Gran Forno Pronto
Last inspected: Jan 13, 2026
70
Score
Across the available record, Gran Forno Pronto has 11 inspections on file, the first dated 2022. Gran Forno Pronto was last inspected on Jan 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
70
Nov 6, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
70
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - triple glass unit - ricotta (45-47F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed right side door not closing tightly. See stop sale. **Warning**
03A-02-5
High Priority - 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. Front counter - triple glass unit - ricotta (45-47F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed right side door not closing tightly. See stop sale. **Warning**
01B-02-5
High Priority - Live, small flying insects found Approximately 3 small flying insects at pizza station - on display lights and pie holder. Operator exterminated flying insects and sanitized the area. Observed front door open. Operator closed front door. **Warning**
35A-02-7
High Priority - 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 less than 10ppm). Reviewed triple sink sanitizing. Advised operator to set up triple sink sanitizing. **Warning**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter milk opened over 24 hours ago. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Menu states, "Fresh Orange Juice" however juice is purchased through their purveyor. **Admin Complaint**
52-09-4
Basic - Buildup of food debris/soil residue on all equipment door handles and gaskets on front line. **Warning**
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter - triple glass unit - ricotta (45-47F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed right side door not closing tightly. **Warning**
14-74-7
Basic - Food stored on floor. Cases of water in plastic bottles stored on floor next to pizza station. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtain at front door not operating. Per operator air curtain does not work. **Warning**
35B-05-4
32
Jan 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza area - cooked potatoes (120-125F - Hot Holding). Per operator holding approximately 15 minutes. Operator voluntarily discarded. **Corrected On-Site**
03B-01-6
High Priority - Front counter - middle flip top - Raw shrimp stored over ready-to-eat cooked pasta. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - chlorine 0ppm. Operator added solution. Chlorine 100ppm. **Corrected On-Site**
21-07-4
70
Nov 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-15: Observed same. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. **Warning** - From follow-up inspection 2024-11-15: Observed same. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking under hand sink by dish machine. **Warning** - From follow-up inspection 2024-11-15: Observed same. **Time Extended**
29-11-4
82
Nov 14, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Front counter - triple glass door unit - marinara (57F); scampi sauce (60F); vodka sauce (60F); cream (61F); butter (59F). Per operator items held in unit overnight. No items prepped or portioned today. Observed glass door broken and doors not closing tightly. See stop sale. **Warning**
01B-02-5
High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - triple glass door unit - marinara (57F); scampi sauce (60F); vodka sauce (60F); cream (61F); butter (59F). Per operator items held in unit overnight. No items prepped or portioned today. Observed glass door broken and doors not closing tightly. See stop sale. **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink. Operator replaced. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking under hand sink by dish machine. **Warning**
29-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units. **Warning**
23-24-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed. **Corrected On-Site** **Warning**
12B-12-5
Basic - Ice scoop handle in contact with ice. Front counter. Operator stored properly. **Corrected On-Site** **Warning**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing at room temperature. Operator moved to reach in to continue thawing. **Corrected On-Site** **Warning**
06-01-5
39
May 29, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then handle clean plate and utensils wearing same gloves; no handwashing. Operator explained proper procedure. **Corrective Action Taken**
12A-27-4
Intermediate - 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. Plan emailed to operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at microwave area. Operator removed drink from area. **Corrected On-Site**
12B-12-5
Basic - Food stored on floor. Observed boxes of vegetables stored on the floor at back kitchen area. Operator moved. **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair at back handwashing sink. Observed water dripping into pan from pipe under sink.
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wet wipe cloths in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Oil. Operator labeled with common name. **Corrected On-Site**
02D-01-5
52
Nov 7, 2023
Complaint Full
3 major violations. 6 minor violations.
View 9 violations
Intermediate - 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. Emailed poster to manager
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No Heimlich maneuver/choking sign posted.Emailed poster to manager.
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 70 F standing water at front counter. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Working containers of food (oil)removed from original container not identified by common name at front counter . Operator labeled oil **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers throughout establishment. Operator cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Equipment in poor repair. 1.Gasket torn or in disrepair in us refrigeration cooler in kitchen next to dish machine. 2. Gasket torn or in disrepair In reach in cooler in pizza station at front counter.
14-11-5
Basic - Cloth used as a food-contact surface inside container with cheese in reach in cooler at front counter. Operator removed cloth **Corrected On-Site** **Repeat Violation**
21-05-5
55
May 4, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
52
Nov 4, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 DOOR U.S. reach in by dish machine US - meatballs (45F - Cold Holding); cooked spaghetti (45F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked penne (46F - Cold Holding); house pizza sauce (48F - Cold Holding). Per manager all items in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 DOOR U.S. reach in by dish machine US - meatballs (45F - Cold Holding); cooked spaghetti (45F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked penne (46F - Cold Holding); house pizza sauce (48F - Cold Holding). Per manager all items in unit overnight. See stop sale.
03A-02-5
74
Frequently Asked Questions
When was Gran Forno Pronto last inspected?
The most recent health inspection at Gran Forno Pronto on file is from Jan 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gran Forno Pronto?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Gran Forno Pronto.
How does Gran Forno Pronto compare to other restaurants in Fort Lauderdale?
Gran Forno Pronto most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Gran Forno Pronto's inspection record improved over time?
Yes. Recent inspections at Gran Forno Pronto have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gran Forno Pronto means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gran Forno Pronto inspected?
Based on the inspection history on file, Gran Forno Pronto is inspected around three times per year on average.
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