Mamma Rita Pizzeria
Last inspected: Feb 3, 2026
12
Score
Across the available record, Mamma Rita Pizzeria has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly 15 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited eight times.
Mamma Rita Pizzeria's latest score of 12 falls below the Clermont average of 68. The pattern in the record is worth a careful look.
11
Inspections
5
Critical latest
7
Major latest
13
Minor latest
Inspection History
Feb 3, 2026
Complaint Full
5 critical violations. 7 major violations. 13 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. --housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (61F - Cold Holding), less than four hours per operator.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (58-112F - Hot Holding), front pizza case, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form.
03B-01-6
High Priority - Warewashing sanitizing solution and wiping bucket sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Chlorine 400++ppm), operator drained and made new solution, 50 ppm. Sanitizer Bucket (Chlorine 500++ppm)**Corrected On-Site** **Corrected On-Site**
41-18-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Luis unable to answer cold holding parameters
53A-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --housemade marinara sauce ,cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
22-02-4
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. -Nadia
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -containers of soup in reach in freezer. **Repeat Violation**
02C-04-5
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. -Kelly and Ricardo
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and portioned lasagna in upright reach in cooler **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hallway leading to restroom
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -behind storage racks in back area, throughout the establishment **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. -under cutting board on prep table on cook line.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. -white board on cook line
14-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee prepping pizza, educated employee, employee removed gum. **Corrected On-Site**
12B-09-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking coffee on cook line.
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. -employees were eating and drinking on the cook line. Plates of food were on the cutting board. Operator removed food, then washed and sanitized cutting board. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping pizza is wearing a bracelet. Educated employee, they removed bracelet. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage container inside reach in cooler and on prep table on cook line. operator removed. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. -flour container on shelf on cook line -squeeze bottle of water on shelf on cook line
02D-01-5
12
Dec 19, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
01B-36-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in upright reach-in freezer. **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Stored food not covered. -flour and panko on storage rack. Operator covered. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
21-07-4
30
Nov 18, 2025
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
01B-36-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in upright reach-in freezer. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Stored food not covered. -flour and panko on storage rack. Operator covered. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
21-07-4
27
Sep 16, 2025
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning**
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen **Repeat Violation** **Warning**
22-02-4
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. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter **Warning**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler **Repeat Violation** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen. **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning**
36-34-5
Basic - Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in upright reach-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler **Warning**
05-09-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Stored food not covered. -flour and panko on storage rack. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm **Warning**
21-07-4
27
Apr 29, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (112F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health Control. Provided form to operator. **Warning** - From follow-up inspection 2025-04-29: No pizza made **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucets. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink -white cutting board in kitchen **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
22-02-4
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. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items throughout the establishment **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour and salt on cook line **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl in flour in kitchen, operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
14-01-5
45
Feb 27, 2025
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open raw package of chicken over open raw package of beef **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over bread in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (79F - Cold Holding), held less than four hours per operator. Operator moved to walk in cooler for rapid chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (112F - Hot Holding), held less than four hours per operator. Advised operator to use Time as a Public Health Control. Provided form to operator. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucets. **Repeat Violation** **Warning**
29-42-4
Intermediate - Nonfood-grade basting brush used in food. -fresh garlic/oil, operator discarded. **Corrected On-Site** **Warning**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items throughout the establishment **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink -white cutting board in kitchen **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -by garbage can in kitchen, operator relocated. **Corrected On-Site** **Warning**
31A-09-4
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 - Drain cover(s) missing at mop sink **Warning**
29-18-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in flour in kitchen, operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on storage rack with canned goods **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food stored on floor. -cheese on floor in walk in cooler **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -cook line **Warning**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -cheesecake in front reach in cooler for self service. **Warning**
02D-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. -flour and salt on cook line **Warning**
02D-01-5
16
Oct 31, 2024
Food-Licensing Inspection
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Feb 29, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored with can tomatoes.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Hot and cold water hose bibs at mop sink. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - can opener **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - No Quat test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta - Cooked chicken wings
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board across stove
14-09-4
Basic - Food stored on floor. - case of can pasta sauce
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -Tongs hanging on pizza oven
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters -Exterior of pizza oven **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
35
Aug 23, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Apr 3, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shaved beef over ready to eat sub rolls in front reach in freezer. Operator relocated. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles next to single service to go containers. Educated operator. Operator relocated. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb on hose bibb next to three compartment sink.
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid while inspection completed. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris - pizza oven interior
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hose in sink next to three compartment sink. Operator relocated. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety pizza by he slice. Provided Time as Public Health Control form to operator. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Penne in walk in cooler not dated. Operator dated. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in unisex restroom. 80F.
27-16-4
Basic - Ceiling tile missing over walk in cooler
36-36-4
Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust in kitchen
36-34-5
Basic - Interior of microwave has accumulation of grease/food debris. Operator cleaned. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at pizza make table. Operator removed shelf. **Corrected On-Site**
14-33-4
27
Dec 29, 2022
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
82
Frequently Asked Questions
When was Mamma Rita Pizzeria last inspected?
The most recent health inspection at Mamma Rita Pizzeria on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mamma Rita Pizzeria?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Mamma Rita Pizzeria.
How does Mamma Rita Pizzeria compare to other restaurants in Clermont?
Mamma Rita Pizzeria most recently scored 12 out of 100, which is lower than the Clermont average of 68.
Has Mamma Rita Pizzeria's inspection record improved over time?
No. Recent inspections at Mamma Rita Pizzeria have averaged around 19 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mamma Rita 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 Mamma Rita Pizzeria inspected?
Based on the inspection history on file, Mamma Rita Pizzeria is inspected around four times per year on average.
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