FORMAGGIO PIZZA AND ITALIAN RESTAURANT
1053 NE 14 ST, Ocala FL 34470 · 352 509 3661
Last inspected Jan 27, 2026 · 7 visits since August 2023
JAN 24
AUG 24
FEB 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. At the cook line, pizza no time marked, also at the server station, pasta for soup no time marked, Manager marked all.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
7 visits, newest first
Jan 27, 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
What the inspector wrote — 4 findings
Dishmachine chlorine sanitizer not at proper minimum strength. In use dish machine 0 ppm, manager prime and remove air bubbles from line, 50-100ppm.
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. For one male employee.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of cans, Manager moved.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server area soiled with food residue, employee started moving shelves to dish machine.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, lunch special plate (pasta at 70F), per employee pasta pulled out of fridge at 11:00am, Manager added to time as a public health control form control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the prep area, half and half no date marked manager dated 08/29/25.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the server area, Manager moved.
Food stored on floor. At the prep area, oil jugs on floor, manager moved off the floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves with food residue.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
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. At the cook line, male employee portioned fries with bare hands, inspector instructed to wash his hands and use gloves, employee stopped.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, half and half 44F- 46F, manager moved to freezer, temperature dropped to 38F, also lasagna 45F, Manager moved to freezer and temperature dropped to 40F.
Toxic substance/chemical improperly stored. At the dry storage area, soap and chemicals stored above can food and soda syrup, manager moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine.
No soap provided at handwash sink. Handwash sink at the end of the cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, lasagna no date marked, per manager lasagna made 02/21/25, also multiple ready to eat food no date marked, per manager item were prep 02/21-22/25.
Ceiling/ceiling tile shows damage or is in disrepair. Near back door area, ceiling in disrepair, observed water leak.
Food storage container/container lid cracked or broken. Ricotta cheese container cracked, manager replaced container.
Food stored on floor. At the dry storage area, bottle of water on floor, Manager moved off the floor, also oil jug on floor.
Open dumpster lid. Dumpster located behind restaurant, lid open, manager closed the lid.
Single-service articles improperly stored. At the kitchen area, paper plates not inverted, employee inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. At the prep area, container not labeled, manager labeled sugar.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line drawers: stuffed noodles (46F - Cold Holding); chicken (46F - Cold Holding). Employee stated items placed in drawer two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Containers dried with a towel/cloth. Employee drying plastic containers with a cloth.
Hole in or other damage to wall. Hole in wall next to floor mixer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching mozzarella cheese in reach-in cooler across from cook line. Employee placed spoon in cheese properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Area around soda nozzles in wait station.
Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature. Manager moved sausage to reach-in cooler to finish thawing.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and mushrooms stored over container of tomato sauce in reach-in cooler next to floor mixer. Manager moved container of tomato sauce to another shelf.
Jan 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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. At the cook line, pizza no time marked, also at the server station, pasta for soup no time marked, Manager marked all.
Handwash sink used for purposes other than handwashing. At the server station, female employee rinsed cloth
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees
Spray bottle containing toxic substance not labeled. At the triple sink, spray bottle with yellow liquid not labeled, employee labeled degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some mold-like substance on deflector plate, employee cleaned.
Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside seasoning container, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, manager moved all.
Food stored on floor. At the prep area, oil jug on floor, manager moved off the floor.
Single-service articles not stored inverted or protected from contamination. At the front counter area, paper plates not inverted, manager inverted.
Aug 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Male employee touched with his bare hands cooked pizza, Inspector addressed situation, employee stopped.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage stored above filling line 60F, manager moved sausage to freezer, temperature dropped below 41F, also at the front server station, pasta for soup 63F, manager will use time as a Public Health control and pasta will be discarded at 3:00pm.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees
Food stored on floor. At the prep area margarine jug on floor, manager moved off the floor.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the dining area, desserts packaged at the grab and go area.
Single-service articles improperly stored. At the dry storage room, pizza boxes on floor, operator moved off the floor.
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.