MATTEO TRATTORIA AND PIZZERIA
2363 CENTRAL AVE, Saint Petersburg FL 33713
Last inspected Mar 25, 2026 · 11 visits since January 2024
DEC 24
JUN 25
NOV 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in rear chemical storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026002562 | Jan 7, 2026 | May 27, 2026 | $400 |
| 3--2018005050 | Jan 22, 2018 | Mar 2, 2018 | $400 |
Inspection history
11 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese medallions at 61F in front reach-in cooler. Employee advised items were placed in last night. Voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Employee provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance.
Show the remaining 2 findings ▾
Equipment in poor repair. Torn gasket on reach-in cooler across from cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler
Mar 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection.
Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line
Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen
Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit.
Jan 12, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection.
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. Observed two servers, one bartender, and three cooks engaged in operations during service.
Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line
Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen
Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit.
Jan 10, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 16 violations recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Roach activity present as evidenced by (11) live roaches found. (3) live roaches inside hinges on reach-in cooler in center of cook line (2) live roaches in rear room with mop sink (2) live roaches under hand wash sink near ice machine (2) live roaches at dish pit (1) live roach under reach-in cooler on cookline (1) live roach in front of restroom in dining room
Stop Sale issued due to food not being in a wholesome, sound condition. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of commercially packaged milk at front bar held over 24 hours not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris.
Handwash sink used for purposes other than handwashing. Employees dumping ice in hand wash sink located at wait station
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection.
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. Observed two servers, one bartender, and three cooks engaged in operations during service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage inside front reach-in cooler at pizza station prepared onsite not date marked.
(59) Dead roaches on premises. (10) dead roaches in rear room with mop sink (9) dead roaches at dish pit (8) dead roaches under cook line (7) dead roaches under wire shelf across from dry storage (6) dead roaches under double door reach-in freezers at rear of kitchen (5) dead roaches on shelf at rear dry storage (5) dead roaches under reach-in cooler at cookline (4) dead roaches in hallway leading to mop sink (3) dead roaches under ice machine (2) dead roaches at front bar
Clams/mussels/oysters removed from original container for long-term storage. Container of clams in spice reach-in cooler at center of kitchen missing tag. Tag was removed prematurely however employee returned to unit.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line
Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen
Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit.
Jan 7, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Roach activity present as evidenced by (11) live roaches found. (3) live roaches inside hinges on reach-in cooler in center of cook line (2) live roaches in rear room with mop sink (2) live roaches under hand wash sink near ice machine (2) live roaches at dish pit (1) live roach under reach-in cooler on cookline (1) live roach in front of restroom in dining room
Stop Sale issued due to food not being in a wholesome, sound condition. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of commercially packaged milk at front bar held over 24 hours not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris.
Handwash sink used for purposes other than handwashing. Employees dumping ice in hand wash sink located at wait station
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection.
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. Observed two servers, one bartender, and three cooks engaged in operations during service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage inside front reach-in cooler at pizza station prepared onsite not date marked.
(59) Dead roaches on premises. (10) dead roaches in rear room with mop sink (9) dead roaches at dish pit (8) dead roaches under cook line (7) dead roaches under wire shelf across from dry storage (6) dead roaches under double door reach-in freezers at rear of kitchen (5) dead roaches on shelf at rear dry storage (5) dead roaches under reach-in cooler at cookline (4) dead roaches in hallway leading to mop sink (3) dead roaches under ice machine (2) dead roaches at front bar
Clams/mussels/oysters removed from original container for long-term storage. Container of clams in spice reach-in cooler at center of kitchen missing tag. Tag was removed prematurely however employee returned to unit.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line
Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen
Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit.
Nov 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk-in cooler - not all products commercially packaged. Raw shell eggs stored above intact beef. Manager relocated items to store properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken 50F Manager voluntarily discarded items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of heavy cream inside reach-in cooler and milk inside walk-in cooler opened Monday not date marked. Employee date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front bar without paper towels. Bar employee provided towels during inspection.
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. Discussed with manager to have new employees fill employee health agreements while new employees wait on receiving food handler training.
(9) Dead roaches on premises. (6) in chemical storage room (2) under reach-in cooler pass (1) behind wood oven Call made to Supervisor Lisa D. Regarding dead vermin. Advised to have operator clean and sanitize areas and educate on prevention methods. Operator cleaned and sanitized areas during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager instructed employees to clean unit. Unit was cleaned.
Covered waste receptacle not provided in unisex bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above reach-in cooler. Employee removed.
Equipment in poor repair. Torn gaskets on reach-in cooler at cook line.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar. Inspector will provide sign at the conclusion of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler soiled across from cook line.
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 34 violations recorded, none serious enough to require a return visit.
