DirtyFLRestaurant Inspection Data

FRANCO'S ITALIAN RESTAURANT

With 3 inspections documented, FRANCO'S ITALIAN RESTAURANT maintains a 2.3/5 food safety rating in OCALA. Food safety practices have remained consistent.

1801 E SILVER SPRINGS BLVD, OCALA 34470

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 10912775

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container, above dish machine, manager moved. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the pizza station, sign blocked by soap dispenser.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service not inverted, manager inverted. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. In walk-in cooler soup not covered, manager cover. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 54F, Employee voluntarily discarded. At the cook line, eggplant 53F, Manager voluntarily discarded.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage 120F, chicken gravy 108F, beef broth 109F, chicken broth 107F, soup 122 and 92F manager moved to the line and reheated to 165F. Corrected On-Site
  • 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/ For two male managers, (05/29/2025).
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents on site.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For three employees

Inspection Date: 5/9/2025

Inspection #: Visit ID: 8823019

  • 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.

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8648967

  • N/A:No Violations Were Observed