It! Italy
Last inspected: Mar 17, 2026
50
Score
It! Italy appears in inspection records 10 times, starting in 2022. It! Italy was last inspected on Mar 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited four times.
By comparison, the average Fort Lauderdale facility scores 80, putting It! Italy on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Dec 9, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
45
Jun 10, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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 **Repeat Violation** **Warning** - From follow-up inspection 2025-06-10: Observed at callback same **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Observed at callback same **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - 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 **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Observed at callback same **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Food stored on floor. Container of potatoes on floor in walk in cooler. Operator elevated **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Observed at callback box of produce stored on floor **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee working cookline with no hair restraint. Employee put on cover **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: Observed at callback same **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler 3 cutting board contains cut marks **Warning** - From follow-up inspection 2025-06-10: Observed at callback same **Time Extended**
14-09-4
70
Apr 9, 2025
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - 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 **Repeat Violation** **Warning**
16-62-1
Intermediate - 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 **Warning**
11-07-5
Intermediate - 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 **Warning**
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at dish area sink **Warning**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top cooler 2. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler 3 cutting board contains cut marks **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working cookline with no hair restraint. Employee put on cover **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Container of potatoes on floor in walk in cooler. Operator elevated **Corrected On-Site** **Warning**
08B-38-4
Basic - 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 **Corrected On-Site** **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles in kitchen not labeled. Operator labeled **Corrected On-Site** **Warning**
02D-01-5
50
Feb 12, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Feb 11, 2025
Routine - Food
7 critical violations. 4 major violations. 3 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. **Admin Complaint**
35A-02-7
High Priority - Employee handled soiled dishes and utensils and then picked clean plates without washing hands. Reviewed proper handwashing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - 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. **Corrected On-Site** **Warning**
12A-16-4
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 - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo fountain soda nozzles. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 72F. Operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - 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. **Corrected On-Site** **Warning**
08B-47-4
20
Apr 24, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - 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 . **Corrective Action Taken**
03B-01-6
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times...stored cleaned glassware in handwashing sink at bar . Employee removed glassware **Corrected On-Site**
31A-09-4
Intermediate - 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
16-62-1
Basic - Food stored on floor....several boxes on the floor underneath shelvings in walk in cooler and walk in freezer .
08B-38-4
50
Oct 2, 2023
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - 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.
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. 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.
01B-02-5
High Priority - 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.
01B-13-4
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled dishes and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Plastic water bottle stored in drink ice at expo area. See stop sale.
08B-56-4
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. Provided handout to operator
11-27-4
Intermediate - 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.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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 **Corrected On-Site**
11-26-1
Intermediate - Soap dispenser at handwash sink in kitchen near the kitchen entrance door was empty. Operator provided hand soap **Corrected On-Site**
31B-06-4
Basic - Ice buckets stored on floor between uses.
10-14-5
Basic - 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 **Corrected On-Site**
10-07-4
Basic - 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 **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and breading mixed not labeled by cook line in kitchen
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dead roaches on premises. 5 dead roaches-second floor storage/office area. Wine and liquor storage. Operator removed, cleaned and sanitized area **Corrected On-Site**
35A-03-4
Basic - 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 **Corrected On-Site**
12B-02-4
Basic - Food stored on floor.Observed pan of potatoes on floor under shelf in walk in cooler. Operator moved and stored correctly **Corrected On-Site**
08B-38-4
17
May 3, 2023
Routine - Food
1 critical violation. 10 major violations. 16 minor violations.
View 27 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.
11-03-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can on right side of make bar on cook line. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than hand washing. Lunch bag stored inside hand wash near near 3 compartment sink. **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink by walk in cooler. **Repeat Violation**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Serves oysters, clams, and muscles on specials. Printed sign and employee hung advisory. **Corrected On-Site**
02A-01-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
01C-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on prep table in wait station.
21-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Multiple Soiled dry wiping cloths in use in kitchen on cook line.
21-10-4
Basic - Light shield damaged/in disrepair. No lights in garbage room.
38-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside seasoned flour and sugar.
10-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage.
01C-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station and ice maker in kitchen. **Repeat Violation**
22-20-5
Basic - Ice scoop handle in contact with ice at bar.
10-08-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Food stored on floor. Portioned bags of muscle/ clams stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table near hand wash sink in wait station.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cloth used as a food-contact surface in multiple areas through out kitchen/ cook line on cutting boards and under tongs and under sauce bottles.
21-05-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and seasoned flour stored in bins not labeled. **Repeat Violation**
02D-01-5
14
Nov 17, 2022
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At EXPO 2 DOOR - individual butters (55F); half and half (51F); butter (54F). Per employee all items in unit overnight. See Stop Sale. Do not use unit until temperature can be maintained at 41F or lower.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At EXPO 2 DOOR - individual butters (55F); half and half (51F); butter (54F). Per employee all items in unit overnight.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler on speed rack, case of raw bacon above bags of raw shrimp.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in bar covered by pan with espresso cups and shot glasses. Employee removed pan. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar has mold like buildup. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink facing expo station.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink facing expo station.
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint.
13-03-4
Basic - Food stored on floor. 1) Containers of portioned seafood on floor in walk in freezer. 2) cases of salt and panko on floor in dry store room by walk-in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Potato ring in standing water on front prep line. Employee dumped water and replaced with dry container. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Two bins by pizza oven not labeled by common name. Employee labeled. **Corrected On-Site**
02D-01-5
35
Frequently Asked Questions
When was It! Italy last inspected?
The most recent health inspection at It! Italy on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at It! Italy?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at It! Italy.
How does It! Italy compare to other restaurants in Fort Lauderdale?
It! Italy most recently scored 50 out of 100, which is lower than the Fort Lauderdale average of 80.
Has It! Italy's inspection record improved over time?
Yes. Recent inspections at It! Italy have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at It! Italy means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is It! Italy inspected?
Based on the inspection history on file, It! Italy is inspected around three times per year on average.
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