Alberto's Pizzeria
Last inspected: Jan 21, 2026
95
Score
Inspectors have visited Alberto's Pizzeria 16 times, with records going back to 2022. Inspectors last stopped by on Jan 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Among Edgewater restaurants, the typical score is 80; Alberto's Pizzeria is comfortably above that bar. The file should reassure diners considering a visit.
16
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
24-06-4
95
Nov 18, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
52
May 20, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the shelf above pizza cooler for approximately 1.25 hours, ricotta 53-67F. Returned to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light residue can opener blade
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employees
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training **Repeat Violation**
11-26-1
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Pizza area wall adjacent to prep table/pizza oven, soil present
36-30-4
Basic - Reach-in cooler/walk in cooler shelves with rust that has pitted the surface. Pepsi salad cooler, walk in cooler, double True cooler
14-33-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving pizza area Shelf next to salad cooler
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza area
12B-07-4
50
Oct 25, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New food employees with no training **Warning** - From follow-up inspection 2024-10-24: **Time Extended** - From follow-up inspection 2024-10-25: operator has several completed **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several **Warning** - From follow-up inspection 2024-10-24: **Time Extended** - From follow-up inspection 2024-10-25: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Walk-in cooler shelving coating peeling off. **Warning** - From follow-up inspection 2024-10-24: **Time Extended** - From follow-up inspection 2024-10-25: **Time Extended**
14-17-4
78
Oct 24, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back area **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Ambient cooling sauce approximately 7.5 hours 55-59F. In 5 gallon containers in walk in freezer - breaded chicken 58F, pounded chicken 54F from approximately 6 hours ago **Warning** - From follow-up inspection 2024-10-24: Sauce made 1.25 hours previously 64F Tomatoes 45F ambient cooling approximately 6 hours **Time Extended**
03D-06-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New food employees with no training **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Gaskets in poor repair. Double cooler next to three compartment sink. Gaskets fell off. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler shelving coating peeling off. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Warning** - From follow-up inspection 2024-10-24: One 0 ppm cl, one 100 ppm cl **Time Extended**
21-07-4
52
Oct 23, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back area **Warning**
29-34-4
High Priority - 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 as required. Pizza by the slice **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Lasagna portioned and on top of oven approximately 45 minutes 79F. Advised to use time as a public health control - sliced cheese, sauerkraut 44F, underside of main cooler - chicken 45F double cooler between dish area and main line **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Ambient cooling sauce approximately 7.5 hours 55-59F. In 5 gallon containers in walk in freezer - breaded chicken 58F, pounded chicken 54F from approximately 6 hours ago **Warning**
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by sauce buckets **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to hold yeast container **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New food employees with no training **Warning**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several **Warning**
53B-14-5
Basic - Equipment and utensils not properly air-dried - employee towel drying **Warning**
24-08-4
Basic - Gaskets in poor repair. Double cooler next to three compartment sink. Gaskets fell off. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can shelving **Warning**
23-03-4
Basic - Walk-in cooler shelving coating peeling off. **Warning**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Warning**
21-07-4
29
Jan 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back of building **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - cracked/chipped cambro corners, lid ripped in several areas - walk in cooler and triple cooler wire shelving rusting, coating chilling off. - grooved pizza boards **Warning** - From follow-up inspection 2024-01-30: Walk in cooler she,bing **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
22-08-4
78
Jan 23, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back of building **Warning**
29-34-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee with no food handler training **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salad meat in walk in cooler, lasagna and sausage in triple cooler, and Italian wedding soup in glass door cooler **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. - cracked/chipped cambro corners, lid ripped in several areas - walk in cooler and triple cooler wire shelving rusting, coating chilling off. - grooved pizza boards **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dust on some of the wire shelving in the salad/waitstation area - can storage rack in dish area soiled - fan in dish area **Warning**
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine, interior doors **Warning**
16-21-4
47
Oct 25, 2023
Complaint Partial
2 critical violations. 1 major violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 46-53F. Cooked previous day, out less than an hour to combine into 1 5 gallon bucket and then stored in cookline cooler. Operator discarded.
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings getting to 160F per operator. Operator stated he will fully cook them the first time to 165F.
03C-89-4
67
Oct 17, 2023
Complaint Full
No violations found.
100
Sep 13, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handsink moved from between Cookline and warewashing area to cookline side. Prep table added blocking warewashing from handsink **Warning** - From follow-up inspection 2023-07-18: **Time Extended** - From follow-up inspection 2023-09-13: **Time Extended**
51-16-7
90
Jul 18, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handsink moved from between Cookline and warewashing area to cookline side. Prep table added blocking warewashing from handsink **Warning** - From follow-up inspection 2023-07-18: **Time Extended**
51-16-7
90
Jul 13, 2023
Complaint Full
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce made previous day 49F at the edge to 60F in the center **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cooked wings, double cooler between cookline and warewashing area **Repeat Violation** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta 7/5 **Repeat Violation** **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut lettuce 45F top right salad cooler. Lid left open per employee. - breaded chicken 56F left out and returned to cooler per manager - on top with lids open - sausage 49F, cheese 44-50F opened canned mushrooms 48-49F, and 45F, ricotta 47F, cooked beef 45F, underneath deli meat out and returned to cooler 48-49F, raw beef out and returned to cooler 48F, pizza cooler. operator moved items underneath to walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine main - small cutting boards **Repeat Violation** **Warning**
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handsink moved from between Cookline and warewashing area to cookline side. Prep table added blocking warewashing from handsink **Warning**
51-16-7
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed improperly (at room temp). Lasagna 49F at the edge. Operator returned to cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
06-03-5
Basic - In-use tongs stored on equipment door handle between uses. At cookline **Warning**
10-20-4
Basic - Employee with no beard or hair guard/restraint while engaging in food preparation. Cooks and pizza cook **Warning**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Pizza cook **Warning**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Pizza cutting boards **Warning**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in croutons **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
29
May 31, 2023
Routine - Food
No violations found.
100
May 30, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
35
Sep 13, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canolli filling 45-46F, True glass cooler. Operator discarded **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Tray of raw seafood over bag of precooked ravioli walk in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup, ice machine baffle in the kitchen ice machine and light buildup in server ice machine **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tayna
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Mr. Clean. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Corrected to 50 ppm cl **Corrected On-Site**
21-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dust, wire shelving above ice machine/server area - top of dish machine (corrected on site) - fan in dish area **Corrective Action Taken**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass salad cooler and True beer cooler **Corrected On-Site**
05-09-4
Basic - Gardening tool used to separate shredded cheese not food grade and in poor repair with coating chipping off handle. Operator discarded **Corrected On-Site**
14-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in waitstation and 5 gallon buckets in storage shed
24-08-4
41
Frequently Asked Questions
When was Alberto's Pizzeria last inspected?
The most recent health inspection at Alberto's Pizzeria on file is from Jan 21, 2026. The public record contains 16 inspections in total.
What is the most common violation at Alberto's Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Alberto's Pizzeria.
How does Alberto's Pizzeria compare to other restaurants in Edgewater?
Alberto's Pizzeria most recently scored 95 out of 100, which is higher than the Edgewater average of 80.
Has Alberto's Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Alberto's Pizzeria have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Alberto's Pizzeria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alberto's Pizzeria inspected?
Based on the inspection history on file, Alberto's Pizzeria is inspected around five times per year on average.
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