MARCOS PIZZA
1775 N BROADWAY, Bartow FL 33830 · 863 457 4900
Last inspected Aug 4, 2026 · 5 visits since August 2023
4 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Violations found and a warning issued, with a return visit required. 3 recorded.
Manager or person in charge lacking proof of food manager certification.
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.
Single-service articles improperly stored. A case of solo plastic lids on the floor in the hallway in the dining room.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee tumblers stored with clean dishes. Starbucks Ghostface coffee tumbler. The tumbler was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on the pizza station flip top reach in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gray sweater on a bag of MarcosPizza Flour in the dishwasher area/ dough making area. Jacket was removed.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sub make line: shredded cheddar (55F - Cold Holding); shredded mozzarella (55F - Cold Holding); salami (53F - Cold Holding); cooked meat balls (56F - Cold Holding); parmesan cheese (55F - Cold Holding); ham (55F - Cold Holding). Manager voluntarily discarded. And will call for service on unit
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.
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. Sub make line has ambient holding temp at 56f
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.