Mimmos Pizzeria & Ristorante
3450 Bayside Lakes Blvd SE Unit 110, Palm Bay, FL 32909 · Permanent Food Service · License 1505498
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 13 basic (7 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shelled eggs stored over produce in walk in cooler.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Exterior mop sink no back flow device.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Has been provided and filled out in the past but cannot find. Provided to operator again.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer soiled upper portion near blade track. Can opener blade soiled.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. John has an expired food handler training.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Onions on floor in walk in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza paddle stored on top of soiled pizza oven.
Fixed on the spotRepeat violation
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Tongs inside containers with raw chicken wings.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Two tongs on oven handle.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee in back kitchen no hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Pizza make table right door torn gasket.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior /shelves have accumulation of soil residues.
White upright freezer has food debris on bottom shelf.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of pizza oven soiled with food crumbs. Walk in cooler gasket soiled with mold like substance.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Tile between oven and fryer soiled with grease.
Repeat violation
Ceiling tile missing.
Two tiles missing in hallway near register.
Repeat violation
Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Lighting missing near triple sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Lights near triple sink no cover. Lighting near pizza oven no cover.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License from 2023 posted.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.