Franco Italian Bistro
Last inspected: Sep 17, 2025
95
Score
Public records show 12 inspections at Franco Italian Bistro stretching back to 2022. The most recent visit was on Sep 17, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded six times in the inspection record.
Among Wellington restaurants, the typical score is 71; Franco Italian Bistro is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 17, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2025-09-17: **Time Extended**
14-17-4
95
Sep 16, 2025
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Sewage/wastewater backing up through floor drains. In kitchen sewage backing up from floor drain under dish machine, discussed with operator who unclogged floor drain water. **Corrected On-Site** **Warning**
28-26-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent above flip top cooler across from stove leaking water on top of flip top cooler, discussed with operator to repair leak. **Warning**
36-32-5
Basic - Dead roaches on premises. In kitchen approximately 1 dead roach under dry seasoning storage rack. In kitchen approximately 3 dead roaches on glue trap on wall under dish machine. In kitchen approximately 4 dead roaches on floor under dish machine next to hot water heater. Discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Floor soiled/has accumulation of debris. In kitchen floors soiled with food debris, discussed with operator to clean and sanitize floors. **Warning**
36-73-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace. **Warning**
14-17-4
61
Jul 31, 2025
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale. **Warning**
03D-06-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled pans of food in reach in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground chicken stored directly above liquid pooled eggs, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - Cooling) at 3:55 per operator product prepared yesterday and held in unit since yesterday see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on flip top cooler cooked potatoes (107F - Cooling) at 3:50 since 3:25 to 95F at 4:30, at this current rate of cooling product will not reach 41F within 2 hours discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
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/ **Warning**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling ac vents at dish washing station rusted, discussed with operator to replace vents. **Warning**
36-34-5
43
Dec 6, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Dec 5, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on rolling racks: raw chicken stored above raw pork. Chef stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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. At small refrigerator: butter chips(52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator: butter chips (52F - Cold Holding) As per operator, stored over night. At make tables across from cook line: cooked chicken (49F - Cold Holding) double panned; raw breaded chicken (55F - Cold Holding) stored over stacked As per operator, items stored over night. None of these items were prepped or portioned today. See stop sale. On rack under steam table: ; raw pork (55F - Cold Holding) As per operator, taken out to defrost 40 mins prior. Not prepped or portioned today. Chef placed to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch face then touched clean cutting board; no hands wash. Chef washed hands. **Corrected On-Site** **Warning**
12A-25-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make tables across from cook line: cut tomatoes (46F at 3:22pm; 46F at 3:53pm- Cooling) As per operator, since 2 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill. **Warning**
03D-15-4
Intermediate - Mussels tag removed from original container prior to container being emptied. Operator corrected. **Corrected On-Site** **Repeat Violation** **Warning**
01C-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected: Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site** **Warning**
21-08-4
43
Aug 7, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-07: At walk in cooler: various raw fish and raw mussels stored above ready to eat diced tomatoes and cooked chick peas. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-07: At walk in cooler: raw chicken stored above raw pork rib eye. Operator stored properly. **Admin Complaint** **Corrected On-Site**
08A-20-5
High Priority - - From initial inspection : 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. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-07: At Flip top cooler across from cook line: cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. - From follow-up inspection 2024-08-07: At Flip top cooler across from cook line: cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-08-07: Same. **Admin Complaint**
01C-05-4
50
Aug 5, 2024
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of Caramel dessert topping -4lbs 2oz
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw beef stored above cooked meatballs. At double door reach in freezer: Raw shrimp stored above cooked diced beef. Chef stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw ground beef stored above unwashed tomatoes. Chef stored properly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw ground beef stored above ready to eat diced tomatoes and cooked chick peas. At flip top cooler across from cook line: raw breaded chicken stored above cooked potatoes, butter. Chef stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler across from cook line: raw breaded chicken stored above raw salmon. Chef stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy glass door reach in cooler: butter (50F - Cold Holding) Stored over night as per assistant manager. At Flip top cooler across from cook line: cooked onions (47F - Cold Holding) stored double panned; cooked eggplant (44F - Cold Holding) As per chef, all items stored overnight. At flip top cooler beside oven: goat cheese (46F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked chick peas (46F - Cold Holding); block cheese (49F - Cold Holding); butter (47F - Cold Holding) As per chef, all items stored overnight. None of these items were prepped or portioned today. See stop sale.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored above prepped tomatoes and cooked chick peas. Chef stored properly. **Corrected On-Site**
08B-17-4
30
Mar 25, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
37
Aug 29, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
67
Mar 28, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-03-28: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bread crumbs, flour not labeled.explained - From follow-up inspection 2023-03-28: Same **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf in dishwasher area. - From follow-up inspection 2023-03-28: Same **Time Extended**
14-45-4
82
Jan 27, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw calamari, raw fish stored above containers with chicken stock inside reach in cooler on cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams and mussels inside walk-in cooler. Operator unable to provided tag for both. Operator discarded See stop sale.
01B-13-4
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. Observed inside Small wine cooler on cook line, butter 53°F cold Holding, heavy cream 53°F cold Holding Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Small wine cooler on cook line, butter 53°F cold Holding, heavy cream 53°F cold Holding Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
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 to operator to be printed and posted **Corrective Action Taken**
11-27-4
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 form to operator to be printed and filled out by all employees **Corrective Action Taken**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams and mussels inside walk-in cooler. Operator unable to provided tag for both. Operator discarded See stop sale.
01C-01-4
41
Sep 9, 2022
Routine - Food
3 critical violations. 7 major violations. 3 minor violations.
View 13 violations
High Priority - Raw animal( raw calamari ) stored over ready-to-eat food.( chicken stock ) inside flip top cooler on cook line. And raw beef stored above a container with butter inside reach in freezer. Operator stored properly **Corrected On-Site**
08A-05-6
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. Observed Small cooler for servers one glass door on cook line ,milk 49°F cold Holding . Per operator product stored since last night. Per operator product not prepared or portioned today Operator discarded. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Small cooler for servers one glass door on cook line ,milk 49°F cold Holding . Per operator product stored since last night. Per operator product not prepared or portioned today Operator discarded. See Stop Sale.
03A-02-5
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
Intermediate - Clams tag removed from original container prior to container being emptied. Operator provided **Corrected On-Site**
01C-10-4
Intermediate - Clams tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Equipment ( tall one door glass reach in cooler on kitchen area )drain line draining into handwash sink. Operator removed **Corrected On-Site**
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with pasta Fagioli Soup not dated marked inside walk-in cooler. Per operator product prepared and stored 2 days ago. Operator dated marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Light shield damaged/in disrepair.above dishwasher area
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom. Emailed sign to operator **Corrective Action Taken**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Container with flour next to ice machine. Operator labeled **Corrected On-Site**
02D-01-5
27
Frequently Asked Questions
When was Franco Italian Bistro last inspected?
The most recent health inspection at Franco Italian Bistro on file is from Sep 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at Franco Italian Bistro?
Across the inspection record, “stop sale issued on time/temperature control” has been cited six times, more than any other issue at Franco Italian Bistro.
How does Franco Italian Bistro compare to other restaurants in Wellington?
Franco Italian Bistro most recently scored 95 out of 100, which is higher than the Wellington average of 71.
Has Franco Italian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Franco Italian Bistro have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Franco Italian Bistro 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 Franco Italian Bistro inspected?
Based on the inspection history on file, Franco Italian Bistro is inspected around four times per year on average.
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