Roma Italian Resturant

2775 NW 49 Ave Ste 201-202, Ocala, FL 34482 · Permanent Food Service · License 5202752

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 6 basic (2 repeats)
-38
Administrative complaint on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

13 violations found

First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Five packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On top of refrigerated make-table at cookline: butter blend (55°F - Cold Holding). The employee at the cookline stated the butter blend has been held at room temperature for approximately 40 minutes and moved it back into the cooler to cool to 41°F.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Backflow prevention device missing at green hose connection at spigot on wall at cookline.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Deflector plate on interior of ice machine soiled with mold-like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink at cookline blocked by trash can and large pot. Manager unblocked the handwash sink during this inspection.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  An employee filled a pan with water at handwash sink near warewash area.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Two photographs of handwritten food handler certificates in binder.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bin of flour missing label at pizza station. Manager added the proper label during this inspection.
  Fixed on the spot
- 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. Five packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in standing water at pizza station at 100°F. The manager had an employee begin reheating the water to 135°F.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging from oven door handle at cookline. Manager removed the tongs from the area during this inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cutting board in pizza station lined with cardboard. An employee discarded the cardboard during this inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  Section of wall missing near bottom of handwash sink in bar area.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.