GIO'S DELI AND MERCATO ITALIANO
3975 CR 201, Oxford FL 34484 · 352-748-5558
Last inspected May 19, 2026 · 8 visits since December 2023
MAY 24
SEP 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : open half n half from yesterday, no written use by date.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff peeling eggplant with bare hands. Then hands were washed and gloves added.
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. Observed : lack of a written plan. One was emailed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : all but 1 employee certificate is expired.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. Observed a soufflé cup used to scoop cheese at the pizza station.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed : 20 units on the license, 72 seats between the 2 rooms. Fire safety has signed off on 48 seats, but had not considered the private dining area.
Open dumpster lid. Observed : the dumpster lid was open upon arrival.
Single-service articles not stored inverted or protected from contamination. Observed : the to go single serve containers and lids are food side up on the glass display case.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burrata cheese (55F - Cold Holding) above fill line in reach in cooler at font line. Operator moved to cold holding cabinet to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cacciatore (78F - Hot Holding) in hot holding display at front counter. Operator moved to oven to reheat to 165F.
Handwash sink used for purposes other than handwashing. Pot of eggs in hand wash sink in dish machine area. Operator removed.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cardboard used to line nonfood-contact shelves. Employee removed boxes At the bottom of clean dis shelves. In ware washing area.
Employee with no hair restraint while engaging in food preparation.
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
8 High priority3 Intermediate8 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. #10 can dented pizza sauce #10 can dented olives
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area.
Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line fresh produce in walk in. Discussed with manager importance of using food grade liners. Discussed the need to use materials made for food contact.
Nonfood-grade bags used in direct contact with food. Food in walk in cooler being stored in black garbage bags.
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed vegetables in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half one cup 55F reach in cooler behind register.
Time/temperature control for safety food cold held at greater than 41 degrees See stop sale half and half one cup 55F reach in cooler behind register.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food out less than 4 hours. Manager showed time as a public health control policy for pasta, however was not marking time. He was able to identify the correct time.
Nonfood-grade basting brush used in food. Employee using regular paint brush to spread butter on bread.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara, chicken cutlets, sausage. Manager was able to determine when food was prepped and will label accordingly.
Two-compartment sink used for warewashing. Employee washing dishes in 2CS with no sanitizer. Employee stopped when this matter was addressed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard being used by 3 compartments sink. Discussed that cardboard can be used as long as it is not heavily soiled.
Cardboard used to line food-contact shelves. Walk in cooler shelves with cardboard lining. Discussed not using cardboard to line shelves because card board can not be cleaned and sanitized
Cloth used as a food-contact surface. Cloth being used to cover fish in walk in.
Customer personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager keeps chewed dog bone in can storage area for customer's service dog. Manager moved and segregated from food areas.
Employee with no hair restraint while engaging in food preparation. Employee no hair net cooking on cook line. Discussed the need to wear a hair restraint when involved in food prep.
Food stored in a location that is exposed to splash/dust. Round baking pans stored underneath handwashing sink.
Reuse of single-service or single-use articles. Reusing single serve containers 3 gallon and smaller half gallon buckets. Discussed with manager obtaining food safe storage containers.
Stored food not covered. Mozzarella cheese, Pan of lasagna not covered in walk in. Discussed importance of covering food in walk in.
May 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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. 0ppm, operator primed machine 50ppm at recheck.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pies in reach in freezer in cook line area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cutlets (112F - Hot Holding) in front display cabinet. Operator removed to reheat to 165F
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 76 seats inside
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in kitchen. Operator added chlorine sanitizer recheck 100ppm.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator.
Dec 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dessert bar lacking adequate sneezeguards or other proper protection from contamination.
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. 0ppm, operator primed machine 100ppm.
Displayed food not properly protected from contamination. Bakery items stored on top of display case. Operator wrapped pastries.
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.
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.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in room temperature water near bakery display case. Operator removed to be washed.
Wet wiping cloth not stored in sanitizing solution between uses. In cook line area. Employee placed in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm, operator added water 200ppm.
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.