Nonne's Italian Restaurant
Last inspected: Mar 20, 2026
55
Score
Across the available record, Nonne's Italian Restaurant has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 66, which Nonne's Italian Restaurant's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 20, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
74
Jun 19, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink used for glasses without any adequate sanitizer step. Provided 3 compartment sink procedures during inspection. -employee added tablets, allowed to dissolve in sink prior to sanitizing, corrected sink to 400ppm quat ammonium **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs 45F, resting above recommended fill line inside top level of sandwich cooler across from cooking equipment. -sliced cheeses 51-52F on right side of samdwich line cooler, manager stated lid left open during rush. Advised to monitor, manager moved cheese into other cooler to rapidly cool down. **Corrective Action Taken**
03A-02-5
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. -employee cutting produce and bartender cutting limes without gloves
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back nearby ice machine blocked by mop buckets/bread rack/large hose **Corrected On-Site**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -burgers offered undercooked upon request, no consumer advisory present on menu. Printed general consumer advisory, manager placed at entrance. Advised to add verbiage to menu **Corrected On-Site**
02B-02-5
Basic - Dead roaches on premises. -1 dead roach behind fryers **Corrected On-Site**
35A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch worn while preparing food
13-07-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. -receptacle behind building sitting on holed mat, on dirt surface.
33-23-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Open dumpster lid.
33-16-4
41
Nov 20, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
May 16, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -main hand sink on cook line, person in charge stated paper towels to be delivered today, placed napkins in station **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand-sink in back with pitcher
31A-09-4
Basic - Floor soiled/has accumulation of debris. -under cooking equipment
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Dec 13, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. -chrystal **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-13: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - From follow-up inspection 2023-12-13: **Time Extended**
16-04-4
78
Sep 1, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Feb 16, 2023
Routine - Food
No violations found.
100
Jul 18, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -side of building next to front door **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom section of white flap on interior of bin **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
22-20-5
82
Jul 15, 2022
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -vacuum sealed bag of raw poultry stored over condiments, sauces **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 44-46F, coleslaw 46F, inside cooler near cook line, manager stated had cooler lid open during opening restock. Macaroni salad 47F, sour cream 46F, raw beef 45F, raw chicken 46F. Manager stated lid left open during prep prior to inspection. Hot dogs 46F inside white refrigerator in back storage area. Next day Callback inspection shall occur to verify holding temperatures. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. , -chili, reheated from prior days service in crock pot 58F after more than 1 hour. Rechecked at 2 hours 75F. -chili, reheated from prior days service in crock pot 125-137F after more than 1 hour. Rechecked at 2 hours, 175-205F **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sour krout 115-125F, underneath steam table, manager stated less than 30 minutes. Reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -side of building next to front door **Warning**
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom section of white flap on interior of bin **Warning**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch **Warning**
13-07-4
Basic - Food not stored at least 6 inches off of the floor. -dry storage **Warning**
08B-47-4
41
Frequently Asked Questions
When was Nonne's Italian Restaurant last inspected?
The most recent health inspection at Nonne's Italian Restaurant on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nonne's Italian Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Nonne's Italian Restaurant.
How does Nonne's Italian Restaurant compare to other restaurants in Port Orange?
Nonne's Italian Restaurant most recently scored 55 out of 100, which is lower than the Port Orange average of 66.
Has Nonne's Italian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Nonne's Italian Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Nonne's Italian Restaurant 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 Nonne's Italian Restaurant inspected?
Based on the inspection history on file, Nonne's Italian Restaurant is inspected around three times per year on average.
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