Sans Pizzeria and Restaurant
4953 NW Blitchton Road, Ocala, FL 34482 · Permanent Food Service · License 5203157
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (2 repeats)-21
- Safety score79
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 29, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Pan containing cooked chicken with date mark of 09/19 inside reach-in cooler near cookline.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Pan containing cooked chicken with date mark of 09/19-09/29 inside reach-in cooler near cookline. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Open pan containing raw Philly meat stored in shelf above pasta inside reach-in freezer at cookline. 2. Pan containing raw chicken stored above pan containing garlic knots on shelf inside walk-in cooler. Manager moved both raw items away during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. One live fly crawling on front counter. 2. One live fly crawling on cutting board in kitchen. Manager sanitized the cutting board during this inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pan containing wrapped frozen portions of lasagna made in this restaurant without date marks. Manager stated the lasagna was made and frozen last Tuesday and added the proper date marks during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at refrigerated make-table heavily stained with black substance.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use condiment cup without handle stored down inside pan of Parmesan cheese inside top of refrigerated make-table. Manager removed the cup without handle from the food during this inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Gasket on refrigerated make-table doors soiled with mold-like substance. 2. Handles on cooler doors throughout kitchen soiled with food debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.