Nonna Maria's Pizzeria
Last inspected: Apr 15, 2026
64
Score
Going back to 2022, Nonna Maria's Pizzeria has 11 inspections in the public record. The latest inspection on file is from Apr 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “dented/rusted cans present” is the recurring theme, flagged four times.
By comparison, the average Debary facility scores 76, putting Nonna Maria's Pizzeria on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - No handwash sink for employees by ice machine. Water line is off.
31A-12-4
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. Marcelo V.
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. Lasagna prepared 4 days ago not date marked , cooked wings prepared 24 hours ago, in kitchen low boy unit. Operator updated **Corrected On-Site**
02C-02-5
64
Jul 11, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Jul 1, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
61
Jan 3, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Can of Raid. on kitchen table shelf . Operator relocated. **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Chlorine PPM.25PPM **Corrected On-Site**
22-47-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with food debris . On order. **Corrective Action Taken**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at wait station, employee handwash sink. Hot water turned off. Operator opened valve. **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened energizer drink on food preparation table. operator removed. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage by dish machine wall.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Jul 3, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 22, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce in walk in cooler 58- 71F, cooling overnight, operator instructed to discard ,
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.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
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. Dessert in triple glass door reach n cooler , opened 48 hours ago. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at employee bathroom handwash sink. **Corrected On-Site**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Container of ricotta cheese not covered in pizza station . **Corrected On-Site**
08B-12-5
47
Aug 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Can goods stored on storage room floor, **Corrected On-Site** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
08B-38-4
95
Aug 7, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table sliced ham (47F - Cold Holding); sliced prosciutto (47F - Cold Holding);mozzarella (52F - Cold Holding); mozzarella (50F - Cold Holding)/ placed overnight. Operator discarded. Technician on site doing repairs. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Food stored on floor. Can goods stored on storage room floor, **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
05-09-4
64
Feb 16, 2023
Complaint Full
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Repeat Violation**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker on cellphone started work in kitchen without washing hands . Educated operator.
12A-16-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw veal stored in kitchen double glass door over soda, **Corrected On-Site**
08A-11-5
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. Ricotta cheese opened 24 hours ago. **Corrected On-Site**
02C-03-5
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 - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Stored food not covered. Ricotta cheese not covered at pizza station.
08B-12-5
Basic - Walk in cooler floor tiles missing and/or in disrepair.
36-17-5
Basic - Wash wall area soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site l
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets while preparing food.
13-07-4
Basic - Food employee.with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Containers of marinara sauce on walk in cooler floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - base of dough mixer soiled with food debris. -exterior of dish machine soiled with scale and dirt. -dish machine racks soiled with dirt. - ventilation hood is laden with grease.
23-03-4
Basic - Single-service articles improperly stored. Aluminum pans stored upright by glass display case.
25-05-4
19
Jan 11, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
33
Aug 24, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table top Garlic in oil 52F ; less than 4 hours. Operator placed inside unit. Kitchen makeline top Meatball placed on top of containers (49F - Cold Holding)/ overnight Operator discarded. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in kitchen makeline not date,Aries from 24 hours ago. **Corrected On-Site**
02C-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Boxes of plum tomatoes, stored on storage area floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall, by three compartment sink. **Repeat Violation**
36-24-5
Basic - Kitchen floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine racks soiled with dirt. -base of dough mixer soiled with food debris, **Repeat Violation**
23-03-4
45
Frequently Asked Questions
When was Nonna Maria's Pizzeria last inspected?
The most recent health inspection at Nonna Maria's Pizzeria on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Nonna Maria's Pizzeria?
Across the inspection record, “dented/rusted cans present” has been cited four times, more than any other issue at Nonna Maria's Pizzeria.
How does Nonna Maria's Pizzeria compare to other restaurants in Debary?
Nonna Maria's Pizzeria most recently scored 64 out of 100, which is lower than the Debary average of 76.
Has Nonna Maria's Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Nonna Maria's Pizzeria have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Nonna Maria's Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Nonna Maria's Pizzeria inspected?
Based on the inspection history on file, Nonna Maria's Pizzeria is inspected around three times per year on average.
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