LUIGIS PIZZA
4538 S SUNCOAST BLVD, Homosassa FL 34446 · (352)628-5544
Last inspected Feb 23, 2026 · 10 visits since August 2023
MAR 24
DEC 24
JUN 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Food with mold-like growth. See stop sale. Two heads of purple cabbage in box under dry storage rack, heavily molded, rotting.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025067673 | Jul 8, 2025 | Oct 29, 2025 | $200 |
| 3--2023035991 | Jun 13, 2023 | Aug 16, 2023 | $800 |
| 3--2023021842 | Apr 13, 2023 | May 18, 2023 | $400 |
| 3--2017047547 | Jul 11, 2017 | Apr 6, 2018 | $200 |
Inspection history
10 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prime Rib (48F - Cooling) double wrapped in pan in walk-in cooler stored overnight. Discussed with operator and issued stop sale.
Operating with an expired Division of Hotels and Restaurants license. Operator called customer contact and renewed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops stored over ready-to-eat cooked noodles and cooked potatoes. Operator moved and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prime Rib (48F - Cooling) double wrapped in pan in walk-in cooler stored overnight. Discussed with operator and issued stop sale.
Show the remaining 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for Fresh Garlic in Oil at 56F. Time being tracked, no written plan presented.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and cup stored on shelf above reach-in cooler to the right of the pizza ovens stored next to bread. Employee removed and stored correctly.
Employees with no beard guard and hair restraint while engaging in food preparation.
Jul 31, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine and high heat sanitizing dishmachine at 0 ppm less than 160F at dish level. Operator reached out to service company and started to set up three compartment sink with chlorine sanitizer for manual dishwashing.
No handwashing sign provided at a hand sink used by food employees at handwash sinks in kitchen area.
Jul 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine and high heat sanitizing dishmachine at 0 ppm less than 160F at dish level. Operator reached out to service company and started to set up three compartment sink with chlorine sanitizer for manual dishwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready-to-eat bacon and potatoes in two door vertical reach-in cooler across from dishmachine. Operator moved and stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink at front counter or in kitchen off of cook line. Operator placed paper towels.
No handwashing sign provided at a hand sink used by food employees at handwash sinks in kitchen area.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. At cookline area- non food grade paper towels lining container with cut peppers - educated operator- employee removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw beef not commercially packaged stored over cooked ribs - operator removed and stored properly.
Toxic substance/chemical improperly stored. At soda machine/ storage area- chemical bottle of ammonia stored above soda boxes- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure used for diced ham, pooled eggs, cooked sausage on time as a public health control used- emailed for pm to operator.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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, operator set up 3 compartment sink to manually sanitize
Dec 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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, operator set up 3 compartment sink to manually sanitize
Dec 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 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. 0ppm, operator set up 3 compartment sink to manually sanitize
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone, started prepping food without washing hands. Discussed with manager.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using unapproved chlorine sanitizer. Operator had employee purchase approved sanitizer during inspection.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped dirty dishes in bin, served food on clean plates without hand wash. Discussed with manager.
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 digital copy to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Hand wash sink in front counter area storing tongs and wiping cloths. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers in dish machine area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in prep area
Mar 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior guard of ice machine soiled
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area damaged/moisture stained
Stored food not covered. Bowls of flour in dry storage uncovered, dressing container in dry storage uncovered
Walk-in cooler shelves with rust that has pitted the surface.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Food with mold-like growth. See stop sale. Two heads of purple cabbage in box under dry storage rack, heavily molded, rotting.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked potatoes in Reach-in-Cooler. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes (49F - Cold Holding); Shredded Cheese (49F - Cold Holding); Cut Lettuce (50F - Cold Holding); Cut Ham (51F - Cold Holding); Coleslaw (48F - Cold Holding) Operator states he wishes to move salad bar items to TPHC, provided operator with paper work and discussed the requirements for TPHC as well as explained paperwork requirements.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed TPHC packet for operator
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid hanging in prep area unlabeled. Operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior guard of ice machine soiled
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area damaged/moisture stained
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of microwave in rear prep area. Operator removed
Food stored on floor. Multiple food items on floor in Walk-in-Cooler
Interior of microwave has accumulation of black substance/grease/food debris. Microwave in prep area interior soiled
Open dumpster lid.
Stored food not covered. Bowls of flour in dry storage uncovered, dressing container in dry storage uncovered
Walk-in cooler shelves with rust that has pitted the surface.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Non-food grade towel used as liner for food container. Moist towel on top of pasta. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles in rear server area near Buffet
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate paperwork, provided operator with new paper work. All items kept on time properly time marked.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout establishment damaged/stained ceiling tiles
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not sanitizing, operator set up three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table on rear prep area. Operator removed
Floor soiled/has accumulation of debris. Under/behind shelving in rear prep area
Grease receptacle lid open, broken, or missing.
Open dumpster lid.
Stored food not covered. Bowls Bread crumbs and flour on dry storage shelves not covered. Operator covered
Toilet/urinal not flushing/functioning properly. Urinal in men's room not functioning, covered in plastic.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk in cooler as well as dry storage
Wall soiled with accumulated grease, food debris, and/or dust. In rear area near ice machine wall soiled with mold like substance
Water leaking from pipe and/or faucet/handle. -Pipe under dish machine, hotel pans placed to catch water. -under rear mop sink, bucket placed to catch water.
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.