathroom not secured.
- 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 wiped hands on apron then continued to cook without washing hands. Inspector educated manager on proper hand washing **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:00 sliced mozzarella (47F - Cold Holding); 3:00 mozzarella cheese (47F - Cold Holding); 3:00 tomato sauce (47F - Cold Holding) 3:30 43F); ground meat (45F - Cold Holding); Manager placed items in freezer. Retemp 4:00- sliced mozzarella 43F, 4:00 mozzarella cheese 40F , 4:00 tomatoes sauce 42F, 4:05 Ground Beef 43F. Corrected On-Site
- 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. Emailed management information.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any 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. Lasagna, ground beef in walk-in cooler cooked more than 24 hours no date marked. Manager date marked items Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 10/18/2023
High Priority
1
Intermediate
3
Basic
14
Total
18
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.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cup in salt container
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. A/C vents soiled over rear prep room Repeat Violation
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Ceramic dishes stored on soiled metal rack over microwave on cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups above soda machine at wait station
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 08B-37-4:Basic - Food stored in a prohibited area. Chest freezer in hallway next to womens restroom not secured
- 14-69-4:Basic - Ice buildup in reach-in freezer on cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of soot in traps under pizza oven. Cooler gaskets soiled Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler . Knife magnet soiled above slicer in kitchen.
- 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. 0ppm, sanitizer chemical not connected, replaced chlorine, 50ppm Corrected On-Site
- 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. Sliced deli meats in walk-in cooler not dated, sliced less than 7 days
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on fryer baskets. Can opener blade soiled 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. 1 valid food handler certificate provided
Food safety inspection conducted on 10/18/2023 revealed 18 total violations (1 high priority, 3 intermediate, 14 basic).