MILANO ITALIAN GRILLE
5400 FL 200
Ocala, Florida, 34474
The Estates at Heathbrook
Marion County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-27: In walk-in cooler (overnight), in a deep container, house sauce 47-48F. Admin Complaint
Food safety inspection conducted on 2/27/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/19/2025
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the server station and pizza station, cup no handle inside cheese containers, Manager moved all. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, manager removed. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids and containers cracked. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the prep area, bag of onions on floor, employee over off the floor. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also soiled. 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. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F. Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs above shredded cheese, also raw beef stored above raw salmon. 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. At the pizza station, cooked peppers date marked 02/08/25. At the cook line, pasta shell date ,raked 2/12/25.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server area, fresh garlic and oil 64F (next to bread oven), per manager, garlic and oil moved from refrigeration around 11:30am, Manager moved back to cooler. **Corrective Action Taken**
- 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, marinara sauce 109F and 124F, per employee sauce place in warmer around 11:00am, Employee moved to stove to reheated.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by a table also items inside sink, employee moved all. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new male employee
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the server area, spray bottle with sanitizer solution not labeled, Manager labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/19/2025 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).
Inspection on 12/2/2024
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside yeast container, manager removed the bowl. Corrected On-Site Repeat Violation
- 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. At the cook line, snapper at 32F-30F in a vacuum seal bags, Employee removed from vacuum seal. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers with missing corners. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, sauce and soup containers on floor, also at the walk-in cooler entrance oil jug on floor. Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the server cooler, tong handle touching the lettuce, manager removed the utensils and voluntarily discarded the lettuce. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers with double stickers.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the server/ prep area bulk container not labeled, Manager labeled salt. Corrected On-Site 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. In walk-in cooler, soup At 47F, soup placed in walk-in cooler the night before.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, soup at 47F, soup was placed in walk-in cooler the night before.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw veal stored above cooked pasta, employees stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the pizza station, grilled onions and grilled peppers date marked 11/23/2024.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemo side of the splitter. Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For clams and mussels
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some clams and some mussels tags.
- 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, bean soup no date marked, employee dated 11/29/2024. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, manger labeled sanitizer. Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 10/8/2024
High Priority
6
Intermediate
0
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep tables, manager moved all. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids and containers cracked.
- 08B-38-4:Basic - Food stored on floor. In front of walk-in cooler entrance, soda bottles on floor, manager moved off the floor. Also in Walk-in cooler, cases of fish on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored improperly, manager flipped. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, observed male employee touching with bare hands cheese. Inspector instructed to wash hands and use gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken stored on top of cut tomatoes, also in walk-in cooler, raw chicken stored above fresh clams and raw shell eggs stored above desserts, Manager stored food properly. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, pizza sauce date marked 9/28/24, per employee all sauces were made 104/24. Manager fixed date. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, pasta 47F, 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 pizza satiation, marinara sauce (portion cups 112F, Manager will discarded at 3:30. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter add, no back flow preventer on the non chemical side of the splitter.
Food safety inspection conducted on 10/8/2024 revealed 12 total violations (6 high priority, 0 intermediate, 6 basic).
Inspection on 6/3/2024
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 6/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning - From follow-up inspection 2024-04-15: Revised Plan submitted 4/1/2024 to plan review. Plan is under review. **Time Extended** - From follow-up inspection 2024-05-21: Plans approved on 04/16/2024. Inspector verified plans and found that a handwash sink at cookline was not in place. Inspector spoke with the plan reviewer who co firmed that the handwash sink at the cookline is required. Operator must reinstall handwash sink at end of cookline. Time extended per Mandy. **Time Extended**
Food safety inspection conducted on 5/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning - From follow-up inspection 2024-04-15: Revised Plan submitted 4/1/2024 to plan review. Plan is under review. **Time Extended**
Food safety inspection conducted on 4/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/12/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In several bulk food containers. Manager removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table. Drink on top of bag in a box sodas. All were moved. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelets while cutting bread.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on reach in cooler at cookline torn. Lids over bulk products have cracks. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cookline
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Players on shelf over clean dishes. Manager moved. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On prep table on cookline pan of potatoes thawing at room temperature, employee stated potatoes were thawed on prep table due to reach in cooler freezing the product overnight. Placed back in cooler. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust near dish machine. Repeat Violation
- 29-03-4:Basic - Water draining onto floor surface. Water draining on floor next to floor drain. Manager moved pipe. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Machine was primed then 100 ppm.
- 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. Male employee touched apron the. Continued to pick up plate without washing hands. Male employee entered kitchen and picked up a late without washing hands. 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. Two pans of alfredo sauce in walk in cooler near mop sink has a date mark of 2/5/2024, discard date should be 2/11/2023.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath in server station: pasta 60F. Manager stated pasta has been in ice less than three hours prior. Product was pushed further into ice. Discussed Time as a Public Health Control (TPHC) with manager and provided documentation. In reach in cooler at front counter: ranch dressing 55F, in unit less that three hours. Manager moved to different unit. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes not aware that sanitizer is needed or how to test for sanitizer. Inspector educated employee on proper sanitizartion for dishes and provided hamdout for dishwashing to manager via email.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back room near mop sink: eggplant 96-103F. Manager stated eggplant was cooked two hours prior. Employee placed eggplant in walk in cooler then 30 minutes later 73-79. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium that is used at bar area.
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed. Warning
Food safety inspection conducted on 2/12/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 12/5/2023
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 12/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in front of back door.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles in dish area and prep area across from dish area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Employee removed drink. 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 shelf above reach-in cooler across from cook line oven. Employee removed phone from shelf. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line oven.
- 08B-38-4:Basic - Food stored on floor. Salt stored on floor in dry storage area outside of office. Employee placed item on shelf. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of garbage can. Employee moved tongs to dish area. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Marinara sauce and chicken soup stored in walk-in cooler. Manager placed covers on containers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawing on prep table across from walk-in cooler. Employee placed steak in walk-in cooler. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began preparing buttered bread without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line oven: chicken (45F - Cold Holding). Manager stated item placed in pan 1 hour prior to temperature being taken. Item stacked over top of pan, manager removed chicken from the top of pan and placed chicken in reach-in freezer to reduce temperature to 41F. Item stored in ice bath on prep table in wait station: butter (68F - Cold Holding). Manager stated item placed in ice bath 2 hours prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.**Corrective Action Taken** **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for clams.
- 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Deflector plate inside of kitchen ice machine. Microwave on shelf above reach-in cooler across from cook line oven.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand washing sink next to prep area across from dish area. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in dish room hand washing sink. Employee removed wiping cloth. Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).