Benito's Italian Restaurant and Pizzeria
Last inspected: Oct 9, 2025
52
Score
Going back to 2023, Benito's Italian Restaurant and Pizzeria has eight inspections in the public record. The latest inspection on file is from Oct 9, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 81, which Benito's Italian Restaurant and Pizzeria's 52 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
May 14, 2025
Routine - Food
No violations found.
100
May 9, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight. **Warning**
03A-02-5
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. Dishmachine tested at 0ppm chlorine. Employee changed chemical and retested at 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Employee removed can opener for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in yeast. Employee removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Plumbing system in disrepair. Cold water valve on mop sink is inoperable.
29-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 69F. Employee removed the water. **Corrected On-Site**
10-07-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle provided in women's restroom.
32-12-6
43
Oct 29, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution at front counter tested at 200ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Two buckets used for bulk salt and sugar are stored in hardware store brand name buckets. Two shelves to right of stove storing oils have cardboard lining the shelves.
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top portion of right flip top reach in cooler in kitchen above raw snails, no barrier separation present.
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese pizza held on buffet line elevated above steam pans at 117F. Employee states pizza placed on buffet less than one hour prior. Employee discarded remaining pizza slices. Inspector discussed using time control on pizzas on buffet with operator. Operator decided to hold pizzas on time controls. Inspector provided DBPR Form HR 5022-090 and assisted in completion of paperwork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Training certificate for Aaron A is a photocopy.
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in parmesan cheese in flip top reach in cooler.
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage on shelf in pizza flip top reach in cooler. Employee removed beverage. **Corrected On-Site**
12B-13-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on handle of knives hanging on rack in prep area and at salad reach in cooler.
14-71-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under triple sink and dish machine area is soiled. Multiple vents in kitchen with dust. Floor under fryer and stove with grease/debris build up.
36-34-5
41
Mar 4, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Employee remade to 50ppm chlorine. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pepperoni pizza on buffet at 107F. Pizza placed on top of steam well lids above heat line on buffet. Per person in charge, pizza placed on buffet approximately 30 minutes prior. Person in charge voluntarily discarded pizza. Meatballs in pot on stove with no heat applied at 129F. Per person in charge, meatballs prepared 30 minutes prior. Person in charge reheated meatballs to 171F. **Corrective Action Taken**
03B-01-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment has a lunch buffet with plexiglass cover over top of buffet line. Cover is over front one-half of buffet line with back part exposing food. Cover is flat and does not give adequate protection from potential contamination. **Warning**
08B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at reach in cooler server area for salads. One live flying insect in kitchen at pizza reach in cooler.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked breaded eggplant in kitchen reach in cooler at 48F. Person in charge states eggplant was out of the cooler for approximately one hour. Eggplant moved to reach in freezer. Temperature retaken at end of inspection at 36F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. #10 unlabeled can on speed rack in kitchen with denting along top and bottom can seams. Person in charge voluntarily discarded.
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dish room. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has debris build up. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have quaternary ammonium test strips for sanitizer used in the three compartment sink. **Repeat Violation**
16-37-1
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/. At front counter an ice bin was added with serving staff scooping and serving iced beverages. No handwash sink exists at ice bin area. **Warning**
51-16-7
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. One cook, Aaron, hired over 60 days with no proof of training.
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of pasta. Person in charge removed soufflé cup. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle for women's restroom.
32-12-5
Basic - Damaged/spoiled/recalled food not properly segregated. #10 unlabeled can on speed rack in kitchen not segregated from stocked products.
08B-20-4
Basic - Equipment in poor repair. Left handle on reach in cooler in server area is missing.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handle in kitchen. Employee moved all to proper storage. **Corrected On-Site**
10-20-4
Basic - Unnecessary items/unused equipment on the premises. Flip top reach in cooler behind establishment to right of back door.
33-31-5
Basic - Utensils in poor condition. Two rubber spatulas in use in kitchen both have melted/missing rubber pieces off the spatula and one handle is burned, no longer smooth and easily cleanable.
14-12-4
17
Jul 19, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed "Home Depot/Lowe's" buckets used to store marinara sauce in reach in cooler. Discussed with operator.
14-15-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on floor under pizza make reach in cooler. Employee killed and discarded roach. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture held on prep table at 81F. Operator states prepared approximately one hour prior. Operator moved to refrigeration. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has build up of debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None available for the establishment. Employee states container of strips had gotten wet and are now unusable.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. At bar area, unlabeled spray bottle with clear liquid. Employee labeled with chemical name. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Three buckets of marinara sauce in reach in cooler without lids/covering.
08B-12-5
Basic - Single-service articles improperly stored. Single service take out cups on the floor in front of the ice machine.
25-05-4
43
Jan 9, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
67
Frequently Asked Questions
When was Benito's Italian Restaurant and Pizzeria last inspected?
The most recent health inspection at Benito's Italian Restaurant and Pizzeria on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Benito's Italian Restaurant and Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Benito's Italian Restaurant and Pizzeria.
How does Benito's Italian Restaurant and Pizzeria compare to other restaurants in Middleburg?
Benito's Italian Restaurant and Pizzeria most recently scored 52 out of 100, which is lower than the Middleburg average of 81.
Has Benito's Italian Restaurant and Pizzeria's inspection record improved over time?
Yes. Recent inspections at Benito's Italian Restaurant and Pizzeria have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Benito's Italian Restaurant and Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Benito's Italian Restaurant and Pizzeria inspected?
Based on the inspection history on file, Benito's Italian Restaurant and Pizzeria is inspected around three times per year on average.
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