Pomodoro Italian Kitchen
829 Tamiami Trl, Port Charlotte, FL 33953 · Permanent Food Service · License 1801851
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
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 23, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Observed pizza held under time as public health control with no written plan. The operator was emailed a time as public health control form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed empty tomato sauce cans stacked inside of the handwashing sink in the kitchen. The operator removed the cans from the handwashing sink sink.
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Observed pizza boxes stored on the floor behind the front counter.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels shins the front counter.
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.