TUTTO ITALIANO
6185 SE FEDERAL HWY, Stuart FL 34997 · 7722869500
Last inspected Aug 13, 2026 · 10 visits since November 2023
SEP 24
JAN 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, lasagna (45F - Cold Holding); cooked spinach (48F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024032913 | May 28, 2024 | Jul 8, 2024 | $200 |
| 2--2017037167 | Jul 26, 2017 | Sep 14, 2017 | $400 |
Inspection history
10 visits, newest first
Aug 13, 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, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline flip top cooler-non food grade paper napkin used to store herbs- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cheese 45F - cold holding, Ham 45-52F-cold holding lasagna 45F- cook holding, cooked meatballs 45-46F-cold holding, cooked pasta 45-46F-cold holding, marinara sauce 45-46F- cold holding, butter 45F- cold holding - food not prepared or portioned today- as per operator cooler door left open for 1 hour- food out of temperature for 1.5 hours- operator placed ice bags on food to quick chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink - water at 74F.
Wiping cloth sanitizing solution stored on the floor.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Dishwasher (Chlorine 0ppm)
Non-food grade paper/paper towel used as liner for food container. At flip top cooler non food grade paper towels in direct contact with herbs- operator removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink- by dishwashing area. Water 78F.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm
Wiping cloth sanitizing solution stored on the floor- operator removed of the floor.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (55F - Cooling). Per operator, item was placed in unit previous day exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (55F - Cooling). Per operator, item was placed in unit previous day exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. #10 can of black olives. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, eggplant Parmesan (47F - Cold Holding); cooked pasta (47F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items heat treated and stored in cooler over 24 hours not properly date marked. Advised operator of proper date marking requirements of items heat treated and stored over 24 hours.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date used. Operator marked tag with last date used.
Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots stored underneath ovens on cardboard, not 6 inches above the floor. Advised operator of proper storage. Operator stored properly.
Food stored on floor. At cook line, Oil stored on floor.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw cut breaded veal stored over cooked zucchini. Advised operator of proper storage. Operator stored properly.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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. Dishmachine Chlorine 0ppm. Advised operator to set up and use 3 compartment sink until dish machine repaired. Operator set up 3 compartment sink with Chlorine 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw cut breaded veal stored over cooked zucchini. Advised operator of proper storage. Operator stored properly.
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. At cook line low boy, lasagna (45F - Cold Holding); cooked spinach (48F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, lasagna (45F - Cold Holding); cooked spinach (48F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date used. Advised operator to mark tags when last used.
Food stored on floor. At cook line, oil stored on the floor. Operator moved oil to shelf. At walk in cooler, housemade marinara sauce stored on floor. Operator moved to shelf
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp and raw octopus over Gorgonzola and deli meats not in commercial packaging reach in freezer at cook line. Operator stored properly.
Toxic substance/chemical improperly stored. Observed Bottled water stored next to cleaning chemicals on storage shelf by register area. Operator stored properly.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Educated operator on proper date marking procedures for fresh shellfish.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kyle Bigelow Serv Safe Expired 10/25/22
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.