MAMMA RITA PIZZERIA
1120 E HIGHWAY 50 SUITE B · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. –housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
01B-36-5High Priority – 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. -housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (61F – Cold Holding), less than four hours per operator.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (58-112F – Hot Holding), front pizza case, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form.
41-18-4High Priority – Warewashing sanitizing solution and wiping bucket sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Chlorine 400++ppm), operator drained and made new solution, 50 ppm. Sanitizer Bucket (Chlorine 500++ppm)**Corrected On-Site** **Corrected On-Site**
Intermediate 7
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Luis unable to answer cold holding parameters
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. –housemade marinara sauce ,cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
11-26-1Intermediate – 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. -Nadia
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -containers of soup in reach in freezer. **Repeat Violation**
53B-13-5Intermediate – 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. -Kelly and Ricardo
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and portioned lasagna in upright reach in cooler **Repeat Violation**
Basic 13
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. -hallway leading to restroom
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -behind storage racks in back area, throughout the establishment **Repeat Violation**
21-05-5Basic – Cloth used as a food-contact surface. -under cutting board on prep table on cook line.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -white board on cook line
12B-09-5Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee prepping pizza, educated employee, employee removed gum. **Corrected On-Site**
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking coffee on cook line.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. -employees were eating and drinking on the cook line. Plates of food were on the cutting board. Operator removed food, then washed and sanitized cutting board. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping pizza is wearing a bracelet. Educated employee, they removed bracelet. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
33-16-4Basic – Open dumpster lid.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage container inside reach in cooler and on prep table on cook line. operator removed. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -flour container on shelf on cook line -squeeze bottle of water on shelf on cook line
Inspector observations synchronized from DBPR on August 14, 2026 8:06 AM.
Violation category totals
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.