DirtyFLRestaurant Inspection Data

CIAO ITALIAN EATERY

Food safety records indicate CIAO ITALIAN EATERY in FERNANDINA BEACH has 6 inspections with a 1.7/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

614 CENTRE ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 10934025

Follow-up Inspection Required

6 high, 3 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior dishmachine with black and white debris accumulation.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk in cooler.
  • 06-09-1: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 in walk in cooler and reach in cooler thawed with instructions to remove from packaging prior to thawing. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on glass triple door reach in cooler in storage area. Also, one bus tub with melted edges in clean dishwater storage.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease accumulation on floor at cook line, on piping behind cook line equipment. Wall at hvac with mold like substance in kitchen also mold like substance observed on wall at dishmachine. Observed plastic on ceiling around hvac in kitchen. Also, observed hole in wall along baseboard in employee restroom. Tile missing on floor under middle make line reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hoods in kitchen. Also, grease accumulation on side of griddle, under griddle in kitchen. Mold like substance observed on exterior corners of clear bus tubs in dry storage area. Repeat Violation
  • 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. Sauce cooked in house yesterday per person in charge in large plastic containers cooling overnight at 53-55F.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over cut wrapped lasagna. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Lasagna and mozzarella date marked in walk in cooler 1.28.26 never frozen per person in charge.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce cooked in house yesterday per person in charge in large plastic containers cooling overnight at 53-55F. In three glass door reach in cooler in back storage area cooked beets, blue cheese at 53-55F. Ambient temperature of unit 55F. In unit overnight per person in charge see stop sale. Also, salmon in walk in cooler and reach in cooler thawed with instructions to remove from packaging prior to thawing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right small reach in cooler across from cook line veal cutlet 48F. Item stored on lidded item above fill line. Retemped at 43F by end of inspection. Person in charge over to reach in cooler below. In three glass door reach in cooler in back storage area cooked beets, blue cheese at 53-55F. Ambient temperature of unit 55F. In unit overnight per person in charge see stop sale. Person in charge will not utilize for time/temperature control for safety items until holding at 41F or below. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with spices in back storage area, with liquor bottles in bar. Person in charge removed. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training due to all certifications are copies, not original. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap in employee restroom and at hand wash sink by dishmachine. Person in charge provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with yellow chemical person in charge states is bleach unlabeled. Person in charge labeled. Corrected On-Site Repeat Violation

4/24/2025· 10mo ago

Visit ID: 10738366

Follow-up Inspection Required

2 high, 5 int, 6 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. In drawers below small wait station in kitchen, clean utensils in drawers that are rusted and/or lined with soiled cardboard.
  • 06-09-1: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. In walk in cooler, fourteen (14) packages of thawed grouper and five (5) packages of thawed salmon are still in sealed ROP. Items discarded. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep area on cook line. Bottle moved and stored correctly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in bar. Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped black straws on bar top within reach of customers.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Blue sanitizer bucket on floor on cook line in kitchen. Bucket moved and stored correctly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw seafood kabobs stored over ready to eat sauce and pasta. In walk in cooler, raw calamari stored over ready to eat meatballs. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. In walk in cooler, fourteen (14) packages of thawed grouper and five (5) packages of thawed salmon are still in sealed ROP. Items discarded. See stop sale. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in cooler blocked by bus tub. Tub moved and stored correctly. Corrected On-Site
  • 27-11-4:Intermediate - No running water at mop sink. Mop sink in kitchen has no running water.
  • 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. In walk in cooler, two (2) pans of cooked ground beef are dated as 4/12. Person in Charge states they were improperly dated marked. Person in Charge properly dated items. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemical cleaner (one blue and one clear) stored by mop sink in kitchen are not labeled.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by walk in cooler has no hot water. Employee turned on hot water valve. Corrected On-Site

12/9/2024· 1y 3mo ago

Visit ID: 8778493

Met Inspection Standards

4 high, 2 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware in bar are is not inverted.
  • 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. Rinse step is not being utilized correctly. Dishwasher using running faucet to rinse. Dishwasher set up trip,e sink correctly. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
  • 08B-38-4:Basic - Food stored on floor. Panko crumbs stored on floor in dry storage. Panko moved and stored correctly. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils on cook line in standing water 82F. Water discarded. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink in reach in cooler on cook line. Drink discarded. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single use containers in dining area are not inverted. Server inverted. Corrected On-Site
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage area are not painted/sealed.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw breaded chicken stored over ready to eat egg plant. In walk in cooler, raw shelled eggs stored over ready to eat sauces. Items moved and stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, cut tomatoes stored overnight 47F. Tomatoes discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, cut tomatoes stored overnight 47F. Tomatoes discarded. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on cook line next to clean plates. Spray bottle containing chemical cleaner stored on utility cart for servers with clean silverware. Chemicals moved and stored correctly. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment verbalizes dessert menu. On dessert menu, tiramisu is made with raw shelled eggs. Servers are not disclosing this information when verbalizing menu. Operator states now all servers will disclose that tiramisu is made with raw shelled eggs. Corrected On-Site
  • 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. Missing for some employees.

6/5/2024· 1y 9mo ago

Visit ID: 8637627

Met Inspection Standards

1 int, 1 basic

  • 38-12-4:Basic - - From initial inspection : Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back dry storage area near produce cooler - From follow-up inspection 2024-06-05: Still needs **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar - From follow-up inspection 2024-06-05: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer next to salad station - From follow-up inspection 2024-06-05: **Time Extended**

3/20/2024· 1y 11mo ago

Visit ID: 8556958

Follow-up Inspection Required

1 high, 4 int, 7 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting boards stored on floor in hall way leading to back dry storage area
  • 06-09-1: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 and fish in walk in cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cellphones over line cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door
  • 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back dry storage area near produce cooler
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Salad cooler has a opened orange Gatorade in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature Calamari thawing in standing water. Placed in walk in cooler **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose bib under hand sink, placed back on Corrected On-Site
  • 11-27-4: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer next to salad station

11/16/2023· 2y 3mo ago

Visit ID: 8377149

Met Inspection Standards

1 high, 2 int, 2 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cutting boards washed and sanitized the night before stored on floor in hallway.
  • 08B-12-5:Basic - Food straining in strainer in mop sink
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib near walk in cooler under handsink with hose attached. Placed on back flow preventer **Corrective Action Taken** Repeat Violation
  • 11-27-4: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer stored next to salad cooler