Sammy's Italian Restaurant
Last inspected: Aug 4, 2025
41
Score
Sammy's Italian Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Aug 4, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to eight violations before.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged five times.
That's lower than the typical Ocala restaurant, which scores around 78. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Aug 4, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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. Male employee touched shirt then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
27-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cutting board on cookline. Moved during this inspection. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed lemons on shelf over pasta.
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup in sugar. Removed. **Corrected On-Site** **Repeat Violation**
14-01-5
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. Reach in cooler has an ambient temperature of 54F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink onn shelf over make table.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several between prep table and walls.
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar with no label in back room.
02D-01-5
41
Jan 13, 2025
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - 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 **Repeat Violation**
12A-07-5
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. Cook at pizza station touched cook pizza with bare thumb while cutting pizza
09-01-4
High Priority - 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
22-45-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose bib behind establishment
29-34-4
High Priority - Container of medicine improperly stored. Blood pressure medicine stored above three compartment sink **Repeat Violation**
41-07-4
High Priority - 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
01B-01-4
Intermediate - 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 **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap hand at wash sink in kitchen
31B-02-4
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. Missing food handler certificate for one employee **Repeat Violation**
53B-02-5
Intermediate - bottle containing toxic substance not labeled. Squeeze bottle containing soap, not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense croutons
14-01-5
Basic - 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
14-71-4
Basic - 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
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 jacket and soiled apron hanging off rack with single serve items
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line with beard and no beard guard
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups, wet nesting at server station **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall. Hole in wall above reach in kitchen freezer in kitchen
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle
10-20-4
Basic - 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.. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket, and not air drying
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10 ppm and 200 ppm in kitchen
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen
21-38-4
15
Sep 17, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - 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. **Corrective Action Taken**
12A-13-4
High Priority - Container of medicine improperly stored. Bottle of Pepto Bismol stored in reach-in cooler across from dish area. Manager removed bottle during inspection. **Corrected On-Site**
41-07-4
High Priority - Food with mold-like growth. See stop sale. 3 lemons in back prep area reach-in cooler.
01B-07-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container of water in front counter hand washing sink.
31A-11-4
Intermediate - 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.
53B-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
Basic - 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. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area. **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and wall in back prep area. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front counter pizza oven. Employee removed tongs during inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - 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.
23-03-4
Basic - 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.
02D-01-5
33
Jun 3, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 16 minor violations.
View 18 violations
High Priority - 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.
29-34-4
Intermediate - 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.
22-02-4
Basic - 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.
36-37-5
Basic - 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. **Corrective Action Taken**
24-14-4
Basic - 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. **Corrected On-Site**
21-05-5
Basic - 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.
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 phone stored on table in kitchen beside clean dishes. Manager removed phone from table during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in warewash area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Cracked pan lid on container inside reach-in cooler in kitchen near server station.
14-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid is broken on right side.
33-15-4
Basic - Garbage on the ground and/or pad around dumpster. Trash scattered behind dumpster in enclosure behind building.
33-19-4
Basic - 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. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Insect pest control light installed on wall in server station above foil pans and oven.
35B-02-4
Basic - 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.
14-47-4
Basic - 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.
36-50-4
Basic - 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. **Corrected On-Site**
42-01-4
Basic - 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. **Corrected On-Site**
21-12-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cookline with long beard not wearing a beard guard.
13-04-4
35
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
58
Dec 20, 2023
Complaint Partial
No violations found.
100
Nov 28, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in cooler at pizza station: Shredded mozzarella cheese stored in cardboard box that cheese was delivered in.
14-15-4
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf over prep table near kitchen back door. Also, spray bottle with bleach not labeled. Moved and labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Required employee training provided by an unapproved provider and/or expired employee training certificates and/or certificates missing information. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four unapproved program servsafe food handler certificates provided. Two photocopies of FRLA certificates provided. Three certificates missing CFM number.
53B-03-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at sink in pizza station.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep table near back door. Moved. **Corrected On-Site** **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. Purse on top of bottled water. Moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in ware wash area.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour in back room. Moved. Also, knife between wall and pre table in dough area. Moved.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled with dust. Shelf over hand sink in pizza station soiled with dust.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in bucket.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour in back room not labeled. **Repeat Violation**
02D-01-5
41
Mar 21, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. At the cook line, anti-acid medicine stored above reach-in cooler-prep table, employee moved, also observed Lysol spray and hand sani to stored on top and above reach-in cooler, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the prep area, kitchen sauce 62F, 68F and 65F, sauce made 03/20/2023.
03D-02-5
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. Reach-in cooler at the prep area, kitchen sauce 62F, 68F and 65F, sauce made 03/20/2023.
01B-36-5
Intermediate - 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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At the prep area, cooked lasagna pulled out of refrigeration 03/20/23 and 03/21/2023 no date marked, Operator dated. **Corrected On-Site**
02C-04-5
Basic - Duct tape used to repair nonfood-contact surface. Reach-in cooler Door handle at the prep area.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers and customers food, employee moved all. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups wet at the server station.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, multiple knifes stored between wall and reach-in cooler and between prep tables and reach-in cooler, employee moved. **Corrective Action Taken**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. At the pizza prep area, container with white substance not labeled, Manager labeled sugar. **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Oct 6, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Frequently Asked Questions
When was Sammy's Italian Restaurant last inspected?
The most recent health inspection at Sammy's Italian Restaurant on file is from Aug 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Sammy's Italian Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Sammy's Italian Restaurant.
How does Sammy's Italian Restaurant compare to other restaurants in Ocala?
Sammy's Italian Restaurant most recently scored 41 out of 100, which is lower than the Ocala average of 78.
Has Sammy's Italian Restaurant's inspection record improved over time?
No. Recent inspections at Sammy's Italian Restaurant have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sammy's Italian Restaurant 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 Sammy's Italian Restaurant inspected?
Based on the inspection history on file, Sammy's Italian Restaurant is inspected around three times per year on average.
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