Fazolis

238 W Alexander St, Plant City, FL 33563 · Permanent Food Service · License 3918130

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 1 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
2 high priority (1 fixed by the Sep 1 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic
-14
Safety score86

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Food stored under dripping condensation line in walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make line cooler next to conveyor oven: shredded cheddar (52°F - Cold Holding); cooked chicken (52°F - Cold Holding); sliced tomatoes (51°F - Cold Holding); cooked sausage (54°F - Cold Holding); cooked mushrooms (60°F - Cold Holding); cooked broccoli (60°F - Cold Holding); cut romaine (48°F - Cold Holding); pickled vegetables with carrot and cauliflower (48°F - Cold Holding) Manager moved items to another cooler.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Dish racks are soiled with accumulated black substance
Basic5
- Code 08, Food protection and cross-contamination: Food stored under dripping water line.
  Observed condensation leaking from walking cooler condenser line. Observed water accumulated on container of mayo and in honey French dressing packets stop sale issued.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Served employees serve from cup on shelf in between two boxes of gloves
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Make line cooler next to conveyor oven not holding proper temperature, ambient was 55f and cooler was leaking water onto floor. Walk-in cooler to fans are not operational and condensation dripping from condenser line. Ice buildup in walk-in freezer. Observed accumulated ice buildup dripping from condensation line landing on racks and four.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  On cook One by breadstick rack
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.