Mandolas Italian Kitchen
Last inspected: Mar 30, 2026
82
Score
Across the available record, Mandolas Italian Kitchen has 11 inspections on file, the first dated 2022. On Mar 30, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to five violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Restaurants in Riverview average 69, so Mandolas Italian Kitchen is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Jeff Dexter
53A-01-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near back door
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler next to pizza oven no time temperature for safety foods except a pre made salad they just placed in it, operator moved food to other cooler and Unplugged to defrost, discussed with operator getting maintenance done on the unit.
14-69-4
82
Nov 21, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially reduced oxygen packaged raw salmon thawed remained in packages.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over cooked pasta in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers and dishes, then handled clean food equipment or utensils without replacing gloves and washing hands. Discussed gloves changing and handwashing techniques with operator.
12A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hot and cold water shut off in handwash sink at ware washing area due to water leaking from faucet, employee unable to utilized handwash sink at this location. Operator turned water on at time of inspection. **Corrected On-Site**
31A-04-4
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with pink substance at front bakery counter. Operator discarded liquid and moved spray bottle to clean. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon thawed remained in sealed packages in reach-in cooler at cook line and inside walk-in cooler. See Stop Sale.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled waters stored on prep tables at cook line and pantry. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored on top shelf over food items in walk-in cooler. Operator moved to lower corner shelf to prevent cross contamination. **Corrected On-Site**
08B-49-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at ware washing area.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
41
Apr 15, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Live, small flying insects found 2 flies in ware washing area Manager removed and sanitized areas **Corrected On-Site**
35A-02-7
Basic - Dead roaches on premises. 1 dead roach at bar Manager removed and sanitized area **Corrected On-Site**
35A-03-4
82
Feb 24, 2025
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 Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Aug 12, 2024
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 54 F- retell 43 F, chicken 54 F- retell 43 F, vegetables 50 F- retemp 48 F in reach in cooler on cook line. Operator placed items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm chlorine, employee remade tested 100 ppm chlorine. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sausage over cooked potatoes in walk in cooler, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta 90 F, eggplant parm 66 F- retell 165 F on cook line, operator began reheating. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler not date marked in dessert area.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Pans in handwash sink on cook line, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to dish machine. **Repeat Violation**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda tune at bar. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of salt.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above ice machine soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and spoons not inverted at server station.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Meatballs container and lid cracked in walk in cooler.
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl handle in pasta in reach in cooler.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 72 F, operator emptied water at time of inspection. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers near dish machine.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled.
02D-01-5
17
Jan 30, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Christian Doster. **Warning** - From follow-up inspection 2024-01-29: **Time Extended** - From follow-up inspection 2024-01-30: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended** - From follow-up inspection 2024-01-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended** - From follow-up inspection 2024-01-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to chemical shelf. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended** - From follow-up inspection 2024-01-30: **Time Extended**
24-08-4
74
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach across from walk in cooler, operator removed and sanitized at time of inspection. **Warning** - From follow-up inspection 2024-01-29: 1 live roach at mop sink. **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Christian Doster. **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to chemical shelf. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
14-09-4
64
Jan 26, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese in walk in cooler, operator removed at to inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach across from walk in cooler, operator removed and sanitized at time of inspection. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 58 F **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. Lasagna 109 F **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Christian Doster. **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cloths in handwash sink, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At handwash sink on cook line. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bowls, operator removed at time of inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to chemical shelf. **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. Lemonade on floor in walk in cooler, operator removed at time of inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to bread crumbs, operator removed at time of inspection. **Corrected On-Site** **Warning**
21-44-1
Basic - Single-service articles improperly stored. To go boxes on floor in dessert area. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at self service area, operator inverted at time of inspection **Corrected On-Site** **Warning**
25-06-4
22
Sep 6, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
30
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Aug 15, 2022
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in ice cream area, operator eradicated and sanitized area at time of inspection. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56 F, operator states that butter is being held on time as a public health control but doesn't have item time marked and no written procedure. Breaded Chicken 45 F, operator placed on ice. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
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. Only have proof of two employee training certifications.
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. Milk not date marked in walk in cooler and reach in cooler in ice cream area.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through out kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to prep sink blocked with cart, operator moved cart at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board and employee drink on prep table, operator removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in container of salt on cook line. Operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Through out kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers wet nesting near 3 Compartment Sink.
24-08-4
Basic - Food stored on floor. Bag of flour on floor near prep sink, operator removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of garlic, operator removed the handle at time of inspection. **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Old labels on plastic containers near 3 Compartment Sink.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in ice cream area. Operator removed at time of inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt on cook line not labeled. Operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
23
Frequently Asked Questions
When was Mandolas Italian Kitchen last inspected?
The most recent health inspection at Mandolas Italian Kitchen on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mandolas Italian Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Mandolas Italian Kitchen.
How does Mandolas Italian Kitchen compare to other restaurants in Riverview?
Mandolas Italian Kitchen most recently scored 82 out of 100, which is higher than the Riverview average of 69.
Has Mandolas Italian Kitchen's inspection record improved over time?
Yes. Recent inspections at Mandolas Italian Kitchen have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mandolas Italian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mandolas Italian Kitchen inspected?
Based on the inspection history on file, Mandolas Italian Kitchen is inspected around three times per year on average.
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