San Remo Pizzeria
Last inspected: Apr 2, 2026
86
Score
San Remo Pizzeria has been inspected eight times since 2022. San Remo Pizzeria was last inspected on Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded four times.
San Remo Pizzeria's latest score of 86 sits above the Apollo Beach average of 67. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 minor violations.
View 3 violations
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. Cups with no handles in seasonings.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on storage rack.
24-05-4
86
Nov 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes without sanitizing. Manager set up sanitizer at time of inspection and sanitized dishes. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut lettuce in reach in cooler.
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
70
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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. Observed operator touch bread with bare hands. **Repeat Violation**
09-01-4
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza held on time. **Repeat Violation**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on bag of flour. **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes on floor near restrooms. **Repeat Violation**
25-05-4
58
Aug 28, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomatoes on dry storage shelf.
01B-01-4
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. Observed employee touch pizza with bare hands.
09-01-4
High Priority - Food prepared with soiled equipment/utensil. Cheese touching card board box when shredded.
08B-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 47 F in reach in cooler. **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to soda machine, employee replaced at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pizza and other items held on time.
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. Meatballs not date marked in reach in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed at time of inspection. **Corrected On-Site**
32-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and hat on flour. Employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice machine. Operator removed at time of inspection. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes on floor. Employee removed at time of inspection. **Corrected On-Site**
25-05-4
30
Jan 18, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 49 F in reach in cooler, operator placed on ice at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to microwave.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.observed ice in handwash sink next to soda machine.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to soda machine temped 73 F ran approximately 2 minutes.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to microwave.
14-09-4
61
Aug 16, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
47
Mar 27, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked yesterday not date marked.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill sanitizer bucket.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored inverted in dry storage. **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on container of croutons. **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
61
Dec 28, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to register is blocked with sanitizer bucket inside of it, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator fill out time as a public health control written procedure at time of inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not inverted in storage room.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Ground meat and eggs in walk in cooler.
08B-47-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Frequently Asked Questions
When was San Remo Pizzeria last inspected?
The most recent health inspection at San Remo Pizzeria on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at San Remo Pizzeria?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at San Remo Pizzeria.
How does San Remo Pizzeria compare to other restaurants in Apollo Beach?
San Remo Pizzeria most recently scored 86 out of 100, which is higher than the Apollo Beach average of 67.
Has San Remo Pizzeria's inspection record improved over time?
Yes. Recent inspections at San Remo Pizzeria have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at San Remo Pizzeria 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 San Remo Pizzeria inspected?
Based on the inspection history on file, San Remo Pizzeria is inspected around two times per year on average.
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