ROMA ITALIAN RESTURANT

Name: ROMA ITALIAN RESTURANT
Address: 2775 NW 49 AVE STE 201-202, OCALA, FL, 34482, US
Rating: 82.9

2775 NW 49 AVE STE 201-202, OCALA, FL 34482

License #5202752

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

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROMA ITALIAN RESTURANT in OCALA currently holds an InspectFL Health Score of 82.9 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 January 30, 2026. Across those visits, inspectors documented 29 total violations — 9 critical, 7 major, 13 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.

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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
[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. Garlic butter stored on counter across from cook line. Employee stated butter placed out one hour earlier.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to pizza prep area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken, changed gloves and proceeded to handle toasted bread without washing hands. Manager had employee wash hands and change gloves.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One kitchen employee missing employee food safety training. Manager stated all other employees employed less than sixty days.
[06-09-1] 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. Salmon stored in reach-in cooler across from cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in cooler across from cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Gatorade and can of energy drink in reach-in cooler at end of cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Tongs hanging on pizza oven handle behind front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pan with water in cook line hand washing sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink for bar area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank next to bar area mop sink.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handles. Employee placed tongs on cook line stovetops.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor in dry storage area next to back door. Case of soda stored on floor in bar area kitchen. Manager placed cooking oil and soda on shelf during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to walk-in cooler in bar area. Manager stated CO2 tanks are slated for pickup.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster consumer advisory posted. Inspector provided operator with consumer advisory and manager posted advisory.
[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. Garlic butter stored on cook line. Employee stated garlic butter placed out at 11:00 am. Manager had employee place proper time marking on garlic butter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line in bar area: crab (45F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in reach-in cooler across from main kitchen cook line: tomatoes (45F - Cold Holding); ham (46F - Cold Holding); salmon (45F - Cold Holding). Employee stated items stored in cooler overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go aluminum pans stored on top of kitchen reach-in cooler. Manager turned pans over during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped calamari juice in hand washing sink across from cook line.
[35A-02-7] Live, small flying insects found. Observed two flies in kitchen area. Observed one fly in pizza prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from walk-in cooler. Manager removed drink during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line in bar area: crab (45F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in reach-in cooler across from main kitchen cook line: tomatoes (45F - Cold Holding); ham (46F - Cold Holding); salmon (45F - Cold Holding). Employee stated items stored in cooler overnight.

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