PIZZITALIAS
6742 MEMORIAL HWY · TOWN N COUNTRY · Hillsborough County · FL 33615
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – 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 tested at 0 PPM. Discussed with employee to set up three compartment sink for sanitizing until dish machine can be repaired. Employee set up three compartment sink with Quaternary ammonia tested at 150 PPM at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-20-4High Priority – Employee washed hands with no soap. Observed one employee wash hands on multiple occasions at handwashing sink without soap, located next to dish machine. Soap dispenser next to dish machine is empty. Employee provided dish soap at time of inspection. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly steak stored on shelf over tomato sauce, bread dough, ready to eat spinach and unwashed tomatoes inside the walk-in cooler. Raw salmon stored over diced tomatoes inside the walk-in cooler. Operator relocated all raw items to an approved location at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Seven packages of raw salmon are fully thawed inside reduced oxygen packaging in the walk-in cooler. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 44°F – 45°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Raw breaded chicken 50°F at 2:50 PM prepared at 11 AM and place inside the front line reach in cooler. Cooked penne pasta 48°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Four unopened bags of shredded mozzarella 50°F to 69°F at 2:56 PM placed inside pizza make station at 11 AM. Butter 83°F at 3:08 PM placed on front line cook at 11 AM. Roux 81°F at 3:09 PM placed on front line cook at 11 AM. Cold holding: all items placed in and held overnight in the front line reach in cooler – Cooked penne pasta 45°F at 2:42 PM. Cooked spaghetti 49°F at 2:42 PM. Cooked fettuccine 45°F at 2:43 PM. Pooled eggs 54°F at 2:43 PM. Shredded mozzarella 49°F at 2:43 PM. Cooked pasta shells stuffed with cheese 48°F at 2:45 PM. Cooked breaded eggplant 51°F at 2:46 PM. Cooked broccoli 48°F at 2:46 PM. Raw philly steak 49°F at 2:47 PM. Cooked black mussels 53°F at 2:47 PM. Cooked clams 7°F at 2:48 PM. Raw shrimp 47°F at 2:48 PM. Vodka sauce with heavy cream 47°F at 2:49 PM. Tomato meat sauce 46°F at 2:49 PM. Ricotta cheese 47°F at 2:51 PM. Heavy cream 51°F at 2:52 PM. Raw seasoned chicken 48°F 2:53 PM. Diced tomatoes 65°F at 2:54 PM. Shredded mozzarella 67°F at 2:54 PM. Cooked onions 67°F at 2:54 PM. Cooked meatballs 75°F at 2:55 PM. Crumbled sausage 68°F at 2:55 PM. Oil and fresh garlic 75°F at 2:56 PM. Cooked green bell peppers 70°F at 3:06 PM. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44°F – 45°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Raw breaded chicken 50°F at 2:50 PM prepared at 11 AM and place inside the front line reach in cooler. Cooked penne pasta 48°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Four unopened bags of shredded mozzarella 50°F to 69°F at 2:56 PM placed inside pizza make station at 11 AM. Butter 83°F at 3:08 PM placed on front line cook at 11 AM Roux 81°F at 3:09 PM placed on front line cook at 11 AM All items listed below were placed in and held overnight in the front line reach in coolers – Cooked penne pasta 45°F at 2:42 PM Cooked spaghetti 49°F at 2:42 PM Cooked fettuccine 45°F at 2:43 PM Pooled eggs 54°F at 2:43 PM Shredded mozzarella 49°F at 2:43 PM Cooked pasta shells stuffed with cheese 48°F at 2:45 PM Cooked breaded eggplant 51°F at 2:46 PM Cooked broccoli 48°F at 2:46 PM Raw philly steak 49°F at 2:47 PM Cooked black mussels 53°F at 2:47 PM Cooked clams 7°F at 2:48 PM Raw shrimp 47°F at 2:48 PM Vodka sauce with heavy cream 47°F at 2:49 PM Tomato meat sauce 46°F at 2:49 PM Ricotta cheese 47°F at 2:51 PM Heavy cream 51°F at 2:52 PM Raw seasoned chicken 48°F 2:53 PM Diced tomatoes 65°F at 2:54 PM Shredded mozzarella 67°F at 2:54 PM Cooked onions 67°F at 2:54 PM Cooked meatballs 75°F at 2:55 PM Crumbled sausage 68°F at 2:55 PM Oil and fresh garlic 75°F at 2:56 PM Cooked green bell peppers 70°F at 3:06 PM **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – 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. No time mark for cheese pizza stored over pizza make station. Employee added a time for the pizzas during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. **Repeat Violation** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. And washing sink next to soda fountain is used for dumping ice. **Warning**
53B-01-5Intermediate – 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. Operator unable to locate food handler certificates. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Located next to dish machine. **Warning**
Basic 5
06-09-2Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Seven packages of raw salmon are fully thawed inside reduced oxygen packaging in the walk-in cooler. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple containers of employee personal beverages with and without lids are stored on a shelf over front line reach in coolers and on kitchen prep tables. **Repeat Violation** **Warning**
08B-38-4Basic – Food stored on floor. One container of soybean oil is stored on the floor next to the salad make station. Three cases of canned tomatoes are stored on the floor inside the dry storage room next to two reach in freezers. **Repeat Violation** **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside the pizza make station. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Missing sign next to dish machine. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 7, 2026 12:54 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.