ITALIAN TOUCH MAMMAROSA INC

Name: ITALIAN TOUCH MAMMAROSA INC
Address: 8211 46 AVE N, ST. PETERSBURG, FL, 33709, US
Rating: 13.5

8211 46 AVE N, ST. PETERSBURG, FL 33709

License #6213838

🍕 Pizza/Italian ℹ️

13.5 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 17 findings · 3 critical

Routine - Food

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Quick take

ITALIAN TOUCH MAMMAROSA INC in ST. PETERSBURG currently holds an InspectFL Health Score of 13.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 91 total violations — 8 critical, 22 major, 61 minor.

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The latest inspection on October 21, 2026 shows 17 observation rows: 3 critical, 3 major, and 11 minor.

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Inspector notes

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ITALIAN TOUCH MAMMAROSA INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw veal stored over manicotti in reach in freezer in kitchen Operator moved manicotti to store above raw meats
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Scoop handle in contact with salt in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline stained
[29-08-4] Plumbing system in disrepair. -Toilet in womens restroom filling slowly, patron unable to flush. Operator adjusted water valve that allowed it to fill more quickly and flush, but then it went back to filling slowly.
[31B-03-4] No soap provided at handwash sink by walk in cooler. Operator put soap out.
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Ceiling tiles sagging, chipping, cracked in places throughout kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2/1/26
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink stored on top of ice machine Operator moved drink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler- marinara sauce (61F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Microwave on cookline handle soiled with grease and food debris
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler- marinara sauce (61F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board on cookline prep cooler grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer on cookline -reach in freezer in dry storage room near restrooms
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. -reach in freezer in kitchen has accumulation of food debris
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler- marinara sauce (61F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
[22-08-4] Interior of oven on cookline has accumulation of black substance/grease/food debris.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container with no handle in season bins.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manage moved tongs.
[38-07-4] 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] No copy of latest inspection report available.
[12B-13-4] 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted properly on cook line.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway to bathroom not secured.
[12A-28-4] 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
[03A-02-5] 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.
[11-27-4] 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] 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] 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

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cup in salt container
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line
[36-34-5] 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
[24-06-4] 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] Cutting board has cut marks and is no longer cleanable. Cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups above soda machine at wait station
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[08B-37-4] Food stored in a prohibited area. Chest freezer in hallway next to womens restroom not secured
[14-69-4] Ice buildup in reach-in freezer on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handles
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of soot in traps under pizza oven. Cooler gaskets soiled
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler . Knife magnet soiled above slicer in kitchen.
[22-41-4] 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
[02C-03-5] 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] Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on fryer baskets. Can opener blade soiled
[53B-13-5] 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