Franco's Italian Restaurant
1801 E Silver Springs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5200036
What drove the grade
Food manager certification expired.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 intermediate, 6 basic (3 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager card expired in 2025.
Basic6
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Between make table and wall. Removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in salt bin. Bowl in pasta in salad prep area. Removed all.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Food on clean dishes over dish machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic pans stacked together wet on shelf in clean dish area.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Plastic pans on top shelf over make table on cookline. Paper filter in server station not protected. Manager corrected both.
Fixed on the spotRepeat violation
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.
Mentos and phone on prep table in pizza station.
Repeat violation
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.