It! Italy
500 E Las Olas Blvd Suite 200, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1624900
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (fixed by the Aug 18 follow-up), 3 intermediate, 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
No quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On multiple work stations, spoons, forms and tongs were stored in standing water. The utensils were moved to the dish area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The prep area reach in cooler gasket is separated from the door
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone stored over the prep table. The phone was moved
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.