Inferno Pizza Lounge
Last inspected: Apr 7, 2026
100
Score
Going back to 2022, Inferno Pizza Lounge has 10 inspections in the public record. The newest entry in the record is dated Apr 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
That puts the facility ahead of the local pack: the average Holiday restaurant scores 77. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta cheese 50F cold hold, tomato sauce 46F cold hold, fresh mozzarella 48Cold hold **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 50F cold hold, tomato sauce 46F cold hold, fresh mozzarella 48Cold hold, see stop sale **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, tomatoes **Warning**
02C-02-5
61
Dec 4, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. A bottle of pain killers stored on microwave in kitchen. Operator removed at time of inspection. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cheeses and sauces, raw shell eggs stored over pizza doughs in glass door cooler at kitchen. Operator rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site**
08A-05-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Operator cleaned and sanitized at time of inspection. **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. 1 employee has no proof of training.
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At front pizza station. Provided a sign and operator posted at time of inspection. **Corrected On-Site**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table and on microwave in kitchen. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
47
Apr 24, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 46F cold hold, pizza sauce 47F placed in freezer . Temp out less then 4 hours.
03A-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in multiple areas of kitchen including under 3 compartment sink area
36-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic Tiles used
36-37-5
Basic - Working containers of food removed from original container not identified by common name.squeeze bottles containing food removed from its original container not labeled with common name.
02D-01-5
Basic - Hole in or other damage to wall. Behind hand wash Sind behind front counter damage to wall
36-24-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
67
Feb 25, 2025
Complaint Full
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
82
Dec 26, 2024
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in cooler across from white freezer and hand washing sink provolone 47 f employee moved to freezer 2nd temp Reach in cooler on pizza line front counter Cheese American 45 f employee moved to freezer **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass reach in cooler by white fridge and hand sink back kitchen raw chicken over sodas. Employee removed to proper storage **Warning**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager management posted on wall. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook pasta cooling with plastic wrap over glass reach in cooler employee removed **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Edwin Jesus **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in white reach in freezer with restaurant foods. Employee removed **Corrected On-Site** **Warning**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front pizza service. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef frozen sitting on steam well. Raw chicken in pot sitting in standing water. Manager removed to proper thawing storage. **Warning**
06-01-5
39
Feb 8, 2024
Complaint Full
6 critical violations. 3 major violations. 10 minor violations.
View 19 violations
High Priority - Observed: Toxic substance/chemical improperly stored. WD 40 stored on shelf above slicer. Operator moved WD 40:to gain compliance **Corrected On-Site** **Warning** Priority: High Priority
41-10-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 72F held on counter, pizza sauce 75F second temp 3:41pm **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: 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. Dish machine sanitizer 0 ppm. Operator to use 3 compartment sink to dishes until the dish machine is sanitizing properly **Repeat Violation** **Warning** Priority: High Priority
22-41-4
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 72F held on the counter. **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Paper towels lining cut lettuce in reach in cooler. Discussed with operator the need to use only materials approved for food storage. **Repeat Violation** **Warning** Priority: High Priority
14-86-1
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live observed near dishwasher. **Warning** Priority: High Priority
35A-02-6
Intermediate - 5 Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh mozzarella, operator was able to determine the date the mozzarella was made and dated accordingly. **Corrected On-Site** **Repeat Violation** **Warning** Priority: Intermediate
02C-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham and fresh mozzarella cooling in make table raised in temperature during cooling time. Discussed with operator the need to place these foods in the freezer for quick cool. **Warning** Priority: Intermediate
03D-15-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris Cast iron pans have a build up of grease and food debris. **Warning** Priority: Intermediate
22-02-4
Basic - Observed: Accumulation of debris inside warewashing machine. **Warning** Priority: Basic
16-03-4
Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Warning** Priority: Basic
22-08-4
Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching powdered sugar. Operator moved handle to gain compliance **Corrected On-Site** **Warning** Priority: Basic
10-01-5
Basic - Observed: Reuse of single-service or single-use articles. Reuse of pepper buckets for flour and powdered sugar. Discussed the need use only food containers approved for multiple use **Warning** Priority: Basic
25-32-4
Basic - Observed: Floor soiled/has accumulation of debris. Cook line, prep area, storage ares. **Repeat Violation** **Warning** Priority: Basic
36-73-4
Basic - Observed: Tape used to repair nonfood-contact surface. Reach in cooler door toward the rear of the kitchen **Warning** Priority: Basic
14-71-4
Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Attachments to mixer stored on floor under wire rack. **Warning** Priority: Basic
24-07-4
Basic - Observed: Carbon dioxide/helium tanks not adequately secured. **Warning** Priority: Basic
51-11-4
Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water at rear of the kitchen. Discussed proper mop storage for drying. **Warning** Priority: Basic
42-01-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Cook line wet wiping cloths on counter. **Repeat Violation** **Warning** Priority: Basic
21-12-4
18
Dec 28, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
47
Apr 19, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Discussed and provided handout pertaining to vomit and diarrheal events **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
11-27-4
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. Discussed and provided employee agreement **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
11-26-1
82
Dec 27, 2022
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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 chlorine is presently 0ppm, operator to utilize 3 compartment sink until the issue with the dish washer is resolved.
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (48F - Cold Holding)held in unit less than 4 hours cream cheese (49F - Cold Holding) see Stop Sale.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cheese. Operator relocated cheese **Corrected On-Site**
08A-05-6
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. Cream cheese.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, mixer cutting board at pizza make table
22-02-4
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.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging off wire rack used for storage of food and equipment.
40-06-5
Basic - Floor soiled/has accumulation of debris. Cook , prep and storage areas.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous surface under cutting board. Cook removed cutting board **Corrected On-Site**
21-04-4
41
Frequently Asked Questions
When was Inferno Pizza Lounge last inspected?
The most recent health inspection at Inferno Pizza Lounge on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Inferno Pizza Lounge?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Inferno Pizza Lounge.
How does Inferno Pizza Lounge compare to other restaurants in Holiday?
Inferno Pizza Lounge most recently scored 100 out of 100, which is higher than the Holiday average of 77.
Has Inferno Pizza Lounge's inspection record improved over time?
Yes. Recent inspections at Inferno Pizza Lounge have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Inferno Pizza Lounge 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 Inferno Pizza Lounge inspected?
Based on the inspection history on file, Inferno Pizza Lounge is inspected around three times per year on average.
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