INFERNO PIZZA LOUNGE
1818 US HWY 19, Holiday FL 34691 · 7324869366
Last inspected Apr 7, 2026 · 8 visits since December 2023
FEB 24
DEC 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live observed near dishwasher. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022008371 | Feb 16, 2022 | Jul 20, 2022 | $400 |
| 3--2018063703 | Nov 26, 2018 | Jan 18, 2019 | $360 |
Inspection history
8 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta cheese 50F cold hold, tomato sauce 46F cold hold, fresh mozzarella 48Cold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 50F cold hold, tomato sauce 46F cold hold, fresh mozzarella 48Cold hold, see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, tomatoes
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. A bottle of pain killers stored on microwave in kitchen. Operator removed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cheeses and sauces, raw shell eggs stored over pizza doughs in glass door cooler at kitchen. Operator rearranged items to prevent cross contamination at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Operator cleaned and sanitized at time of inspection.
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. 1 employee has no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table and on microwave in kitchen. Operator removed drinks.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At front pizza station. Provided a sign and operator posted at time of inspection.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 46F cold hold, pizza sauce 47F placed in freezer. Temp out less then 4 hours.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic Tiles used
Cove molding at floor/wall juncture broken/missing. Cove molding missing in multiple areas of kitchen including under 3 compartment sink area
Employee with no hair restraint while engaging in food preparation.
Hole in or other damage to wall. Behind hand wash Sind behind front counter damage to wall
Working containers of food removed from original container not identified by common name.squeeze bottles containing food removed from its original container not labeled with common name.
Feb 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 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.
Dec 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Glass reach in cooler by white fridge and hand sink back kitchen raw chicken over sodas. Employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in cooler across from white freezer and hand washing sink provolone 47 f employee moved to freezer 2nd temp Reach in cooler on pizza line front counter Cheese American 45 f employee moved to freezer
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook pasta cooling with plastic wrap over glass reach in cooler employee removed
Manager or person in charge lacking proof of food manager certification. Edwin Jesus
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager management posted on wall.
Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in white reach in freezer with restaurant foods. Employee removed
No handwashing sign provided at a hand sink used by food employees. Front pizza service.
Time/temperature control for safety food thawed in an improper manner. Raw beef frozen sitting on steam well. Raw chicken in pot sitting in standing water. Manager removed to proper thawing storage.
Feb 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Observed: 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 sanitizer 0 ppm. Operator to use 3 compartment sink to dishes until the dish machine is sanitizing properly Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live observed near dishwasher. Priority: High Priority
Observed: Non-food grade paper/paper towel used as liner for food container. Paper towels lining cut lettuce in reach in cooler. Discussed with operator the need to use only materials approved for food storage. **Repeat ViolationWarning** Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 72F held on the counter. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 72F held on counter, pizza sauce 75F second temp 3:41pm Priority: High Priority
Observed: Toxic substance/chemical improperly stored. WD 40 stored on shelf above slicer. Operator moved WD 40:to gain compliance Priority: High Priority
5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh mozzarella, operator was able to determine the date the mozzarella was made and dated accordingly. **Repeat ViolationWarning** Priority: Intermediate
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham and fresh mozzarella cooling in make table raised in temperature during cooling time. Discussed with operator the need to place these foods in the freezer for quick cool. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris Cast iron pans have a build up of grease and food debris. Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic
Observed: Cleaned and sanitized equipment or utensils not properly stored. Attachments to mixer stored on floor under wire rack. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Cook line, prep area, storage ares. Priority: Basic
Observed: 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 touching powdered sugar. Operator moved handle to gain compliance Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Priority: Basic
Observed: Reuse of single-service or single-use articles. Reuse of pepper buckets for flour and powdered sugar. Discussed the need use only food containers approved for multiple use Priority: Basic
Observed: Tape used to repair nonfood-contact surface. Reach in cooler door toward the rear of the kitchen Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water at rear of the kitchen. Discussed proper mop storage for drying. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Cook line wet wiping cloths on counter. Priority: Basic
Dec 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 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. Chlorine sanitizer 0ppm in dish machine. Corrected to 50ppm
Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fresh vegetables in reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and egg plant cooked in a time frame of more than 24 hours not date marked. Operator was able to determine prep date and will date accordingly
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid on prep table behind front counter.
Floor soiled/has accumulation of debris. Cook line, prep and storage areas
Time/temperature control for safety food thawed in an improper manner. Ham being thawed at room temperature, raw chicken being thawed in standing water. Cook began running cool water over raw chicken
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on 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.