Gioia Italy

701 N Federal Hwy Ste 112, Hallandale Beach, FL 33009 · Permanent Food Service · License 1625592

A
Grade A
Safety score 91 of 100
Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Warewashing machine not automatically dispensing the sanitizer.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 30 routine inspection
    2 intermediate, 3 basic
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitOct 30, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 2 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the sanitizer.

      Observed break in line not supplying chemical sanitizer on a consistent basis.

    • Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.

      Observed menu states "fresh" mussels. Operator states, it is a frozen product.

    Basic3

    • Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.

      Operator removed.

      Fixed on the spot

    • Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.

      Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer needs service. See 16-59.

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

    Official report, on the Florida DBPR website

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.

Most cited

Dishwashing facilities and test kits2
Handwashing and hygienic practices1
Food-contact surfaces clean and sanitized1
Misrepresentation or misbranding1