MAMMA RITA PIZZERIA

Name: MAMMA RITA PIZZERIA
Address: 1120 E HIGHWAY 50 SUITE B, CLERMONT, FL, 34711, US
Rating: 61.9

1120 E HIGHWAY 50 SUITE B, CLERMONT, FL 34711

License #4508484

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.9 Grade F / 100

Failing Health Score

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Quick take

MAMMA RITA PIZZERIA in CLERMONT currently holds an InspectFL Health Score of 61.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 49 total violations — 10 critical, 16 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white board on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
[33-16-4] Open dumpster lid.
[41-18-4] Warewashing sanitizing solution and wiping bucket sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Chlorine 400++ppm), operator drained and made new solution, 50 ppm. Sanitizer Bucket (Chlorine 500++ppm)
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -hallway leading to restroom
[01B-36-5] 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. -housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping pizza is wearing a bracelet. Educated employee, they removed bracelet.
[21-05-5] Cloth used as a food-contact surface. -under cutting board on prep table on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and portioned lasagna in upright reach in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --housemade marinara sauce ,cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
[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. -Kelly and Ricardo
[11-26-1] 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. -Nadia
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking coffee on cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage container inside reach in cooler and on prep table on cook line. operator removed.
[02C-04-5] 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. -containers of soup in reach in freezer.

Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
[33-16-4] Open dumpster lid.
[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.
[08B-38-4] Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen
[02C-04-5] 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. -cooked portioned lasagna in reach in freezer
[01B-36-5] 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 chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler

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