FRESCA ITALIAN KITCHEN
2570 GULF TO BAY BLVD, Clearwater FL 33765 · 727-250-1123
Last inspected May 1, 2026 · 9 visits since July 2023
JUL 23
JAN 24
JAN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016045597 | Aug 23, 2016 | Oct 24, 2016 | $400 |
Inspection history
9 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine ( bottle hydrogen peroxide)improperly stored next to boxes of salt in storage area. Manager relocated container
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs and sauce at 114 F in steam table for 10 minutes. Manager placed on stove to reheat. Recheck 169F
Food-contact surface soiled with food debris -Cutting board in food prep area soiled with food build up in cracks - ice chute soiled at beverage station in dining area
Handwash sink used for purposes other than handwashing. Wiping bucket stored inside front counter hand wash sink. Manager relocated bucket. Reviewed with manager hand wash sinks are for washing hands only
Show the remaining 5 findings ▾
Spray bottle containing toxic substance not labeled in dish washing area and beverage station. Manager labeled spray bottles moved to storage area
Cutting board has cut marks and is no longer cleanable in food prep area
Food ( sweetener packets stored under paper towel dispenser next stored front counter hand wash sink in a location that is exposed to splash/dust. Manager relocated container of sweetener packets
In-use utensil stored in standing water less than 135 degrees Fahrenheit- 110 F at cook line. Manager removed utensils from water
Opened employee beverage container in a cold holding unit with food to be served to customers in food prep area. Manager relocated employee beverage to a designated employee food container
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris. - cutting boards soiled in cut areas of cutting board at cook line - soiled ice chute at self service station
No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.- pizza slices, rice cakes (arancini ), Stromboli, calzones
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Interior of oven and microwave has accumulation of black substance/grease/food debris.
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority9 Intermediate8 Basic
Show 19 findings ▾
Employee touched bare body part and then engaged in food preparation without washing hands. Reviewed with manager and employee.
Nonfood-grade bags used in direct contact with food ( bread) in reach in cooler
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.
Food service manager- Giovanni not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris. - cutting boards soiled in cut areas of cutting board at cook line - soiled ice chute at self service station
Handwash sink used for purposes other than handwashing. Container of sanitizer inside hand wash sinks in dish washing area. Container relocated. Reviewed with the manager hand wash sinks are for washing hands only.
No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.- pizza slices, rice cakes (arancini ), Stromboli, calzones
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna inside glass door cooler - made 3 days previously
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open water bottle upon reach in cooler
Employee wearing jewelry other than a plain ring on their arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink (rinse and sanitizer )Do not use dishes/equipment not properly sanitized. Manager set up triple sink correctly
Interior of oven and microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets in reach in freezer in back storage area
Reach-in cooler interior/shelves have accumulation of soil residues in storage area
Jan 30, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was ran 4 times, 0ppm chlorine.
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/ Establishment is awaiting the repair of the dishmachine and damage to the wall next to the dishmachine. Operator stated they may remove dishmachine. If dishmachine is removed, operator is to make changes through plan review.
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/. Wall next to dishmachine is in disrepair. Cold holding unit and steam table next to Stivers not on plans. Cold holding unit next to pizza oven not on plans. Called plan review and changes have been made.
Hole in or other damage to wall. Wall next to the dishmachine, underneath the hand wash sink.
Mar 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No running water at mop sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
No hot running water at mop sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Plant based chicken, turkey, ham, impossible burger. Operator was able to determine the prep date and will date accordingly.
Handwash sink used for purposes other than handwashing. Debris in hand wash sink behind front counter, corn in hand wash sink in rear of the kitchen.
No running water at mop sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
Employee with no hair restraint while engaging in food preparation. 1 employee no hair restraint
In-use wet wiping cloth/towel used under cutting board. Wiping cloth used under green cutting board used to cut lettuce. Discussed the need to use a material that is non porous to make the cutting board non slip.
No hot running water at mop sink. Propane tank used to heat water has a leak. Operator has a call out to a repairman.
Raw fruits/vegetables not washed prior to preparation. Romaine lettuce cut without being washed. Manager instructed employee to was lettuce before cutting.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Run three times - 0 ppm chlorine - manager set up triple sink 200 ppm quaternary - manager scheduled service for this day
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards in kitchen
Spray bottle containing toxic substance not labeled in food prep area - manager labeled spray bottle
In-use wet wiping cloth/towel used under cutting board in food prep areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled door track of glass door cooler, soiled gaskets at deli style coolers
Reach-in cooler interior/shelves have accumulation of soil residues at cook line area
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.