Mamma Rita's Pizzeria & Italian Grill
Last inspected: Feb 24, 2026
47
Score
Mamma Rita's Pizzeria & Italian Grill appears in inspection records 14 times, starting in 2022. On Feb 24, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 15 violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Groveland restaurant, which scores around 87. There are enough flags in the record to merit a second thought.
14
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
08A-05-6
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 -ice dispenser at soda machine in lobby**Repeat Violation** **Repeat Violation** - From follow-up inspection 2026-02-19: -can opener -ice dispenser at soda machine in lobby **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
22-02-4
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. -portioned lasagna, cooked chicken wings, cooked pasta **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.**Repeat Violation** **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink at entry to kitchen **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed. **Corrected On-Site** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-24: **Time Extended**
14-11-5
47
Feb 19, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. -pizzas on front cook line - From follow-up inspection 2026-02-19: **Time Extended**
08B-02-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended**
08A-05-6
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 -ice dispenser at soda machine in lobby**Repeat Violation** **Repeat Violation** - From follow-up inspection 2026-02-19: -can opener -ice dispenser at soda machine in lobby **Time Extended**
22-02-4
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. -portioned lasagna, cooked chicken wings, cooked pasta **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-19: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: Technician has been called, coming Friday 2/20. No TCS foods held in cooler at this time. Operator is holding all cold items in walk in cooler until technician comes tomorrow. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line - From follow-up inspection 2026-02-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed. **Corrected On-Site** - From follow-up inspection 2026-02-19: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line - From follow-up inspection 2026-02-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water behind cooler on cook line - From follow-up inspection 2026-02-19: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.**Repeat Violation** **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink at entry to kitchen **Repeat Violation** - From follow-up inspection 2026-02-19: **Time Extended**
29-20-5
37
Feb 18, 2026
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Displayed food not properly protected from contamination. -pizzas on front cook line
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped carrots in reach in make table on cook line, operator moved to front.**Repeat Violation** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw calamari (52-55F - Cold Holding); raw chicken (53F - Cold Holding); cut lettuce (46-48F - Cold Holding); cut tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); commercially processed roasted peppers (52F - Cold Holding); boiled eggs (54F - Cold Holding); fresh mozzarella (53F - Cold Holding); pico de gallo (52F - Cold Holding) sliced deli meat (52-56F - Cold Holding); cooked chicken strips (52F - Cold Holding); fresh garlic and oil (52-54F - Cold Holding); sausage (52F - Cold Holding); portioned ground beef (53F - Cold Holding); heavy cream (58F - Cold Holding); spinach (48-52F - Cold Holding) portioned lasagna (51-54F - Cold Holding) All held more than four hours per operator. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -back kitchen, operator provided. **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. -portioned lasagna, cooked chicken wings, cooked pasta **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -ice dispenser at soda machine in lobby**Repeat Violation** **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line **Repeat Violation** **Admin Complaint**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. -cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over beverages on rack beside walk in cooler, operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line
14-11-5
Basic - Floor area(s) covered with standing water behind cooler on cook line
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -pizza sauce in walk in cooler, bag of sugar in back kitchen
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment -floor and wall in walk in cooler **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler in server area. **Repeat Violation** **Admin Complaint**
29-49-6
Basic - Standing water or very slow draining water in handwash sink at entry to kitchen **Repeat Violation**
29-20-5
23
Jul 17, 2025
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza. - From follow-up inspection 2025-07-17: **Time Extended**
12A-29-4
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves. **Corrected On-Site** - From follow-up inspection 2025-07-17: **Time Extended**
09-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-07-17: white cutting board on shelf in back kitchen **Time Extended**
22-02-4
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. -ground beef, cooked chicken, portioned lasagna - From follow-up inspection 2025-07-17: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak. - From follow-up inspection 2025-07-17: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line - From follow-up inspection 2025-07-17: Technician is on site repairing **Time Extended** **Corrective Action Taken**
14-74-7
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven handle **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler - From follow-up inspection 2025-07-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface. - From follow-up inspection 2025-07-17: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in beer cooler in server area. **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink on cook line. - From follow-up inspection 2025-07-17: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway - From follow-up inspection 2025-07-17: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment. - From follow-up inspection 2025-07-17: **Time Extended**
36-27-5
33
Jul 16, 2025
Complaint Full
7 critical violations. 4 major violations. 15 minor violations.
View 26 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee making pizzas touched oven and equipment handles and did not wash hands before continuing to make pizza.
