MAMMA RITA PIZZERIA

Name: MAMMA RITA PIZZERIA
Address: 1120 E HIGHWAY 50 SUITE B, CLERMONT, FL, 34711, US
Rating: 59.6

1120 E HIGHWAY 50 SUITE B, CLERMONT, FL 34711

License #4508484

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.6 Grade F / 100

Failing Health Score

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Quick take

MAMMA RITA PIZZERIA in CLERMONT currently holds an InspectFL Health Score of 59.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, DBPR recorded 72 total findings; InspectFL has detailed violation rows for 62 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 25 observation rows: 5 critical, 7 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[01B-36-5] 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. -housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping pizza is wearing a bracelet. Educated employee, they removed bracelet.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white board on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line
[41-18-4] Warewashing sanitizing solution and wiping bucket sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Chlorine 400++ppm), operator drained and made new solution, 50 ppm. Sanitizer Bucket (Chlorine 500++ppm)
[21-05-5] Cloth used as a food-contact surface. -under cutting board on prep table on cook line.
[33-16-4] Open dumpster lid.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta and portioned lasagna in upright reach in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -behind storage racks in back area, throughout the establishment
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Luis unable to answer cold holding parameters
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. --housemade marinara sauce cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
[12B-02-4] Employee eating in a food preparation or other restricted area. -employees were eating and drinking on the cook line. Plates of food were on the cutting board. Operator removed food, then washed and sanitized cutting board.
[11-26-1] 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. -Nadia
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container on shelf on cook line -squeeze bottle of water on shelf on cook line
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -employee prepping pizza, educated employee, employee removed gum.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -hallway leading to restroom
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (58-112F - Hot Holding), front pizza case, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator has form.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (61F - Cold Holding), less than four hours per operator.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -containers of soup in reach in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --housemade marinara sauce ,cooling, prepared yesterday, stored in covered 32 gallon container, walk in cooler
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking coffee on cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage container inside reach in cooler and on prep table on cook line. operator removed.
[53B-13-5] 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. -Kelly and Ricardo

Disposition: Warning Issued
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked portioned lasagna in reach in freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
[33-16-4] Open dumpster lid.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler beside walk in cooler
[08B-12-5] Stored food not covered. -flour and panko on storage rack. Operator covered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink -slicer -white cutting board in kitchen
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[53B-01-5] 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.
[01B-36-5] 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. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. -soufflé cups in flour and salt containers under prep table in kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler
[14-69-4] Ice buildup in upright reach-in freezer.
[08B-38-4] Food stored on floor. -soda bottles under front counter, house made pizza sauce in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in upright reach in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizzas on front counter

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