DEMETRIO'S PIZZA
4410 S TAMIAMI TRL, Sarasota FL 34231 · (941)922-1585
Last inspected Apr 9, 2026 · 9 visits since August 2023
FEB 24
AUG 24
DEC 24
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked sausage prepared on site date marked 1/7. The operator discarded the sausage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025080411 | Sep 25, 2025 | Dec 10, 2025 | $400 |
| 7--2024019054 | Feb 20, 2024 | May 2, 2024 | $200 |
Inspection history
9 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at pizza station hand sink.
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 to manager.
Buildup of food debris/soil residue on equipment door handles.Observed debris on microwave handle.
Ceiling/ceiling tile shows damage or is in disrepair.Observed a 2x2'hole behind cook line. Observed cracks in preparation area.
Show the remaining 6 findings ▾
Equipment in poor repair.Hood filter damaged.
Floor not cleaned when the least amount of food is exposed.Observed grease and food debris on floor between cooking equipment on cook line.
Food stored on floor.Observed soda boxes on floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shielded in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers.Observed open soda in reach in freezer.
Water leaking from pipe and/or faucet/handle. Observed water leaking in center of walkin cooler.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Observed the door handles for the stand up reach in coolers soiled with a build up of food debris.
No handwashing sign provided at a hand sink used by food employees behind the front service counter.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat sauce (52F - Cooling) in the walk in cooler date marked 9/23. The operator discarded the meat sauce.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed meat sauce (52F - Cooling) in the walk in cooler date marked 9/23. The operator discarded the meat sauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to work from outside and handle food contact paper without washing hands. Edith's employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over shredded mozzarella in the walk in cooler. The operator properly stored the shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (50F - Cold Holding); shredded cheese (52F - Cold Holding); butter (54F - Cold Holding) in the server station. The operator stated the potentially hazardous foods had been held for over 4 hours. Observed deli turkey (51F - Cold Holding); sliced cheese (52F - Cold Holding); deli ham (50F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); shredded cheese (52F - Cold Holding); butter (54F - Cold Holding) in the server station. The operator stated the potentially hazardous foods had been held for over 4 hours. Observed deli turkey (51F - Cold Holding); sliced cheese (52F - Cold Holding); deli ham (50F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Handwash sink not accessible for employee use at all times. Observed wiping cloths stored in the handwashing sink behind the front service counter making the hand sink inaccessible. The operator removed the wiping cloths stored.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed the door handles for the stand up reach in coolers soiled with a build up of food debris.
Cloth used as a food-contact surface. Observed wiping cloths used to cover garlic bread in the walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage container stored on a food preparation surface behind the front service counter. The operator discarded the beverage.
Food stored on floor. Observed multi foods stored on the floor in the walk in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Observed a spoon handle used for cheese not stored above the food in the walk in cooler. The operator properly stored the handle.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No handwashing sign provided at a hand sink used by food employees behind the front service counter.
Water leaking from the condenser pipe in the walk in cooler.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); cut tomatoes (52F - Cold Holding) in the server salad station cooler. The potentially hazardous foods have been out for approximately 2 hours The operator placed the foods in time as public health control.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
Accumulation of black mold-like substance in the interior of the ice machine.
Buildup of food debris/soil residue on equipment door handles. Observed the door handles on the 3-door cooler in the kitchen soiled with a buildup of food residue.
Carbon dioxide tank not adequately secured in the walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
Lights in food preparation missing the proper shield, sleeve coatings or covers.
Open dumpster lid. The operator closed the lid.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed deli turkey (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the turkey had been held overnight. The operator discarded the turkey.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli turkey (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the turkey had been held overnight. The operator discarded the turkey.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary solution for wiping cloths at the pizza station exceeded 500ppm. The operator diluted the solution to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
Manager or person in charge lacking proof of food manager certification. Observed the person in charge, Charles Heinrich unable to provide proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed a plastic potion cup with no handle used as a scoop for garlic powder in the storage area. The operator removed the portion cup.
Buildup of food debris/soil residue on equipment door handles. Observed the door handles on the stand-up reach in coolers and the reach in cooler at the pizza station soiled with an accumulation of food debris.
Clean utensils stored between equipment and wall. Observed an in-use knife stored between a food prep table and the wall near the reach in freezers. The operator properly stored the knife.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep table in the prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored above a food prep table and near clean equipment. The employees properly stored the cell phones.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel stored on a soiled surface on top of the pizza oven. The operator properly stored the pizza peel.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Open dumpster lid. The operator closed the dumpster lid.
Standing water in bottom of reach-in-cooler at the pizza station.
Wet wiping cloths stored in detergent and sanitizer mixed together behind the front counter. The operator discarded the solution.
Feb 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with cut lettuce in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with an accumulation of food debris. Observed the can opener soiled with an accumulation of food debris.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on top of the warewashing machine.
Buildup of food debris/soil residue on equipment door handles throughout the kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean metal pans stored on soiled shelves in the prep area.
