PIZZITALIAS
6742 MEMORIAL HWY, Town N Country FL 33615 · 6562123498
Last inspected Apr 7, 2026 · 11 visits since July 2023
OCT 23
APR 24
AUG 24
JAN 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches on floor at cleaned food equipment storage room. 5 live roaches on wall in cleaned food equipment storage room. 14 live roaches on sticky glue trap in cleaned food equipment storage room. Operator discarded sticky glue trap and contacted pest control company.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,820
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023058508 | Oct 3, 2023 | Dec 18, 2023 | $800 |
| 3--2022045878 | Jul 6, 2022 | Nov 8, 2022 | $200 |
| 3--2021052919 | Oct 4, 2021 | May 25, 2022 | $500 |
| 3--2021003859 | Nov 20, 2020 | Jul 1, 2021 | $320 |
Inspection history
11 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line Reach in cooler soiled.
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/ 4 employees working, no CFM available.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Angel.
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. No reporting agreement for Angel hired over 60 days.
Show the remaining 4 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. No proof of training for Kebin and Oscar.
Cutting board has cut marks and is no longer cleanable. Cutting board on front line reach in cooler with cut marks.
Hole in or other damage to wall. Missing wall in dry storage area next to large reach in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area.
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority7 Intermediate9 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 sanitizer tested at 0PPM. Establishment ran out of chlorine sanitizer for dish machine. Employee set up a three compartment sink with Quaternary ammonia at 200ppm.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee drink from soda fountain, then entered kitchen and wore gloves without first washing hands. Discussed proper hand washing with employee after eating and drinking. Employee removed gloves, washed hands and wore new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pizza crust and lasagna. Raw calamari, stored over feta cheese, cut onions, tomatoes, and lettuce.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee perform multiple task without changing glove or washing hands between tasks. Employee wore one glove on right hand with left hand bare. Employee prepared pizza, refilled cheese for front line reach in cooler, and wiped down kitchen prep table with a wiping cloth. Discussed proper hand washing after every change of task with employee. Employee washed hands and changed gloves at time of inspection. Observed multiple employees wearing gloves after changing task without first washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oil and garlic mixture 51°F at 12:21 PM placed in and out of the front line reach in cooler for previous two days. Cheese pizza stored on shelf on front line cook not discard from the previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil and garlic mixture 51°F at 12:21 PM placed in and out of the front line reach in cooler for previous two days.
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. Cheese pizza stored on shelf on front line cook not discard from the previous night. No time mark available.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line Reach in cooler soiled.
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/ 4 employees working, no CFM available.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Angel.
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. No reporting agreement for Angel hired over 60 days.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment ran out of chlorine sanitizer for dish machine and Quaternary ammonia sanitizer for their three compartment sink. Employee was able to provide Quaternary ammonia at time of inspection.
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. No proof of training for Kebin and Oscar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, créme brûlée, cooked eggplant not date marked in the walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting board on front line reach in cooler with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal water bottles stored on shelf over front line reach in coolers. Employee relocated all personal bottles at time of inspection.
Employee eating in a food preparation or other restricted area. Observed one employee drinking from an open container at front line cook next to pizza oven. Discuss with employee to only eat and drink at designated locations away from food preparation areas.
Food stored on floor. One case of canned pizza sauce, stored on floor in dry storage area next to reach in the freezer.
Hole in or other damage to wall. Missing wall in dry storage area next to large reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. six knives store between front line reach-in cooler and small prep table. Employee removed all knives at time of inspection.
No handwashing sign provided at a hand sink used by food employees. Missing employee hand washing sink next to dish machine. Employee posted sign at time of inspection.
Stored food not covered. Créme brûlée, cut tomatoes, lettuce, and onions in walking cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. A container of raw pork stored over whole tomatoes and other unwashed produce in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach-in cooler on cook line: raw shrimp 47 F, cooked penne 46 F. Operator voluntarily discarded items at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on salad reach-in cooler. Can opener blade soiled with food debris. Employee took out to clean.
Handwash sink not accessible for employee use at all times. A prep table blocked handwash sink at corner of cook line. Operator removed prep table at time of inspection.
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/ 3 cooks and 1 server working at time of inspection. Manager arrived during inspection.
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. 2 employees in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 containers of lasagna in walk-in cooler.
Soap dispenser at handwash sink not working/unable to dispense soap. Men's restroom.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. 2 of 3 employees working in kitchen.
Food stored on floor. Cooking oil on floor. Employee moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bin at dry storage room.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
Aug 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 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. Ran dish machine and tested 0ppm. Sanitation solution bucket was empty, employee replaced with full bucket of chlorine, ran dish machine again, test 100ppm at time of inspection.
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. Employee handled soiled car opener and cleaning chemical, then handled flour and other food items without wash hands first. Discussed proper handwashing techniques with employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread and cooked eggplant, also raw chicken and raw beef stored over bread pudding and sauce in walk-in cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table at end of the cook line by large pizza oven. Employee moved table away from hand wash sink at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant, cooked meatball and various cooked food in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored over the prep tables in kitchen. Employee moved to proper storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation. 2 employees working in kitchen.
