North Italia
7335 W Sand Lake Rd, Orlando, FL 32819 · Permanent Food Service · License 5814971
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic-15
- Safety score85
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 visitOct 2, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw calamari 55°F, raw shrimp 60°F, cooked short rib 58°F, cooked chicken 62°F and cooked sausage 58°F/all less than 4 hours per manager/moved to walk in cooler for temperature recovery/rechecked raw calamari 43°F, raw shrimp 43°F, cooked short rib 43°F, cooked chicken 50°F and cooked sausage 46°F
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Mussel tags not marked with last date served.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times./garbage can blocked end of cook line hand sink/removed/
Fixed on the spot
No soap provided at handwash sink./dish area hand sink.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Blaster chiller and cook line cold drawer.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry./mop sink/
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.