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting tomatoes for bruschetta. Educated operator and employee. Employee washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef next to cooked chicken wings in upright reach in cooler on cook line. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. -raw chicken steak over raw bacon in reach in freezer on cook line. Operator relocated. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding)cheesecake (44F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs (54F - Cold Holding); provolone cheese (51F - Cold Holding); shredded mozzarella (52F - Cold Holding); burrata cheese (48F - Cold Holding); hard boiled eggs (52F - Cold Holding); housemade bruschetta (52F - Cold Holding); fresh garlic/oil (54F - Cold Holding);; cooked diced chicken (53F - Cold Holding); heavy cream (59F - Cold Holding); portioned salad dressings (58F - Cold Holding); cooked pasta (56F - Cold Holding); ground beef (53F - Cold Holding); eggplant (56F - Cold Holding); raw shrimp (56F - Cold Holding); spinach (52F - Cold Holding) minestrone soup (58F - Cold Holding); Italian wedding soup (58F - Cold Holding) ...all held more than four hours per operator. **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner beside tea kettles in server area. Operator relocated. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer -ice chute on soda machine in lobby -white cutting board on shelf in back kitchen...operator cleaned can opener and slicer. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -draining pineapple on cook line
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, cooked chicken, portioned lasagna
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area. Operator turned on, faucet has leak.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -2 reach in coolers on cook line
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf in dish area.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. -on ice machine, operator put in clean bucket **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. -oven handle **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in server area. Operator provided. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan in walk in cooler
23-03-4
Basic - Reach-in cooler shelves and storage shelves on cook line with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in beer cooler in server area. **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink on cook line.
29-20-5
Basic - Unnecessary items/unused equipment on the premises. -old pieces of equipment in back hallway
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked lasagna in walk in cooler. Operator corrected. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
36-27-5
11
Jan 15, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby - From follow-up inspection 2025-01-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of beer reach-in-cooler in server area. **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler. - From follow-up inspection 2025-01-15: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-01-15: **Time Extended**
16-23-4
67
Jan 14, 2025
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding) ...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. --raw beef next to cooked chicken wings in reach in cooler on cook line.operator relocated. -raw veal over cooked lasagna in upright reach in freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -;sliced tomatoes (47F - Cold Holding); commercially processed roasted peppers (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) fresh mozzarella (46F - Cold Holding); cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding); salami (46F - Cold Holding)...all held more than four hours per operator in reach in cooler on cook line. Operator discarded. **Corrected On-Site** **Repeat Violation**
01B-02-5
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. -cheesecake in front counter **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -slicer in back kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -cook line sink blocked by rack of pans. Operator relocated. **Corrected On-Site**
31A-09-4
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. -2 employees. Operator had them sign Employee reporting agreement. **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. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -in server area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area **Repeat Violation**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front lobby
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage rack near walk in cooler. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. -oven door. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryers. Operator had new one, placed inside. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets **Repeat Violation**
23-03-4
Basic - Standing water in bottom of beer reach-in-cooler in server area. **Repeat Violation**
29-49-6
Basic - Stored food not covered. -several items in reach in cooler on cook line.
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
38-04-4
21
Jul 17, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
55
Jul 16, 2024
Routine - Food
4 critical violations. 3 major violations. 6 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 ground beef over cooked pasta in reach in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in walk in cooler -raw chicken next to marinara sauce in walk in cooler Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) held more than four hours per operator. Operator discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (54F - Cold Holding); after 30 minutes 45 F cooked fettuccine (53F - Cold Holding) after 30 minutes 49 F cooked penne pasta (53F - Cold Holding) after 30 minutes 48F all held less than four hours per operator, moved to walk in cooler for quick chill. cooked sausage (54F - Cold Holding); cooked lasagna (50F - Cold Holding) all held more than four hours per operator, operator discarded. **Repeat Violation** **Warning**
03A-02-5
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. -cheesecake in front counter
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -white cutting board in dish area -can opener in kitchen -ice shoot at soda station in lobby **Repeat Violation**
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. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in bar area. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line -interior of fryer cabinets -under side of soda nozzles at lobby soda station
23-03-4
Basic - Standing water in bottom of beer reach-in-cooler in bar **Repeat Violation**
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
38-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over marinara sauce in walk in cooler
08B-17-4
30
Feb 20, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled. **Warning** - From follow-up inspection 2024-02-20: Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station Dough machine mixer head is soiled. **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 2024-02-20: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Drain cover at cooks line is in poor repair. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
14-17-4
58
Feb 15, 2024
Routine - Food
7 critical violations. 6 major violations. 21 minor violations.
View 34 violations
High Priority - Raw bacon not properly separated from cheese in reach in cooler on cooks line. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw shell eggs next to unwashed onions in walk in cooler. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49 f, shredded lettuce 51 f, cheese 54 f, lettuce 49 f at the salad station by oven, and cut meatballs, 49 f, by pizza station all held less than four hours per operator. Transferred to walk in cooler for a quick chill. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Container of Pepto Bismol stored in walk in cooler. Tylenol stored on top of reach in cooler on cooks line. **Warning**
41-07-4
High Priority - Degreaser improperly stored next to BBQ sauce under the prep table on the cooks line. Chemical bottle stored over soda boxes in the soda storage area. **Warning**
41-10-4
High Priority - Employee put on hair net and then handled salad dressing soufflé cups without washing hands. **Corrected On-Site** **Warning**
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Ice nozzle is soiled on the front soda station. Slicer is soiled. Dough machine mixer head is soiled. Can opener is soiled. Coffee and tea machines are soiled. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.Chlorine strips. **Repeat Violation** **Warning**
16-37-1
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
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. **Warning**
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. Chicken wings not date marked. No date marking in the walk in cooler. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink by the entrance of the kitchen.Hot water faucet is shut off. **Warning**
27-16-4
Basic - Standing water in bottom of beef reach-in-cooler by beer keg area and ice machine. **Warning**
29-49-6
Basic - Sanitizer bucket stored over cooking oil on the cooks line. **Corrected On-Site** **Warning**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom. **Warning**
32-04-4
Basic - Cardboard used to line food-contact shelves throughout the establishment. **Repeat Violation** **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled throughout the establishment with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cut lettuce not covered in walk in cooler. Bread crumbs and flour not covered in back prep area. Container of salt uncovered by back door. **Warning**
08B-12-5
Basic - Drain cover at cooks line is in poor repair. **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the establishment. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on food storage shelves throughout the establishment. **Repeat Violation** **Warning**
40-06-5
Basic - Employees wearing bracelets on their arms while preparing food. **Warning**
13-07-4
Basic - Food stored on floor. Oil stored on the floor in cooks line area. Corrected On-Site** **Corrected On-Site** **Warning**
08B-38-4
Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Holes in walls throughout the establishment. **Warning**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses on cooks line. **Corrected On-Site** **Warning**
10-20-4
Basic - Light not functioning under hood suppression system. **Warning**
36-62-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight. **Warning**
38-04-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
7
Jul 11, 2023
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 108f. Advised to reheat.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee handle wiping cloth and then handle cut lettuce.
12A-09-4
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 and the time removed from temperature control cannot be determined. Cheese, chicken, broccoli, and pinwheel pizza. Manager determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler. -Can opener blade. -Mixer head.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket stored in handsink at kitchen entrance. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Sliced sausage. **Repeat Violation**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By oven. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cardboard used to line food-contact shelves. -Under bread.
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at pass through window.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In double door cooler.
12B-07-4
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 cooler.
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn.
14-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Calamari in standing water. **Corrected On-Site**
06-01-5
18
Apr 4, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and veal over pasta. Raw chicken over rolls. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - dough mixer head - soda machine nozzles, self service and wait station **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Next to prep sink, blocked with sponge and buckets. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: Blocked by bucket and soap dispenser lid **Time Extended**
31A-09-4
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. Provided form. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-04: Not complete. Provided form **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. Marinara and cooked peppers made Sunday per operator. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-04-04: Discussed with owner. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable throughout kitchen areas **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation, cook on cooks line **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Stored food not covered. Flour and salt in buckets In rear not covered. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
14-17-4
37
Sep 27, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Mamma Rita's Pizzeria & Italian Grill last inspected?
The most recent health inspection at Mamma Rita's Pizzeria & Italian Grill on file is from Feb 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at Mamma Rita's Pizzeria & Italian Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Mamma Rita's Pizzeria & Italian Grill.
How does Mamma Rita's Pizzeria & Italian Grill compare to other restaurants in Groveland?
Mamma Rita's Pizzeria & Italian Grill most recently scored 47 out of 100, which is lower than the Groveland average of 87.
Has Mamma Rita's Pizzeria & Italian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mamma Rita's Pizzeria & Italian Grill have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mamma Rita's Pizzeria & Italian Grill 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's Pizzeria & Italian Grill inspected?
Based on the inspection history on file, Mamma Rita's Pizzeria & Italian Grill is inspected around four times per year on average.
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