Bocca Lupo Coal Fired Pizza

4301 Aidan Lane, North Port, FL 34287 · Permanent Food Service · License 6805021

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 complaint inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)
-24
Safety score76

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct142026

Complaint inspection

12 violations found

First visitOct 14, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Observed vodka sauce prepared on site date marked 10/5. Observed cooked rice balls prepared on site date marked 10/3. The operator discarded the above foods.
  Fixed on the spot
- 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.
  Observed vodka sauce prepared on site date marked 10/5. Observed cooked rice balls prepared on site date marked 10/3. The operator discarded the above foods.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the slicer soiled with an accumulation of food debris.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed max temperature of 51°F at the handwashing sink in the keg/prep cooler.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in the keg/prep cooler.
  The operator provided paper towels for the hand sink.
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Observed ice buckets stored on the floor at the entrance to the kitchen. The operator properly stored the ice buckets.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed an employee engaged in food preparation with no hair restraint at the pizza station. The employee put on a hat.
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed the keg cooler/prep cooler door in disrepair.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on the walk in freezer door jamb.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed a quaternary solution sanitizer bucket stored on a shelf with containers of dressing in the keg/prep walk in cooler. The operator properly stored the sanitizer bucket.
  Fixed on the spot
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  Observed no trash cans located by the handwashing sinks on the cook line. The operator provided trash cans for the hand sinks.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 2

Aug32026C76Complaint inspection11 violations, 4 high priority No follow-up needed

First visitAug 3, 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.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed an employee put fresh basil on a cooked pizza using bare hand contact. No visible cross-contamination observed. Employee washed hands prior to bare hand contact. Educated the employee when bare hand contact is permitted.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed black plastic non-food grade bags in direct contact with pizza dough in the walk in cooler.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed a container of sanitizer tablets stored on a shelf above a food preparation table on the cook line. The operator properly stored the sanitizer tablets.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed a quaternary sanitizer bucket solution exceeded 500 on the cook line. The operator diluted the solution to 200ppm. Observed a chlorine spray bottle solution exceeded 200ppm. The operator diluted the solution to 100ppm.
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water available at the hand sink in the walk in prep/keg cooler.
  Repeat violation
Basic6
- 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.
  Observed multiple scoop handles not stored above foods near the server expo line. The operator properly stored the scoops.
  Fixed on the spotRepeat violation
  Ice buckets stored on floor between uses near the entrance to the kitchen.
  The operator properly stored the ice buckets.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed multiple plastic portion cups with no handles used as scoops for seasoning and spices on the cook line. The operator removed the portion cups from the foods.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Observed a roll top door on a reach in cooler on the pizza line in disrepair.
  Ice buildup on the walk-in freezer door jamb.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed a sanitizer bucket stored near foods in the prep/keg cooler. The operator properly stored the sanitizer bucket.
  Fixed on the spot
Official report, on the Florida DBPR website

Jul82026B84Routine inspection9 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the walk in cooler behind the bar.
  Observed no hot water for the hand sink.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  More time given
Official report, on the Florida DBPR website
First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed approximately 10 small flying insects on sliced mushrooms in the top portion of the reach in cooler at the pizza station. The operator discarded the mushrooms.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 10 small flying insects on sliced mushrooms in the top portion of the reach in cooler at the pizza station. The operator discarded the mushrooms.
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the walk in cooler behind the bar.
  The operator reset the breaker for the hand sink. Observed hot water at the hand sink.
  Fixed on the spot
Basic5
- 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.
  Observed scoop handles for flour and sugar not stored above the food. The operator properly stored the scoops.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic ramekins with no handle used as scoops for oregano and steak seasoning. The operator removed the ramekins.
  Fixed on the spot
  Equipment in poor repair.
  Observed torn door gaskets on the reach in cooler at the pizza station.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  The operator provided a trash can for the hand sink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Observed a strong odor near the handwashing sink at the pizza station.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Observed the fire extinguisher located at the entrance to the kitchen in the red recharge zone.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.