SAN'S PIZZERIA AND RESTAURANT
4953 NW BLITCHTON RD, SANS PIZZARIA, OCALA, FL 34482
License #5203157
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAN'S PIZZERIA AND RESTAURANT in OCALA currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 10, 2025. Across those visits, inspectors documented 32 total violations — 2 critical, 9 major, 21 minor.
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What stands out in this inspection history
The latest inspection on September 10, 2025 shows 17 observation rows: 2 critical, 6 major, and 9 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SAN'S PIZZERIA AND RESTAURANT looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Manager removed drink during 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 on shelf above cook line reach-in cooler. Manager removed phone during inspection.
- [08B-38-4] Food stored on floor. Case of cooking oil stored on floor in back of kitchen.
- [14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line.
- [14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood used to line shelf at end of cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
- [16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf across from cook line.
- [33-16-4] Open dumpster lid. Dumpster behind building.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cucumbers in walk-in cooler. Shell eggs stored over cheese in walk-in cooler. Manager moved eggs and chicken to bottom shelf.
- [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: ham (44F - Cold Holding); cheese (45F - Cold). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F, ham (41F - Cooling); cheese (40F - Cooling). Items stored in reach-in cooler across from pizza oven: ham (45F - Cold Holding); sausage (44F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F, ham (40F - Cooling); sausage (39F - Cooling).
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Operator printed and posted written procedure during inspection.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped drink in dish area hand washing sink.
- [05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 80F during calibration. Manager calibrated thermometer to obtain proper reading.
- [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 stored in reach-in cooler across from cook line. Manager stated lasagna prepared the previous morning. Manager placed proper date marked on lasagna.
- [41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer stored in dining room.
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