Ciao Trattoria Italiana

4076 Belfort Road Unit 9, Jacksonville, FL 32216 · Permanent Food Service · License 2613698

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Aug 19, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
7 high priority (4 fixed by the Aug 19 follow-up, 3 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 12 basic
-47
Safety score53

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitAug 19, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 7 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cheesecake opened on 7/31, employee discarded it
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  50f raw clams, mussels, pasta, cooked artichokes, sausage, ham, raw shrimp, chicken, in prep reach in cooler at 49f, 45f pico de gallo, cheese, polled eggs, lasagna, pasta, ham, on other prep cooler, all less than 4 hrs, employee placed them back in walk in cooler,
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  50f shelled eggs in prep reach in cooler, less than 4 hrs, employee placed them in walk in cooler
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs on shelf above cut onions in reach in cooler, employee rearranged
  Fixed on the spot
- 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. Cut lemon for cooked seafood, employee discarded it, explained to him
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Grabbed raw squid and calamari then removed gloves and cut lemon, discarded lemon
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Cleaner next to clean veggies chopper, cook line area, employee moved chemical
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pasta made on Saturday and tiramisu opened on Thursday
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quat for triple sink
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Strainer in hand sink at server area, employee moved it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Blue substance under hand sink at cook line, employee labeled it cleaner,
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 months, person in charge gave him a book
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk by prep cooler, kitchen, employee said it's salt
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box with bread in walk in freezer, employee placed it on shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
  Employee discarded water and took utensils to triple sink to be washed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  No lid on employee drink by warmer, employee discarded it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On salt, employee removed cup
  Equipment in poor repair.
  Torn fryer baskets
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan dusty in server area, also in kitchen, gasket in walk in freezer with black build up
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Too many coffee filters in servers area, employee placed them in bag
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In hand sink by triple sink, emailed one, also in hand sink at bar
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Dusty wall above prep cooler, kitchen
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Could not find it
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.

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.