DirtyFLRestaurant Inspection Data

UNCLE MADDIO'S PIZZA

Health inspection records show UNCLE MADDIO'S PIZZA in TALLAHASSEE has 9 inspections with a food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1435 E LAFAYETTE ST #101

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 9 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13621314

Met Inspection Standards
  • N/A:No Violations Were Observed

1/27/2026· 1mo ago

Visit ID: 13479222

Follow-up Inspection Required

1 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above three compartment sink accumulated with dust
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with dust and grease. Observed reach in cooler at make table gaskets soiled with mold like substance and food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Beef pizza topping 56F Diced ham 35F Marinara sauce 50F Corn salsa 58F Ranch dressing 58F Raw chicken 53F Alfredo sauce 56F. **see stop sale** Warning

10/1/2025· 5mo ago

Visit ID: 13479114

Met Inspection Standards
  • N/A:No Violations Were Observed

7/31/2025· 7mo ago

Visit ID: 10872901

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout establishment soiled with accumulated dust.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on dough make table.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in ware washing area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed following food items hot holding for less than 4 hours: Alfredo sauce 130F Meatball marinara 122F. Operator began to reheat food items during time of inspection. **Corrective Action Taken**
  • 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. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

1/13/2025· 1y 1mo ago

Visit ID: 8830635

Met Inspection Standards

2 high, 1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding more than 4 hours: Steak 45F Raw chicken 46F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding more than 4 hours: Steak 45F Raw chicken 46F. See stop sale

10/29/2024· 1y 4mo ago

Visit ID: 8830176

Met Inspection Standards
  • N/A:No Violations Were Observed

7/16/2024· 1y 7mo ago

Visit ID: 8737734

Follow-up Inspection Required

1 high, 4 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used to dispense wheat flour.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. GM removed beverage during 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. Observed cell phone on prep table. GM removed cellphone during inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed door fall off from first reach in cooler from employee entrance.
  • 08B-38-4:Basic - Food stored on floor. Observed shredded cheese stored on floor near dough mixing bowl.GM stored cheese properly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in 2 reach in coolers across from pizza oven.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink near 1 compartment sink. GM printed out hand washing sign. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cup racks with mold like substance and or dirt, near dish machine. Also observed hood vents soiled with grease and dust.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed portion cups stored upright near marinara.
  • 08B-12-5:Basic - Stored food not covered. Observed dough uncovered in walk in cooler. GM covered dough during inspection. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust pitting.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 45F, per GM placed 45 minutes ago, GM replaced tomatoes and stored in walk in cooler. **Corrective Action Taken**
  • 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 operator flyer.
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles containing possible window cleaner, not labeled.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 77F, at hand wash sink near prep table.GM turned on hot water. Corrected On-Site

3/6/2024· 2y ago

Visit ID: 8516118

Met Inspection Standards
  • N/A:No Violations Were Observed

10/3/2023· 2y 5mo ago

Visit ID: 8388825

Met Inspection Standards

2 high, 1 int, 12 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease, AC vents and exhaust with dust accumulation.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed receptacle in women's restroom not covered.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed, GM printed current and posted. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Red Bull and hersheys candy bar stored in walk in cooler next to Alfredo sauce.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food, no beard guard.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing pizza no hair restraint.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed carrots, celery, cilantro stored next to hand wash sink, no splash guard.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans and ceiling in walk in cooler with dust accumulation.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler on line, shelves with food accumulation.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed portion cups, portion cup lids and hinged containers stored on floor front line.
  • 08B-12-5:Basic - Stored food not covered. Observed dough, cookies and garlic in walk in cooler, no cover.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout establishment with grease, dust and mold like substance accumulation.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees change gloves no hand wash.
  • 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. Observed employee touch soiled utensils and then prepare pizza.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lid on container of marinara with mold like substance.