ITALIAN TOUCH MAMMAROSA INC
8211 46 AVE N, Saint Petersburg FL 33709 · 7275452778
Last inspected May 6, 2026 · 9 visits since October 2023
MAR 24
JAN 25
MAR 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Emailed management information.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. Boxes of tomato sauce on floor blocking access to the hand wash sink near main dishwasher
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler 1)cooked stuffed meatballs 2)cooked sausage links 3)cooked stuffed mushrooms 4) soup Spoke to establishment DBPR Form HR 5030-049
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Nicola Carbone CFM expired 3/6/24, other staff with valid CFM present
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine
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 debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Torn cooler gaskets on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use tongs in 75F water on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
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. Microwave handles soiled with food debris.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway to bathroom not secured.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table have built up food debris.
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. Interior of ice machine has mold like substances.
Jan 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 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 is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table have built up food debris.
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. Interior of ice machine has mold like substances.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on espresso machine on prep table behind front counter.
Employee with no hair restraint while engaging in food preparation.
Iced tea dispenser not cleaned at least once every 24 hours.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in walk in cooler above food to be served to the public.
Stored food not covered. Bread rolls stored uncovered in rear prep area.
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
May 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:00 sliced mozzarella (47F - Cold Holding); 3:00 mozzarella cheese (47F - Cold Holding); 3:00 tomato sauce (47F - Cold Holding) 3:30 43F); ground meat (45F - Cold Holding); Manager placed items in freezer. Retemp 4:00- sliced mozzarella 43F, 4:00 mozzarella cheese 40F, 4:00 tomatoes sauce 42F, 4:05 Ground Beef 43F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, ground beef in walk-in cooler cooked more than 24 hours no date marked. Manager date marked items
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manage moved tongs.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
No copy of latest inspection report available.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron then continued to cook without washing hands. Inspector educated manager on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:00 sliced mozzarella (47F - Cold Holding); 3:00 mozzarella cheese (47F - Cold Holding); 3:00 tomato sauce (47F - Cold Holding) 3:30 43F); ground meat (45F - Cold Holding); Manager placed items in freezer. Retemp 4:00- sliced mozzarella 43F, 4:00 mozzarella cheese 40F, 4:00 tomatoes sauce 42F, 4:05 Ground Beef 43F.
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. Emailed management information.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, ground beef in walk-in cooler cooked more than 24 hours no date marked. Manager date marked items
Bowl or other container with no handle used to dispense food. Plastic container with no handle in season bins.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Multiple gaskets torn reach in coolers on cook line.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manage moved tongs.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield covers missing in prep area.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Manager moved items.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted properly on cook line.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway to bathroom not secured.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate14 Basic
Show 18 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. 0ppm, sanitizer chemical not connected, replaced chlorine, 50ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats in walk-in cooler not dated, sliced less than 7 days
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on fryer baskets. Can opener blade soiled
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. 1 valid food handler certificate provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cup in salt container
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. A/C vents soiled over rear prep room
Clean utensils or equipment stored in dirty drawer or rack. Ceramic dishes stored on soiled metal rack over microwave on cook line
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic cups above soda machine at wait station
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored in a prohibited area. Chest freezer in hallway next to womens restroom not secured
Ice buildup in reach-in freezer on cook line.
In-use tongs stored on equipment door handle between uses. Oven door handles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of soot in traps under pizza oven. Cooler gaskets soiled
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler. Knife magnet soiled above slicer in kitchen.
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.