Tiani's Pizzeria
5835 Memorial Hwy #20, Tampa, FL 33615 · Permanent Food Service · License 3912990
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 7 basic (2 repeats)-22
- Safety score78
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 visitSep 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Frozen potato skins are stored inside a shopping bag in the reach in freezer, located next to the three compartment sink. Operator placed potato skins into a Ziploc bag at time of inspection.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
No date marking for cooked meatballs, cheddar cheese, and cooked pork located inside front line reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of pizza over soiled with food debris.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM for Ali Demir expired on 1/6/2026.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and lettuce are stored over a bucket of ready to eat feta cheese. Operator relocated unwashed produce to an approved location at time of inspection.
Fixed on the spot
Food stored on floor.
Two cases of oil are stored on the floor inside storage room. Operator relocated oil off the floor at time of inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Insulation is exposed on reach in chest freezer lid. Lid is held together by duct tape.
Food storage container/container lid cracked or broken.
A plastic container for sliced cheese is cracked, located inside front line reach in cooler. Operator relocated cheese into a new container at time of inspection.
Fixed on the spot
Duct tape used to repair nonfood-contact surface.
Duct tape used to repair handle on sliding reach in cooler door. Cardboard used to keep sliding door from opening. Located on front line. Insulation is exposed on reach in chest freezer lid. Lid is held together by duct tape. Located inside storage room.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of microwave is covered in flour and dust.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.