SAMMY'S ITALIAN RESTAURANT

Name: SAMMY'S ITALIAN RESTAURANT
Address: 6106 SW STATE RD 200, OCALA, FL, 34476, US
Rating: 54.1

6106 SW STATE RD 200, OCALA, FL 34476

License #5202176

🍕 Pizza/Italian ℹ️

54.1 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

SAMMY'S ITALIAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 54.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 72 total violations — 15 critical, 10 major, 47 minor.

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The latest inspection on May 12, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

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SAMMY'S ITALIAN RESTAURANT 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: Warning Issued
[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. Five pieces of tilapia at 34F. Employee began removing fish from package.
[14-11-5] Equipment in poor repair. Two reach in coolers have broken handles. Wood blocks under microwave not sealed. Cutting board has deep grooves.
[10-18-5] In-use utensil stored in sanitizer between uses and/or between equipment. Three knives in sanitizer at end of cook line. Three knives between wall and make table. One knife between make table and prep table. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Fan in ware wash area soiled with dust. Around doors of reach in salad cooler soiled with black substance.
[24-17-4] Silverware/utensils/equipment dried with a towel/cloth. Female employee dried plates with towel then placed with clean dishes.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee placed dirty dishes in ware wash area then picked up Togo tray without washing hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened case of beef on shelf over pasta in reach in freezer. Moved during this inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided DBPR form during this inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in sugar. Removed.
[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. Reach in cooler has an ambient temperature of 54F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink onn shelf over make table.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Several between prep table and walls.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cutting board on cookline. Moved during this inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed lemons on shelf over pasta.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar with no label in back room.
[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. Male employee touched shirt then continued to cook without washing hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened case of raw beef on shelf over cooked meatballs. Moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near back door: butter 54F. Reach in cooler has an ambient temperature of 55F. Salads are currently cooling, all items moved to different cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in ware wash area. Operator turned on water from under sink, then hot water provided.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to dispense croutons
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on handle of reach in cooler and on pipe joints under three compartment sink. Duct tape used to cover hole in plastic container in reach in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee, water bottles stored in reach in cooler and on prep tables 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 jacket and soiled apron hanging off rack with single serve items
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line with beard and no beard guard
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drink cups, wet nesting at server station
[36-24-5] Hole in or other damage to wall. Hole in wall above reach in kitchen freezer in kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons in box stored above cooked pasta in reach in cooler . Manager placed lemons on bottom shelf..
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket, and not air drying
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10 ppm and 200 ppm in kitchen
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen
[41-07-4] Container of medicine improperly stored. Blood pressure medicine stored above three compartment sink
[01B-01-4] Dented/rusted cans present. See stop sale. One can of olives, artichokes, and red peppers with dents on seams on top and side of cans
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line change gloves with no hand wash
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook at pizza station touched cook pizza with bare thumb while cutting pizza
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly. Cook remove food particles from pizza slicer with bare hands, then use slicer to cut a pizza
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose bib behind establishment
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on fliptop make table on cook line. Commercial can opener blade soiled with food particles
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap hand at wash sink in kitchen
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing food handler certificate for one employee
[41-17-4] bottle containing toxic substance not labeled. Squeeze bottle containing soap, not labeled

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee protein drink stored in reach-in cooler across from dish area. Manager removed protein drink during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and wall in back prep area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on front counter pizza oven. Employee removed tongs during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door to glass door reach-in cooler next to floor mixer in back prep area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of food stored on shelf above floor mixer in back prep area.
[41-07-4] Container of medicine improperly stored. Bottle of Pepto Bismol stored in reach-in cooler across from dish area. Manager removed bottle during inspection.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands.
[01B-07-4] Food with mold-like growth. See stop sale. 3 lemons in back prep area reach-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of front counter ice machine. Cutting boards on reach-in coolers across from cook line ovens.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled container of water in front counter hand washing sink.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of training for two employees provided as proof of training.

Disposition: Met Inspection Standards
[14-38-4] Food storage container/container lid cracked or broken. Cracked pan lid on container inside reach-in cooler in kitchen near server station.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Dumpster lid is broken on right side.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash scattered behind dumpster in enclosure behind building.
[36-37-5] Ceiling and/or wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unpainted and porous acoustic ceiling tiles in-use throughout kitchen. Wall behind front counter constructed with unsealed plywood.
[24-14-4] Clean utensils stored between equipment and wall. Spatula stored up between prep table and wall at cookline. Employee placed spatula in warewash area to be rewashed, rinsed, and sanitized.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth stored inside saucer of oil. Manager stated the cloth was to be used with the bread dough. Manager discarded he cloth during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf in server station beside box containing sugar. Employee removed drink cup from area during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on table in kitchen beside clean dishes. Manager removed phone from table during this inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee at cookline with long beard not wearing a beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in warewash area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at front counter. Employee removed tongs from oven handle during this inspection.
[35B-02-4] Insect control device installed over food preparation area. Insect pest control light installed on wall in server station above foil pans and oven.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of front counter unsealed. Food is stored below counter. Lower shelving of prep tables throughout kitchen rusted.
[36-50-4] Unclean building components, attachments or fixtures. Air vents throughout kitchen heavily soiled with dust. Exterior of hood above grill soiled with dust. Stained ceiling tile near warewash area. Wall in storage area in back of kitchen soiled with food debris.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket in front of handwash sink in warewash area. Employee hung mop to dry outside during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in back of kitchen near large mixer. Manager removed cloth from table during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall on back-side of building.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained. Can opener blade on prep table in storage area in back of kitchen soiled with black substance.