Inferno Pizza Lounge
1818 US Hwy 19, Holiday, FL 34691 · Permanent Food Service · License 6102297
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 high priority (no follow-up needed), 1 intermediate, 9 basic-24
- Safety score76
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 1, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 9lbs of olives, 18lbs of pizza sauce
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cooked Spinach 12oz.
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.
Cooked Spinach 12oz.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 3CS chlorine measured at 10ppm. Operator remade to 100.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board in kitchen.
Basic9
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
9lbs of olives, 18lbs of pizza sauce not separated from undamaged Cooked Spinach 12oz.
Employee personal food not properly identified and segregated from food to be served to the public.
Personal food not separated from food for the public. Operator moved food.
Fixed on the spot
Unprotected ice machine in a customer/nonsecure area.
Ice machine in lobby. Operator moved ice machine to the kitchen.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored in between equipment . Operator moved knives.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen,
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in cooler rusted,
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has accumulation of black mold like substance
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing sign in men's room
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen acoustic tiles. Not smooth and easily cleanable
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.