Mandolas Italian Kitchen
Last inspected: Apr 21, 2026
52
Score
Across the available record, Mandolas Italian Kitchen has 13 inspections on file, the first dated 2022. Mandolas Italian Kitchen was last inspected on Apr 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Exterior door has a gap at the threshold that opens” comes up most often, recorded three times in the inspection record.
Restaurants in Oldsmar average 82, so Mandolas Italian Kitchen trails the local norm. There are enough flags in the record to merit a second thought.
13
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw ground beef over cooked chicken on shelf in walk in cooler . Manager rearranged food **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Spray cleaner stored next to package of to go cups in front line area . Manager relocated spray cleaner **Corrected On-Site**
41-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 0 ppm quaternary in back kitchen food prep area. Manager changed solution Recheck 200 ppm quaternary **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. White grooved cutting board in food prep area
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of containers stacked on shelf in dishwashing area
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at front counter . Manager turned on warmer . Utensils stored at the cook line in water 119 F .reviewed with manager
10-07-4
Basic - Stored food not covered. Dry noodles not covered on storage shelf in front line
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed greens in walk in cooler . Manager rearranged food **Corrected On-Site**
08B-17-4
52
Jan 15, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle and shakers containing food removed from the original container not labeled with common name. Staff labeled containers during inspection. **Repeat Violation**
02D-01-5
Basic - Soiled dry wiping cloth in use. Operator removed cloth soiled with food debris. **Corrected On-Site**
21-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored beverage stored with clean utensils. Operator relocated employee beverage. **Corrected On-Site**
12B-07-4
86
May 9, 2025
Complaint Partial
No violations found.
100
Feb 21, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
82
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
52
Feb 27, 2024
Routine - Food
No violations found.
100
Feb 23, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-23: Butter kept on time. Fresh mozzarella 49F Meatballs 51F Sausage 53F Temperature taken at 11:30 from manager and was at temperature, cooler is not in working condition **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-23: **Time Extended**
22-57-6
74
Feb 22, 2024
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food controlled by time and held beyond 4 hours. See stop sale. Cut tomatoes, manager discarded. **Warning**
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F - Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F - Cold Holding); butter (66F - Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding Temperatures taken from cooler across from pizza ove. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food (cut tomatoes) identified in the written procedure as a food held using time as a public health control has no time marking. Manager was able to determine when tomatoes were prepared and placed a time mark on container. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fontina cheese (48F - Cold Holding); provolone (47F - Cold Holding); asiago (47F - Cold Holding); goat cheese (52F - Cold Holding **Warning**
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut tomatoes on counter. **Warning**
03F-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled. **Warning**
02D-01-5
Basic - Stored food not covered. Pasta uncovered in cook line area. **Warning**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign does not state employees must wash hands before returning to work at hand wash sinks in kitchen. **Warning**
31B-04-4
35
Aug 4, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Aug 3, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 81f, on line.
03B-01-6
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. Fresh mozz and sliced tomatoes kept in salad area no time mark. Operator states keeps items for 4 hours. Given paperwork to fill out. Time mark adjusted for current product. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozz 60f, sliced tomatoes 60f, salad area. Milk 44f, marinated onions 44f, walk in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed potatoes.
08A-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked meatballs 49f, made on 8/2/2023, cooked mushrooms 47f, made on 8/1/2023 missed cooling window. Items discarded. Bolognese 46f, dated 7/31/2023, bolognese 57f, dated 8/2/2023 found in walk in cooler. Items discarded.
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fresh mozz and sliced tomatoes kept in salad area no written plan.
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. Cooked mushrooms. Item discarded.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup in salt. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 81f,
10-07-4
26
Feb 8, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license - expired 02/01/2023 - From follow-up inspection 2023-02-08: Per manager, payment was made however license is still expired - manager to call customer service for assistance **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in dishwashing area - From follow-up inspection 2023-02-08: Per manager, repair is scheduled **Time Extended**
35B-01-4
82
Feb 7, 2023
Complaint Full
5 critical violations. 7 major violations. 4 minor violations.
View 16 violations
High Priority - Lactic acid SmartpowerSink and Surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - manager called for service - changed solution - recheck 200 ppm quaternary **Corrected On-Site**
22-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license - expired 02/01/2023
50-17-3
High Priority - Probe thermometer used to measure dish machine temperature for the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Reading 125 F when run three times . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up 200 ppm quaternary - manager stated one of the hot water heaters were not working . Service scheduled this day **Corrective Action Taken**
22-57-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook used person phone with gloves on while cooking - reviewed with manager the proper handling of personal items , give change and proper hand washing
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored next to cups at order station - manager relocated bottle **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing - ice cubes inside hand sink at middle of cook line - reviewed proper use of hand wash sinks for washing hands only
31A-11-4
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. - stained cutting board at food prep area in front line - manager moved cutting board to dishwashing area **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times containers of food stacked in front of back food prep hand wash sink - reviewed with manager accessibility of hand wash sinks at all times - manager relocated containers of food **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in middle of cookline - manager placed paper towels at dispense **Corrected On-Site**
31B-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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled at order counter and on top of dish machine
41-17-4
Basic - Wiping cloth Lactic acid SmartpowerSink and Surface sanitizing solution not at proper minimum strength. - manager changed out solution to quaternary- recheck 200 ppm quaternary - manager scheduled service for the chemical dispenser **Corrective Action Taken**
21-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. - manager removed wet towel **Corrected On-Site**
21-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside in dishwashing area
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on back kitchen prep table
40-06-5
19
Sep 8, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Mandolas Italian Kitchen last inspected?
The most recent health inspection at Mandolas Italian Kitchen on file is from Apr 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mandolas Italian Kitchen?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Mandolas Italian Kitchen.
How does Mandolas Italian Kitchen compare to other restaurants in Oldsmar?
Mandolas Italian Kitchen most recently scored 52 out of 100, which is lower than the Oldsmar average of 82.
Has Mandolas Italian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Mandolas Italian Kitchen have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mandolas Italian Kitchen 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 Mandolas Italian Kitchen inspected?
Based on the inspection history on file, Mandolas Italian Kitchen is inspected around four times per year on average.
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