Mandolas Italian Kitchen
3138 Tampa Road, Oldsmar, FL 34677 · Permanent Food Service · License 6218404
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection3 high priority (fixed by the Sep 29 follow-up, 1 repeat), 1 intermediate, 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ricotta 46°F cold hold, Asiago, shredded 46°F cold hold and fontina shredded cheese 46°F cold hold.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ricotta 46°F cold hold, Asiago, shredded 46°F cold hold and fontina shredded cheese 46°F cold hold.
Repeat violation
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Roasted tomatoes, cooked tomatoes , tomato vinaigrette.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on cook line, slicer.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink over clean dish table with phone.
Earlier inspections 1
A91Routine inspection3 violations, 1 high priority No follow-up needed
- First visitAug 10, 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.
3 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 cold held at greater than 41°F.
cut tomatoes (75°F - held on counter for less than 4 hours, second temperature 78°F held on counter); cut tomatoes (57°F - held on counter, second temperature 60°F)
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Sticks show a start and stop time on each individual food held on time. Policy never filled out Discussed how to fill out time as a public heath control paperwork.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards behind front counter soiled/stained
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.