MANDOLAS ITALIAN KITCHEN
3138 TAMPA ROAD, Oldsmar FL 34677 · 813-729-8741
Last inspected Aug 10, 2026 · 11 visits since August 2023
FEB 25
MAY 25
JAN 26
APR 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 81f, on line.
★ 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 |
|---|---|---|---|
| 3--2024027258 | Feb 23, 2024 | Jun 20, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (75F - held on counter for less than 4 hours, second temperature 78F held on counter); cut tomatoes (57F - held on counter, second temperature 60F)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards behind front counter soiled/stained
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sticks show a start and stop time on each individual food held on time. Policy never filled out Discussed how to fill out time as a public heath control paperwork.
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw ground beef over cooked chicken on shelf in walk in cooler. Manager rearranged food
Toxic substance/chemical improperly stored. Spray cleaner stored next to package of to go cups in front line area. Manager relocated spray cleaner
Cutting board has cut marks and is no longer cleanable. White grooved cutting board in food prep area
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of containers stacked on shelf in dishwashing area
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at front counter. Manager turned on warmer. Utensils stored at the cook line in water 119 F.reviewed with manager
Stored food not covered. Dry noodles not covered on storage shelf in front line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed greens in walk in cooler. Manager rearranged food
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 0 ppm quaternary in back kitchen food prep area. Manager changed solution Recheck 200 ppm quaternary
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored beverage stored with clean utensils. Operator relocated employee beverage.
Soiled dry wiping cloth in use. Operator removed cloth soiled with food debris.
Working containers of food removed from original container not identified by common name. Squeeze bottle and shakers containing food removed from the original container not labeled with common name. Staff labeled containers during inspection.
May 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. See stop sale. Mozzarella fresh not time stamped. Operator was able to determine the prep date and stamped it according.
Working containers of food removed from original container not identified by common name. Food containers holding food removed from its original container not labeled with common name. Operator labeled containers during the inspection.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Unit across from pizza oven was being emptied when inspection started as it was getting fixed. All food was moved to walk in cooler. Marinara (46F - Cold Holding) in unit was 39F 1.5 hours prior. Second temperature of marinara was 39F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. house made marinara (123F - Hot Holding). Employee reheated to 189F
Food-contact surface (cutting boards on cookline) stained from food debris. Discussed with manager on duty
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bakery/gelato area next to utensils. Manager relocated
Ice bucket not stored inverted or in a protected manner. Manager corrected
In-use tongs stored on equipment door handle between uses. In server area near cookline. Manager moved tongs
Open dumpster lid. Manager closed dumpster lid
Stored food not covered. Pasta on cookline. Manager placed lids on pans containing pasta
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding
Time/temperature control for safety food (cut tomatoes) identified in the written procedure as a food held using time as a public health control has no time marking. Manager was able to determine when tomatoes were prepared and placed a time mark on container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove.
Time/temperature control for safety food controlled by time and held beyond 4 hours. See stop sale. Cut tomatoes, manager discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes on counter.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign does not state employees must wash hands before returning to work at hand wash sinks in kitchen.
Stored food not covered. Pasta uncovered in cook line area.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozz 60f, sliced tomatoes 60f, salad area. Milk 44f, marinated onions 44f, walk in cooler.
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. Fresh mozz and sliced tomatoes kept in salad area no time mark. Operator states keeps items for 4 hours. Given paperwork to fill out. Time mark adjusted for current product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 81f, on line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fresh mozz and sliced tomatoes kept in salad area no written plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms. Item discarded.
Bowl or other container with no handle used to dispense food. Cup in salt.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 81f,
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.