TOUR OF ITALY ITALIAN KITCHEN
3805 N MONROE ST UNIT 21, Tallahassee FL 32303 · 850 694 0019
Last inspected Apr 17, 2026 · 7 visits since December 2023
MAR 24
JUL 24
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen-Container of Half and Half (66-68F - Cold Holding) Per Manager food item on table less than 4 hours. Item not prepared or portioned today. Observed item stored on prep table at room temperature. Manager moved to reach in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Provided operator with document.
Current Hotel and Restaurant license not displayed.
Jun 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 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. Employee touched personal phone and proceeded to grab ham and cheese to put on a guest salad without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen-Container of Half and Half (66-68F - Cold Holding) Per Manager food item on table less than 4 hours. Item not prepared or portioned today. Observed item stored on prep table at room temperature. Manager moved to reach in cooler to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
Spray bottle containing toxic substance not labeled. Per Manager unlabeled spray bottle contains sanitizer. Manager labeled.
Accumulation of green mold-like substance in the interior of the ice machine
Ceiling tiles and soiled with accumulated grease, dust and mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Manager stored in sanitizer bucket.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 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. Observed dishwasher machine chlorine 10ppm. Manager called maintenance for repair during inspection. Three compartment sink: Quaternary 200ppm.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two cooks with no food handler training.
Current Hotel and Restaurant license not displayed.
Portable fire extinguisher gauge in red zone at kitchen area. For reporting purposes only.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Blue Lowe's buckets used for storage of chopped lettuce.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue/grease/food debris on back side of slicer blade and under blade guard.
Lack of toilet tissue in mens room. Restocked at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for 2 servers.
Cardboard used to line nonfood-contact shelves. Card board lining make shift table in prep area by reach in cooler.
Equipment in poor repair. Gaskets torn on low cook line reach in cooler
In-use knife stored in crack between wall and card board table in prep area. Operator removed knife and sent it to dish pit for washing and relocating.
Outer openings not protected with self-closing doors. Back door to kitchen.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey 50F in reach in cooler at cook line at 1:30. Per manager turkey has been in and out of reach in cooler for lunch since 12:00. New temperature at 2:30: turkey 48F. Observed sliced tomatoes 45F and shredded mozzarella 50F at 1:30. Per manager reach in cooler in front of pizza oven needed cleaning and items have been moved to reach in cooler in storage area at 1:15. New temperatures at 3:30: sliced tomatoes 40F and shredded mozzarella 41F.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for two servers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling at dining room and kitchen area.
Current Hotel and Restaurant license not displayed.
In-use ice scoop stored on soiled surface between uses. Observed accumulation of mold-like substance on ice scoop holster next to ice machine.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled damp towel on cutting board in front of make table at cook line.
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.