FRANCO'S ITALIAN RESTAURANT
1801 E SILVER SPRINGS BLVD, OCALA 34470
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 5/9/2025
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to vegetable cutter. Employee moved item. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table by vegetable cutter. Employee moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers of shelf in dish area.
- 14-11-5:Basic - Equipment in poor repair. Cutting board on cooks line with cut marks.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of alka seltzer on prep table by vegetable cutter. Employee moved bottle. Corrected On-Site
- 12A-28-4: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. Employee pulled down back of shirt with hand then touched clean utensils handle on cooks line, after changing gloves inspector spoke to employee about washing hands before changing gloves.
- 35A-02-7:High Priority - Live, small flying insects found. Approximately 3 flies in outside storage shed with door open, operator closed door to prevent flies from going into storage shed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46,47F - Cold Holding); cheese (47F - Cold Holding) items in cooler at wait station the cooler had been bumped up warmer a few minutes prior while employee cleaned cooler, cooler was dropped back down and retested cheesecake at 41 and cheese at 45. chicken (47F - Cold Holding); Philly meat (51F - Cold Holding) items in cooler on cooks line used for a catering, items placed back in cooler after being sat out of cooler, operator placed ice packs on food retested at below 41F. **Corrective Action Taken**
- 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. Fresh garlic and oil mixture on cooks line no time mark.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical container on shelf next to canned tomatoes operator moved chemical to chemical shelf. Corrected On-Site
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken cordon bleu in walk in cooler, the chicken is first cooked to 135F kept in walk in cooler then when ordered it is finished at 165F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.
Food safety inspection conducted on 5/9/2025 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).
Inspection on 7/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).