Delosa's Pizzeria and Restaurant
12800 Village Blvd, Madeira Beach, FL 33708 · Permanent Food Service · License 6215680
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (no follow-up needed, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 4 basic (1 repeat)-20
- Safety score80
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 visitAug 5, 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 priority1
Code 03, Food out of temperature: 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.
Pizza slices missing time mark, per staff held less than 1 hour
Repeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Lasagna in walk in cooler, previously frozen and then thawed, not dated
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer bottle behind bar not labeled, staff labeled
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Repeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in sugar bin at front counter
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Next to fryers
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled hood filters
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor behind bar, staff leaned and sanitized area
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.