Gianni Ristorante
Last inspected: Apr 14, 2026
86
Score
Gianni Ristorante has been inspected eight times since 2022. The newest entry in the record is dated Apr 14, 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 three violations each.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
The city-wide average for Key Largo sits at 69, putting Gianni Ristorante on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside rice container, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
86
Mar 9, 2026
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus and cooked ossobuco dated on 12 /04 on shelves at walk in cooler. Operator segregated to be discarded. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked octopus and cooked ossobuco dated on 12 /04 on shelves at walk in cooler. Operator segregated to be discarded. **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on clams/ mussels tags. **Warning**
01C-03-4
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. Observed establishment doing a special process, conducting reduced oxygen packaging. **Warning**
03G-50-1
61
Apr 2, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pasta (54F - Cold Holding) on standing unit at cook line, as per operator from last night. Operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked pasta (54F - Cold Holding) on standing unit at cook line, as per operator from last night. Operator discarded during inspection.
01B-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe at walk in cooler,cooked duck not tracking thawing date. As per Chef food was thawed the day before .
02C-04-5
67
Nov 25, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Mar 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
78
Aug 21, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Nov 30, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 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. Observed in the walk in cooler tomato paste (46F - Cold Holding). Per operator the tomato paste was done last night. More than 6 hours. Operator discarded the tomato sauce
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler tomato paste (46F - Cold Holding). Per operator the tomato paste was done last night. More than 6 hours. Operator discarded the tomato sauce
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed in the walk in cooler new York strips, children steak and chicken stored in a vacuum package made at the establishment Packaging is missing the required information.
03G-06-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator is cleaning the exterior of the dishwashing machine .
16-21-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair at the kitchen area **Repeat Violation**
36-17-5
Basic - Floors not constructed to be easily cleanable. Observed the grout missing between tiles in the kitchen area
36-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the front area, by the coffee machine hand wash sink. Hand wash sign was posted **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top section of the preparation area oven soiled. Operator is cleaning the top surface. **Corrective Action Taken**
23-03-4
47
Frequently Asked Questions
When was Gianni Ristorante last inspected?
The most recent health inspection at Gianni Ristorante on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Gianni Ristorante?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Gianni Ristorante.
How does Gianni Ristorante compare to other restaurants in Key Largo?
Gianni Ristorante most recently scored 86 out of 100, which is higher than the Key Largo average of 69.
Has Gianni Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Gianni Ristorante have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gianni Ristorante 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 Gianni Ristorante inspected?
Based on the inspection history on file, Gianni Ristorante is inspected around two times per year on average.
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