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: 33.7

7965 SR 50 STE B600, GROVELAND, FL 34736

License #4508587

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

33.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC in GROVELAND currently holds an InspectFL Health Score of 33.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 77 total violations — 16 critical, 14 major, 47 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Complied
[16-03-4] Accumulation of debris inside warewashing machine.
[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
[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
[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.
[22-02-4] can opener -ice dispenser at soda machine in lobby
[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

Administrative complaint recommended
[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
[29-20-5] Standing water or very slow draining water in handwash sink at entry to kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator provided.
[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.
[16-03-4] Accumulation of debris inside warewashing machine.
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
[36-22-4] Floor area(s) covered with standing water behind cooler on cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line
[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
[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
[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.
[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.

Call Back - Complied
[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] Technician is on site repairing
[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.
[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
[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] white cutting board on shelf in back kitchen
[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.

Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[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
[10-12-5] In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket
[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.
[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.
[29-20-5] Standing water or very slow draining water in handwash sink on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. -draining pineapple on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
[41-10-4] Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
[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.
[14-33-4] Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
[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-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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse