Roma Italian Resturant
Last inspected: Jan 30, 2026
15
Score
Across the available record, Roma Italian Resturant has 15 inspections on file, the first dated 2022. The most recent report on file is from Jan 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 13 violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
By comparison, the average Ocala facility scores 78, putting Roma Italian Resturant on the weaker side. There are enough flags in the record to merit a second thought.
15
Inspections
7
Critical latest
4
Major latest
9
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
7 critical violations. 4 major violations. 9 minor violations.
View 20 violations
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - 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.
03D-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pan with water in cook line hand washing sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sinks in bar area kitchen.
31B-02-4
Intermediate - 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.
53B-14-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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.
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to pizza prep area.
14-69-4
Basic - 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.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and limes stored above cheese in walk-in cooler for bar kitchen.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink for bar area.
42-01-4
Basic - 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.
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to bar area mop sink.
51-11-4
15
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Live, small flying insects found. Observed two flies in kitchen area. Observed one fly in pizza prep area.
35A-02-7
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in bar area.
01C-03-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped calamari juice in hand washing sink across from cook line.
31A-11-4
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
02A-01-5
Basic - 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.
51-11-4
Basic - 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. **Corrected On-Site**
25-06-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handles. Employee placed tongs on cook line stovetops. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
22
Aug 4, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-04: Administrative complied **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-04: Administrative complied **Admin Complaint**
01B-24-5
74
Apr 28, 2025
Routine - Food
5 critical violations. 5 major violations. 16 minor violations.
View 26 violations
High Priority - 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 **Corrected On-Site**
22-49-4
High Priority - 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.
12A-28-4
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - 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 **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to fill bucket for food.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen and also at bar.
31B-02-4
Intermediate - 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.
02C-02-5
Intermediate - 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.
53B-09-4
Basic - 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. **Repeat Violation**
02D-01-5
Basic - Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar
29-17-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cookline.
29-49-6
Basic - Single-service articles improperly stored. Sleeve of single service lids stored on floor in dry goods storage area
25-05-4
Basic - 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. **Repeat Violation**
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. **Repeat Violation**
16-46-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Missing drain plug at dumpster. Dumpster plug missing.
33-11-4
Basic - 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
10-06-5
Basic - Food stored on floor. Two boxes of oil on floor in dry goods storage area **Repeat Violation**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Ranch container lid cracked in walk-in-cooler.
14-38-4
Basic - 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 **Repeat Violation**
40-06-5
Basic - 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
14-74-7
Basic - Dead roaches on premises. Three dead roaches next to reach in cooler at pizza area. Employee swept up roaches. **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
14-09-4
13
Aug 19, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
High Priority - 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.
29-37-4
Basic - 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 **Corrective Action Taken**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
42-01-4
Basic - 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 **Corrected On-Site**
02D-01-5
Basic - 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
40-06-5
Basic - 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 **Repeat Violation**
24-08-4
Basic - Food stored on floor. Onions on floor in walk-in-cooler
08B-38-4
Basic - 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.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in bar kitchen
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen
10-20-4
39
Mar 28, 2024
Complaint Full
No violations found.
100
Mar 15, 2024
Complaint Partial
No violations found.
100
Jan 22, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand wash sink at bar. Manager removed sanitizer bucket from hand wash sink . **Corrected On-Site**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed layout of kitchen does not match plans and a hand wash sink is missing behind soda syrup box shelves. Establishment is currently on warning for plan review remodeling. Establishment added bar area and a hand wash sink **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oyster in reach in cooler with not date mark. Manager advised that oyster had been cooked two days earlier. Manager placed label on oysters **Corrected On-Site**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment (cups)not properly air-dried, and stored at server station behind bar resulting in wet nesting.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
21-12-4
58
Oct 26, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three-compartment sink removed from kitchen at restaurant and replaced with a two-compartment sink without approval from plan review. **Warning** - From follow-up inspection 2023-09-18: Observed three-compartment sink has not been reinstalled where 2 compartment sink is located next to dishmachine **Time Extended** - From follow-up inspection 2023-10-26: Observed establishment submitted remodel plan review for lack of hand wash sink **Time Extended**
51-16-7
90
Sep 18, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three-compartment sink removed from kitchen at restaurant and replaced with a two-compartment sink without approval from plan review. **Warning** - From follow-up inspection 2023-09-18: Observed three-compartment sink has not been reinstalled where 2 compartment sink is located next to dishmachine **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand wash sink removed in kitchen where soda syrup dispenser rack is located **Warning** - From follow-up inspection 2023-09-18: Observed hand wash sink has not been reinstalled behind soda syrup dispenser located next with walk-in-cooler **Time Extended**
31A-04-4
82
Jul 31, 2023
Complaint Full
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - 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. See stop sale. Observed fresh garlic bread kept on time with no time mark, manager advised that it had been prepared two hours earlier. Manager placed time on garlic bread.
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed multiple flies in dining area **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar at restaurants blocked
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand wash sink removed in kitchen where soda syrup dispenser rack is located **Warning**
31A-04-4
Intermediate - 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/. Observed five employees working at establishment at time of inspection and no proof of anyone having a food manager certificate.
53A-05-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three-compartment sink removed from kitchen at restaurant and replaced with a two-compartment sink without approval from plan review. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Observed no soap or towels at the hand wash sink at bar in restaurant. Manager stocked hand wash sink with both items **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave on cook line spoiled. Manager instructed employee to detail exterior of microwave **Corrective Action Taken**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected. Manager inverted trays **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( sugar ) from original container not identified by common name. Manager disposed of contents. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (tomato)
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured at the bar and behind establishment
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in kitchen under microwave on cookline
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
14-09-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded sponges. **Corrected On-Site**
21-23-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed vape mechanism stored on shelf over prep table. Manager removed vape mechanism from kitchen **Corrected On-Site**
12B-06-4
29
May 16, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Apr 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Deanna has not captured her Certified Food Manager certificate from her last job. - From follow-up inspection 2023-04-07: No change, Vinny says an appointment has been made. **Time Extended**
53A-01-7
90
Jul 20, 2022
Routine - Food
6 critical violations. 7 major violations. 9 minor violations.
View 22 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Water in simple green container. Ham with a date 7/12 and cheese cake 7/9 have date marks that exceed seven days.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw shell eggs and raw beef stored over pizza dough. In reach in cooler on cookline: raw steak and raw pork stored over salad and sauce
08A-05-6
High Priority - 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. Male employee touched pizza being held using Time as a Public Health Control (TPHC) with bare hands.
09-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then continued to carry boxes of desserts to cooler without washing hands.
12A-25-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm. Primed, then 0 ppm. Instructed to set up sanitizer at triple sink.
22-41-4
High Priority - Toxic substance/chemical improperly stored. Advil on shelf over bag in a box soda in bar area. Chemical bottle (simple green)being used for water used on garlic knots.
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in reach in cooler at bar opened yesterday has no date mark. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in pizza make table soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In bar area near triple sink, trash can in front of sink. On cookline, trash can in front of sink. All were moved during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - 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/ Ten employees on site with no certified food manager on site.
53A-05-6
Intermediate - 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. Approximately 17 employees over 60 days. Three training certificates provided.
53B-02-5
Intermediate - No soap provided at handwash sink. Two sinks in bar area. Replenished by manager. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has DBPR provided form and is not filled out. Manager stated Time as a Public Health Control (TPHC)plan verbally for pizza, garlic and oil and butter packets.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Foam cup on shelf over clean dishes in kitchen area **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on top of cases of beer in bar area.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Handle of mallet is broken and being held with tape. Gaskets on reach in freezer near cookline are torn. Lid on chest freezer is broken.
14-10-4
Basic - Floor soiled/has accumulation of debris. Under equipment and shelves in kitchen area.
36-73-4
Basic - Food stored in a prohibited area. In walk in cooler in bar area, bag of carrots stored on floor. In reach in freezer at bar, employee food (candy bar)on top shelf of reach in cooler . In dry storage, jugs of oil on floor. In walk in cooler in kitchen area: unwashed mushrooms stored on top of bin of cooked pasta. Manager moved all. **Corrected On-Site**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of reach in chest freezer. Shelves on cookline soiled. Exterior of dish machine soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On several clean pans. Also, old labels on slices of cheesecake in reach in cooler.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Water in spray bottle not labeled. **Repeat Violation**
02D-01-5
13
Frequently Asked Questions
When was Roma Italian Resturant last inspected?
The most recent health inspection at Roma Italian Resturant on file is from Jan 30, 2026. The public record contains 15 inspections in total.
What is the most common violation at Roma Italian Resturant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Roma Italian Resturant.
How does Roma Italian Resturant compare to other restaurants in Ocala?
Roma Italian Resturant most recently scored 15 out of 100, which is lower than the Ocala average of 78.
Has Roma Italian Resturant's inspection record improved over time?
Results have been roughly steady. Inspections at Roma Italian Resturant have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Roma Italian Resturant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Roma Italian Resturant inspected?
Based on the inspection history on file, Roma Italian Resturant is inspected around four times per year on average.
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