FRANCO'S ITALIAN RESTAURANT

Name: FRANCO'S ITALIAN RESTAURANT
Address: 1801 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 84.6

1801 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5200036

🍕 Pizza/Italian ℹ️

84.6 Grade C / 100

Mixed Health Record

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Latest inspection

March 31, 2026 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRANCO'S ITALIAN RESTAURANT in OCALA currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 28 total violations — 10 critical, 6 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 8, 2024

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

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

FRANCO'S ITALIAN RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Met Inspection Standards
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups stored above triple sink.
[25-05-4] Single-service articles improperly stored. To go containers not inverted at the prep area, manager inverted.
[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
[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.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container, above dish machine, manager moved.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the pizza station, sign blocked by soap dispenser.
[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.
[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.
[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-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.
[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.
[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

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to vegetable cutter. Employee moved item.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table by vegetable cutter. Employee moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers of shelf in dish area.
[14-11-5] Equipment in poor repair. Cutting board on cooks line with cut marks.
[41-07-4] Container of medicine improperly stored. Bottle of alka seltzer on prep table by vegetable cutter. Employee moved bottle.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled down back of shirt with hand then touched clean utensils handle on cooks line, after changing gloves inspector spoke to employee about washing hands before changing gloves.
[35A-02-7] Live, small flying insects found. Approximately 3 flies in outside storage shed with door open, operator closed door to prevent flies from going into storage shed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46,47F - Cold Holding); cheese (47F - Cold Holding) items in cooler at wait station the cooler had been bumped up warmer a few minutes prior while employee cleaned cooler, cooler was dropped back down and retested cheesecake at 41 and cheese at 45. chicken (47F - Cold Holding); Philly meat (51F - Cold Holding) items in cooler on cooks line used for a catering, items placed back in cooler after being sat out of cooler, operator placed ice packs on food retested at below 41F.
[03F-02-5] 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. Fresh garlic and oil mixture on cooks line no time mark.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer chemical container on shelf next to canned tomatoes operator moved chemical to chemical shelf.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken cordon bleu in walk in cooler, the chicken is first cooked to 135F kept in walk in cooler then when ordered it is finished at 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.