MILANO ITALIAN GRILLE
5400 FL 200
Ocala, Florida, 34474
The Estates at Heathbrook
Marion County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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).