SCUOLA PIZZA
5240 NW 34 BLVD STE A, Gainesville FL 32605 · 3524514122
Last inspected Aug 14, 2026 · 12 visits since October 2023
JUL 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Live, small flying insects found. Approximately 12 on wall and dry storage shelf legs by the dough mixer in back prep area and 2-4 flying around floor drains in front of dishwasher and on cooks line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025047546 | Apr 15, 2025 | Oct 27, 2025 | $360 |
| 5--2017007919 | Feb 16, 2017 | Mar 10, 2017 | $200 |
Inspection history
12 visits, newest first
Aug 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : no Certified Food Manager for the business.
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 : no proof on site of any training.
Aug 4, 2026Administrative determination recommendedRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed : 1 dented tomato sauce can.
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. Observed : dish wash machine 0 ppm when tested.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw shell eggs stored over prepared marinara sauce. The eggs were moved by the owner. ALSO, unwashed cucumbers stored over cooked ground beef in the walk-in cooler. The cucumbers were moved below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : pasta after being cooked this morning, on the 3 compartment sink, 86,98,123.
Toxic substance/chemical improperly stored. Observed : spray Lysol, blue window cleaner and 4 other spray chemicals stored next to clean dishes or food in the kitchen. All items were moved to a cleaning shelf.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff cutting raw beef, no gloves. He went and washed hands and added gloves.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : no Certified Food Manager for the business.
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 : no proof on site of any training.
Equipment in poor repair. Observed : cook line reach-in coolers have compromised gaskets. The owner states they have been ordered.
Food stored on floor. Observed : a pan of portioned meat on the floor of the walk-in freezer.
Outer openings not protected with self-closing doors. Observed : the back door is not self closing.
Single-service articles not stored inverted or protected from contamination. Observed : to go clam shells are face up on the cook line. The owner inverted them face down.
Jan 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of tomato sauce.
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, the sanitizer line was primed and retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sour cream in walk in cooler, operator moved raw beef below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (54F - Cold Holding) item out on counter of pizza reach in cooler, item was placed back in cooler.
Toxic substance/chemical improperly stored. Shout brand cleaner and oven cleaner on shelf above back prep table, operator moved chemicals.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink at the bottom of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line next to seasonings/sauces, operator discarded drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler on front line not labeled.
Equipment in poor repair. Reach in cooler gasket torn on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line.
Single-service articles not stored inverted or protected from contamination. Togo boxes on top shelf of cooks line, operator flipped boxes.
Standing water in bottom of reach-in-cooler. In pizza reach in cooler.
Stored food not covered. Raw meat in walk in freezer no cover, employee covered.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler, operator moved raw items to the bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad reach in cooler stained. Interior microwaves on cooks line. Can opener blade soiled.
Handwash sink used for purposes other than handwashing. Scraper and metal sponge in Handwash sink by pizza making area.
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/ 5 employees present no certified manager present.
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. New employees.
Equipment in poor repair. Reach in freezer and reach in cooler gasket torn on cooks line. Interior microwave on cooks line the interior top is starting to rust/chip.
Food stored on floor. Pan of frozen chicken on floor in walk in freezer, operator placed on shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Multiple tongs in salad toppings in salad reach in cooler.
Light shield damaged/in disrepair. Light shield in front of walk in cooler.
Single-service articles not stored inverted or protected from contamination. Large aluminum pans on top shelf of cooks line food contact surface facing upwards.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from grill.
Stored food not covered. Prosciutto in walk in freezer no cover, operator covered.
Apr 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No training for any employees.
Feb 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No training for any employees.
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority4 Intermediate12 Basic
Show 23 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses then immediately grabbed tongs to make salads.
Live, small flying insects found. Approximately 12 on wall and dry storage shelf legs by the dough mixer in back prep area and 2-4 flying around floor drains in front of dishwasher and on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over baklava and raw beef over milk in walk in cooler, employee moved raw items to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) item sitting out on counter at room temperature, employee stated they use on time as a public health control but no time mark and time application.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meat sauce 1.5 hours (56F - Reheating) As indicated by the rate of reheat temperature the sauce would not hit 165F within 2 hours, employee placed container of flat top to rapidly reheat. Retemped at 173F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza slices (119F - Hot Holding) item in hot box, employee stated they keep on temperature control hot box set at 140F. Spoke to operator about possibly putting on 4 hour time control since they only sell slices 11-3.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter on mop sink with red hose attached.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave on cooks line. Stained cutting board on salad reach in cooler.
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/ 6 employees present no certified manager present.
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. No training for any employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 3 days prior in walk in cooler, employee stated he is going to throw away for quality purposes.
Ceiling tile missing. 2 ceiling tiles missing by soda syrup hookups, tiles look to be present but not placed correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to sauce bottles on cooks line and 1 drink on prep table across from walk in cooler.
Food stored on floor. Box of fries on floor in walk in freezer.
Hole in or other damage to wall. Hole on wall by soda machine in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line between reach in cooler and table. Tongs on oven door handles on cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cups handle directly in salt bin on back dry storage shelf.
Missing drain plug at dumpster. Main dumpster outside back of restaurant.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards. Walk in cooler food racks. Walk in cooler door gasket.
Standing water in bottom of reach-in-cooler. In pizza reach in cooler.
Stored food not covered. Stack of raw beef patties on shelf not wrapping or cover in walk in freezer.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed eggplant and mushrooms in original cardboard boxes over sauces in walk in cooler.
Working containers of food removed from original container not identified by common name. Large bulk container with white substance inside (salt or sugar) no label on dry storage shelf in prep area.
