FRESCA ITALIAN KITCHEN

Name: FRESCA ITALIAN KITCHEN
Address: 2570 GULF TO BAY BLVD, CLEARWATER, FL, 33765, US
Rating: 75.3

2570 GULF TO BAY BLVD, CLEARWATER, FL 33765

License #6216915

🍕 Pizza/Italian ℹ️

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 1, 2026 · 9 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

FRESCA ITALIAN KITCHEN in CLEARWATER currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 16 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2025

The latest inspection on May 1, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

FRESCA ITALIAN KITCHEN has some meaningful issues on record. Would you still eat here?

C record

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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
[14-09-4] Cutting board has cut marks and is no longer cleanable in food prep area
[08B-36-4] Food ( sweetener packets stored under paper towel dispenser next stored front counter hand wash sink in a location that is exposed to splash/dust. Manager relocated container of sweetener packets
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- 110 F at cook line . Manager removed utensils from water
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers in food prep area . Manager relocated employee beverage to a designated employee food container
[41-07-4] Container of medicine ( bottle hydrogen peroxide)improperly stored next to boxes of salt in storage area . Manager relocated container
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs and sauce at 114 F in steam table for 10 minutes . Manager placed on stove to reheat. Recheck 169F
[22-02-4] Food-contact surface soiled with food debris -Cutting board in food prep area soiled with food build up in cracks - ice chute soiled at beverage station in dining area
[31A-11-4] Handwash sink used for purposes other than handwashing. Wiping bucket stored inside front counter hand wash sink. Manager relocated bucket . Reviewed with manager hand wash sinks are for washing hands only
[41-17-4] Spray bottle containing toxic substance not labeled in dish washing area and beverage station . Manager labeled spray bottles moved to storage area

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open water bottle upon reach in cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their arms while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink (rinse and sanitizer )Do not use dishes/equipment not properly sanitized. Manager set up triple sink correctly
[22-08-4] Interior of oven and microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets in reach in freezer in back storage area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues in storage area
[12A-10-4] Employee touched bare body part and then engaged in food preparation without washing hands. Reviewed with manager and employee .
[14-31-5] Nonfood-grade bags used in direct contact with food ( bread) in reach in cooler
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[53A-04-6] Food service manager- Giovanni not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris. - cutting boards soiled in cut areas of cutting board at cook line - soiled ice chute at self service station
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of sanitizer inside hand wash sinks in dish washing area . Container relocated . Reviewed with the manager hand wash sinks are for washing hands only .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.- pizza slices , rice cakes (arancini ) , Stromboli , calzones
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna inside glass door cooler - made 3 days previously