MAMMA RITA'S PIZZERIA & ITALIAN GRILL LLC
7965 SR 50 STE B600, Groveland FL 34736 · 3023127070
Last inspected Feb 24, 2026 · 12 visits since July 2023
FEB 24
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 108f. Advised to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026023513 | Feb 18, 2026 | May 14, 2026 | $200 |
| 4--2023004001 | Sep 27, 2022 | Feb 23, 2023 | $320 |
Inspection history
12 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobby
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna, cooked chicken wings, cooked pasta
Accumulation of debris inside warewashing machine.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable. -cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed.
Equipment in poor repair. -gaskets on reach in cooler on cook line
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler
Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area.
Standing water or very slow draining water in handwash sink at entry to kitchen
Feb 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. -pizzas on front cook line
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobby
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna, cooked chicken wings, cooked pasta
Accumulation of debris inside warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
Cutting board has cut marks and is no longer cleanable. -cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed.
Equipment in poor repair. -gaskets on reach in cooler on cook line
Floor area(s) covered with standing water behind cooler on cook line
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler
Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area.
Standing water or very slow draining water in handwash sink at entry to kitchen
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Displayed food not properly protected from contamination. -pizzas on front cook line
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobby
No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned lasagna, cooked chicken wings, cooked pasta
Accumulation of debris inside warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
Cutting board has cut marks and is no longer cleanable. -cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed.
Equipment in poor repair. -gaskets on reach in cooler on cook line
Floor area(s) covered with standing water behind cooler on cook line
Food not stored at least 6 inches off of the floor. -pizza sauce in walk in cooler, bag of sugar in back kitchen
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler
Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area.
Standing water or very slow draining water in handwash sink at entry to kitchen
Jul 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
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 making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
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. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
In-use tongs stored on equipment door handle between uses. -oven handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
Standing water in bottom of reach-in beer cooler in server area.
Standing water or very slow draining water in handwash sink on cook line.
Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
Jul 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority4 Intermediate15 Basic
Show 26 findings ▾
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 making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
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. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef next to cooked chicken wings in upright reach in cooler on cook line. Operator corrected.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken steak over raw bacon in reach in freezer on cook line. Operator relocated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding)cheesecake (44F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding)...all held more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding)...all held more than four hours per operator.
Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer.
Handwash sink used for purposes other than handwashing. -draining pineapple on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.
In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket
In-use tongs stored on equipment door handle between uses. -oven handle
No waste receptacle installed at handwash sink provided with disposable towels in server area. Operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
Standing water in bottom of reach-in beer cooler in server area.
Standing water or very slow draining water in handwash sink on cook line.
Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked lasagna in walk in cooler. Operator corrected.
Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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. -server area
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets
Standing water in bottom of beer reach-in-cooler in server area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. --raw beef next to cooked chicken wings in reach in cooler on cook line.operator relocated. -raw veal over cooked lasagna in upright reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -;sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in front counter
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -slicer in back kitchen
Handwash sink not accessible for employee use at all times. -cook line sink blocked by rack of pans. Operator relocated.
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. -2 employees. Operator had them sign Employee reporting agreement.
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.
Spray bottle containing toxic substance not labeled. -in server area. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage rack near walk in cooler.
In-use tongs stored on equipment door handle between uses. -oven door.
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryers. Operator had new one, placed inside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets
Standing water in bottom of beer reach-in-cooler in server area.
Stored food not covered. -several items in reach in cooler on cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in front counter
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby
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 in bar area.
Equipment in poor repair. -gaskets on reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station
Standing water in bottom of beer reach-in-cooler in bar
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw ground beef over cooked pasta in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in walk in cooler -raw chicken next to marinara sauce in walk in cooler Corrected On-SiteCorrected On-SiteRepeat Violation**
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) held more than four hours per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (54F - Cold Holding); after 30 minutes 45 F cooked fettuccine (53F - Cold Holding) after 30 minutes 49 F cooked penne pasta (53F - Cold Holding) after 30 minutes 48F all held less than four hours per operator, moved to walk in cooler for quick chill. cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) all held more than four hours per operator, operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake in front counter
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby
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 in bar area.
Equipment in poor repair. -gaskets on reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station
Standing water in bottom of beer reach-in-cooler in bar
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled.
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.
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 lime scale on the inside of the dishmachine.
Drain cover at cooks line is in poor repair.
Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 7 high priority.
7 High priority6 Intermediate21 Basic
Show 34 findings ▾
Container of Pepto Bismol stored in walk in cooler. Tylenol stored on top of reach in cooler on cooks line.
Degreaser improperly stored next to BBQ sauce under the prep table on the cooks line. Chemical bottle stored over soda boxes in the soda storage area.
Employee put on hair net and then handled salad dressing soufflé cups without washing hands.
Raw bacon not properly separated from cheese in reach in cooler on cooks line.
Raw shell eggs next to unwashed onions in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49 f, shredded lettuce 51 f, cheese 54 f, lettuce 49 f at the salad station by oven, and cut meatballs, 49 f, by pizza station all held less than four hours per operator. Transferred to walk in cooler for a quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled.
No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings not date marked. No date marking in the walk in cooler.
Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink by the entrance of the kitchen.Hot water faucet is shut off.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom.
Cardboard used to line food-contact shelves throughout the establishment.
Ceiling/ceiling tiles/vents soiled throughout the establishment with accumulated food debris, grease, dust, or mold-like substance.
Cut lettuce not covered in walk in cooler. Bread crumbs and flour not covered in back prep area. Container of salt uncovered by back door.
Drain cover at cooks line is in poor repair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on food storage shelves throughout the establishment.
Employees wearing bracelets on their arms while preparing food.
Food stored on floor. Oil stored on the floor in cooks line area. Corrected On-SiteCorrected On-SiteWarning**
Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Holes in walls throughout the establishment.
In-use tongs stored on equipment door handle between uses on cooks line.
Light not functioning under hood suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Sanitizer bucket stored over cooking oil on the cooks line.
Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee handle wiping cloth and then handle cut lettuce.
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 and the time removed from temperature control cannot be determined. Cheese, chicken, broccoli, and pinwheel pizza. Manager determined correct time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 108f. Advised to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler. -Can opener blade. -Mixer head.
Handwash sink not accessible for employee use at all times. -Sanitizer bucket stored in handsink at kitchen entrance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. -By oven.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Sliced sausage.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves. -Under bread.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at pass through window.
Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In double door cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep cooler.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn.
Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. -Calamari in standing 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.