Italian 2 GO LLC

6314 Corporate Ct, Suite 150, Fort Myers, FL 33919 · Permanent Food Service · License 4602638

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Food stored in ice used for drinks.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
2 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot, 1 repeat), 8 basic (2 repeats)
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

15 violations found

First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  Observed bottles of champagne stored inside ice machine. Operator removed champagne.
  Fixed on the spot
- 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. Operator primed sanitizer. Rechecked concentration at 100 ppm.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Smoked salmon and Carpaccio (thinly sliced raw beef tenderloin) on menu not designated by consumer advisory.
  Raw/undercooked animal food offered and establishment has no written consumer advisory posted on menu.
  Raw animal foods must be fully cooked prior to service. Educated operator on importance of posting consumer advisory. Operator posted advisory before leaving inspection.
  Fixed on the spotRepeat violation
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed lasagna, tomato sauce, and shredded mozzarella cheese not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  Microwave oven.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed box of onions stored on floor in kitchen underneath handwash sink.
  Uncovered food stored near sink exposed to splash.
  Observed box of onions underneath handwash sink exposed to splash from handwashing.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Observed can opener blade rusting.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Educated operator on the importance of storing containers inverted. Operator inverted containers.
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 33, Garbage and refuse: Open dumpster lid.
  Educated operator on the importance of keeping dumpster lid closed.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.