Scuola Pizza
Last inspected: Jan 13, 2026
26
Score
The health department has logged eight inspections at Scuola Pizza, the earliest from 2022. The latest inspection on file is from Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 13 violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 75, which Scuola Pizza's 26 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 13, 2026
Food-Licensing Inspection
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
26
Aug 6, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Insects, Rodents, and Animals Not Present
FL-38
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
35
Feb 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for any employees. **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
53B-01-5
90
Sep 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken sous vide cooking. **Warning** - From follow-up inspection 2024-09-18: Manager on duty is not sure if they have submitted, inspector checked approved haccp list they are not on it. **Admin Complaint**
03G-50-1
90
Jan 25, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding) item sitting on counter for lunch rush, manager placed back in cooler. pizza sauce (59F - Cold Holding) sitting on top of reach in cooler, employees placed item in cooler. Spoke to manager about utilizing the time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled pants up with gloved hands then took pizza out of oven and started slicing.
12A-28-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken container from cooler and scooped chicken onto grill with spoon, hand holding container his thumb inside container touching raw chicken juice after putting chicken away he started to touch clean plates and put cheese on top of chicken.
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on salad reach in cooler. **Repeat Violation**
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/ 7 employees present no manager. **Repeat Violation**
53A-05-6
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. Manager had all present employees sign paper. **Corrective Action Taken** **Repeat Violation**
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. Observed all front of house staff but unable to locate back of house staff certificates. **Repeat Violation**
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line gasket soiled. Fan guard in walk in cooler. Ceiling inside walk in cooler in front of fan soiled. Racks inside walk in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans facing upwards on top shelf of cooks line. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz plastic cup no handle in sauce container on cooks line reach in cooler.
14-01-5
Basic - Equipment in poor repair. Cutting board at salad area with deep cut marks. Pizza wooden boards is starting to splinter.
14-11-5
Basic - Floors not maintained smooth and durable. Wooden pieces over drains.
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Large sauce pot contains sauce that is cooling on floor under Three compartment sink. **Repeat Violation**
08B-47-4
30
Oct 4, 2023
Routine - Food
8 critical violations. 6 major violations. 11 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Can of WD40 on table next to Togo pizza boxes on cooks line, operator moved can. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza slices (107-112F - Hot Holding) item in hot box operator stated they only serve pizza slices 11-3 for lunch, spoke to operator about adding slices to time as a public health control application. sauce (127F - Hot Holding) in steam table no more than 4 hours, operator stirred item. fries (93-100F - Hot Holding) item sitting on top of steam table, operator had made too many for previous orders, he discarded item. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (54F - Cold Holding) pizza sauce sitting on top of reach in cooler no longer than 4 hours, employee placed in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut gyro meat in reach in cooler on cooks line, operator moved salmon to bottom and gyro meat to the top. **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaning/trying to fix pizza oven no Handwash then started putting together Togo food for customer.
12A-16-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge stated they will cook salmon under done if requested. **Warning**
01D-01-5
High Priority - Food placed in soiled container/equipment. Shredded cheese in large white container in walk in cooler when container is opened the lid lip is soiled with black build up.
08B-27-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking his drink on cooks line, after drinking he then started putting spices away.
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at salad make station. Interior ovens on cooks line. Slicer soiled. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia used in spray bottles no test kit. **Repeat Violation**
16-37-1
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/ 5 employees present no certified manager. **Repeat Violation** **Admin Complaint**
53A-05-6
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. Observed a few Florida restaurant and lodging association certificates, manager stated that owner has access to everyone's on the computer. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf on cooks line no label. **Repeat Violation**
41-17-4
Basic - Insect control device installed over food preparation area. Over salad make cooler. **Repeat Violation**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink in coffee making area. Operator stated they no longer use area.
31B-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine with the food contact surface facing upwards. **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened red Red Bull on shelf next to spices above prep table. 2 drinks on table on cooks line next to reach in cooler. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Chicken and calamari on floor under shelves in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. To the left of drink machine. **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Large pair of tongs on oven door handle. Operator moved tongs.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Reach in freezer gasket on cooks line. Coke nozzle backsplash soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum bowls on top shelf of cooks line with the food contact surface facing upwards. **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Pizza make cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning container on bottom shelf of prep table.
02D-01-5
10
May 11, 2023
Routine - Food
1 critical violation. 6 major violations. 12 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecakes in reach in cooler marked 3/15, employee stated he had just plated cheesecakes this morning. He dated with todays date. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad make cooler cutting board with black stain. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food utensil in Handwash sink by pizza ingredient cooler. Ice inside Handwash sink next to prep sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
16-37-1
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/ 5 employees present no certified manager. **Repeat Violation** **Admin Complaint**
53A-05-6
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. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottles across from soda machine. Liquid is quaternary ammonia. **Repeat Violation**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Red peppers and eggplant in original cardboard containing and stickers on veggies above ready to eat sauces and cooked beef in walk in cooler.
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers on cooks line.
25-06-4
Basic - Reuse of single-service or single-use articles. Large feta buckets used to hold flour and peppercorns. **Repeat Violation**
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Salad reach in cooler door jams soiled. Coke soda backsplash on drink machine in kitchen. **Repeat Violation**
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet under food items in walk in freezer.
14-47-4
Basic - Insect control device installed over food preparation area. Over salad reach in cooler. **Repeat Violation**
35B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in peppercorns measuring cup in sugar.
10-01-5
Basic - Equipment in poor repair. Cutting board on salad make cooler with deep cut marks. **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on clean dish rack by dish machine.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink in reach in cooler above grated Parmesan. **Repeat Violation**
12B-07-4
Basic - Hole in or other damage to wall. Wall to the left of soda machine. **Repeat Violation**
36-24-5
Basic - Food stored on floor. Multiple food items in walk in freezer and items under shelves in walk in cooler. **Repeat Violation**
08B-38-4
26
Dec 1, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming box: pizza slice (76F - Hot Holding) employee stated items are not kept past 4 hours. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-01: Pizza 78, the bottom part of hot holding unit was not turned on, manager turned unit on. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on server line: butter (64F - Cold Holding) butter was out of cooler during lunch less than 4 hours. On pizza make cooler: fresh garlic and oil (68F - Cold Holding) employee stated item is made everyday but is unaware of the 4 hour time as a public health control. **Warning** - From follow-up inspection 2022-12-01: Butter has been added to time as a public health control application. Garlic and oil is going to be put in the refrigerator. **Admin Complaint**
03A-02-5
74
Frequently Asked Questions
When was Scuola Pizza last inspected?
The most recent health inspection at Scuola Pizza on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Scuola Pizza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Scuola Pizza.
How does Scuola Pizza compare to other restaurants in Gainesville?
Scuola Pizza most recently scored 26 out of 100, which is lower than the Gainesville average of 75.
Has Scuola Pizza's inspection record improved over time?
Yes. Recent inspections at Scuola Pizza have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Scuola Pizza 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 Scuola Pizza inspected?
Based on the inspection history on file, Scuola Pizza is inspected around three times per year on average.
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