MANDOLAS ITALIAN KITCHEN

Name: MANDOLAS ITALIAN KITCHEN
Address: 12926 US HWY 301 S BLDG 100 STE C, RIVERVIEW, FL, 33578, US
Rating: 52

12926 US HWY 301 S BLDG 100 STE C, RIVERVIEW, FL 33578

License #3918753

🍕 Pizza/Italian ℹ️

52 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 3 findings · 0 critical

Routine - Food

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Quick take

MANDOLAS ITALIAN KITCHEN in RIVERVIEW currently holds an InspectFL Health Score of 52 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 74 total violations — 16 critical, 18 major, 40 minor.

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The latest inspection on March 30, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

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Inspection coverage

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Inspector notes

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MANDOLAS ITALIAN KITCHEN has a rough inspection history. Would you risk it?

F 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near back door
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler next to pizza oven no time temperature for safety foods except a pre made salad they just placed in it, operator moved food to other cooler and Unplugged to defrost, discussed with operator getting maintenance done on the unit.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Jeff Dexter

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon thawed remained in sealed packages in reach-in cooler at cook line and inside walk-in cooler. See Stop Sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees opened bottled waters stored on prep tables at cook line and pantry. Operator removed drinks.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored on top shelf over food items in walk-in cooler. Operator moved to lower corner shelf to prevent cross contamination.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwash sink at ware washing area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over cooked pasta in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers and dishes, then handled clean food equipment or utensils without replacing gloves and washing hands. Discussed gloves changing and handwashing techniques with operator.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially reduced oxygen packaged raw salmon thawed remained in packages.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hot and cold water shut off in handwash sink at ware washing area due to water leaking from faucet, employee unable to utilized handwash sink at this location. Operator turned water on at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 spray bottle with pink substance at front bakery counter. Operator discarded liquid and moved spray bottle to clean.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at dessert bar, manager inverted at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter above reach in cooler. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks food in reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee drinks food on shelf with bread crumbs, manager removed at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm, manager remade tested 50 ppm chlorine.
[41-10-4] Toxic substance/chemical improperly stored. Chemicals stored with coffee filters and food items, manager removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cloth in handwash sink next to pizza oven.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of salt.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above ice machine soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and spoons not inverted at server station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
[14-38-4] Food storage container/container lid cracked or broken. Meatballs container and lid cracked in walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl handle in pasta in reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water temped 72 F, operator emptied water at time of inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers near dish machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of salt not labeled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm chlorine, employee remade tested 100 ppm chlorine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sausage over cooked potatoes in walk in cooler, operator removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda tune at bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pans in handwash sink on cook line, employee removed at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 54 F- retell 43 F, chicken 54 F- retell 43 F, vegetables 50 F- retemp 48 F in reach in cooler on cook line. Operator placed items on ice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta 90 F, eggplant parm 66 F- retell 165 F on cook line, operator began reheating.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler not date marked in dessert area.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bowls, operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to chemical shelf.
[08B-38-4] Food stored on floor. Lemonade on floor in walk in cooler, operator removed at time of inspection.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to bread crumbs, operator removed at time of inspection.
[25-05-4] Single-service articles improperly stored. To go boxes on floor in dessert area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at self service area, operator inverted at time of inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese in walk in cooler, operator removed at to inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach across from walk in cooler, operator removed and sanitized at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 58 F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna 109 F
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Christian Doster.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cloths in handwash sink, employee removed at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line.
[31B-03-4] No soap provided at handwash sink. At handwash sink on cook line.