Florios of Little Italy
Last inspected: Mar 10, 2026
43
Score
The health department has logged 11 inspections at Florios of Little Italy, the earliest from 2022. The most recent visit was on Mar 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited three times.
Compared to other Hollywood restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, homemade marinara sauce (48 to 51F - Cooling). Operator stated made yesterday, held in cooler overnight. No prepared or portioned today.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler , raw chicken stored in container or its raw beef.
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw seafood stored over ready to eat mozzarella sticks.
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, homemade marinara sauce (48 to 51F - Cooling). Operator stated made yesterday, held in cooler overnight. No prepared or portioned today. See stop sale.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On prep table, can opener blade soiled with food debris.
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep area, employee open drink stored in reach in freezer. Operator discarded drink. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in sanitizer between uses. On prep counter, in use knives stored in sanitizer bucket in between uses. Employee removes knives and put to wash. **Corrective Action Taken**
10-18-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, employee bags hanging in shelving unit with dry storage. Operator removed items. **Corrected On-Site**
40-06-5
43
Feb 20, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. In pizza prep area, handwashing sink blocked with strainer. Operator removed item **Corrected On-Site**
31A-09-4
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/ Giuseppe Viscito not on duty with four or more employees engaged in food preparation or handling. Certified food manager returned to establishment during inspection. Discussed with operator to have at least one certified food manager present when four out more employees.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen by storage rack by prep table, employee bag hanging from shelves with dry food stored. Operator removed employee bag. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee open drink on shelf above prep table. Operator removed cup. **Corrected On-Site**
12B-07-4
67
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Walk in cooler cooked chicken wings (46F - Cold Holding); raw chicken (45F - Cold Holding); raw calamari (45F - Cold Holding); butter (45F - Cold Holding), raw shell eggs ambient temperature of 45F. Per operator all food left in unit over night. See stop sale. Foods not prepared or portioned today **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler hot dogs (50F - Cold Holding); cooked chicken wings (50F - Cold Holding); butter (49F - Cold Holding). Per operator food transferred from other cooler less than four hours ago. Operator placed food in freezer to quick cool. Foods not prepared or portioned today Walk in cooler cooked chicken wings (46F - Cold Holding); raw chicken (45F - Cold Holding); raw calamari (45F - Cold Holding); butter (45F - Cold Holding), raw shell eggs ambient temperature of 45F. Per operator all food left in unit over night. See stop sale. Foods not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. True cooler at 2:15pm cut tomatoes 52F ambient cooling for 2 hours to 52F at 2:40pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing chicken,Ouse at salad station preparing food without hair restraint **Warning**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of flip top cooler **Warning**
21-12-4
Basic - Equipment in poor repair. Left door on front flip top cooler does not close properly **Warning**
14-11-5
58
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Dec 19, 2024
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on floor next to water heater in dry storage area. Operator cleaned and sanitized area during inspection. Storage area is in a separate room from cook line by exit door. **Warning**
35A-04-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled in bar . Operator cleaned and sanitized area during inspection **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices using 4 hour hold time without written plan. Emailed written procedures **Warning**
03F-10-5
Basic - Equipment in poor repair. Flip top cover not properly attached to unit in salad station. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under dry storage shelf in kitchen. Floor next to water heater in storage area. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair next to fryer in cook line . **Warning**
36-17-5
Basic - In-use utensil ( knife )stored in sanitizer between uses in salad station. Operator removed during inspection **Corrected On-Site** **Warning**
10-18-5
52
May 14, 2024
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. Observed diced ham (55F - Cold Holding); feta cheese (55F - Cold Holding)in flip top cooler on cook line held in double pans. Per employee held for less than two hours. Not portioned or prepared today. Employee placed in cooler to quickly chill . **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed on cook line a plastic bucket of eggs stored with cracks or broken shells.
01B-14-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Philly steak over hash brown potatoes not all commercially packaged in reach in freezer chest . Employee inverted. **Corrected On-Site**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips only had quaternary test strips.
16-37-1
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.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle glass cleaner not labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Observed standing water behind salad station flip top unit leaking water in pan that's overflowing. Employee discarded water and mop floor. **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Observed two bags of flour stored on floor in kitchen next to ice machine Observed pasta sauce on floor in walk-in cooler Employee elevated. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed water bottle and ginger beer in salad station flip top unit.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. At pizza station below hand washing sink.
21-38-4
35
Sep 7, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
55
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 21, 2022
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-21. Licenses incorrectly link on line. Operator tried to make payment via phone call and online after correcting links. Unable to process payments per on line system and on hold for operator to correct. **Admin Complaint**
50-17-2
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 cleaned dish ware and rinsed hands before handled clean dish ware from machine. Advised of proper handwash procedures to fully wash hands and put on gloves. **Corrective Action Taken**
12A-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter at 400ppm quaternary. Employee remade to proper 200ppm quaternary. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) in fliptop lower cooler at cook line cooked pasta (54F - Cold Holding). Per employee pasta in unit overnight. See stop sale. 2) in fliptop lower cooler at cook line sliced cheese (56F - Cold Holding) Per employee cheese in and out of cooler all morning as needed...placed in cooler at 7:30 am. Advised to only remove needed cheese not entire container. Container moved to reach in cooler to rechill. 3) in walk in cooler 2 containers - house tomato sauce (71F - Cold Holding); house tomato sauce (68F - Cold Holding) Per employee in cooler overnight. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) in fliptop lower cooler at cook line cooked pasta (54F - Cold Holding). Per employee pasta in unit overnight. 2) in walk in cooler 2 containers - house tomato sauce (71F - Cold Holding); house tomato sauce (68F - Cold Holding) Per employee in cooler overnight.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by ice machine tube of ground beef and bags of chicken breast above case of packaged mussels. Advised employee of proper separation policy. **Corrective Action Taken**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags with no date marking for last use.
01C-03-4
Intermediate - No soap provided at handwash sink. At hand sink by pizza ovens. Employee replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per employee all items in upper fliptop for breakfast held for 4 hrs (7-11am) only of breakfast service and then discarded. No written plan to verify. Time as Public Health Control form provided.
03F-10-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened beverage containers and water bottles in right side of salad station cooler.
12B-13-4
29
Frequently Asked Questions
When was Florios of Little Italy last inspected?
The most recent health inspection at Florios of Little Italy on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Florios of Little Italy?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Florios of Little Italy.
How does Florios of Little Italy compare to other restaurants in Hollywood?
Florios of Little Italy most recently scored 43 out of 100, which is lower than the Hollywood average of 75.
Has Florios of Little Italy's inspection record improved over time?
Results have been roughly steady. Inspections at Florios of Little Italy have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Florios of Little 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 Florios of Little Italy inspected?
Based on the inspection history on file, Florios of Little Italy is inspected around three times per year on average.
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