O SOLE MIO PIZZERIA
14230 W NEWBERRY RD, Newberry FL 32669 · 352.332.0916
Last inspected Feb 2, 2026 · 8 visits since August 2023
JAN 24
SEP 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017035173 | Jul 20, 2017 | Aug 23, 2017 | $400 |
Inspection history
8 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing frozen raw shrimp stored in shelf above open pan containing portions of frozen pasta and portion bags containing frozen gnocchi. Employee moved the raw shrimp to the bottom shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. Manager had an employee clean the deflector plate during this inspection.
Handwash sink used for purposes other than handwashing. Spoon stored down inside handwash sink at cookline. Employee moved the spoon to the warewash area during this inspection.
No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink near dish machine. 2. Handwash sign faded and illegible at handwash sink located at cookline. 3. No towels at handwash sink in bar area. Manager replenished towels during this inspection.
Show the remaining 9 findings ▾
Cardboard used to line nonfood-contact shelves. Lower shelf of soda rack lined with cardboard. Manager had an employee discard the cardboard during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near fountain machine.
Equipment in poor repair. 1. Gaskets torn at refrigerated make-table near cookline. 2. Handle of walk-in cooler broken.
Food storage container/container lid cracked or broken. Two plastic pans with chipped corners on prep table in back of kitchen. Manager discarded the pans during this inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between refrigerated make-tables at cookline. Employee removed the knife from the area during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Canned food shelf near soda syrup shelf soiled with food debris. An employee cleaned the area during this inspection. 2. Area around nozzles of fountain machine in lobby soiled with mold-like substance.
Old labels stuck to food containers after cleaning. Remnants of old labels stuck to sides of two pans on clean dish rack.
Time/temperature control for safety food thawed in an improper manner. Pan containing raw frozen chicken thawing on prep table in back of kitchen. Manager moved the raw chicken to the walk-in cooler to continue to thaw under refrigeration.
Unwashed fruits/vegetables stored with ready-to-eat food. Pan containing feta cheese stored below box containing unwashed peppers inside walk-in cooler. Employee moved the feta cheese to another shelf during this inspection.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink in prep area blocked by stack of blue bread trays. Employee unblocked the area during this inspection.
Handwash sink used for purposes other than handwashing. 1. Inspector observed employee at cookline fill a bucket with water using the handwash sink on two separate occasions. 2. Coffee dumped into handwash sink in prep area.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label below warewash area. Employee added the proper label during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf at cookline and shelf below fountain sodas. Employee removed cardboard from the shelves during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter beside fountain machine.
Equipment in poor repair. Handle on walk-in cooler door broken.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in space between two coolers at cookline. Employee removed the knife from the area during this inspection.
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from handwash sink in warewash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in bar area soiled with mold-like substance. 2. Area around nozzles on fountain machine soiled with mold-like substance.
Unclean building components, attachments or fixtures. 1. Wire shelving on wall at cookline soiled with dust. 2. Floor below fountain soda shelf soiled with food debris.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.
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. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: soup (58F, 60F - Cooling Overnight). Employee stated both pans of soup were cooked the previous night and placed into the walk-in cooler to cool. Both pans of soup are in covered metal pans and stacked on top of each other. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on fountain machine in lobby soiled with mold-like substance. Employee cleaned nozzles during this inspection.
Bowl or other container with no handle used to dispense food. 1. Single-use condiment cup without handle stored down inside pan of Gorgonzola cheese inside cooler at cookline. 2. Single-use condiment cup without handle stored down inside container of seasoning on shelf near warewash area. Employee removed both condiment cups from food during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around and behind nozzles on fountain machine in lobby soiled with mold-like substance. 2. Gaskets on cooler doors in bar area soiled with mold-like substance.
Unclean building components, attachments or fixtures. Wall and ceiling tile above wire rack on wall in hallway near cookline soiled with dust.
Sep 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F.
Sep 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued.
