Calusa Pizza and Craft
Last inspected: Apr 21, 2026
43
Score
Inspectors have visited Calusa Pizza and Craft 10 times, with records going back to 2022. The most recent visit was on Apr 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “dishmachine not sanitizing”, showing up two times.
Calusa Pizza and Craft's latest score of 43 falls below the Lutz average of 80. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pico marked on 4/7/26 , cooked meat ball marked on 4/13/26 in upright reach in cooler. See stop sale
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico marked on 4/7/26 , cooked meat ball marked on 4/13/26 in upright reach in cooler. See stop sale
02C-01-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 2 times chlorine reading 10pm. Operator primed it and tested 50ppm
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed glove after touched broom not washed hands, discussed with operator and he washed hands properly before put new glove on
12A-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is ushering time as a public health control for pizza in pizza counter time marked but no written procedures, emailed form to operator and to be fill it out
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while engaging food preparation, manager asked him to put hair net on
13-03-4
43
Oct 28, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine 0ppm **Warning**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dish without wash hand then cutting tomato. Manager asked her wash hand properly **Corrective Action Taken** **Warning**
12A-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour and semolina removed from original package store in white container without labels, operator put labels on the containers **Corrected On-Site** **Warning**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above shredded cheese on shelf in walk in cooler, operator restored them properly **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table. Operator removed it. **Corrected On-Site** **Warning**
12B-02-4
64
Feb 3, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink above 50ppm-100ppm retested to 100 ppm **Corrected On-Site**
41-18-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested below 200ppm retested to 200 ppm **Corrected On-Site**
21-08-4
82
Aug 22, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Missing for 2 employees employees signed at time of inspection **Corrected On-Site**
11-26-1
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. One employee Fabio.
53B-13-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over wash vegetables walk in cooler.
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior management cleaned at time of inspection **Corrected On-Site**
22-20-5
74
Mar 21, 2024
Routine - Food
1 major violation.
View 1 violation
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. Missing 2 employee. - From follow-up inspection 2024-03-21: **Time Extended**
11-26-1
90
Mar 18, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
33
Oct 23, 2023
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his face then touched clean plate without changing gloves or washing hands
12A-25-4
High Priority - Dented/rusted cans present. See stop sale. Can of plum tomatoes Can of ground tomatoes
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese pizza (70F - Hot Holding) sitting above pizza make table
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding) in reach in cooler on cook line, employee put butter into another cooler
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in kitchen, landed on cutting board, operator took cutting board back to dish area to be cleaned and sanitized
35A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with DBPR HR 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine has a trash can in front of it, trash can removed **Corrected On-Site**
31A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies for all employees
53B-09-4
Basic - Ice scoop handle in contact with ice. Handle of tongs in cut lettuce
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on reach in cooler under stove on cook line **Repeat Violation**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Emailed DBPR HR 5030-105 to manager
51-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook peeled and cut onions without washing onions
08B-39-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cut lemons and cups, employee drink removed **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in walk in cooler above food for establishment, employee drink removed **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in back drying rack stacked on top of each other Beverage cups in server area
24-08-4
Basic - Equipment in poor repair. Pizza make table gaskets torn
14-11-5
Basic - Food stored on floor. Bottled water on floor in walk in cooler
08B-38-4
21
Jan 26, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
82
Jul 15, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mile and cream in up-right reach-in cooler. Milk and cream 49F in upright reach-in 49F, operator discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and cream 49F in upright reach-in 49F, operator discarded. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored, spray bottles of chemicals stored next to cups in bar area. Bartender relocated spay bottles to chemical storage area. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets in bar and on cook's line 200ppm. Review correct dilution of sanitizer with operator. Sanitizer buckets re-filled and checked with test strips for proper dilution. **Corrected On-Site**
41-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening, Milk and cream in up-right reach-in cooler no date mark, discussed labeling product open and held for over 24 hour with operator
02C-03-5
Basic - Wood food-contact surface not properly sealed. Shelf above can rack
14-06-4
47
Frequently Asked Questions
When was Calusa Pizza and Craft last inspected?
The most recent health inspection at Calusa Pizza and Craft on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Calusa Pizza and Craft?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Calusa Pizza and Craft.
How does Calusa Pizza and Craft compare to other restaurants in Lutz?
Calusa Pizza and Craft most recently scored 43 out of 100, which is lower than the Lutz average of 80.
Has Calusa Pizza and Craft's inspection record improved over time?
Results have been roughly steady. Inspections at Calusa Pizza and Craft have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Calusa Pizza and Craft 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 Calusa Pizza and Craft inspected?
Based on the inspection history on file, Calusa Pizza and Craft is inspected around three times per year on average.
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