ITALIAN FOOD COMPANY Inspection – January 12, 2026

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (52F – Cold Holding) in reach in cooler , as per operator less than 2 hours. Operator moved to walk in cooler to cooldown temperature.

Intermediate 1

#7Intermediate53B-14-5

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. Observed Rebecca H. Certification expired.

Basic 5

#1Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed metal trays stored on walk in cooler floor.

#2Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit next to ice machine.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed in reach in cooler next to ice machine.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name at kitchen area. Operator labeled during inspection. **Corrected On-Site**

Corrected On-Site

Florida Food Watch