TERRA MIA BRICK OVEN
1150 DOUGLAS AVE STE 1050, Altamonte Springs FL 32714 · 407-774-8466
Last inspected May 5, 2026 · 11 visits since July 2023
APR 24
DEC 24
MAY 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 1 live roach next to ice machine. Operator immediately killed and discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016007430 | Dec 23, 2015 | Mar 3, 2016 | $200 |
Inspection history
11 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens on cook line
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar in use, had no sanitizer. Tested 00ppm chlorine.. Operator immediately replaced. Tested at 50ppm chlorine
Roach activity present as evidenced by live roaches found. 1 live roach next to ice machine. Operator immediately killed and discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef ravioli (50F - Cold Holding) in cook line prep cooler above fill line in pan. Less than 4hrs per operater. -Pizza prep cooler: mozzarella, marinara, ham, cut tomatoes, sausage, Arugula 45F-52F cold holding 4hrs per operator. Operator moved to different cooler for temperature recovery Operator moved to bottom cooler for temperature recovery
Handwash sink used for purposes other than handwashing. Strainer in handsink at bar. Operator 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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of container of bread. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. On soiled surface Under slicer. Operator removed
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens on cook line
Light not functioning. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in both coolers on line -Sides of fryer -Gaskets in freezer under slicer -Top of dish machine -Top of ice machine -Fan on ice machine
Soiled dry wiping cloth in use. On prep table. Operator removed
Working containers of food removed from original container not identified by common name. -sugar, cocoa, panko, flour containers
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Cove molding at floor/wall juncture broken/missing. -next to upright freezer.
Cutting board has cut marks and is no longer cleanable. -large cook line board has some grooves.
Floor soiled/has accumulation of debris. -under upright freezer, under all cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of bulk flour container soiled. -mixer soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -by back door, behind dish machine, behind ice machine.
Dec 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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 handling food, no CFM 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. -unable to locate.
Cove molding at floor/wall juncture broken/missing. -next to upright freezer.
Cutting board has cut marks and is no longer cleanable. -large cook line board has some grooves.
Floor soiled/has accumulation of debris. -under upright freezer, under all cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of bulk flour container soiled. -mixer soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -by back door, behind dish machine, behind ice machine.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 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. -chlorine 0ppm. No product being dispensed into machine.
Clam/mussel/oyster tags not marked with last date served.
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 handling food, no CFM 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. -unable to locate.
Bowl or other container with no handle used to dispense food. -aluminum bowl with no handle used as scoop in mussels
Cove molding at floor/wall juncture broken/missing. -next to upright freezer.
Cutting board has cut marks and is no longer cleanable. -large cook line board has some grooves.
Floor soiled/has accumulation of debris. -under upright freezer, under all cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of bulk flour container soiled. -mixer soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -by back door, behind dish machine, behind ice machine.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. -no dates on mussel tags.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
Working containers of food removed from original container not identified by common name. -bulk bin of flour by back door not labeled.
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -expired 4-1-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon (45F - Cold Holding) broccolini (46F - Cold Holding) less than 4 hours in cook line reach in cooler. Operator will monitor, move or ice product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs (116-118F - Hot Holding). Warmer unplugged for short period of time for repairman. Product being reheated.
Clam/mussel/oyster tags not marked with last date served. -no dates on mussel tags.
No paper towels or mechanical hand drying device provided at handwash sink. -cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on ceiling, compressor in walk-in cooler. Dust on fan on ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour handle in product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water 88° on cook line.
No handwashing sign provided at a hand sink used by food employees. -wait station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. -behind coolers on cook line.
Working containers of food removed from original container not identified by common name. -bulk bin of flour by back door not labeled.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over pasta, raw salmon over lemons, raw ground beef over goat cheese. Products rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pizza sauce (51F - Cold Holding); ham (51F - Cold Holding); ricotta (50F - Cold Holding); calamari (52F - Cold Holding) in pizza cooler less than 4 hours. Operator will ice product or move to different cooler.
Clam/mussel/oyster tags not marked with last date served. -mussel tags in bucket, most have no date. Educated operator.
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. -last forms filled out 5/23. Provided additional blank forms for operator.
Floor soiled/has accumulation of debris. -floors soiled under coolers and 3 compartment sink.
No handwashing sign provided at a hand sink used by food employees. -wait station.
Outer openings not protected with self-closing doors. -back kitchen door.
Single-service articles improperly stored. -cases of napkins on floor in wait station.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near front line. Front door propped open, kitchen door propped open for repairman.
Raw animal food stored over/not properly separated from ready-to-eat food. -flats of raw shell eggs above cooked pasta, cheeses in walk-in cooler.
Ceiling tile missing. -above walk-in cooler and dish machine.
Raw fruits/vegetables not washed prior to preparation. -romaine lettuce cut prior to washing. Package states wash before serving.
Single-service articles improperly stored. -cases of napkins, pizza boxes on floor in wait station.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting mushrooms with bare hands. Per operator, mushrooms will only be wiped with a towel prior to cutting, not washed.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above pasta in walk-in cooler. Operator relocated items.
Ceiling tile missing. -by back door and walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purses on cases of beverage and clean glassware at bar.
Plumbing system in disrepair. -hot water faucet broken on hand wash sink at wait station.
Raw fruits/vegetables not washed prior to preparation. -mushrooms cut prior to washing. Per operator, mushrooms will only have dirt wiped from them, not washed due to quality after washing.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar and kitchen dish machines.
Clam/mussel/oyster tags not marked with last date served.
Ceiling tile missing. A few areas.
Employee with no hair restraint while engaging in food preparation.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Baseboard by kitchen door and wall by icemaker
In-use tongs stored on equipment door handle between uses. Cookline
Outer openings not protected with self-closing doors. Back door.
Working containers of food removed from original container not identified by common name. Bakery 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.