Forbici Modern Italian
Last inspected: Apr 7, 2026
86
Score
Forbici Modern Italian appears in inspection records 12 times, starting in 2022. The most recent report on file is from Apr 7, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Among Tampa restaurants, the typical score is 79; Forbici Modern Italian is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on shelf in dish room. Employee removed during inspection **Corrected On-Site**
12B-07-4
86
Jul 15, 2025
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza dough walk in cooler. Mozzarella cheese 47 f
03A-02-5
Intermediate - No soap provided at handwash sink. At bar employee restocked **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored bucket in sink employee removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Employees restocked **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Corrected On-Site**
31B-04-4
61
Jan 31, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter. **Corrected On-Site**
03F-02-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon is laying on vegetables in pan. Chef removed spoon and properly stored it. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored inside reach in cooler on cooks line. Chef removed and properly stored drink. **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Brussels sprouts not washed before cutting. Employee washed cut spouts. **Corrected On-Site**
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Moo sitting inside mop bucket with dirty water inside bucket. Manager removed and properly stored mop. **Corrected On-Site**
42-01-4
67
Aug 12, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Cold water was turned off at hand sink on cooksline and faucets hot and cold valves switched **Corrected On-Site**
27-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Individual stalls
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed drinking glasses and plates preset on tables located outside **Corrected On-Site**
24-01-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in-cooler on cooksline **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
67
Jul 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Mar 26, 2024
Complaint Full
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Jan 25, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Backflow protection device. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda fountain gun has buildup of mold-like substance.
22-02-4
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/ Manager does not have food handlers certification. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at server station. Manager placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line across from dishwasher. Manager removed drink and properly stored it. **Corrected On-Site**
12B-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front of ice machine. **Repeat Violation**
29-19-4
55
Jul 19, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F. Chef discarded water placed utensils at dishwasher. **Corrected On-Site**
10-05-5
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dishwasher in bar area has degreasers hooked up to machine instead of chlorine sanitizer solution. Manager removed degreaser and hooked chlorine up to dishwasher.
41-28-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Back-flow protection device.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia rest strips at time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line.
31B-02-4
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. Emailed operator employee health agreement paperwork. **Corrective Action Taken**
11-26-1
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.
11-27-4
Intermediate - 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/ **Warning**
53A-03-7
Basic - Food stored on floor. Employee working with pots of food stored on floor in food preparation area. Employee removed food from floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between food preparation sink and hand washing sink. Manager removed knife and properly stored it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain underneath hand washing sink on cooks line has standing water.
29-19-4
Basic - Water draining onto floor surface. Pipe by hand washing sink on cooks line is draining onto floor.
29-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor by reach in frezzer. Employee removed sanitizer bucket from floor and properly stored it. **Corrected On-Site**
21-38-4
25
Jan 23, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
67
Jan 17, 2023
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
33
Nov 30, 2022
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable. Soda gun at bar has buildup of mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by table.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area has no paper towels. Manager placed paper towels at bar hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line.
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each preventing proper air drying in back preparation area.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice storage unit at bar has buildup of black mold-like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes underneath food preparation table across from dishwasher. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line.
02D-01-5
55
Aug 15, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula stored in water at 87F. Employee discarded water and washed spatula. **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar has buildup or mold-like substance. Manager removed soda gun and cleaned it. **Corrected On-Site**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and properly stored it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes underneath food preparation table across from dishwasher.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black-mold like substance.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying underneath food preparation table across from dishwasher.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in coolers on cooks line. Employee removed knife and properly stored it. **Corrected On-Site**
10-17-4
55
Frequently Asked Questions
When was Forbici Modern Italian last inspected?
The most recent health inspection at Forbici Modern Italian on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Forbici Modern Italian?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Forbici Modern Italian.
How does Forbici Modern Italian compare to other restaurants in Tampa?
Forbici Modern Italian most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Forbici Modern Italian's inspection record improved over time?
Results have been roughly steady. Inspections at Forbici Modern Italian have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Forbici Modern Italian means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Forbici Modern Italian inspected?
Based on the inspection history on file, Forbici Modern Italian is inspected around three times per year on average.
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