Nino's Italian Restaurant
Last inspected: Apr 7, 2026
86
Score
Nino's Italian Restaurant appears in inspection records 10 times, starting in 2022. On Apr 7, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
The pattern that stands out is “in-use tongs stored on equipment door handle between uses”, which has been cited three times.
Compared to the broader Fort Pierce restaurant scene, this is about average. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 3 Live, small flying insects found in prep kitchen area. Establishment just received a delivery. Informed Manager to remove / prevent flying insects from coming and making contact with food contact areas. Staff removed all on site. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-04-07: 1 live. Manager actively removing flying insect in kitchen prep area. **Time Extended** **Corrective Action Taken**
35A-02-7
86
Apr 6, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 3 Live, small flying insects found in prep kitchen area. Establishment just received a delivery. Informed Manager to remove / prevent flying insects from coming and making contact with food contact areas. Staff removed all on site. **Corrected On-Site** **Repeat Violation**
35A-02-7
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 found on top of dish machine. Employee is removing and cleaning and sanitizing. **Corrected On-Site** **Warning**
35A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and straw at sink server station. Advised Manager to remind staff hand washing sink only. **Corrective Action Taken**
31A-11-4
Basic - Condensation or other drainage not disposed of according to law. From 3 door cooler, condensation is falling into pan. **Corrective Action Taken**
28-02-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Pizza maker. Education provided. Employee corrected. **Corrected On-Site**
12B-09-5
Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs. Removed by Manager. **Corrected On-Site**
10-20-4
55
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Feb 24, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
58
Aug 5, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored over cases of fryer oil in dry storage. Informed Manager.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
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. For some employees. Draven and Amanda.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For employee named Draven.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored at hand sink in service area.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer at fans and on ceiling.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cook line on oven door.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One drink in cooks cooler. Informed Manager. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Soiled cloth on cooks line, used by employee.
21-10-4
47
Sep 1, 2023
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
50
Jul 19, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handling lemons with bare hand, placed in tea and served to customer.
09-01-4
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. Lasagna and veal. Operator date marked correctly **Corrected On-Site**
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New staff has yet to be trained
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Inside flour **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets torn on triple door cooler **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Cooler in front of fryer
29-49-6
47
Mar 14, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg wash 71° after 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash found at 71° after 4 hours
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Equipment in poor repair. Gaskets torn on reach in freezer **Repeat Violation**
14-11-5
Basic - Garbage on the ground and/or pad around dumpster. 2. Dumpster lids open 3. Grease receptacle not on proper pad.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 111°. Operator remade water and placed directly on grill
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Wood food-contact surface not properly sealed. Wood countertop next to dishwasher no longer sealed.
14-06-4
35
Sep 23, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Marinara pepper sauce
01B-28-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara pepper sauce marked 8/8, today is 9/23
02C-01-5
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. See stop sale. Not keeping track of when pizza was cooked. Chef stated made 1 hour ago. Marked time down. No stop sale issued. provided a printed time plan **Corrected On-Site**
03F-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. 2. Wet nesting **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches
13-07-4
Basic - Equipment in poor repair. Gaskets torn on pizza make cooler and glass triple door cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Raw chicken breast in walk-in cooler, canned goods in store room and multiple items in walk-in freezer **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
31B-04-4
Basic - Stored food not covered. Sliced meatballs in freezer **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper blend **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Nino's Italian Restaurant last inspected?
The most recent health inspection at Nino's Italian Restaurant on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nino's Italian Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Nino's Italian Restaurant.
How does Nino's Italian Restaurant compare to other restaurants in Fort Pierce?
Nino's Italian Restaurant most recently scored 86 out of 100, which is about the same as the Fort Pierce average of 87.
Has Nino's Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Nino's Italian Restaurant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Nino's Italian Restaurant 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 Nino's Italian Restaurant inspected?
Based on the inspection history on file, Nino's Italian Restaurant is inspected around three times per year on average.
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