Our Place Pizzeria and Ristorante

297 N Marion Ave, Lake City, FL 32055 · Permanent Food Service · License 2200730

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 10 basic (2 repeats)
-27
Administrative complaint on Oct 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item stored on counter in pizza oven area: ricotta cheese (70°F - Cold Holding). Manager stated cheese placed on counter thirty minutes prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41°F. Items stored in reach-in cooler next to wait station soda machine: sour cream (48°F - Cold Holding); ranch dressing (49°F - Cold Holding); butter (49°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41°F.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine in dish area, 0 ppm. Employee primed machine, 50 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on pizza reach-in cooler stained. Blade of can opener on kitchen prep table soiled with old food. Blades of dicer on kitchen prep table soiled with old food. Behind ice plate of kitchen ice machine soiled with mold like substance.
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Manager stated there is approximately ten employees needing to do their employee food safety training.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of cooking oil stored on cook line floor. Manager placed oil on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on cook line oven handles. Manager removed tongs during inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn for reach-in freezer across from walk-in cooler, ice buildup in freezer as a result.
  Repeat violation
  Food-contact surface not smooth and easily cleanable.
  Lid for container in cook line reach-in cooler. Manager discarded lid.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket stored on cook line floor. Manager placed bucket on shelf.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents over cook line grill greasy. Fan covers in walk-in cooler soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups stored in wait station.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Paper plates stored in wait station. Manager turned plates over.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Floor behind soda machine in wait station.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees coat hanging from shelf with pizza boxes. Manager removed coat during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.