ROMA ITALIAN RESTURANT

Name: ROMA ITALIAN RESTURANT
Address: 2775 NW 49 AVE STE 201-202, OCALA, FL, 34482, US
Rating: 74.1

2775 NW 49 AVE STE 201-202, OCALA, FL 34482

License #5202752

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

74.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROMA ITALIAN RESTURANT in OCALA currently holds an InspectFL Health Score of 74.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 38 total violations — 13 critical, 10 major, 15 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.

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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

September 30, 2025

The latest inspection on January 30, 2026 shows 20 observation rows: 7 critical, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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.

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Tongs hanging on pizza oven handle behind front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to pizza prep area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink for bar area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank next to bar area mop sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One kitchen employee missing employee food safety training. Manager stated all other employees employed less than sixty days.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: lasagna (53F - Cooling); marinara sauce (51F - Cooling). Manager stated items prepared the previous day.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine stained.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and limes stored above cheese in walk-in cooler for bar kitchen.
[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. Salmon stored in reach-in cooler across from cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Gatorade and can of energy drink in reach-in cooler at end of cook line.
[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. Items stored in walk-in cooler: lasagna (53F - Cooling); marinara sauce (51F - Cooling). Manager stated items prepared the previous day.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sinks in bar area kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken, changed gloves and proceeded to handle toasted bread without washing hands. Manager had employee wash hands and change gloves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table next to kitchen hand washing sink. Employee removed drink during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in cooler across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pan with water in cook line hand washing sink.
[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. Garlic butter stored on counter across from cook line. Employee stated butter placed out one hour earlier.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta stored in reach-in cooler dated 1/22.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table across from cook line: meatballs (117F - Hot Holding). Employee stated meatballs reheated and placed in steam table two hours prior to temperature being taken. Manager placed meatballs in pot to reheat on cook line.

Disposition: Administrative complaint recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Employee provided hand towels at hand washing sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go aluminum pans stored on top of kitchen reach-in cooler. Manager turned pans over during inspection.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor in dry storage area next to back door. Case of soda stored on floor in bar area kitchen. Manager placed cooking oil and soda on shelf during inspection.
[35A-02-7] Live, small flying insects found. Observed two flies in kitchen area. Observed one fly in pizza prep area.
[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. Garlic butter stored on cook line. Employee stated garlic butter placed out at 11:00 am. Manager had employee place proper time marking on garlic butter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line in bar area: crab (45F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in reach-in cooler across from main kitchen cook line: tomatoes (45F - Cold Holding); ham (46F - Cold Holding); salmon (45F - Cold Holding). Employee stated items stored in cooler overnight.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handles. Employee placed tongs on cook line stovetops.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from walk-in cooler. Manager removed drink during inspection.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster consumer advisory posted. Inspector provided operator with consumer advisory and manager posted advisory.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to walk-in cooler in bar area. Manager stated CO2 tanks are slated for pickup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line in bar area: crab (45F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items stored in cooler overnight. Items stored in reach-in cooler across from main kitchen cook line: tomatoes (45F - Cold Holding); ham (46F - Cold Holding); salmon (45F - Cold Holding). Employee stated items stored in cooler overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped calamari juice in hand washing sink across from cook line.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in bar area.
[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. Container of creamer stored in reach-in cooler next to pizza oven. Employee stated creamer opened on 9/27, employee added proper date marked to creamer.

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