Pizzitalias
6742 Memorial Hwy, Town N Country, FL 33615 · Permanent Food Service · License 3916917
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection7 high priority (4 fixed by the Oct 14 follow-up, 3 fixed on the spot, 5 repeats), 4 intermediate (1 repeat), 5 basic (3 repeats)-52
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat 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
- 1st follow-up visitOct 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Call back not yet due until 10/14/2026.
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Call back not yet due.
More time given
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw chicken 44°F - 45°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Raw breaded chicken 50°F at 2:50 PM prepared at 11 AM and place inside the front line reach in cooler. Cooked penne pasta 48°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Four unopened bags of shredded mozzarella 50°F to 69°F at 2:56 PM placed inside pizza make station at 11 AM. Butter 83°F at 3:08 PM placed on front line cook at 11 AM. Roux 81°F at 3:09 PM placed on front line cook at 11 AM. Cold holding: all items placed in and held overnight in the front line reach in cooler - Cooked penne pasta 45°F at 2:42 PM. Cooked spaghetti 49°F at 2:42 PM. Cooked fettuccine 45°F at 2:43 PM. Pooled eggs 54°F at 2:43 PM. Shredded mozzarella 49°F at 2:43 PM. Cooked pasta shells stuffed with cheese 48°F at 2:45 PM. Cooked breaded eggplant 51°F at 2:46 PM. Cooked broccoli 48°F at 2:46 PM. Raw philly steak 49°F at 2:47 PM. Cooked black mussels 53°F at 2:47 PM. Cooked clams 7°F at 2:48 PM. Raw shrimp 47°F at 2:48 PM. Vodka sauce with heavy cream 47°F at 2:49 PM. Tomato meat sauce 46°F at 2:49 PM. Ricotta cheese 47°F at 2:51 PM. Heavy cream 51°F at 2:52 PM. Raw seasoned chicken 48°F 2:53 PM. Diced tomatoes 65°F at 2:54 PM. Shredded mozzarella 67°F at 2:54 PM. Cooked onions 67°F at 2:54 PM. Cooked meatballs 75°F at 2:55 PM. Crumbled sausage 68°F at 2:55 PM. Oil and fresh garlic 75°F at 2:56 PM. Cooked green bell peppers 70°F at 3:06 PM.
Repeat violationAdministrative complaint
Stop Sale issued due to food not being in a wholesome, sound condition.
Seven packages of raw salmon are fully thawed inside reduced oxygen packaging in the walk-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken 44°F - 45°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Raw breaded chicken 50°F at 2:50 PM prepared at 11 AM and place inside the front line reach in cooler. Cooked penne pasta 48°F at 2:50 PM taken out from the walk in cooler at 11 AM and placed inside the front line reaching cooler. Four unopened bags of shredded mozzarella 50°F to 69°F at 2:56 PM placed inside pizza make station at 11 AM. Butter 83°F at 3:08 PM placed on front line cook at 11 AM Roux 81°F at 3:09 PM placed on front line cook at 11 AM All items listed below were placed in and held overnight in the front line reach in coolers - Cooked penne pasta 45°F at 2:42 PM Cooked spaghetti 49°F at 2:42 PM Cooked fettuccine 45°F at 2:43 PM Pooled eggs 54°F at 2:43 PM Shredded mozzarella 49°F at 2:43 PM Cooked pasta shells stuffed with cheese 48°F at 2:45 PM Cooked breaded eggplant 51°F at 2:46 PM Cooked broccoli 48°F at 2:46 PM Raw philly steak 49°F at 2:47 PM Cooked black mussels 53°F at 2:47 PM Cooked clams 7°F at 2:48 PM Raw shrimp 47°F at 2:48 PM Vodka sauce with heavy cream 47°F at 2:49 PM Tomato meat sauce 46°F at 2:49 PM Ricotta cheese 47°F at 2:51 PM Heavy cream 51°F at 2:52 PM Raw seasoned chicken 48°F 2:53 PM Diced tomatoes 65°F at 2:54 PM Shredded mozzarella 67°F at 2:54 PM Cooked onions 67°F at 2:54 PM Cooked meatballs 75°F at 2:55 PM Crumbled sausage 68°F at 2:55 PM Oil and fresh garlic 75°F at 2:56 PM Cooked green bell peppers 70°F at 3:06 PM
Repeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark for cheese pizza stored over pizza make station. Employee added a time for the pizzas during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw Philly steak stored on shelf over tomato sauce, bread dough, ready to eat spinach and unwashed tomatoes inside the walk-in cooler. Raw salmon stored over diced tomatoes inside the walk-in cooler. Operator relocated all raw items to an approved location at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed one employee wash hands on multiple occasions at handwashing sink without soap, located next to dish machine. Soap dispenser next to dish machine is empty. Employee provided dish soap at time of inspection.
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. Chlorine tested at 0 PPM. Discussed with employee to set up three compartment sink for sanitizing until dish machine can be repaired. Employee set up three compartment sink with Quaternary ammonia tested at 150 PPM at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
And washing sink next to soda fountain is used for dumping ice.
No soap provided at handwash sink.
Located next to dish machine.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate food handler certificates.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer inside the pizza make station.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Seven packages of raw salmon are fully thawed inside reduced oxygen packaging in the walk-in cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
One container of soybean oil is stored on the floor next to the salad make station. Three cases of canned tomatoes are stored on the floor inside the dry storage room next to two reach in freezers.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple containers of employee personal beverages with and without lids are stored on a shelf over front line reach in coolers and on kitchen prep tables.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing sign next to dish machine.
Repeat violation
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.
- 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.
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