Fresca Italian Kitchen
Last inspected: Feb 4, 2026
64
Score
Fresca Italian Kitchen has been inspected nine times since 2022. Inspectors last stopped by on Feb 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Fresca Italian Kitchen's 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.- pizza slices , rice cakes (arancini ) , Stromboli , calzones - From follow-up inspection 2026-02-04: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - cutting boards soiled in cut areas of cutting board at cook line - soiled ice chute at self service station - From follow-up inspection 2026-02-04: -Cutting boards soiled in cut areas - soiled ice cute at self service station **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths. - From follow-up inspection 2026-02-04: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2026-02-04: - soiled interior of oven **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2026-02-04: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-04: Cutting board has cut marks and is no longer cleanable **Time Extended**
14-09-4
64
Dec 2, 2025
Routine - Food
2 critical violations. 9 major violations. 8 minor violations.
View 19 violations
High Priority - Employee touched bare body part and then engaged in food preparation without washing hands. Reviewed with manager and employee .
12A-10-4
High Priority - Nonfood-grade bags used in direct contact with food ( bread) in reach in cooler
14-31-5
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.
11-27-4
Intermediate - Food service manager- Giovanni not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-04-6
Intermediate - Food-contact surface soiled with food debris. - cutting boards soiled in cut areas of cutting board at cook line - soiled ice chute at self service station
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of sanitizer inside hand wash sinks in dish washing area . Container relocated . Reviewed with the manager hand wash sinks are for washing hands only . **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.- pizza slices , rice cakes (arancini ) , Stromboli , calzones
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna inside glass door cooler - made 3 days previously
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open water bottle upon reach in cooler
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their arms while preparing food.
13-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues in storage area
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets in reach in freezer in back storage area
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink (rinse and sanitizer )Do not use dishes/equipment not properly sanitized. Manager set up triple sink correctly **Corrected On-Site**
16-13-5
20
Jan 30, 2025
Food-Licensing Inspection
No violations found.
100
Jan 27, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is awaiting the repair of the dishmachine and damage to the wall next to the dishmachine. Operator stated they may remove dishmachine. If dishmachine is removed, operator is to make changes through plan review. **Warning**
50-08-7
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. Dishmachine was ran 4 times, 0ppm chlorine. **Warning**
22-41-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wall next to dishmachine is in disrepair. Cold holding unit and steam table next to Stivers not on plans. Cold holding unit next to pizza oven not on plans. Called plan review and changes have been made. **Corrective Action Taken** **Warning**
51-16-7
Basic - Hole in or other damage to wall. Wall next to the dishmachine, underneath the hand wash sink. **Warning**
36-24-5
64
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Sewage and Wastewater Properly Disposed
FL-27
78
Jul 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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. Run three times - 0 ppm chlorine - manager set up triple sink 200 ppm quaternary - manager scheduled service for this day **Corrective Action Taken**
22-41-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards in kitchen
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in food prep area - manager labeled spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board in food prep areas **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled door track of glass door cooler , soiled gaskets at deli style coolers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line area
22-16-4
55
Mar 2, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken in portioned small containers 55 F - temperatures taken this morning -manager moved chicken to freezer **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/22
50-17-3
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - employee labeled bottles **Corrected On-Site**
41-17-4
61
Jul 18, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Throughout kitchen floors soiled under and in between equipment. Discussed with operator. **Warning** - From follow-up inspection 2022-07-18: Discussed pulling out equipment and cleaning floors. **Time Extended**
36-73-4
95
Jul 15, 2022
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Gloves no hand wash operator scratched face, touched cell phone, no hand wash or glove change. -Employee started shift no hand wash -Employee used microwave to heat soup. Exterior of microwave visibly soiled and went back to making salads no glove change or hand wash Discussed proper hand washing with operator. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Both reach in coolers on cooks line soiled with old food. Discussed with manager. **Warning**
22-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -Thermometer not working correctly, manager to order new one. **Warning**
05-06-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Can of paint stored under three compartment sink. Discussed with manager **Corrected On-Site** **Warning**
41-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee wearing bracelets while cutting cooked chicken. Discussed with operator. Employee removed bracelets. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -Employee cutting cooked chicken without a hair restraint. Discussed with operator. Manager to order hair nets. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Cambros across from oven in back area. Discussed with manager. **Corrected On-Site** **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. -Throughout kitchen floors soiled under and in between equipment. Discussed with operator. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer near registers. Discussed with manager. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside of microwave soiled. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Inside reach in cooler above ready to eat foods across from reach in cooler and cooks line. Manager removed drinks. **Corrected On-Site** **Warning**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. -Above three compartment sink in prep area. -To-Go containers are not inverted near registers. Discussed with operator. **Corrected On-Site** **Warning**
25-06-4
Basic - Stored food not covered. -Above reach in cooler on cooks line cranberries and almonds, manager placed lid on pans. Discussed with operator. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Beef being thawing in three compartment sink in standing water. Discussed with operator. **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Pears above reach in cooler manager washed and removed stickers from pears. Discussed with Operator **Corrected On-Site** **Warning**
08B-17-4
37
Frequently Asked Questions
When was Fresca Italian Kitchen last inspected?
The most recent health inspection at Fresca Italian Kitchen on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Fresca Italian Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Fresca Italian Kitchen.
How does Fresca Italian Kitchen compare to other restaurants in Clearwater?
Fresca Italian Kitchen most recently scored 64 out of 100, which is lower than the Clearwater average of 79.
Has Fresca Italian Kitchen's inspection record improved over time?
No. Recent inspections at Fresca Italian Kitchen have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fresca Italian Kitchen 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 Fresca Italian Kitchen inspected?
Based on the inspection history on file, Fresca Italian Kitchen is inspected around three times per year on average.
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