Ciao Italian Grill
1400 N Harbor City Blvd, Melbourne, FL 32935 · Permanent Food Service · License 1501440
What drove the grade
Food contaminated by employees/consumers and operator continued to serve food.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority, 3 intermediate (1 fixed on the spot), 10 basic-48
- Extension granted on Oct 21, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Required employee training expired for all employees.
More time given
- 1st follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Required employee training expired for all employees.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Cook plated a side salad with bare hands
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Cook plated a side salad with bare hands. SEE STOP SALE
Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Green hose next to dishwasher
Spray hose at dish sink lower than flood rim of sink.
Green hose at sink next to dishwasher is not secured in a fashion to remain above flood rim at all times
Intermediate3
Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
Dog in kitchen. Owner removed
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza paddle on soiled ledge between pizza ovens. Placed on sheet tray
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs on front of oven door
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook put on hat
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Directly on floor. No physical barrier. Placed on crate
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
Interior of tea spouts heavily soiled with white and brown substances
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves have an accumulation of mold like substances. Clean wares shelf soiled in dish/prep area
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cups at service station not inverted. Plates near entry are not inverted or covered
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Multiple Togo containers stored with food contact surfaces facing upwards on shelves
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Multiple broken down reach-in coolers and other equipment on rear deck area
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Not tethered in storage room next to walk-in cooler
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.