Terra Mia Brick Oven
7025 CR 46A Ste 1051 and 1061, Lake Mary, FL 32746 · Permanent Food Service · License 6904755
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
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 visitJul 29, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale.
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.
- tomato sauce (53f-66f - Cooling); - marinara (44f-59f - Cooling) Operator states made yesterday
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
- 2 at bar area
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- meat slicer
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- men's and women's restroom
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.
- 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.