One Italian Grill
1342 SW 160 Ave, Sunrise, FL 33326 · Permanent Food Service · License 1620105
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- First visitOct 29, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in right flip top drawer cooked chicken breast (47°F - Cold Holding) per operator removed from walk-in cooler and placed in unit held out of temperature for approximately 45 minutes. Not portion or prepared today Operator placed in walk-in cooler to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in lower salad flip top plates of raw beef carpaccio stored over a plastic container of mixed greens. Operator stored correctly.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed speed rack in front of hand washing sink next to three compartment sink. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: 2 Spray bottle containing toxic sanitizer substance not labeled.
Code 53, Manager certification and employee training: 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/
Basic7
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
Observed on cook line stored a container of clams with no tag copy.
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed lobster meat 31°F out on prep table in room temperature. Employee placed in walk-in cooler.
Fixed on the spot
Commercially processed reduced oxygen packaged fish snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed in walk-in cooler containers of Alfredo sauce not covered.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on cook line stored in front of char grill In-use utensil stored in standing water 84°F.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By Vulcan convection oven
Earlier inspections 1
F46Routine inspection16 violations, 8 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitSep 28, 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 - 1st follow-up visitJul 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Emailed operator the special process address
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler cooked meatballs (44-45°F - Cooling); chicken stock (44-45°F - Cooling); cooked spaghetti (47-48°F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. Observed in walk-in cooler vegetable stock (44-45°F - Cold Holding); chicken stock (44-45°F - Cold Holding) per operator held in cooler overnight not portioned or prepared today.
Stop Sale issued due to food not being in a wholesome, sound condition.
4 pieces of Branzino Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler vegetable stock (44-45°F - Cold Holding); chicken stock (44-45°F - Cold Holding) per operator held in cooler overnight not portioned or prepared today. See stop sale. Observed in lower salad station flip top carpaccio (47°F - Cold Holding) per operator removed from walk-in cooler to holding unit approximately 3 hours ago not portioned or prepared today operator placed in walk-in cooler to chill. Observed in pasta flip top Alfredo sauce (51°F - Cold Holding); bolognese sauce (55°F - Cold Holding); Gorgonzola sauce (51°F - Cold Holding); raw shrimp (47°F - Cold Holding); mushroom cream sauce (46°F - Cold Holding) per operator items removed from walk-in cooler and placed in unit. Per operator 1:00 items were removed from unit and left out as employee cleaned unit. Operator placed ice on products.
Fixed on the spotAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked meatballs (44-45°F - Cooling); chicken stock (44-45°F - Cooling); cooked spaghetti (47-48°F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. See stop sale
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
3-502.12(C) FC: (C) Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in lower portion salad station flip top raw beef carpaccio over unwashed arugula. Operator stored correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle of sanitizer stored on dry storage shelf. Operator removed
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Repeat violationAdministrative complaint
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed meatballs,cooked pasta,chicken stock in deep covered plastic containers.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Operator conducting reduced oxygen packaging for raw lamb chops and raw branzino.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a plastic container stored over hand washing sink next to three compartment sink. Employee removed.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of fries on walk-in freezer floor. Box of liquid eggs and heavy cream stored on walk-in floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed third pans and sixth pans stacked with moisture between them.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.