NONNA'S PIZZA AND RESTAURANT LLC

Name: NONNA'S PIZZA AND RESTAURANT LLC
Address: 7604 CORTEZ RD W STE 10, BRADENTON, FL, 34210, US
Rating: 76.4

7604 CORTEZ RD W STE 10, BRADENTON, FL 34210

License #5105593

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

76.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NONNA'S PIZZA AND RESTAURANT LLC in BRADENTON currently holds an InspectFL Health Score of 76.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 17, 2025. Across those visits, inspectors documented 30 total violations — 10 critical, 5 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs over spinach in 3 door reach-in cooler. Operator removed shell eggs and placed in walk-in cooler.
[14-11-5] Equipment in poor repair. Observed stone cutting board on 3 door make station in kitchen with a crack.
[33-29-4] Grease receptacle lid open, broken, or missing. Observed open lid on grease receptacle lid open. Operator closed lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on food preparation surface in kitchen next to make station. Employee removed cell phone.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Observed toddler in kitchen.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps around exit door in back dry storage room.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a number #10 can of black olives with 2 dents and creases. Operator voluntarily removed can from operation.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floor in walk-in cooler with a build up of soil.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Operator replaced paper towels.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees canned soda on food preparation table in kitchen next to make station. Employee discarded beverage.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen on food preparation tables across from entrance with excess soil and food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with excess grease and soil
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed household Pesticide in kitchen on floor between food preparation tables across from dish machine. Operator removed house hold pesticide.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill on shelf next to cooking pots. Operator moved drill to back room.
[08B-38-4] Food stored on floor. Observed case of shredded mozzarella on the floor in walk-in cooler. Operator moved shredded cheese to shelf.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel being used with cut lettuce. Educated operator on food grade paper towel. Operator removed paper towel.
[35A-09-4] Presence of insects, rodents, or other pests. Observed 1 dead fly in pan of oil in back dough preparation room. Operator removed and disposed of oil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over a bottle of hot sauce and ricotta cheese in walk-in cooler. Operator moved shell eggs to bottom shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on food preparation tables across from dishwasher. Employee removed cell phone.
[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. Observed salad being made with bare hands. Operator voluntarily discarded salad. Operator was hands and put on gloves to remake salad.

Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without a hair restraint. Employee put on hair restraint.
[08B-38-4] Food stored on floor. Observed case of cheese and case of oat milk stored on floor in walk-in cooler. Operator moved items to shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizza sauce and meatballs at 112F and pizza sauce at 114F. Operator stated that the pizza sauce and the pizza sauce and meat balls had been heated approximately 15 minute earlier and placed in holding unit. Operator placed both sauces back into sauce pans to rapidly reheat in approximately 10 minutes to above 165F. Pizza sauce and meatballs are now 172F and pizza sauce is now 192F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in 3 door reach-in cooler on cook line with build up of grease and soil.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 2 rodent droppings along wall in back in back storage area. Operator stated that repairs had been done on air conditioning handler the day before and repair man had to remove some ceiling tiles for repair. Operator cleaned and sanitized area.
[14-11-5] Equipment in poor repair. Observed gaskets on 3 door reach-in cooler on cook line torn away from door.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of colon cleanse and collagen peptides on top of food preparation table next to sugar and salt in kitchen below dinner plates. Operator removed items to back storage area away from and food products.

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