DirtyFLRestaurant Inspection Data

FRANCO ITALIAN BISTRO

With 9 inspections documented, FRANCO ITALIAN BISTRO maintains a 1.7/5 food safety rating in WELLINGTON. Recent inspections show improving food safety practices.

10160 W FOREST HILL BLVD #130

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13521713

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-09-17: **Time Extended**

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13520289

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent above flip top cooler across from stove leaking water on top of flip top cooler, discussed with operator to repair leak. Warning
  • 35A-03-4:Basic - Dead roaches on premises. In kitchen approximately 1 dead roach under dry seasoning storage rack. In kitchen approximately 3 dead roaches on glue trap on wall under dish machine. In kitchen approximately 4 dead roaches on floor under dish machine next to hot water heater. Discussed with operator who cleaned and sanitized areas. Corrected On-Site Admin Complaint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In kitchen floors soiled with food debris, discussed with operator to clean and sanitize floors. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site Warning
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. In kitchen sewage backing up from floor drain under dish machine, discussed with operator who unclogged floor drain water. Corrected On-Site Warning

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13476161

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vents at dish washing station rusted, discussed with operator to replace vents. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled pans of food in reach in cooler, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground chicken stored directly above liquid pooled eggs, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale. Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on flip top cooler cooked potatoes (107F - Cooling) at 3:50 since 3:25 to 95F at 4:30, at this current rate of cooling product will not reach 41F within 2 hours discussed with operator who moved product to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10735632

  • 01B-02-5:High Priority - - From initial inspection : 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. At small refrigerator: butter chips(52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-12-06: At make tables across from cook line: cooked egg plant (50F - Cold Holding); raw breaded chicken (53F - Cold Holding) As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips (52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. On rack under steam table: ; raw pork (55F - Cold Holding) As per operator, taken out to defrost 40 mins prior. Not prepped or portioned today. Chef placed to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-06: At make tables across from cook line: cooked egg plant (50F - Cold Holding); raw breaded chicken (53F - Cold Holding) As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8849759

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected: Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched clean cutting board; no hands wash. Chef washed hands. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on rolling racks: raw chicken stored above raw pork. Chef stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At small refrigerator: butter chips(52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips (52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. On rack under steam table: ; raw pork (55F - Cold Holding) As per operator, taken out to defrost 40 mins prior. Not prepped or portioned today. Chef placed to quick chill. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make tables across from cook line: cut tomatoes (46F at 3:22pm; 46F at 3:53pm- Cooling) As per operator, since 2 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill. Warning
  • 01C-10-4:Intermediate - Mussels tag removed from original container prior to container being emptied. Operator corrected. Corrected On-Site Repeat Violation Warning

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8849621

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-08-07: At walk in cooler: various raw fish and raw mussels stored above ready to eat diced tomatoes and cooked chick peas. Operator stored properly. Admin Complaint Corrected On-Site
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-08-07: At walk in cooler: raw chicken stored above raw pork rib eye. Operator stored properly. Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : 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. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-07: At Flip top cooler across from cook line: cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. - From follow-up inspection 2024-08-07: At Flip top cooler across from cook line: cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-08-07: Same. Admin Complaint

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8722691

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored above prepped tomatoes and cooked chick peas. Chef stored properly. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of Caramel dessert topping -4lbs 2oz
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw beef stored above cooked meatballs. At double door reach in freezer: Raw shrimp stored above cooked diced beef. Chef stored properly. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored above unwashed tomatoes. Chef stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8486398

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin next to ice machine
  • 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. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta Raw beef over ravioli bottom reach in coolers on cook line Removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon reach in cooler cook line Removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8344988

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key on top of make table at cook line Operator stored properly Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Open bleach container stored on prep table at make table at cook line ; operator removed Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Educated and advised to date moving forward Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink at dishwashing area used for purposes other than handwashing- observed ice inside