VILLAGIO RESTAURANT Inspection – October 14, 2026

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line pasta station, cooked pasta (42-60F – Cold Holding). The pasta was held in a container on ice. Ice did not meet the level of the food. The pasta was moved to the reach in cooler to chill and hold hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint

Intermediate 3

#7Intermediate01C-03-4

Intermediate – Clam, mussel and oyster tags not marked with last date served.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At the employee restroom in the prep area. The manager supplied paper towels **Corrected On-Site**

Corrected On-Site

#9Intermediate01C-10-4

Intermediate – oysters tag removed from original container prior to container being emptied.

Basic 5

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. On the single door reach in cooler in the cold food section.

#2Basic14-11-5

Basic – Equipment in poor repair. At the coffee station, the gasket on the reach in cooler is torn.

#3Basic36-17-5

Basic – Floor tiles in disrepair. Throughout the kitchen and dishwasher area.

#4Basic08B-38-4

Basic – Food stored on floor. In the walk in cooler, a bus tub of raw cut mushrooms was stored on the floor. The manager moved the mushrooms off of the floor. **Corrected On-Site**

Corrected On-Site

#5Basic35B-02-4

Basic – Insect control device installed over food preparation area. At the back prep table, over the microwave.

Florida Food Watch