Bocca Lupo's Coal Fired Pizza
1900 Tamiami Trl Unit 116B, Port Charlotte, FL 33948 · Permanent Food Service · License 1801831
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (2 repeats)-12
- Safety score88
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 visitAug 11, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked chicken (48°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the sandwich station. The operator stated the chicken had been held for approximately 2 hours. The operator stored the cooked chicken in the lower portion of the cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed biga dough stored in a black plastic non-food grade bag in the walk in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in the dry storage area.
The operator provided soap for the handwashing sink sink.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of warewashing machine.
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.