Mandola's Italian Kitchen

14703 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3910542

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Jul242026

Routine inspection

8 violations found

First visitJul 24, 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.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Small bag of Italian sausages temp at 48 f temped at 11:30 am , item was in the cooler overnight night , manager discarded item.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Small bag of Italian sausages temp at 48 f temped at 11:30 am , item was in the cooler overnight night , manager discarded item.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  A spray bottle of surface sanitizer was stored on a cart level with silverware, manager placed sanitizer with other chemicals.
  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.
  Observed the spouts to the frozen drink dispenser being soiled with a mold like substance. Observed the ice shoot at the fountain drink station with pink mold like substance. Discussed cleaning with management.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed cloth towel in handwashing sink on the cooks line manager removed item out of the sink.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed pair of tongs on an oven handle close to slicer, employee removed tongs off of the oven.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee with beard not wearing a beard guard , employee put on beard gaurd.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on cook line and clean dish area.
  Discussed replacing cutting boards with manager.
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.