ROMA ITALIAN RESTURANT

Name: ROMA ITALIAN RESTURANT
Address: 2775 NW 49 AVE STE 201-202, OCALA, FL, 34482, US
Rating: 24.5

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

License #5202752

🍕 Pizza/Italian ℹ️

24.5 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

ROMA ITALIAN RESTURANT in OCALA currently holds an InspectFL Health Score of 24.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 101 total violations — 24 critical, 27 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 30, 2025

The latest inspection on September 17, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

77%

Inspector notes

101

Coverage note

Inspector notes linked where available

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ROMA ITALIAN RESTURANT 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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the area during this inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at pizza station at 100F. The manager had an employee begin reheating the water to 135F.
[14-05-4] Cardboard used to line food-contact shelves. Cutting board in pizza station lined with cardboard. An employee discarded the cardboard during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate on interior of ice machine soiled with mold-like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by trash can and large pot. Manager unblocked the handwash sink during this inspection.
[36-51-4] Building components, attachments or fixtures in poor repair. Section of wall missing near bottom of handwash sink in bar area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of flour missing label at pizza station. Manager added the proper label during this inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of refrigerated make-table at cookline: butter blend (55F - Cold Holding). The employee at the cookline stated the butter blend has been held at room temperature for approximately 40 minutes and moved it back into the cooler to cool to 41F.
[06-09-2] 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. See stop sale. Five packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at green hose connection at spigot on wall at cookline.
[31A-11-4] Handwash sink used for purposes other than handwashing. An employee filled a pan with water at handwash sink near warewash area.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photographs of handwritten food handler certificates in binder.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank next to bar area mop sink.
[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.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to pizza prep area.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink for bar area.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pan with water in cook line hand washing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sinks in bar area kitchen.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[35A-02-7] Live, small flying insects found. Observed two flies in kitchen area. Observed one fly in pizza prep area.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped calamari juice in hand washing sink across from cook line.
[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.
[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.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used to fill bucket for food.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not correctly installed if breading flip-top make table cooler
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[35A-03-4] Dead roaches on premises. Three dead roaches next to reach in cooler at pizza area. Employee swept up roaches.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee cell phone stored over clean cups at bar
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[14-38-4] Food storage container/container lid cracked or broken. Ranch container lid cracked in walk-in-cooler.
[08B-38-4] Food stored on floor. Two boxes of oil on floor in dry goods storage area
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching vanilla mix in reach in cooler
[33-11-4] Missing drain plug at dumpster. Dumpster plug missing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. floor fan in kitchen soiled with dirt and food. Ceiling vent soiled with dirt. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Wheels on grill on cook line soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[25-05-4] Single-service articles improperly stored. Sleeve of single service lids stored on floor in dry goods storage area
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cookline.
[29-17-4] Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed (sugar ) from original container not labeled with name of contents.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10 ppm. Manager primed machine at dishmachine at 50 ppm Sanitizer bucket at bar 0ppm
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves pinched apron then handled cooking equipment and bread for order, without removing gloves, washing hands and putting on clean gloves. Cook wearing gloves handled cellphone then cut parsley without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over Ready-To-Eat sauce in reach in cooler . Cook moved eggs
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tray of Meat sauce dated 8 days earlier. Container of Garlic Butter dated more than a month earlier. On container Ramouge dated more than 8 days earlier. Container of vanilla cream date more than 8 days earlier
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 44-52F, cooked the day before and left in reach in cooler overnight. Two containers of Chicken in breading flip-top make table cooler on cookline at 74 and 71F. Both containers had been in flip-top make table cooler overnight. Tub of butter at 78F kept out overnight
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of oven soiled with carbon build up
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen and also at bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made wing sauces in reach in cooler on cookline not date marked with prepared.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. D. Williams food handler certificate is not an original.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron hanging on soft drink syrup boxes. Cell phone, employee drink and fanny pack stored on top of soda syrup boxes
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting by server station
[08B-38-4] Food stored on floor. Onions on floor in walk-in-cooler
[10-14-5] Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in bar kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Employee placed in dishwash area
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed (flour ) from original container not labelled with name of contents. Employee labeled container
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwash sink is lower than the flood rim of the sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta e Fabiola (50F - Cold Holding) in reach in cooler on cookline. Pasta e Fabiola was prepared 24 hours earlier and had been in the reach in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta e Fabiola (50F - Cold Holding) in reach in cooler on cookline. Pasta e Fabiola was prepared 24 hours earlier and had been in the reach in cooler overnight.