ONE ITALIAN GRILL
1342 SW 160 AVE, Sunrise FL 33326 · 954.660.0470
Last inspected Jul 28, 2026 · 11 visits since February 2024
OCT 24
JAN 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A 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. Poster emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015003808 | Jan 5, 2015 | Feb 11, 2015 | $1,000 |
Inspection history
11 visits, newest first
Jul 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. Operator conducting reduced oxygen packaging for raw lamb chops and raw branzino.
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority5 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked meatballs (44-45F - Cooling); chicken stock (44-45F - Cooling); cooked spaghetti (47-48F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. See stop sale
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. 3-502.12(C) FC: (C) Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method.
Raw animal food stored over or with unwashed produce. Observed in lower portion salad station flip top raw beef carpaccio over unwashed arugula. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of Branzino Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked meatballs (44-45F - Cooling); chicken stock (44-45F - Cooling); cooked spaghetti (47-48F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. Observed in walk-in cooler vegetable stock (44-45F - Cold Holding); chicken stock (44-45F - Cold Holding) per operator held in cooler overnight not portioned or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler vegetable stock (44-45F - Cold Holding); chicken stock (44-45F - Cold Holding) per operator held in cooler overnight not portioned or prepared today. See stop sale. Observed in lower salad station flip top carpaccio (47F - Cold Holding) per operator removed from walk-in cooler to holding unit approximately 3 hours ago not portioned or prepared today operator placed in walk-in cooler to chill. Observed in pasta flip top Alfredo sauce (51F - Cold Holding); bolognese sauce (55F - Cold Holding); Gorgonzola sauce (51F - Cold Holding); raw shrimp (47F - Cold Holding); mushroom cream sauce (46F - Cold Holding) per operator items removed from walk-in cooler and placed in unit. Per operator 1:00 items were removed from unit and left out as employee cleaned unit. Operator placed ice on products.
Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored on dry storage shelf. Operator removed
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed meatballs,cooked pasta,chicken stock in deep covered plastic containers.
Handwash sink used for purposes other than handwashing. Observed a plastic container stored over hand washing sink next to three compartment sink. Employee removed.
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. Operator conducting reduced oxygen packaging for raw lamb chops and raw branzino.
Employee with no hair restraint while engaging in food preparation. Two employees
Equipment and utensils not properly air-dried - wet nesting. Observed third pans and sixth pans stacked with moisture between them.
Food stored on floor. Box of fries on walk-in freezer floor. Box of liquid eggs and heavy cream stored on walk-in floor.
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in lower flip top raw breaded chicken stored over raw calamari and raw shrimp
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower flip top boy server station whip butter (56F - Cold Holding) per operator held in cooler for approximately 2 days
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lowboy; whipped butter (56F - Cold Holding) per items stored in cooler approximately 2 days. See stop sale. Observed flip top coolers octopus (47F - Cold Holding); roasted peppers (50F - Cold Holding) Alfredo sauce (54F - Cold Holding); ricotta cheese (49F - Cold Holding) cooked spaghetti pc (55F - Cold Holding) calamari (48-49F - Cold Holding); raw shrimp (49-50F - Cold Holding). butter cubes (67F - Cold Holding); Alfredo sauce (47F - Cold Holding); white clam sauce (47F - Cold Holding); bolognese (45F - Cold Holding); Alfred sauce (47F - Cold Holding); shrimp stock (47F - Cold Holding); chicken butter sauce (47F - Cold Holding); calamari (47F - Cold Holding); shrimp (47F - Cold Holding) per operator held out of temperature less than 2 hours Items removed from walk-in cooler and placed in unit not portion or prepared today. Operator items in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table meatballs (115-147F - Hot Holding) in over stacked container per operator held out of temperature less than 2 hours. Operator placed on stove to reheat.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand washing sink service station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic sanitizer substance not labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 85F and 91F
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio not marked as raw.
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 of training for 5 employees engaged in food manipulation.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler at salad station - Carpaccio stored directly over cooked chicken. Employee stored items correctly. Observed at walk in cooler - Raw chicken stored directly over shredded cheese and fagioli soup. Employee stored items correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw ribeye (not commercially packaged) stored directly over raw shrimp. Employee stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at flip top cooler in kitchen - Caramelized onions prepared on site 10/8/25. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at flip top cooler in kitchen - Caramelized onions prepared on site 10/8/25. 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. Observed at cooling drawers in kitchen - shrimp (44-45F); Gorgonzola (44-45F - Cold Holding); risotto (54F - Cold Holding); red snapper (47F - Cold Holding) Observed at cooling drawers #2 in kitchen - lamb (52F - Cold Holding); ribeye (56F - Cold Holding); fillet mignon (55F - Cold Holding) Observed at flip top cooler in kitchen - octopus (54F - Cold Holding). As per employee all items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers in kitchen - shrimp (44-45F); Gorgonzola (44-45F - Cold Holding); risotto (54F - Cold Holding); red snapper (47F - Cold Holding) Observed at cooling drawers #2 in kitchen - lamb (52F - Cold Holding); ribeye (56F - Cold Holding); fillet mignon (55F - Cold Holding) Observed at flip top cooler in kitchen - octopus (54F - Cold Holding). As per employee all items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio not marked as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at pasta station.
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 of training for 5 employees engaged in food manipulation.
No soap provided at handwash sink. Observed at handwashing sink at pasta station.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided employee with advisory.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal drinks stored on prepping table. Employee stored items correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at pasta station. Observed at both male and female restroom.
Jan 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Stored food not covered. Observed at walk in cooler - short ribs not covered. As per operator item uncovered for approximately 24 hours. Employee covered item.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed tags missing last date served.
No soap provided at handwash sink. Observed at handwashing station next to triple sink.
Food stored on floor. Observed at walk in freezer - container of soup stored directly on floor. Operator stored correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing station next to triple sink.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket. Operator stored correctly.
May 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. - walk-in cooler Observed: cooked pasta (47F - Cold Holding); soup (47F - Cold Holding); yellow rice (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler Observed: cooked pasta (47F - Cold Holding); soup (47F - Cold Holding); yellow rice (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. Observed Dish machine 0 ppm, corrected to 100.
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. - walk-in cooler Observed: cooked pasta (47F - Cold Holding); soup (47F - Cold Holding); yellow rice (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler Observed: cooked pasta (47F - Cold Holding); soup (47F - Cold Holding); yellow rice (46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on clean dish table in dish area. PIC removed drink.
Food stored on floor. Observed oiled stored on floor across from dishwasher. PIC removed and stored appropriately.
Stored food not covered. Observed cooked egg plant stored uncovered in cooler across from cook line. PIC covered.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. Can of Artichoke hearts stored among regular cans. Employee removed and placed separately for return.
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. Poster emailed to operator
Spray bottle containing toxic substance not labeled. Side of hand wash sink, next to ice machine, two Bo containing sanitizer and glass cleaner, employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, in front of walk in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Baking trays stored on soiled surface, in rear kitchen.
Equipment in poor repair. Salad flip top-broken cover
Food stored on floor. Two boxes of calamari and two boxes of tortellinis, employee placed on shelves.
In-use ice scoop stored on soiled surface between uses. Scoop on top of soiled ice machine, in rear kitchen. Employee removed to be wash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters along the cook line-substantial build up of food debris and grease -Outside cover of large ice machine, soiled. -second hoods filter in rear 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.