SCUOLA PIZZA
5240 NW 34 BLVD STE A · GAINESVILLE · Alachua County · FL 32605
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 6
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. 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.
12A-12-4High Priority – 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. **Repeat Violation** **Admin Complaint**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo overnight (61F – Cooling)
03A-02-5High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4High Priority – 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.
Intermediate 8
11-27-4Intermediate – 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.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee washed gloves at Handwash sink on cooks line.
53A-05-6Intermediate – 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. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. Handwash sink on cooks line, manager replaced soap. **Corrected On-Site**
03G-50-1Intermediate – 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. **Warning**
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. All kitchen staff. **Repeat Violation**
02C-02-5Intermediate – 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.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bottle by prep sink in salad prep, employee labeled it as sanitizer.
Basic 11
12B-07-4Basic – 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.
14-11-5Basic – Equipment in poor repair. Reach in cooler gasket torn on cooks line and walk in cooler door.
08B-38-4Basic – Food stored on floor. Seafood and other frozen items on floor in walk in freezer. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line. Rice scoop in standing water at 81F.
10-06-5Basic – 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. **Corrected On-Site**
23-03-4Basic – 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. **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. Box of dinner napkins on floor near back door in kitchen.
29-49-6Basic – Standing water in bottom of reach-in-cooler. On cooks line.
08B-12-5Basic – Stored food not covered. Cooked beef in walk in freezer.
08B-17-4Basic – Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed mushrooms and green onion stored over cooked noodles in walk in cooler.
02D-01-5Basic – 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. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 2, 2026 1:23 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 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.