Terranova's Italian Restaurant
Last inspected: Feb 24, 2026
45
Score
Across the available record, Terranova's Italian Restaurant has 12 inspections on file, the first dated 2022. Terranova's Italian Restaurant was last inspected on Feb 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly three violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 85, which Terranova's Italian Restaurant's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching cell phone, put cell phone away and began building a pizza without washing hands. Discussed with person in charge.
12A-16-4
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 (AOP). Observed person in charge bare hand contact cheese and spices used to garnish food. Discussed with person in charge and person in charge asked about an AOP. Provided AOP to person in charge. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat soup in walk-in cooler. Discussed with person in charge.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener soiled with food debris.
22-02-4
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/. Observed historical plans do not match current layout of restaurant. Establishment has added food preparation areas to front of walk-in cooler, side room near bath room. Soup serving station and pizza by slice at bar. **Warning**
51-16-7
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. Observed some employees with food handlers expired.
53B-13-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer bucket at 0ppm quat. Person in charge remade buckets at 200ppm quat. **Corrected On-Site**
21-08-4
45
Sep 24, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out for 1 hr; sausage 55F; ( - Cold Holding). Person in charge put inside cooler. In pizza 1 hour;Pizza; cheese 48F, onions 58F, bell pepper 45F, pepperoni, meatballs, sausage, ham 52F; ( - Cold Holding) per person in charge loaded at 10:30 now in 11:45. Placed on time control until cooler is fixed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Missing on pizza. Person in charge time stamped pizzas. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs, marinara 124F; ( - Hot Holding). Person in charge reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose near dry storage. **Repeat Violation** **Admin Complaint**
29-34-4
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. People hired within 60 days have no proof of training.
53B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and hat on back prep tables. person in charge Moved items. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on pizza prep table. Drink with no lid on back table. Person in charge removed all drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Person in charge secured tanks. **Repeat Violation**
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water on cook line. Person in charge removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soiled knives in knife rack. Person in charge removed knives. **Corrective Action Taken**
10-02-4
39
Feb 20, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
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
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
33
Sep 13, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; lasagna 45F. Above fill line. In cooler 1 hour. Took off and placed in walk in cooler. Cream 47F. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several bottles not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in Parmesan cheese. Person in charge removed. **Corrected On-Site**
14-01-5
74
Mar 6, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Sanitizer tests at 0ppm. Remade and tests at 50ppm. **Corrected On-Site**
22-39-4
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. Missing on cubed butter. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76F. Had been out since 9:30am now 2:45pm. In salad cooler; ham, turkey 45F. Marked 3.2.24 today is 3.5.24. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 76F. Had been out since 9:30am now 2:45pm. In salad cooler; ham, turkey 45F. In cooler a few days.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at end of cook line not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. In Italian ice cooler; lemon not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
47
Nov 29, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
1 major violation.
View 1 violation
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. Establishment is missing training for some people. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Time needed to train staff. **Time Extended** - From follow-up inspection 2023-10-03: Time needed to train. **Time Extended**
53B-13-5
90
Sep 28, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 47F, cheese 48F, butter 52F, pasta 52F, pasta 52F,wings 50F, veal 49F ; ( - Cold Holding). All items on line 3 hours. Placed on time control. Person in charge called repair person. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: In make cooler; cheese, eggplant, cheese, pasta 57-65f. Chicken 54Fm wings 48F, veal 50F, clams, mussels, shrimp 48F, calimari 49F, butter 80F. Stop sale issued. Marked @ 10am. Now 3:43. **Admin Complaint**
03A-02-5
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. Establishment is missing training for some people. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-28: Time needed to train staff. **Time Extended**
53B-13-5
78
Sep 22, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggplant 47F, cheese 48F, butter 52F, pasta 52F, pasta 52F,wings 50F, veal 49F ; ( - Cold Holding). All items on line 3 hours. Placed on time control. Person in charge called repair person. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris. **Repeat Violation**
22-02-4
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. Establishment is missing training for some people. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Food stored on floor. Chicken on floor in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on cook line has ice buildup.
14-69-4
Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Person in charge removed spatula. **Corrected On-Site**
10-17-4
Basic - Single-service articles improperly stored. Case of cups on dry storage floor.
25-05-4
50
Jan 13, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Aug 5, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. **Warning** - From follow-up inspection 2022-08-05: No change. **Time Extended**
14-69-4
95
Frequently Asked Questions
When was Terranova's Italian Restaurant last inspected?
The most recent health inspection at Terranova's Italian Restaurant on file is from Feb 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Terranova's Italian Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Terranova's Italian Restaurant.
How does Terranova's Italian Restaurant compare to other restaurants in Bunnell?
Terranova's Italian Restaurant most recently scored 45 out of 100, which is lower than the Bunnell average of 85.
Has Terranova's Italian Restaurant's inspection record improved over time?
No. Recent inspections at Terranova's Italian Restaurant have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Terranova's Italian Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Terranova's Italian Restaurant inspected?
Based on the inspection history on file, Terranova's Italian Restaurant is inspected around three times per year on average.
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