MAMMA RITA PIZZERIA
1120 E HIGHWAY 50 SUITE B, Clermont FL 34711 · 3023127070
Last inspected Jul 20, 2026 · 10 visits since August 2023
OCT 24
FEB 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (61F - Cold Holding), less than four hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026024150 | Feb 3, 2026 | May 14, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
What the inspector wrote — 14 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. -vodka sauce (47F - cooling, prepared yesterday) covered, in deep pan
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pizza sauce in walk in cooler, operator moved eggs to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (46F - Cold Holding), upright reach in cooler, more than four hours per operator -vodka sauce (47F - cooling, prepared yesterday) covered, in deep pan, in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (46F - Cold Holding), upright reach in cooler, more than four hours per operator
Show the remaining 10 findings ▾
Toxic substance/chemical improperly stored. -cleaner and bleach over clean linens, operator moved cleaners
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --vodka sauce (47F - cooling, prepared yesterday) covered, in deep pan, in reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -dish storage shelves
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizza slices
Dead roaches on premises. -3 dead in ac room, operator cleaned and sanitized
Equipment in poor repair. -gaskets on upright reach in freezer, operator has new gaskets
Ice buildup in reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks, operator cleaned
Wet mop not stored in a manner to allow the mop to dry.
Feb 3, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority7 Intermediate13 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. --housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
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. -housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (61F - Cold Holding), less than four hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (58-112F - Hot Holding), front pizza case, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form.
Warewashing sanitizing solution and wiping bucket sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Chlorine 400++ppm), operator drained and made new solution, 50 ppm. Sanitizer Bucket (Chlorine 500++ppm)
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Luis unable to answer cold holding parameters
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --housemade marinara sauce,cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
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. -Nadia
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -containers of soup in reach in freezer.
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. -Kelly and Ricardo
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and portioned lasagna in upright reach in cooler
Ceiling/ceiling tile shows damage or is in disrepair. -hallway leading to restroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -behind storage racks in back area, throughout the establishment
Cloth used as a food-contact surface. -under cutting board on prep table on cook line.
Cutting board has cut marks and is no longer cleanable. -white board on cook line
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee prepping pizza, educated employee, employee removed gum.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking coffee on cook line.
Employee eating in a food preparation or other restricted area. -employees were eating and drinking on the cook line. Plates of food were on the cutting board. Operator removed food, then washed and sanitized cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping pizza is wearing a bracelet. Educated employee, they removed bracelet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage container inside reach in cooler and on prep table on cook line. operator removed.
Working containers of food removed from original container not identified by common name. -flour container on shelf on cook line -squeeze bottle of water on shelf on cook line
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
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. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler
Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler.
Ice buildup in upright reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler
Open dumpster lid.
Stored food not covered. -flour and panko on storage rack. Operator covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
Nov 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
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. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler
Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler.
Ice buildup in upright reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler
Open dumpster lid.
Stored food not covered. -flour and panko on storage rack. Operator covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
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. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler
Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler.
Ice buildup in upright reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler
Open dumpster lid.
Stored food not covered. -flour and panko on storage rack. Operator covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (112F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health Control. Provided form to operator.
Vacuum breaker missing at mop sink faucets.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink -white cutting board in kitchen
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items throughout the establishment
Bowl or other container with no handle used to dispense food. -bowl in flour in kitchen, operator removed
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -flour and salt on cook line
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open raw package of chicken over open raw package of beef
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over bread in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (79F - Cold Holding), held less than four hours per operator. Operator moved to walk in cooler for rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (112F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health Control. Provided form to operator.
Vacuum breaker missing at mop sink faucets.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink -white cutting board in kitchen
Handwash sink not accessible for employee use at all times. -by garbage can in kitchen, operator relocated.
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.
Nonfood-grade basting brush used in food. -fresh garlic/oil, operator discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items throughout the establishment
Bowl or other container with no handle used to dispense food. -bowl in flour in kitchen, operator removed
Drain cover(s) missing at mop sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on storage rack with canned goods
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. -cheese on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. -cook line
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. -cheesecake in front reach in cooler for self service.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -flour and salt on cook line
Oct 31, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on make table in kitchen. -exterior pans encrusted
Utensils in poor condition. -brush in dish area
Walk-in cooler and storage shelves with rust that has pitted the surface.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored with can tomatoes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Hot and cold water hose bibs at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - No Quat test strips.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta - Cooked chicken wings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. - white cutting board across stove
Food stored on floor. - case of can pasta sauce
In-use tongs stored on equipment door handle between uses. -Tongs hanging on pizza oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters -Exterior of pizza oven
Wet mop not stored in a manner to allow the mop to dry.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. -2 spray bottles of cleaner stored on shelf with Togo containers.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -2 hose bibbs at mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - bulk ham, and cheeses
Food-contact surface soiled with food debris, mold-like substance or slime. - Electric slicer -Mixer head -Can opener
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - meatballs in walk-in cooler.
Buildup of food debris/soil residue on equipment door handles. -Microwave
Clean equipment/utensils not stored at least 6 inches above the floor. -pizza boxes stored under front counter.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of pizza oven
Unwashed vegetables stored with ready-to-eat food in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
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.