Spoleto - MY Italian Kitchen
21 S Main St, Winter Garden, FL 34787 · Permanent Food Service · License 5816523
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 intermediate (fixed on the spot), 6 basic-8
- Safety score92
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 27, 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 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Deli meats open on 10/26/26 at 9am
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt and sugar containers
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on handle of equipment at cook line
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
100ppm quat on buckets
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back kitchen exit door
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Dust build up on wall over dish machine
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.