Nonna
10401 US Hw 441 Ste 79, Leesburg, FL 34788 · Permanent Food Service · License 4501427
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection2 high priority (1 fixed on the spot), 2 intermediate, 2 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 visitRoutine inspection
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Cheese pizza 85f, Pepperoni pizza 126f. Less than 4 hours. Advised to reheat or put on time plan.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-Raw chicken over fries.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. -By front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
-Rear hand sink.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-Rear hand sink.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-Floor drains.
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.