IT! ITALY
500 E LAS OLAS BLVD SUITE 200, Fort Lauderdale FL 33301 · 954.871.2113
Last inspected Aug 18, 2026 · 10 visits since October 2023
FEB 25
APR 25
DEC 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 58 points better than where it started.
Live, small flying insects found Bar in dining area - left side ice well, next to cut limes- approximately 5 small flying insects on and around soda gun and supply tube. Did not observe any flying insects land on any food. Advised operator to sanitize soda gun and supply line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025027459 | Feb 11, 2025 | May 13, 2025 | $400 |
| 2--2022010567 | Feb 3, 2022 | Nov 14, 2022 | $640 |
Inspection history
10 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning 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 not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. No quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored over the prep table. The phone was moved
Equipment in poor repair. The prep area reach in cooler gasket is separated from the door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On multiple work stations, spoons, forms and tongs were stored in standing water. The utensils were moved to the dish area.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Ware washing employee touched soiled equipment and then handled clean equipment without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar soda gun nozzles
Handwash sink used for purposes other than handwashing. 1. Right cook line hand washing sink, observed strainer bowl stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. 1. Left cook line hand washing sink, operator provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Left cook line hand washing sink water 79F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Bar area.
Cutting board has cut marks and is no longer cleanable at cook line.
Food stored on floor. 1. Walk cooler bulk cooked potatoes stored on floor. 2. Walk in freezer bulk bags of ice stored on floor.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (58-75F). Per operator item prepared this morning and cooling since 11:30am - current time 2:35pm. Observed item in covered plastic container. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen,put on gloves and handled clean dishes without first washing hands. Reviewed proper hand washing and employee washed hands.
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 70 degrees Fahrenheit within 2 hours. Walk in cooler - cooked pasta (58-75F). Per operator item prepared this morning and cooling since 11:30am - current time 2:35pm. Observed item in covered plastic container. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Food stored on floor. 1. Container of prepared marinara stored on floor in walk in cooler. 2. Plastic Bags of ice stored on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 73F. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Bags of shrimp thawing on countertop. Operator placed in walk in to continue thawing.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device to test hot water dish machine
Cutting board has cut marks and is no longer cleanable. Flip top cooler 3 cutting board contains cut marks
Employee with no hair restraint while engaging in food preparation. Employee working cookline with no hair restraint. Employee put on cover
Food stored on floor. Container of potatoes on floor in walk in cooler. Operator elevated
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in flip top cooler 3. Operator removed
Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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. Review big 6 with operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water measuring device to test hot water dish machine
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs frozen fish without an approved haccp plan
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dish area sink
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top cooler 2. Operator removed
Cutting board has cut marks and is no longer cleanable. Flip top cooler 3 cutting board contains cut marks
Employee with no hair restraint while engaging in food preparation. Employee working cookline with no hair restraint. Employee put on cover
Food stored on floor. Container of potatoes on floor in walk in cooler. Operator elevated
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in flip top cooler 3. Operator removed
Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Food not stored at least 6 inches off of the floor. Walk in cooler - plastic container of pizza sauce stored on floor. Operator stored properly.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 15 findings ▾
Cookline - middle flip top - Raw beef stored over ready-to-eat food cooked potatoes. Walk in cooler - raw seafood stored over ready to eat cooked pasta. Operator stored all items properly.
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. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Employee entered kitchen, put on gloves and began working with ready to eat food - container of lettuce - without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee handled soiled dishes and utensils and then picked clean plates without washing hands. Reviewed proper handwashing and employee washed hands.
Live, small flying insects found Bar in dining area - left side ice well, next to cut limes- approximately 5 small flying insects on and around soda gun and supply tube. Did not observe any flying insects land on any food. Advised operator to sanitize soda gun and supply line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - middle flip top - raw chicken stored over raw beef and raw fish. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - marinara (95-120F - Hot Holding). Per operator holding approximately 2 hours. Operator immediately moved to grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Expo fountain soda nozzles.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
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. 2 employees without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator. Operator has form and stated he would provide to employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 72F. Operator removed.
Food not stored at least 6 inches off of the floor. Walk in cooler - plastic container of pizza sauce stored on floor. Operator stored properly.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 4 tanks in upstairs storage room. Inspector will email inspection report to fire Marshall for review.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher putting dirty dishes in the dishwasher machine and putting away cleaned dishes without washing hands. Dishwasher washing hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding marinara sauce 89F, lobster bisque 117F, chicken 79 F in steam table at kitchen being held more than for hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding marinara sauce 89F, lobster bisque 117F, chicken 79 F in steam table at kitchen being held more than for hours. Stop sale issue. Employee discarded food.
Handwash sink not accessible for employee use at all times...stored cleaned glassware in handwashing sink at bar. Employee removed glassware
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of tools or device to measuring hot water sanitizer
Food stored on floor....several boxes on the floor underneath shelvings in walk in cooler and walk in freezer.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Employee handled soiled dishes and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing employee washed hands.
Plastic water bottle stored in drink ice at expo area. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind ready to eat sauce in upper level of cook line middle flip top. Operator stored correctly
Stop Sale issued due to food not being in a wholesome, sound condition. Plastic water bottle stored in drink ice at expo area. 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. Cook line left flip top- potato gnocci (41°F - 48°F Cold Holding) per operator items has been in this unit over item not prepped or portioned today. Observed item over flowing. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left flip top- potato gnocci (41°F - 48°F Cold Holding) per operator items has been in this unit over item not prepped or portioned today. Observed item over flowing. 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. Provided handout to operator
Handwash sink not accessible for employee use at all times. 1. Hand wash sink in kitchen by ice machine had ice scoops sitting inside of sink. Operator removed. 2. Hand wash sink in bar area had shot glasses sitting on top of the hand wash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. 2 employees without food handler/CFM training. Employees filled out Food Employee Agreement during inspection
Soap dispenser at handwash sink in kitchen near the kitchen entrance door was empty. Operator provided hand soap
Accumulation of debris on exterior of warewashing machine.
Dead roaches on premises. 5 dead roaches-second floor storage/office area. Wine and liquor storage. Operator removed, cleaned and sanitized area
Employee eating in a food preparation or other restricted area. Observed employees eating and drinking on prep table. Operator spoke with employees. Employees removed items
Food stored on floor.Observed pan of potatoes on floor under shelf in walk in cooler. Operator moved and stored correctly
Ice buckets stored on floor between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 73° and utensils to prepare avocado in water at 78° in kitchen at prep line area. Operator stored utensils without water
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in storage closet. Reviewed proper cooling methods. Operator moved to walk-in cooler
Working containers of food removed from original container not identified by common name. Sugar and breading mixed not labeled by cook line in kitchen
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.