FRANCO'S ITALIAN RESTAURANT

Name: FRANCO'S ITALIAN RESTAURANT
Address: 1801 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 83.5

1801 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5200036

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FRANCO'S ITALIAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 4 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Alfredo 94F and 80F, Manager placed on time, sauce made at 10:45Am will be discarded at 2:45.
[25-05-4] Single-service articles improperly stored. To go containers not inverted at the prep area, manager inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine, employee moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups stored above triple sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on top of cans at the bar area, manager moved.
[09-01-4] 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. At the server station, female employee touches with barre hand cut lettuce with bare hands, inspector instructed to removed the piece of lettuce, wash hands and use gloves

Disposition: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service not inverted, manager inverted.
[08B-12-5] Stored food not covered. In walk-in cooler soup not covered, manager cover.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the pizza station, sign blocked by soap dispenser.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container, above dish machine, manager moved.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents on site.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage 120F, chicken gravy 108F, beef broth 109F, chicken broth 107F, soup 122 and 92F manager moved to the line and reheated to 165F.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For two male managers, (05/29/2025).
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For three employees
[53B-02-5] 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 one female employee.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 54F, Employee voluntarily discarded. At the cook line, eggplant 53F, Manager voluntarily discarded.

Community reaction

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Community pulse