DirtyFLRestaurant Inspection Data

TIANO'S CUCINA ITALIANO

TIANO'S CUCINA ITALIANO in DAYTONA BEACH has 9 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

1860 VICTORY CIRCLE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/15/2025

Inspection #: Visit ID: 13492955

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled small cooler on cookline -stove burners soiled -hoods soiled with grease Warning - From follow-up inspection 2025-08-15: **Time Extended**

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10873224

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on boxes of wine Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled small cooler on cookline -stove burners soiled -hoods soiled with grease Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Pasta 55 f -56 f cooling 6.2 hour Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face with gloved hands Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 46-59f in walk-in cooler more 1 to days Tcs sauce 52f,Tcs sauce 54f,chicken 52f less than for hours Table top cooler mussel ,calms 52f employee discarded Large reach in cooler scallops ,squid 46f to 47f less than four hours Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Tcs sauce,sauce with meatballs,sauce with sausage 115f to 124 f employee reheating **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -pitcher stored in hand sink Warning

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10788303

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine around doors Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 08B-52-4:Basic - - From initial inspection : Basic - Food stored under dripping water line. -water dripping from vent into pan in walk in cooler Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-02-27: On order **Time Extended**

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8886992

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine around doors Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by dessert cooler Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter by dessert cooler -cell phone and wallet on shelf above small cooler Warning
  • 08B-38-4:Basic - Food stored on floor. -onions and box of dressing in walk in cooler Warning
  • 08B-52-4:Basic - Food stored under dripping water line. -water dripping from vent into pan in walk in cooler Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on freezer Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -Parmesan cheese on front counter Corrected On-Site Warning
  • 12A-25-4: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. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler veal over ready to eat Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -large coolerveal 49 f see stop sale in cooler over night -large cooler Scallops 45f,squid 45f -pizza station-ricotta cheese 51f less than four hours -dessert cooler-cheese cake 45f Warning
  • 03F-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 and the time removed from temperature control cannot be determined. -less than 4 hours Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand sink Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8886573

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on oven handles Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled -hood filters soiled with grease Warning - From follow-up inspection 2024-09-12: Hood filters complied **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind 3 compartment and dish machine Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-09-12: **Time Extended**

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8786390

  • 21-17-4:Basic - Clean linens stored on floor. -towels on floor in office Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on oven handles Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled -hood filters soiled with grease Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind 3 compartment and dish machine Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -meat sauce 56f made yesterday per manager Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -Parmesans cheese,front counter Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -table top cooler chicken ,shrimp,ravioli,butter 46f to 50f less 4 hours, employee placing in another cooler Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink by dishwasher Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8625570

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning - From follow-up inspection 2024-03-06: Improved **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher Warning - From follow-up inspection 2024-03-06: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Water leaking from ceiling of walk-in cooler into pan. Warning - From follow-up inspection 2024-03-06: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor under dishmachine -floor soiled under had sink at Waitstation Warning - From follow-up inspection 2024-03-06: **Time Extended**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8530258

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine Warning
  • 35A-03-4:Basic - Dead roaches on premises. -7 dead roaches on floor by electrical panel Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on microwave Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on microwave -phone ,keys air pods on shelf Corrected On-Site Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -bar,wash,sanitize,rinse Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -serv ware coolers -men's room and ladies room Warning** Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up stove -gasket soiled on reach in freezer Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -calms ,shrimp and other items left at room temperature Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher Warning
  • 36-32-5:Basic - Water leaking from ceiling of walk-in cooler into pan. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor under dishmachine -floor soiled under had sink at Waitstation Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. -day quil on shelf with food Corrected On-Site Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -front counter Parmesan cheese Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken manager discarded Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 47f advised to keep a lower level -cart- Cookline dairy 56f less than 4 hours -pizza cooler Tcs sauce, cheese ,sausage, ham 44f to 46f Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs in sauce 100f to 142f manager reheating -demi sauce 73f ,chicken broth 101f lees than 4 hours,provided time as a public health control Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of sanitizer on reach in cooler Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in handsink -trash can in front of sink and lid on top of handsink Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Quat Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer Warning

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8385135

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on Dishmachine Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of ovens has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -gasket soiled on cooler next to walk in -build up of grease on stove
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -Parmesan cheese front counter Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella 46f,pizza sauce 46f less than 4 hours Lasagna 46f advised to keep a lower level
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of dish soap on prep table Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of dish soap