Italian Touch Mammarosa INC

8211 46 Ave N, St. Petersburg, FL 33709 · Permanent Food Service · License 6213838

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

17 violations found

First visitOct 21, 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.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What 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.
  In walk in cooler- marinara sauce (61°F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler- marinara sauce (61°F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw veal stored over manicotti in reach in freezer in kitchen Operator moved manicotti to store above raw meats
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk in cooler- marinara sauce (61°F - Cooling) Cooked yesterday around 3 PM, operator says he puts it on an ice bath to cool. Stored in deep, covered containers in walk in cooler. Stop Sale issued.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on cookline stained
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink by walk in cooler.
  Operator put soap out.
  Fixed on the spot
Basic11
- 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 contact with salt in kitchen
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -open drink stored on top of ice machine Operator moved drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting board on cookline prep cooler grooved
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -reach in freezer on cookline -reach in freezer in dry storage room near restrooms
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven on cookline has accumulation of black substance/grease/food debris.
  Reach-in freezer interior/shelves have accumulation of soil residues.
  -reach in freezer in kitchen has accumulation of food debris
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  -Microwave on cookline handle soiled with grease and food debris
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  -Toilet in women's restroom filling slowly, patron unable to flush. Operator adjusted water valve that allowed it to fill more quickly and flush, but then it went back to filling slowly.
- Code 32, Restrooms: Bathroom located inside establishment not enclosed with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  -Ceiling tiles sagging, chipping, cracked in places throughout kitchen
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired 2/1/26
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.
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.