MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC

Name: MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC
Address: 7965 SR 50 STE B600, GROVELAND, FL, 34736, US
Rating: 0

7965 SR 50 STE B600, GROVELAND, FL 34736

License #4508587

🍕 Pizza/Italian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 4 findings · 1 critical

Routine - Food (emergency-order follow-up)

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Quick take

MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC in GROVELAND currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 211 total violations — 42 critical, 38 major, 131 minor.

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Inspections on file

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The latest inspection on September 24, 2026 shows 4 observation rows: 1 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

211

Coverage note

Inspector notes linked where available

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⚠️

DBPR ordered this restaurant shut on September 22, 2026

The restaurant was allowed to reopen on September 24, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC 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

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Emergency Order Callback Complied
[23-03-4] hood suppression system filters have heavy residue buildup
[29-08-4] operator has parts to repair, will be repaired today
[03F-02-5] 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 and the time removed from temperature control cannot be determined. No time mark for pizza that just was placed in display , operator placed time marking during time of inspection
[29-20-5] operator has parts to replace drain pipe, will be repaired today

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[01B-07-4] Food with mold-like growth. See stop sale. 7 sliced tomatoes in reach in cooler by pizza station
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 commercial processed salmon packages, operator discarded during time of inspection
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of salt not labeled on station
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line
[21-10-4] Soiled dry wiping cloth in use. By pizza station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters have heavy residue buildup -speed rack beside pizza make line is heavily soiled
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in corner , slow draining
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by pizza station
[36-73-4] Floor soiled/has accumulation of debris. In walk in cooler Floor drains soiled
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cooks line soiled Pizza reach in cooler heavily soiled
[50-09-4] Current Hotel and Restaurant license not displayed.
[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 Eggplant Lasagna
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 3 commercial processed salmon packages, operator discarded during time of inspection
[16-03-4] Accumulation of debris inside warewashing machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours garlic in oil (70F - Cold Holding)
[29-08-4] Plumbing system in disrepair. -hot water faucet on hand washing sink in server area
[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. Ran twice - chlorine 0 ppm
[14-33-4] Storage shelves with rust that has pitted the surface. -above dough prep table on cook line -fryer baskets
[03F-02-5] 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 and the time removed from temperature control cannot be determined. No time mark for pizza that just was placed in display , operator placed time marking during time of inspection
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink chlorine 400ppm , operator emptied out 3 compartment sink and retested 50 ppm
[35A-02-8] Live, small flying insects found. 20 flying insects underneath three compartment sink 10 flying insects by mop sink across from dish machine 30 flying insects at pizza station next to mixer, landing on the bulk containers of sugar and flour that is located underneath prep table and on empty dough containers 60 total flying insects are in dish machine and prep dough station area/ landing on dry ingredients and containers where dough is stored. Flying insects are also landing on clean equipment after being removed from dish machine

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed.
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line
[36-22-4] Floor area(s) covered with standing water behind cooler on cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. -pizza sauce in walk in cooler, bag of sugar in back kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area.
[29-20-5] Standing water or very slow draining water in handwash sink at entry to kitchen
[08B-02-4] Displayed food not properly protected from contamination. -pizzas on front cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobby
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna, cooked chicken wings, cooked pasta

Disposition: Met Inspection Standards
[29-20-5] Standing water or very slow draining water in handwash sink on cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
[14-33-4] Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in beer cooler in server area.
[33-31-5] Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
[09-01-4] 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. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven handle
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in server area. Operator provided.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
[14-33-4] Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in beer cooler in server area.
[29-20-5] Standing water or very slow draining water in handwash sink on cook line.
[33-31-5] Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked lasagna in walk in cooler. Operator corrected.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
[09-01-4] 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. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef next to cooked chicken wings in upright reach in cooler on cook line. Operator corrected.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken steak over raw bacon in reach in freezer on cook line. Operator relocated.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding)cheesecake (44F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator.
[41-10-4] Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer.
[31A-11-4] Handwash sink used for purposes other than handwashing. -draining pineapple 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. -ground beef, cooked chicken, portioned lasagna
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage rack near walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryers. Operator had new one, placed inside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets
[29-49-6] Standing water in bottom of beer reach-in-cooler in server area.
[08B-12-5] Stored food not covered. -several items in reach in cooler on cook line.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. --raw beef next to cooked chicken wings in reach in cooler on cook line.operator relocated. -raw veal over cooked lasagna in upright reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -;sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding) ...all held more than four hours per operator in reach in cooler on cook line. Operator discarded.
[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. -cheesecake in front counter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -slicer in back kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. -cook line sink blocked by rack of pans. Operator relocated.
[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. -2 employees. Operator had them sign Employee reporting agreement.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. -in server area. Operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in bar area.
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station
[29-49-6] Standing water in bottom of beer reach-in-cooler in bar
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw ground beef over cooked pasta in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in walk in cooler -raw chicken next to marinara sauce in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) held more than four hours per operator. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (54F - Cold Holding); after 30 minutes 45 F cooked fettuccine (53F - Cold Holding) after 30 minutes 49 F cooked penne pasta (53F - Cold Holding) after 30 minutes 48F all held less than four hours per operator, moved to walk in cooler for quick chill. cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) all held more than four hours per operator, operator discarded.
[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. -cheesecake in front counter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby
[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.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom.
[14-05-4] Cardboard used to line food-contact shelves throughout the establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled throughout the establishment with accumulated food debris, grease, dust, or mold-like substance.
[08B-12-5] Cut lettuce not covered in walk in cooler. Bread crumbs and flour not covered in back prep area. Container of salt uncovered by back door.
[14-11-5] Drain cover at cooks line is in poor repair.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on food storage shelves throughout the establishment.
[13-07-4] Employees wearing bracelets on their arms while preparing food.
[08B-38-4] Food stored on floor. Oil stored on the floor in cooks line area.
[22-20-5] Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-24-5] Holes in walls throughout the establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses on cooks line.
[36-62-4] Light not functioning under hood suppression system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[21-44-1] Sanitizer bucket stored over cooking oil on the cooks line.
[29-49-6] Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[41-07-4] Container of Pepto Bismol stored in walk in cooler. Tylenol stored on top of reach in cooler on cooks line.
[41-10-4] Degreaser improperly stored next to BBQ sauce under the prep table on the cooks line. Chemical bottle stored over soda boxes in the soda storage area.
[12A-25-4] Employee put on hair net and then handled salad dressing soufflé cups without washing hands.
[08A-05-6] Raw bacon not properly separated from cheese in reach in cooler on cooks line.
[08A-04-5] Raw shell eggs next to unwashed onions in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49 f, shredded lettuce 51 f, cheese 54 f, lettuce 49 f at the salad station by oven, and cut meatballs, 49 f, by pizza station all held less than four hours per operator. Transferred to walk in cooler for a quick chill.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled.
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips.
[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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings not date marked. No date marking in the walk in cooler.
[27-16-4] Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink by the entrance of the kitchen.Hot water faucet is shut off.