Gio's Deli and Mercato Italiano
Last inspected: Dec 5, 2025
58
Score
Going back to 2023, Gio's Deli and Mercato Italiano has 10 inspections in the public record. Inspectors last stopped by on Dec 5, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to nine violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in Oxford average 88, so Gio's Deli and Mercato Italiano trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burrata cheese (55F - Cold Holding) above fill line in reach in cooler at font line. Operator moved to cold holding cabinet to cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cacciatore (78F - Hot Holding) in hot holding display at front counter. Operator moved to oven to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Pot of eggs in hand wash sink in dish machine area. Operator removed. **Corrected On-Site**
31A-11-4
58
Jun 11, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cardboard used to line nonfood-contact shelves. Employee removed boxes At the bottom of clean dis shelves. In ware washing area. **Corrected On-Site**
14-45-4
78
Sep 12, 2024
Complaint Full
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed vegetables in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Food in walk in cooler being stored in black garbage bags.
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line fresh produce in walk in. Discussed with manager importance of using food grade liners. Discussed the need to use materials made for food contact.
14-86-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area. **Corrective Action Taken**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. #10 can dented pizza sauce #10 can dented olives **Warning**
01B-01-4
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. Food out less than 4 hours. Manager showed time as a public health control policy for pasta, however was not marking time. He was able to identify the correct time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees See stop sale half and half one cup 55F reach in cooler behind register.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half one cup 55F reach in cooler behind register.
01B-02-5
Intermediate - Nonfood-grade basting brush used in food. Employee using regular paint brush to spread butter on bread. **Repeat Violation**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara, chicken cutlets, sausage. Manager was able to determine when food was prepped and will label accordingly.
02C-02-5
Intermediate - Two-compartment sink used for warewashing. Employee washing dishes in 2CS with no sanitizer. Employee stopped when this matter was addressed. **Corrected On-Site**
16-28-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard being used by 3 compartments sink. Discussed that cardboard can be used as long as it is not heavily soiled.
36-06-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves with cardboard lining. Discussed not using cardboard to line shelves because card board can not be cleaned and sanitized
14-05-4
Basic - Cloth used as a food-contact surface. Cloth being used to cover fish in walk in.
21-05-5
Basic - Customer personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager keeps chewed dog bone in can storage area for customer's service dog. Manager moved and segregated from food areas.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair net cooking on cook line. Discussed the need to wear a hair restraint when involved in food prep.
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Round baking pans stored underneath handwashing sink.
08B-36-4
Basic - Reuse of single-service or single-use articles. Reusing single serve containers 3 gallon and smaller half gallon buckets. Discussed with manager obtaining food safe storage containers.
25-32-4
Basic - Stored food not covered. Mozzarella cheese, Pan of lasagna not covered in walk in. Discussed importance of covering food in walk in.
08B-12-5
15
May 7, 2024
Complaint Partial
No violations found.
100
Apr 16, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cutlets (112F - Hot Holding) in front display cabinet. Operator removed to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pies in reach in freezer in cook line area.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 **Admin Complaint**
50-17-3
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. 0ppm, operator primed machine 50ppm at recheck. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 76 seats inside
51-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in kitchen. Operator added chlorine sanitizer recheck 100ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
50
Feb 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator. - From follow-up inspection 2024-02-05: **Time Extended**
51-09-4
95
Dec 8, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Bakery items stored on top of display case. Operator wrapped pastries. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-02-4
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. 0ppm, operator primed machine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dessert bar lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
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. **Repeat Violation**
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. **Repeat Violation**
11-27-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm, operator added water 200ppm. **Corrected On-Site**
21-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator.
51-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in room temperature water near bakery display case. Operator removed to be washed. **Corrective Action Taken**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cook line area. Employee placed in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
43
Jun 13, 2023
Routine - Food
No violations found.
100
Jun 5, 2023
Routine - Food
6 critical violations. 7 major violations. 10 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. At the kitchen entrance, medicine stored above prep table, manager moved. **Corrected On-Site**
41-07-4
High Priority - Displayed food not properly protected from contamination. At the front line, displayed desserts on top of reach-in cooler, No sneezeguard, no protection at all, Manager moved behind counter. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Food with mold-like growth. See stop sale. At the front display cooler, observed cheese with mold.
01B-07-4
High Priority - Raw animal food stored over canned/bottled drinks. In walk-in cooler opened container of raw chicken stored on top of beer glass bottles, Manager moved. Also in reach-in freezer near walk-in cooler, raw portion bags of scallops above bag of fries.
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, fresh garlic and oil 57F, also at the server area, half and half 55F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the display case, chicken 102 and shredded chicken 100F, fried chicken 113F, fried eggplant 112F, Manager moved to oven to reheated. **Corrective Action Taken** **Warning**
03B-01-6
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 - Handwash sink used for purposes other than handwashing. Handwash sink at the pizza station, with a tray inside sink, employee moved. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For multiple employees (six).
53B-02-5
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 - Nonfood-grade basting brush used in food. At the cook line, nonfood-grade brush inside oil container, Manager discarded. Also in walk-in cooler, observed big black trash bag in direct contact with bread.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and multiple reach-in cooler at the cook line: pasta, sausage, cheeses, ham, sauces, soups, chicken, eggplant with no date marked, per Manager most of the food were cooked or prepared 06/03/2023. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Only two card available, no expiration date on card.
53B-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, also observed wet cloth under in use cutting tables.
21-12-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go plastic containers and other single service containers stored not inverted, also exposed to customers, Manager inverted all **Corrected On-Site**
25-06-4
Basic - Silverware/utensils stored upright with the food-contact surface up. At the kitchen entrance, cleaned storks and spoons stored in plastic containers. **Repeat Violation**
24-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Display front cooler door frame with mold like substance, also with food debris. Walk-in cooler shelves heavily soiled. **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near dessert reach-in cooler, spoons and spatulas in 74F water, manager removed utensils to dish machine. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Near walk-in cooler, multiple cases of food on floor.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. **Repeat Violation**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink on prep tables.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside seasoning containers and cheese container. **Repeat Violation**
14-01-5
12
Jan 5, 2023
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
23
Frequently Asked Questions
When was Gio's Deli and Mercato Italiano last inspected?
The most recent health inspection at Gio's Deli and Mercato Italiano on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Gio's Deli and Mercato Italiano?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Gio's Deli and Mercato Italiano.
How does Gio's Deli and Mercato Italiano compare to other restaurants in Oxford?
Gio's Deli and Mercato Italiano most recently scored 58 out of 100, which is lower than the Oxford average of 88.
Has Gio's Deli and Mercato Italiano's inspection record improved over time?
No. Recent inspections at Gio's Deli and Mercato Italiano have averaged around nine violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gio's Deli and Mercato Italiano 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 Gio's Deli and Mercato Italiano inspected?
Based on the inspection history on file, Gio's Deli and Mercato Italiano is inspected around three times per year on average.
Nearby Restaurants