COUNTRY PIZZA ITALIAN GRILL
3150 TAMPA RD STE 7, Oldsmar FL 34677 · 727-415-7949
Last inspected Aug 10, 2026 · 9 visits since November 2023
NOV 23
JUL 24
FEB 26
APR 26
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
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. Prep cooler behind front counter nearest to kitchen entrance.
Aug 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (45F - Cold Holding); cooked pasta (46F - Cold Holding); cut Tomatoes (46F - Cold Holding); shredded Mozzarella (45F - Cold Holding); cooked meatballs (46F - Cold Holding). Foods were placed in unit from walk in cooler less than 4 hours ago. Foods in walk in coolers are below 40F
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. Prep cooler behind front counter nearest to kitchen entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage, cup without lid on clean prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones x2 and ear buds on clean prep table. Operator removed personal belongings from prep tables.
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 45F held on counter operator placed cheese into the refrigerator
Handwash sink used for purposes other than handwashing. Hand wash sink being used to fill a pitcher. Discussed the importance of of using the hand wash sink for washing hands only.
In-use tongs stored on equipment door handle between uses. Operator removed tongs from door handles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk flour bin
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 45F cold hold, held in door of reach in cooler. Operator decided to discard due to it being uncovered. Shredded mozzarella 51F held on counter. increase to 60F, operator had just placed the cheese into Operator stated she stores the cheese on the counter during busy times and that it's gone with in an hour. I explained that she needs to fill out paperwork to hold foods on time instead of temperature. I provided needed forms via email. Operator placed cheese under refrigeration.
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. Cheese was on the counter less than 4 hours and was placed in the refrigerator. I explained that the establishment can not follow times as a public health control until the paperwork is complete.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked meatballs 121F hot holding Cooked sausage 119F hot hold The second temperature at 12:20pm, Meatballs 194F reheat, cooked sausage 187F reheat.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I explained that the establishment can not follow times as a public health control until the paperwork is complete.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in freezer not marked with prep and freeze date. Operator was able to determine the prep and freeze date and will date accordingly.
Working containers of food removed from original container not identified by common name. Food containers containing foods removed from their original container not labeled with common name. Shakers containing spices, squeeze bottles on the cooks line.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Emailed operator form for employees to review and sign before handling food
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions, lettuce, tomatoes above ready to eat sauces and deli meat.
Jul 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed operator form for employees to review and sign before handling food
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions, lettuce, tomatoes above ready to eat sauces and deli meat.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Ibuprofen and hydrogen peroxide on shelf above equipment. Operator relocated
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler cookline: ricotta (51F - Cold Holding); mozzarella balls (46F - Cold Holding); feta (50F - Cold Holding); (53F - Cold Holding) Two door refrigerator/freezer on cookline: potato salad (44F - Cold Holding); premade salad (46F - Cold Holding); Butter (46F - Cold Holding) Manager states temperature of all food items were taken at noon and at proper temperature. Items have been moved to a different unit.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed operator form for employees to review and sign before handling food
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for mozzarella. Emailed operator time as a public health control paperwork
Stored food not covered. Container of pizza sauce not covered in walk in cooler. Manager covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions, lettuce, tomatoes above ready to eat sauces and deli meat.
Jan 23, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - cooking equipment different( no gyro machine), mop sink location different from plans on record
Slow draining water in handwash sink at cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.