BENITO'S ITALIAN RESTAURANT AND PIZZERIA

Name: BENITO'S ITALIAN RESTAURANT AND PIZZERIA
Address: 2219 COUNTY RD 220 STE 317, MIDDLEBURG, FL, 32068, US
Rating: 73.5

2219 COUNTY RD 220 STE 317, MIDDLEBURG, FL 32068

License #2001463

🍕 Pizza/Italian ℹ️

73.5 Grade C / 100

Mixed Health Record

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Latest inspection

May 12, 2026 · 6 findings · 0 critical

Routine - Food

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Quick take

BENITO'S ITALIAN RESTAURANT AND PIZZERIA in MIDDLEBURG currently holds an InspectFL Health Score of 73.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 49 total violations — 14 critical, 15 major, 20 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 14, 2025

The latest inspection on May 12, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

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BENITO'S ITALIAN RESTAURANT AND PIZZERIA has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floors under equipment on the make line and under the dishmachine are soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on the oven door handle. Operator moved all tongs to proper storage.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked lasagna in reach-in cooler. Operator moved mushrooms to bottom shelf.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Food manager certification for Dennis R expired on 5/5/2026.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Michael, hired over 60 days ago.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Heather M., hired approximately 30 days ago. Employee signed agreement during inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used in yeast. Employee removed cup.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle provided in womens restroom.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 69F. Employee removed the water.
[29-08-4] Plumbing system in disrepair. Cold water valve on mop sink is inoperable.
[22-41-4] 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. Dishmachine tested at 0ppm chlorine. Employee changed chemical and retested at 50ppm chlorine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In small flip top reach in cooler, sliced cheese (47F/45F - Cold Holding); fried mozzarella (51F - Cold Holding); manicotti (45F - Cold Holding); lasagna (47F - Cold Holding); pasta (48F - Cold Holding); ham (45F - Cold Holding); calamari (45F - Cold Holding). Per employee, all products have been in the same unit overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Employee removed can opener for cleaning.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in parmesan cheese in flip top reach in cooler.
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under triple sink and dish machine area is soiled. Multiple vents in kitchen with dust. Floor under fryer and stove with grease/debris build up.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on handle of knives hanging on rack in prep area and at salad reach in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage on shelf in pizza flip top reach in cooler. Employee removed beverage.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Two buckets used for bulk salt and sugar are stored in hardware store brand name buckets. Two shelves to right of stove storing oils have cardboard lining the shelves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top portion of right flip top reach in cooler in kitchen above raw snails, no barrier separation present.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese pizza held on buffet line elevated above steam pans at 117F. Employee states pizza placed on buffet less than one hour prior. Employee discarded remaining pizza slices. Inspector discussed using time control on pizzas on buffet with operator. Operator decided to hold pizzas on time controls. Inspector provided DBPR Form HR 5022-090 and assisted in completion of paperwork.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution at front counter tested at 200ppm chlorine. Employee remade solution to 100ppm chlorine.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Training certificate for Aaron A is a photocopy.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in container of pasta. Person in charge removed soufflé cup.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle for womens restroom.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. #10 unlabeled can on speed rack in kitchen not segregated from stocked products.
[14-11-5] Equipment in poor repair. Left handle on reach in cooler in server area is missing.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs stored on oven door handle in kitchen. Employee moved all to proper storage.
[33-31-5] Unnecessary items/unused equipment on the premises. Flip top reach in cooler behind establishment to right of back door.
[14-12-4] Utensils in poor condition. Two rubber spatulas in use in kitchen both have melted/missing rubber pieces off the spatula and one handle is burned, no longer smooth and easily cleanable.
[01B-01-4] Dented/rusted cans present. #10 unlabeled can on speed rack in kitchen with denting along top and bottom can seams. Person in charge voluntarily discarded.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at reach in cooler server area for salads. One live flying insect in kitchen at pizza reach in cooler.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment has a lunch buffet with plexiglass cover over top of buffet line. Cover is over front one-half of buffet line with back part exposing food. Cover is flat and does not give adequate protection from potential contamination.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked breaded eggplant in kitchen reach in cooler at 48F. Person in charge states eggplant was out of the cooler for approximately one hour. Eggplant moved to reach in freezer. Temperature retaken at end of inspection at 36F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pepperoni pizza on buffet at 107F. Pizza placed on top of steam well lids above heat line on buffet. Per person in charge, pizza placed on buffet approximately 30 minutes prior. Person in charge voluntarily discarded pizza. Meatballs in pot on stove with no heat applied at 129F. Per person in charge, meatballs prepared 30 minutes prior. Person in charge reheated meatballs to 171F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Employee remade to 50ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has debris build up.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have quaternary ammonium test strips for sanitizer used in the three compartment sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At front counter an ice bin was added with serving staff scooping and serving iced beverages. No handwash sink exists at ice bin area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook, Aaron, hired over 60 days with no proof of training.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dish room.