Food storage container/container lid cracked or broken. Observed a cracked container holding food in reach-in cooler. Employee replaced with clean container and discarded cracked container at time of inspection.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food filters soiled with accumulation of dust and grease.
Stored food not covered. Cooked meatball, bread pudding and various cooked food not covered in walk-in cooler.
Apr 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
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. 3 food employees has no proof of training.
No conspicuously located ambient air temperature thermometer in holding unit.
Apr 4, 2024Call Back - Admin. 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork and raw shrimp stored behind the cheese, cooked clams and cooked mussels in reach-in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep cooler - Cold holding: cooked meatball 53 F, cooked onion 53 F, sliced pepperoni 54 F, shredded mozzarella 51 F. Middle Reach-in cooler on cook line - Cold holding: cooked penne 53 F, cooked spaghetti 52 F, heavy cream 54 F, raw chicken 47 F. Operator placing time/temperature control for safety food in ice and contacted refrigerator repair company.
No probe thermometer provided to measure temperature of food products.
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. 3 food employees has no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on reach-in cooler in kitchen.
Food stored on floor. Fry oil stored on floor in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork and raw shrimp stored behind the cheese, cooked clams and cooked mussels in reach-in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep cooler - Cold holding: cooked meatball 53 F, cooked onion 53 F, sliced pepperoni 54 F, shredded mozzarella 51 F. Middle Reach-in cooler on cook line - Cold holding: cooked penne 53 F, cooked spaghetti 52 F, heavy cream 54 F, raw chicken 47 F. Operator placing time/temperature control for safety food in ice and contacted refrigerator repair company.
Handwash sink not accessible for employee use at all times. Handwash sink at end cook line blocked by a prep table. Operator removed prep table at time of inspection.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Handwash sink at dish washing area.
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. 3 food employees has no proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on reach-in cooler in kitchen.
Food stored on floor. Fry oil stored on floor in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
Oct 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 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. 2 employee has no proof of training. 1 employee training expired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs, cooked pasta and various food items in walk-in cooler.
Cove molding at floor/wall juncture broken/missing. At cleaned food equipments storage room. Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles at kitchen.
Oct 4, 2023Emergency 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 ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed at the corner of the cook line. Discussed with operator about handwash sink must be reinstalled within 7 days or submit plan review application.
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. 2 employee has no proof of training. 1 employee training expired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs, cooked pasta and various food items in walk-in cooler.
Spray bottle containing toxic substance not labeled. Multiple spray bottles at kitchen and cleaning supplies cabinet by back door.
Bathroom facility in disrepair. Men's restroom out of service.
Bowl or other container with no handle used to dispense food. In flour bin.
Cove molding at floor/wall juncture broken/missing. At cleaned food equipments storage room. Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust.
Oct 3, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate8 Basic
Show 16 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. Ran dish machine multiple times, tested 0ppm. Operator contacted dish machine service company at time of inspection.
Roach activity present as evidenced by live roaches found. 4 live roaches on floor at cleaned food equipment storage room. 5 live roaches on wall in cleaned food equipment storage room. 14 live roaches on sticky glue trap in cleaned food equipment storage room. Operator discarded sticky glue trap and contacted pest control company.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The middle reach-in cooler on cook line: Cold holding: cooked penne 52 F, cooked spaghetti 51 F, cooked chicken wing 46 F, cooked clam 51 F, raw chicken 46 F. Operator contacted the refrigerator repair company.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed at the corner of the cook line. Discussed with operator about handwash sink must be reinstalled within 7 days or submit plan review application.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at kitchen. 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. 2 employee has no proof of training. 1 employee training expired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs, cooked pasta and various food items in walk-in cooler.
Spray bottle containing toxic substance not labeled. Multiple spray bottles at kitchen and cleaning supplies cabinet by back door.
Bathroom facility in disrepair. Men's restroom out of service.
Bowl or other container with no handle used to dispense food. In flour bin.
Cove molding at floor/wall juncture broken/missing. At cleaned food equipments storage room. Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles at kitchen.
Dead roaches on premises. 8 dead roaches on floor in cleaned food equipment storage room. 3 dead roaches on sticky glue trap in cleaned food equipment storage room. Operator discarded sticky glue trap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks with no lids stored on prep tables at kitchen.
Food stored on floor. A container of marinara and a box of raw chicken stored on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 14 findings ▾
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. Employee handled dirty dishes and equipments at dish machine area, then handled clean food contact surfaces without wash hands first. Discussed with operator about proper handwash procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored on top shelf over multiple ready to eat food items in walk-in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at wait station. Removed.
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. 3 employees have no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked lasagna and various cooked items in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table and over mixer head at kitchen.
Equipment in poor repair. Reach-in cooler gaskets torn.
Floor tiles missing and/or in disrepair. Kitchen area. Hole in or other damage to wall. Dry storage area. Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.
Food stored on floor. A container of raw chicken breast stored on floor in walk-in cooler. A container of cooking oil stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
No child labor law poster. For reporting purposes only.
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.