Giovannis Fresh Italian Kitchen
2152 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6212467
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsLicensing inspection
- 2nd follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
- 1st follow-up visitJul 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants.
More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Employee with no beard guard/restraint while engaging in food preparation.
More time given
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler has multiple doors that are bing opened and closed. Operator took temperatures at 7am temperature was at ambient 37 at the time. Ambient is 40 at this time. I had operator place ice bags within cooler. To lower temperatures. Calibrated thermometers with operator. Discussed maintaining proper temperature with all TCS food. marinara (51°F - Cold Holding); meatballs (49°F - Cold Holding); butter (49°F - Cold Holding); ham (50°F - Cold Holding); cooked shrimp (48°F - Cold Holding); cheese (51°F - Cold Holding); bolognese (50°F - Cold Holding)
Fixed on the spot
Code 50, Current license displayed: Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator switched locations of oven and reach in cooler on cook line. Operator added prep table in back of cook line. Operator added prep table alongside office wall in kitchen. Operator added reach in cooler and prep table near back exit door along wall. Operator added mixer by walk in cooler. Operator added two reach in freezers by walk in cooler. Operator moved ice machine under hand sink in bar. Operator added wine cooler in bar. Operator added beer tap in bar.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees not wearing hair restraint in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Employee prepping food no beard guard.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing wrist watch and ring in kitchen.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.