Made in Italy
117 W Venice Ave, Venice, FL 34285 · Permanent Food Service · License 6805459
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection4 high priority (1 fixed by the Jul 10 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed the following items at Salad station reach-in cooler: fresh mozzarella large balls (55°F - Cold Holding)2 lbs; fresh mozzarella small balls (55°F - Cold Holding) 2lbs; blue cheese crumbles (57°F - Cold Holding) 1/2 lb; cut tomatoes (57°F - Cold Holding) 1/4 lb; feta (57°F - Cold Holding) 2 lb; house made blue cheese dressing (61°F - Cold Holding) 1qt. Operator voluntarily disposed of all above items. Observed the following items at soup station by slicer in kitchen: Meatball in sauce 110°F Hot holding, full 6" deep 1/3 pan. Operator voluntarily disposed of all above items.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following items at Salad station reach-in cooler: fresh mozzarella large balls (55°F - Cold Holding)2 lbs; fresh mozzarella small balls (55°F - Cold Holding) 2lbs; blue cheese crumbles (57°F - Cold Holding) 1/2 lb; cut tomatoes (57°F - Cold Holding) 1/4 lb; feta (57°F - Cold Holding) 2 lb; house made blue cheese dressing (61°F - Cold Holding) 1qt. Operator voluntarily disposed of all above items.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed the following items at soup station by slicer in kitchen: Meatball in sauce 110°F Hot holding, full 6" deep 1/3 pan. Operator voluntarily disposed of all above items.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed cleaning solutions stored next to jugs of cooking oil in mop closet.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed lasagna, pasta and potatoes in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observe the following hand sink block from convenient usage: Hand wash sink in kitchen next to three compartment sink and slicer block by pans in sink. Hand wash sink and back prep room blocked by hose and clean supplies and sink. Hand wash sink at bar walks by container of drink mix in hand wash sink. Operator corrected above issues to meet inspection standards.
Fixed on the spot
No soap provided at handwash sink at bar.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed container of shrimp, defrosting in three compartment sink with no cold running water. Employee remove shrimp from sink and placed in reaching cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed shrimp defrosting in left hand side of three compartment sink, while middle sink was full of soap and chemicals. Employee removed shrimp from sink area.
Fixed on the spot
Food stored on floor.
Observed jugs of oil stored on floor in mop closet.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed multiple chips and cracked plastic containers in kitchen and region coolers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters at bar area in front room next to espresso machine not inverted or protected.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed wall mounted AC unit in back prep room over prep table area with heavy buildup of mold, like substance and condensation.
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.
- Stop sale
- An order that the food can’t be sold or served.