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. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
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. On shelf inside walk-in cooler: fettuccine (50F - Cooling overnight); fettuccine (54F - Cooling overnight); angel hair pasta (53F - Cooling overnight); spaghetti (51F - Cooling overnight). Employee stated all items were cooked the previous day and placed inside the cooler to cool to 41F. Ambient air temperature inside cooler is 51F. Manager called a technician to service the walk-in cooler and began moving foods prepared this morning into freezers to rapidly cool to 41F.
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. Wrapped pan containing raw chicken stored on shelf directly above sealed packages of frozen raw fish inside reach-in cooler near prep area. Employee placed raw chicken on the bottom shelf of another cooler during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf inside walk-in cooler: butter (case) (48F, 48F, 48F - Cold Holding); butter blend (48F - Cold Holding); butter blend (48F - Cold Holding). Employee stated all items have been held inside the cooler overnight. Stop sales issued.
Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on shelf directly beside container of oregano at cookline. Employee removed degreaser from shelf during this inspection.
Handwash sink used for purposes other than handwashing. Spoon stored inside handwash sink at cookline. Inspector removed spoon from the sink before washing hands.
Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside container of bleu cheese inside reach-in cooler at kitchen entrance. Employee discarded the condiment cup during this inspection.
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. Walk-in cooler ambient temperature 51F. Multiple stop sales issued. Manager called a technician to come service the walk-in cooler during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food stored on shelf directly above pan of chicken inside reach-in cooler near cookline. Employee removed personal food from shelf during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored directly on top of fountain soda boxes in storage area. Employee removed bag from top of box during this inspection.
Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested plastic pans on shelf above dish machine. 2. Wet nested drink cups at front counter beside fountain machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine at front counter soiled with mold-like substance. 2. Gaskets on doors of cooler in bar area soiled with mold-like substance.
Unclean building components, attachments or fixtures. Hood below filters soiled with food debris.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered the kitchen and put on gloves without washing hands. Employee then proceeded to reach into a bin with gloved hand to scoop out salad onto a plate. Inspector reviewed proper handwashing procedures with employee during this inspection.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed gloved hands on sides of clothes, did not wash hands or change gloves, then proceeded to touch raw pizza dough with the same gloved hands. Manager had employee stop and wash hands before continuing to work with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw beef stored above cheese and pepperoni inside reach-in freezer in prep area. Employee removed pepperoni and cheese from shelf below raw beef during this inspection.
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. Open box containing open bags of raw chicken stored above box containing tubes of ground beef inside reach-in freezer in prep area. Employee placed raw chicken on the bottom shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen near pizza oven: fresh garlic and oil mixture (69F - Cold Holding). Manager stated the garlic has been out of refrigeration for approximately one hour and placed the garlic and oil mixture into the cooler to cool to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from yellow hose connection on wall behind building.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken broth cooling in deep metal container. Inside reach-in cooler across from grill: chicken broth (158F 1:30, 54F 2:40 - Cooling). Manager stated the broth has been cooling since approximately 10am this morning. Inspector had employee place broth into the freezer to continue to cool to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.
Handwash sink used for purposes other than handwashing. Several spoons stored inside handwash sink at cookline. Manager removed spoons from sink during this inspection. Two wiping cloths stored inside handwash sink in bar area. Manager removed cloths from sink during this inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen near dish machine unable to dispense towels. Manager placed a roll of towels beside sink during this inspection.
Bowl or other container with no handle used to dispense food. Two condiment cups without handles used as scoops inside containers of spices on shelf above prep table in prep area of kitchen.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside unisex employee restroom in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine near front counter.
In-use tongs stored on equipment door handle between uses. Four tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near front counter soiled with mold-like substance.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler to the right of cookline: cannoli cream (45F - Cold Holding) Manager stated the cannoli cream had been stored inside unit overnight and has not been in use.
Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner on shelf beside crushed red pepper packets below front counter. Employee removed glass cleaner from shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow hose connection behind building.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex employee restroom.
Equipment and utensils not properly air-dried - wet nesting. Manager I stacked the pans to air dry during this inspection. Wet nested plastic pans on shelf above dish machine. Drink cups wet nested near fountain machine in seating area.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in-between make-table and reach-in cooler at cookline. Manager placed knife into warewash area to be cleaned during this inspection.
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.