Clean utensils stored between equipment and wall. Observed an in-use knife stored between a food prep table and the wall in the prep area. The operator removed the knife.
Floor soiled/has accumulation of debris underneath equipment throughout the kitchen.
Interior of walk in refrigerator in disrepair/has exposed insulation.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No conspicuously located ambient air temperature thermometer in the reach in cooler at the wait station.
Stored food not covered. Observed salt and sugar stored uncovered in the storage area.
The rear exit door not protected with self-closing doors.
Wet wiping cloth not stored in sanitizing solution between uses in the prep area.
Feb 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 5 high priority.
5 High priority2 Intermediate21 Basic
Show 28 findings ▾
Container of medicine stored on a shelf above a food prep table in the prep area. The operator properly stored the medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meat sauce (55F - Cooling) in the walk in cooler. The operator stated the meat sauce was prepared the day prior. The operator discarded the meat sauce.
Nonfood-grade containers used for food storage - direct contact with cut lettuce in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); butter (58F - Cold Holding) at the wait station. The operator stated the above food items have been held over 4 hours. The operator discarded the above foods.
Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on a shelf above a food prep table near the reach in freezers. The operator properly stored the chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with an accumulation of food debris. Observed the can opener soiled with an accumulation of food debris.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the hand sink in the kitchen. The operator fixed the paper towel machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal bowl used as a scoop for meat sauce in the walk in cooler.
Buildup of food debris/soil residue on equipment door handles throughout the kitchen.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean metal pans stored on soiled shelves in the prep area.
Clean utensils stored between equipment and wall. Observed an in-use knife stored between a food prep table and the wall in the prep area. The operator removed the knife.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored near packaged bread crumbs in the dry storage area near the rear exit.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris underneath equipment throughout the kitchen.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cheese in the walk in cooler not stored above the food. The operator removed the scoop.
Interior of microwave has accumulation of food debris.
Interior of walk in refrigerator in disrepair/has exposed insulation.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No conspicuously located ambient air temperature thermometer in the reach in cooler at the wait station.
Open dumpster lid. The operator closed the lid.
Silverware dried with a towel/cloth. The operator rewashed the utensils.
Stored food not covered. Observed salt and sugar stored uncovered in the storage area.
The rear exit door not protected with self-closing doors.
Wet wiping cloth not stored in sanitizing solution between uses in the prep area.
Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate15 Basic
Show 20 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed cut lettuce stored in a non-food grade container in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw veal in the stand up reach in cooler in the kitchen. The operator properly stored the raw chicken.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked sausage prepared on site date marked 1/7. The operator discarded the sausage.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed cooked sausage prepared on site date marked 1/7. The operator discarded the sausage.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the interior of the ice machine.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles soiled with food debris. Observed the stand up reach in coolers soiled with food debris.
Carbon dioxide tanks not adequately secured in the walk in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean metal pans stored on soiled shelves in the prep area.
Clean utensils stored between equipment and wall. Observed an in-use knife stored between a food prep table and the wall in the prep area. The operator placed the knife in the dish area.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic beverage cups at the front counter wet nesting.
Floor soiled/has accumulation of debris. Observed the floor in the storage area soiled with debris.
Hole in or other damage to wall. Observed a hole in the wall in the men's restroom. Observed a hole in the wall in the storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cheese at the wait station not stored above the cheese. The operator replaced the scoop.
Interior of walk in cooler in disrepair/has exposed insulation.
Open dumpster lid. The operator closed the lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw veal thawing at room temperature. The operator placed the veal on the walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed a leak at the dishmachine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine sanitizer solution at 0ppm. The operator refilled the solution to 100ppm.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate15 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese cold holding at 51F at the reach in cooler on the cook line. The operator stated the cheese has been held for less than 2 hours. The operator was emailed a form for Time as Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Spray bottle containing toxic substance not labeled at the front counter. The operator labeled the spray bottle.
Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoop in multiple food products in the kitchen. The operator removed the scoops.
Carbon dioxide tanks not adequately secured in the walk in cooler.
Current Hotel and Restaurant license not displayed. Observed the displayed license expired 12/1/2022.
Dead roaches on premises. Observed 3 dead roaches throughout the kitchen. The operator cleaned up the dead roaches.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep table on the cook line. Observed an employee beverage stored on a shelf with clean dishes in the dish area. The operator properly stored the employee beverages..
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored on a shelf above the reach in cooler on the cook line. The operator removed the backpacks.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wristwatch. The employee removed the watch.
Floor area(s) covered with standing water. Observed standing water underneath storage racks in the storage area.
Floor soiled/has accumulation of debris. Observed floors soiled with food debris underneath prep tables in the kitchen.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled baking pan at the ice machine. The operator removed the ice scoop for sanitization.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and a prep table in the prep area. The operator removed the knife for sanitization.
Interior door of the walk in cooler in disrepair/has exposed insulation.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dish area and the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area surrounding the soda nozzles soiled with a mold like substance.
Ripped/worn tin foil used as shelf cover underneath the steam table.
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.