TREVISO PIZZA & GRILL

Name: TREVISO PIZZA & GRILL
Address: 10801 STARKEY RD STE 7, SEMINOLE, FL, 33777, US
Rating: 80

10801 STARKEY RD STE 7, SEMINOLE, FL 33777

License #6218274

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

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TREVISO PIZZA & GRILL in SEMINOLE currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 30 total violations — 5 critical, 9 major, 16 minor.

Inspection data quality

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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.

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•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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not removed from vacuum packaging in walk in cooler prior to thawing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line - fresh garlic in oil (62F - Cold Holding); butter (65F - Cold Holding). Ice bath not effective. Staff added ice
[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. Raw salmon not removed from vacuum packaging in walk in cooler prior to thawing
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs bin
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at pizza station with no hair restraint
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups left in seasoning bins
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bus cart next to restrooms
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and ribs in walk in cooler not dated
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment stacked on hand sink next to ice machine
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
[16-03-4] Accumulation of debris inside warewashing machine.
[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 observed using cell phone, then proceeded to check and remove pizzas from oven with no hand wash. Discussed proper hand washing with staff
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 kitchen staff and one server present with no valid CFM
[08B-12-5] Stored food not covered. Salt and bread crumbs bin not covered next to stand mixer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing in standing water in walk in cooler condenser leaking
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat slicer guard soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, restocked
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep table: butter (45F - Cold Holding); garlic in oil (61F - Cold Holding); shredded mozzarella (64F - Cold Holding), held in ice bath less than 4 hours, moved to freezer. Retemp butter 41F, shredded mozzarella 43F, garlic 40F
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner, labeled
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins
[12B-02-4] Employee eating in a food preparation or other restricted area.
[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. Ribs and lasagna in freezer prepared on 8/22

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