FRANCO ITALIAN BISTRO
10160 FOREST HILL BLVD STE #130, Wellington FL 33414 · 7703543363
Last inspected Aug 24, 2026 · 11 visits since August 2023
AUG 24
DEC 24
JUL 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. In kitchen sewage backing up from floor drain under dish machine, discussed with operator who unclogged floor drain water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009287 | Dec 5, 2024 | Jul 29, 2025 | $800 |
| 2--2024053623 | Aug 5, 2024 | Oct 16, 2024 | $200 |
| 2--2021045189 | Aug 20, 2021 | Oct 19, 2021 | $400 |
| 2--2021001932 | Nov 19, 2020 | Mar 15, 2021 | $200 |
Inspection history
11 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator fixed.
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority7 Intermediate2 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara (46F at 3:25pm- Cooling) As per operator, cooling since overnight. Product did not cool from 135F to 41F in a total of 60 days. Stored in large capacity. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched clothes then touched clean knife to place inside storage container with other clean knives; no hand washing. Advised operator to wash hands and knives in storage containers.
Live, small flying insects found. 1 fly flying around in restaurant; operator killed.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk not date marked; operator unsure of when milk was opened. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near oven: mixed cut greens (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara (46F at 3:25pm- Cooling) As per operator, cooling since overnight. Product did not cool from 135F to 41F in a total of 60 days. Stored in large capacity. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near oven: mixed cut greens (50F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Stored over stacked. See stop sale. At make table: cut Brussels sprouts (53F - Cold Holding) As per chef, removed from walk in cooler and stored since 1 hour. Not prepped or portioned today. Operator moved to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator fixed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk not date marked; operator unsure of when milk was opened. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked pasta (80F at 3:20pm; 77F at 4:10pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. Operator placed pasta to quick chill.
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/ Ener Gabriel expired 02/16/2026
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clams removed from original container for storage without a tag.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace.
Sep 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Sewage/wastewater backing up through floor drains. In kitchen sewage backing up from floor drain under dish machine, discussed with operator who unclogged floor drain water.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent above flip top cooler across from stove leaking water on top of flip top cooler, discussed with operator to repair leak.
Dead roaches on premises. In kitchen approximately 1 dead roach under dry seasoning storage rack. In kitchen approximately 3 dead roaches on glue trap on wall under dish machine. In kitchen approximately 4 dead roaches on floor under dish machine next to hot water heater. Discussed with operator who cleaned and sanitized areas.
Floor soiled/has accumulation of debris. In kitchen floors soiled with food debris, discussed with operator to clean and sanitize floors.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace.
Jul 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled pans of food in reach in cooler, discussed with operator employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground chicken stored directly above liquid pooled eggs, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on flip top cooler cooked potatoes (107F - Cooling) at 3:50 since 3:25 to 95F at 4:30, at this current rate of cooling product will not reach 41F within 2 hours discussed with operator who moved product to walk in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vents at dish washing station rusted, discussed with operator to replace vents.
Dec 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips(52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips (52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. On rack under steam table:; raw pork (55F - Cold Holding) As per operator, taken out to defrost 40 mins prior. Not prepped or portioned today. Chef placed to quick chill.
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched clean cutting board; no hands wash. Chef washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on rolling racks: raw chicken stored above raw pork. Chef stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips(52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips (52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. On rack under steam table:; raw pork (55F - Cold Holding) As per operator, taken out to defrost 40 mins prior. Not prepped or portioned today. Chef placed to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make tables across from cook line: cut tomatoes (46F at 3:22pm; 46F at 3:53pm- Cooling) As per operator, since 2 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
Mussels tag removed from original container prior to container being emptied. Operator corrected.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected: Sanitizer Bucket (Quaternary 200ppm).
Aug 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Aug 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented can of Caramel dessert topping -4lbs 2oz
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw beef stored above cooked meatballs. At double door reach in freezer: Raw shrimp stored above cooked diced beef. Chef stored properly.
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored above unwashed tomatoes. Chef stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored above prepped tomatoes and cooked chick peas. Chef stored properly.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta Raw beef over ravioli bottom reach in coolers on cook line Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon reach in cooler cook line Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone soup (50F - Cooling); lentil (53F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over 4 hours. Food did not cool to 41F within 6 hours. In large covered plastic containers.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles over cook line
Working containers of food removed from original container not identified by common name. Flour bin next to ice machine
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Open bleach container stored on prep table at make table at cook line; operator removed
Clam/mussel tags not marked with last date served. Educated and advised to date moving forward
Handwash sink at dishwashing area used for purposes other than handwashing- observed ice inside
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Key on top of make table at cook line Operator stored properly
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.