PIZZITALIAS

Name: PIZZITALIAS
Address: 10801 STARKEY RD STE 7/8, SEMINOLE, FL, 33777, US
Rating: 35.6

10801 STARKEY RD STE 7/8, SEMINOLE, FL 33777

License #6218274

🍕 Pizza/Italian ℹ️

35.6 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 19 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIZZITALIAS in SEMINOLE currently holds an InspectFL Health Score of 35.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 89 total violations — 13 critical, 28 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2024

The latest inspection on September 11, 2026 shows 19 observation rows: 3 critical, 7 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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PIZZITALIAS 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above stove - grilled chicken (119F - Hot Holding), per staff item held during lunch hours, staff voluntarily discarded
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on prep cooler Can opener blade soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic bin blocking hand sink next to ice machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to pizza oven Hand sink in kitchen Staff restocked
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser fell off wall in kitchen
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above pizza prep cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins above prep coolers in kitchen
[08B-38-4] Food stored on floor. Bag of carrots, box of mozzarella, box of broccoli on floor in walk in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All pizza slices at front counter with no time mark, staff voluntarily discarded all slices during inspection. Per staff, pizza slices only offered from 11-3pm.
[53A-05-6] 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 during inspection with no CFM. Per operator, an upcoming training class is already scheduled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of prep cooler - fresh garlic in oil (83F - Cold Holding at 3:30), per staff item was prepared at 11am, staff discarded. Staff was advised to keep item cold held at 41F or below or on time as a public health control
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures in office not filled out
[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. One valid certificate provided Per operator, an upcoming training class is already scheduled

Disposition: Call Back - Complied
[16-03-4] Accumulation of debris inside warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups left in seasoning bins
[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 not removed from vacuum packaging in walk in cooler prior to thawing
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee observed eating tiramisu in kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee at pizza station with no hair restraint
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
[08B-38-4] Food stored on floor. Boxes of food on floor in walk in cooler
[10-08-5] Ice scoop handle in contact with ice. Ice well at front counter, removed
[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. Scoop handle in bread crumbs bin
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled
[08B-12-5] Stored food not covered. Salt and bread crumbs bin not covered next to stand mixer
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed using cell phone, then proceeded to check and remove pizzas from oven with no hand wash. Discussed proper hand washing with staff
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pizza sauce in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not removed from vacuum packaging in walk in cooler prior to thawing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line - fresh garlic in oil (62F - Cold Holding); butter (65F - Cold Holding). Ice bath not effective. Staff added ice
[41-10-4] Toxic substance/chemical improperly stored. Open package of cigarettes on shelf over prep cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment stacked on hand sink next to ice machine
[53A-05-6] 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/ 3 kitchen staff and one server present with no valid CFM
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. All three hand sinks in kitchen with no paper towels, staff restocked
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and ribs in walk in cooler not dated
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bus cart next to restrooms

Disposition: Call Back - Complied
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza prep cooler, removed
[12B-02-4] Employee eating in a food preparation or other restricted area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat slicer guard soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Salt bin next to stand mixer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing in standing water in walk in cooler condenser leaking
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep table: butter (45F - Cold Holding); garlic in oil (61F - Cold Holding); shredded mozzarella (64F - Cold Holding), held in ice bath less than 4 hours, moved to freezer. Retemp butter 41F, shredded mozzarella 43F, garlic 40F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, restocked
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided to 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. Ribs and lasagna in freezer prepared on 8/22
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner, labeled

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups above coffee machine
[08B-38-4] Food stored on floor. Box of mozzarella on floor of walk in cooler
[10-08-5] Ice scoop handle in contact with ice. Behind front counter
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 84F water next to steam table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on side of grill Hood filters soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, replaced 100ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil (84F - Cold Holding) held out more than 4 hours, manager discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (84F - Cold Holding) held out more than 4 hours, manager discarded. butter (57F - Cold Holding) in ice bath next to induction burner, manager added ice and reduced quantity
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All pizzas at front counter held less than 4 hours
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked by basket of soiled rags
[31A-11-4] Handwash sink used for purposes other than handwashing. Staff filling pots of water from hand sink in kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to manager
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottle at bus cart