6 High priority8 Intermediate20 Basic
Show 34 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cookline observed putting on gloves with no handwash.
Food stored in ice used for drinks. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Whole shell eggs stored over butter in walk in cooler. Operator swapped items on shelves to correct.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 portions of grouper improperly thawed at reach in cooler next to cook line. Possible cross contamination at front bar, bottle of wine stored in ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cesar dressing prepared the day prior at 54 degrees F. Manager voluntarily discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with manager, will provide big six handout.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in drawer cooler on cookline with no tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at prep coolers on cookline line
Handwash sink used for purposes other than handwashing. Employees dumped items in hand-wash sink at wait pass.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine no paper towels. Manager provided
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. Ice machine next to dish machine soiled.
Bowl or other container with no handle used to dispense food. Bowl in sugar bin used as scoop.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezers soiled with soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three portions of grouper at reach in cooler improperly thawed. Operator voluntarily discarded.
Covered waste receptacle not provided in women's bathroom. No cover in unisex bathroom.
Dead roaches on premises. Two dead roaches underneath mop sink. Manager cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks over coolers on cook line
Employee eating while preparing food. Cook/manager at cookline observed eating at cookline upon arrival for inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counters over the coolers on cook line.
Employee with no hair restraint while engaging in food preparation. Multiple employees observed in kitchen with no hair restraint.
Equipment in poor repair. Torn gaskets in reach in coolers behind cookline.
Floor area(s) covered with standing water. Standing water on floors in kitchen in front of ice and dish machine.
Food stored on floor. Cooking oil stored on floor next to reach in freezers.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood at cook line. Stover burners go pass hood system.
No waste receptacle installed at handwash sink provided with disposable towels. No trashcan at handwash sink next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers soiled with old food and grease.
Outer openings not protected with self-closing doors. Door at rear to kitchen not self closing.
Stored food not covered. Cambros of marinara and bolognese sauce uncovered in walk in cooler. Cheese wheel in walk in cooler stored uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler at rear of the establishment with rusted shelves.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in dish area.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 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. Employee replaced sanitizer bucket and retested at 50 ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Open shrimp and 2 portions of grouper thawing in hand wash sink in kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat sauce 88f Manager reheated on stove
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Pizza station. Employees thawing food in hand was sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned fish in coolers and freezer no date marking
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on clean dishes
Employee with no hair restraint while engaging in food preparation. Pizza station
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 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. Dish machine reading 0 ppm chlorine. Employee changed out empty sanitizer bucket. Dish machine now reading 50 ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line and came back and put on gloves without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove: butter (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked sausage (46F - Cold Holding) temperatures taken at 6:00 pm. Employee moved items to reach in freezer. In reach in cooler across from stove: butter (40F - Cold Holding); cooked pasta (40F - Cold Holding); cooked sausage (40F - Cold Holding)
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam and mussel tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to thaw shrimp. Employee removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.
Food stored in undrained ice. Clams and mussels stored in undrained ice in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
No handwashing sign provided at a hand sink used by food employees at bar hand wash sink.
Open dumpster lid.
Feb 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam and mussel tags not marked with last date served.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in left hand unisex restroom.
Employee with no hair restraint while engaging in food preparation.
Floors not maintained smooth and durable. Floor in kitchen has broken tiles and is not smooth and easily cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
Jan 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority9 Intermediate8 Basic
Show 23 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. Chlorine dish machine is sanitizing at 0 ppm chlorine. Manager replaced chlorine and dish machine is now sanitizing at 100 ppm chlorine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes with no hand wash in between.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2023. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over calamari in walk in cooler. Raw seafood over cooked lasagna in reach in cooler on cook line.
Roach activity present as evidenced by live roaches found. 1 live roach in rear chemical storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza prep station: fresh garlic and oil (75F - Cold Holding); ham (49F - Cold Holding); cooked mushrooms (49F - Cold Holding)
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam and mussel tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed open milk in walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink behind pizza station blocked by pizza boxes. Manager removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink behind pizza station and in kitchen. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs made on site not date marked.
Spray bottle containing toxic substance not labeled. Glass cleaner bottles in ware washing area not properly labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen not inverted for protection.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in left hand unisex restroom.
Dead roaches on premises. 7 dead roaches in rear chemical storage area. Employee removed and sanitized the area.
Employee with no hair restraint while engaging in food preparation.
Floors not maintained smooth and durable. Floor in kitchen has broken tiles and is not smooth and easily cleanable.
Food stored in undrained ice. In walk in cooler: fresh mussels and clams stored in undrained ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
Stored food not covered. Cinnamon and sugar mix not covered in dry goods storage area.
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.