MAMMA RITA PIZZERIA

Name: MAMMA RITA PIZZERIA
Address: 1120 E HIGHWAY 50 SUITE B, CLERMONT, FL, 34711, US
Rating: 63.4

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

63.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MAMMA RITA PIZZERIA in CLERMONT currently holds an InspectFL Health Score of 63.4 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, inspectors documented 47 total violations — 9 critical, 16 major, 22 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 included 2 critical violations, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
[33-16-4] Open dumpster lid.
[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)
[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
[21-05-5] Cloth used as a food-contact surface. -under cutting board on prep table 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener
[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
[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
[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
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white board on cook line

Community reaction

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Community pulse