Pizzitalias
10801 Starkey Rd Ste 7/8, Seminole, FL 33777 · Permanent Food Service · License 6218274
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 11 routine inspection3 high priority (no follow-up needed), 7 intermediate (1 fixed on the spot), 9 basic; intermediate violations cost 18 at most-36
- Safety score64
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 11, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On top of prep cooler - fresh garlic in oil (83°F - Cold Holding at 3:30), per staff item was prepared at 11am, staff discarded. Staff was advised to keep item cold held at 41°F or below or on time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Above stove - grilled chicken (119°F - Hot Holding), per staff item held during lunch hours, staff voluntarily discarded
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.
All pizza slices at front counter with no time mark, staff voluntarily discarded all slices during inspection. Per staff, pizza slices only offered from 11-3pm.
Intermediate7
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.
Written procedures in office not filled out
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards on prep cooler Can opener blade soiled
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Plastic bin blocking hand sink next to ice machine
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink next to pizza oven Hand sink in kitchen Staff restocked
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser fell off wall in kitchen
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present during inspection with no CFM. Per operator, an upcoming training class is already scheduled
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One valid certificate provided Per operator, an upcoming training class is already scheduled
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of carrots, box of mozzarella, box of broccoli on floor in walk in cooler
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven door handle
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on shelf above pizza prep cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portioning cups in seasoning bins above prep coolers in kitchen
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.