DirtyFLRestaurant Inspection Data

ROMA PIZZERIA AND RESTAURANT OF KANNER HWY

South Kanner Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10866537

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize ice machine. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, discussed with operator who removed drink. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. In dry storage area of kitchen bucket of sugar not covered, discussed with operator who put lid on bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At pizza station and pasta station squeeze bottles of cooking oils not labeled, discussed with operator who labeled bottles. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter spray bottle of window cleaner stored directly next to single service pepper packets, discussed with operator who removed bottle. Corrected On-Site

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8856932

  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, box of chicken stored on floor. Operator moved to shelf. Corrected On-Site
  • 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. At walk in cooler, housemade marinara (48F -Cooling), at the current rate, product did not reach 41F within 6 hours. Operator stated item was covered and held in unit overnight. See stop sale.
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, housemade marinara (48F -Cooling), at the current rate, product did not reach 41F within 6 hours. Operator stated item was covered and held in unit overnight. See stop sale.

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8732075

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with sugar at sugar bin in dry storage. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Meat sauce, cooked eggplant not covered at reach in freezer, flour bin and bag of flour at dry storage area. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at salad-sandwich cooler. Operator placed in sanitizer bucket. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari and raw chicken over cooked sausage at tall white reach in freezer. All products opened from commercial packaging. Operator stored properly. Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8560468

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Walk in cooler: Observed Linen napkins lining and in direct contact with cut mushrooms, bread rolls in direct contact with paper bags. Advised operator to remove linen napkins and paper bags for food storage and use food safe bags or food safe deli paper.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (113F - Hot Holding) Per operator, out of temperature for 4.5 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken (47F - Cold Holding); chicken wings (46F - Cold Holding) Observed at reach in cooler in back kitchen by range oven. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved to walk in cooler. **Corrective Action Taken**
  • 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. Observed Garlic butter no time stamp. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (113F - Hot Holding) Per operator, out of temperature for 4.5 hours. Operator discarded. See stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In mop closet by back door.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm. 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. Vomit clean up procedure sent to operator.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Lasagna made in house, frozen not date tracked. Educated operator on proper date marking procedures.

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8353437

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, chlorine sanitizer 10ppm. Operator corrected to 50ppm. 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. Observed operator cut ready to eat cooked sandwiches with bare hands. Inspector did not observe hand washing prior to bare hand contact. Advised operator to use gloves when handling ready to eat products.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over French fries opened from commercial packaging reach in freezer. Operator stored properly. 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. Observed No time stamp for garlic butter. Per operator, out of temperature for approximately 15 minutes. Advised operator to place time stamp.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (112F - Hot Holding); meatballs (128F - Hot Holding) Observed at Steam table in back kitchen. Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggplant (46F - Cooling) at 2:05 since 1:45 - 46F 2:20 Observed at reach in cooler in back kitchen. Per operator, left out on counter for approximately 15 minutes while making sandwiches. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels hand wash sink by front counter. Operator provided paper towels. Corrected On-Site Repeat Violation