Sammys Italian Restaurant
Last inspected: Jun 2, 2025
70
Score
Going back to 2022, Sammys Italian Restaurant has six inspections in the public record. The most recent visit was on Jun 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 15 violations to closer to five violations per visit over the last few inspections.
“Vacuum breaker missing at splitter added” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Wildwood average 86, so Sammys Italian Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jun 2, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front line
22-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at soda machine
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front line
14-09-4
70
Dec 18, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
29-37-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Repeat Violation**
22-02-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by restrooms has gap under the door.
35B-04-4
Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labelled with name of contents.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used as handle to reach in freezer on cookline.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on prep table in kitchen. Employee removed drink **Corrected On-Site**
12B-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Staff working in kitchen do not have hair restraints or beard guard.
13-02-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink sign in men's room
31B-04-4
45
Mar 27, 2024
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. 0ppm, operator primed machine 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soup in reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
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. Ragu, garlic butter, garlic in oil. Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter, operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Ripped/worn tin foil used as shelf cover. Prep tables in kitchen
14-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Apr 10, 2023
Routine - Food
5 critical violations. 7 major violations. 11 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes **Repeat Violation**
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/01/2023 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings in glass door reach in cooler in kitchen area **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (46F - Cold Holding); marinara sauce (46F - Cold Holding) Operator states the sauce was out on counter. Operator stored in walk in cooler to chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
29-42-4
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. Emailed form to operator **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep sink in kitchen area blocked with table.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips **Repeat Violation**
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler. Operator dated for Saturday 4/8 **Corrected On-Site**
02C-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 5 employees with Illinois Serve safe certificates
53B-03-5
Basic - Ripped/worn tin foil used as shelf cover. On shelf of prep table under slicer
14-20-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in bulk seasonings in dry storage **Repeat Violation**
14-01-5
Basic - Ceiling vents soiled with accumulated dust. Kitchen area
36-34-5
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. Mahi filets
06-09-1
Basic - Damaged food not properly segregated. 2 dented cans on can rack
08B-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water at cook line
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink in glass door reach in cooler in kitchen **Repeat Violation**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in cook line area
14-33-4
14
Sep 1, 2022
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Perfume stored in cabinet with silverware and deli paper in dining area
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm in beverage station and front server station. Operator added water 100ppm in both. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked onions in glass door vertical cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pooled eggs
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (44F - Cold Holding) in walk in cooler, operator took lid off sausage to chill recheck 43 corrected on-site pooled eggs (61F - Cold Holding) see stop sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Cutting board in front line area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
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. Lasagna and cooked pasta sauce. Operator dated items. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Under racks in dry storage area Ceiling vent and light fixture soiled in dry storage area
36-73-4
Basic - Food stored on floor. Case of banana peppers in dry storage area. Operator moved to shelf
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler in cook line area
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in prep area Hand wash sinks in both restrooms
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door vertical cooler
12B-13-4
Basic - Reuse of single-service or single-use articles. Croutons in garlic container
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in back storage area near the restrooms
25-06-4
Basic - Bowl or other container with no handle used to dispense food. souffle cups in bulk salt and sugar
14-01-5
23
Frequently Asked Questions
When was Sammys Italian Restaurant last inspected?
The most recent health inspection at Sammys Italian Restaurant on file is from Jun 2, 2025. The public record contains six inspections in total.
What is the most common violation at Sammys Italian Restaurant?
Across the inspection record, “vacuum breaker missing at splitter added” has been cited three times, more than any other issue at Sammys Italian Restaurant.
How does Sammys Italian Restaurant compare to other restaurants in Wildwood?
Sammys Italian Restaurant most recently scored 70 out of 100, which is lower than the Wildwood average of 86.
Has Sammys Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Sammys Italian Restaurant have averaged around five violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sammys Italian Restaurant 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 Sammys Italian Restaurant inspected?
Based on the inspection history on file, Sammys Italian Restaurant is inspected around two times per year on average.
Nearby Restaurants