Sep 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken sous vide cooking.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority8 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce in reach in cooler at 61F employee stated item was cooked last night and left out on the counter to cool overnight, then this morning he placed in cooler. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed beef on flat top wiped gloves with paper towel then grabbed clean dishes and placed cooked lasagna in bowl to microwave. Stopped employee and had him change gloves and wash hands.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo overnight (61F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (54F - Cold Holding) item sitting on counter of pizza reach in cooler, employee placed item back in cooler.
Toxic substance/chemical improperly stored. 2 chemical spray bottles on top of soda syrup boxes. Medicine cough syrup stored on shelf by pizza boxes in back prep area.
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.
Handwash sink used for purposes other than handwashing. Employee washed gloves at Handwash sink on cooks line.
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/ 8 employees working, manager not present.
No soap provided at handwash sink. Handwash sink on cooks line, manager replaced soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken sous vide cooking.
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. All kitchen staff.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and pork made previous days in walk in cooler and ricotta opened previous days no date marks.
Spray bottle containing toxic substance not labeled. Bottle by prep sink in salad prep, employee labeled it as sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of reach in freezer on cooks line, on top of seasoning on dry storage shelf, and on back prep table.
Equipment in poor repair. Reach in cooler gasket torn on cooks line and walk in cooler door.
Food stored on floor. Seafood and other frozen items on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line. Rice scoop in standing water at 81F.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in cucumbers and tomatoes in salad prep cooler, employee moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blender and bottles on bottom shelf of rolling cart behind the prep area. Fan guard in walk in cooler.
Single-service articles improperly stored. Box of dinner napkins on floor near back door in kitchen.
Standing water in bottom of reach-in-cooler. On cooks line.
Stored food not covered. Cooked beef in walk in freezer.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed mushrooms and green onion stored over cooked noodles in walk in cooler.
Working containers of food removed from original container not identified by common name. Container on shelf under tea urns no label, employee labeled it as sugar.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken container from cooler and scooped chicken onto grill with spoon, hand holding container his thumb inside container touching raw chicken juice after putting chicken away he started to touch clean plates and put cheese on top of chicken.
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 pulled pants up with gloved hands then took pizza out of oven and started slicing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding) item sitting on counter for lunch rush, manager placed back in cooler. pizza sauce (59F - Cold Holding) sitting on top of reach in cooler, employees placed item in cooler. Spoke to manager about utilizing the time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on salad reach in cooler.
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/ 7 employees present no manager.
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. Manager had all present employees sign paper.
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. Observed all front of house staff but unable to locate back of house staff certificates.
Bowl or other container with no handle used to dispense food. 2 oz plastic cup no handle in sauce container on cooks line reach in cooler.
Equipment in poor repair. Cutting board at salad area with deep cut marks. Pizza wooden boards is starting to splinter.
Floors not maintained smooth and durable. Wooden pieces over drains.
Food not stored at least 6 inches off of the floor. Large sauce pot contains sauce that is cooling on floor under Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line gasket soiled. Fan guard in walk in cooler. Ceiling inside walk in cooler in front of fan soiled. Racks inside walk in cooler.
Single-service articles not stored inverted or protected from contamination. Aluminum pans facing upwards on top shelf of cooks line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
Oct 11, 2023Call 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza slices (107-112F - Hot Holding) item in hot box operator stated they only serve pizza slices 11-3 for lunch, spoke to operator about adding slices to time as a public health control application. sauce (127F - Hot Holding) in steam table no more than 4 hours, operator stirred item. fries (93-100F - Hot Holding) item sitting on top of steam table, operator had made too many for previous orders, he discarded item.
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority6 Intermediate11 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/trying to fix pizza oven no Handwash then started putting together Togo food for customer.
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. Employee drinking his drink on cooks line, after drinking he then started putting spices away.
Food placed in soiled container/equipment. Shredded cheese in large white container in walk in cooler when container is opened the lid lip is soiled with black build up.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge stated they will cook salmon under done if requested.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut gyro meat in reach in cooler on cooks line, operator moved salmon to bottom and gyro meat to the top.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (54F - Cold Holding) pizza sauce sitting on top of reach in cooler no longer than 4 hours, employee placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza slices (107-112F - Hot Holding) item in hot box operator stated they only serve pizza slices 11-3 for lunch, spoke to operator about adding slices to time as a public health control application. sauce (127F - Hot Holding) in steam table no more than 4 hours, operator stirred item. fries (93-100F - Hot Holding) item sitting on top of steam table, operator had made too many for previous orders, he discarded item.
Toxic substance/chemical improperly stored. Can of WD40 on table next to Togo pizza boxes on cooks line, operator moved can.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at salad make station. Interior ovens on cooks line. Slicer soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia used in spray bottles no test kit.
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/ 5 employees present no certified manager.
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.
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. Observed a few Florida restaurant and lodging association certificates, manager stated that owner has access to everyone's on the computer.
Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf on cooks line no label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine with the food contact surface facing upwards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened red Red Bull on shelf next to spices above prep table. 2 drinks on table on cooks line next to reach in cooler.
Food stored on floor. Chicken and calamari on floor under shelves in walk in freezer.
Hole in or other damage to wall. To the left of drink machine.
In-use tongs stored on equipment door handle between uses. Large pair of tongs on oven door handle. Operator moved tongs.
Insect control device installed over food preparation area. Over salad make cooler.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink in coffee making area. Operator stated they no longer use area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Reach in freezer gasket on cooks line. Coke nozzle backsplash soiled.
Single-service articles not stored inverted or protected from contamination. Aluminum bowls on top shelf of cooks line with the food contact surface facing upwards.
Standing water in bottom of reach-in-cooler. Pizza make cooler.
Working containers of food removed from original container not identified by common name. Bulk seasoning container on bottom shelf of prep table.
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.