GIO'S DELI AND MERCATO ITALIANO

Name: GIO'S DELI AND MERCATO ITALIANO
Address: 3975 CR 201, OXFORD, FL, 34484, US
Rating: 64.5

3975 CR 201, OXFORD, FL 34484

License #7000607

🥪 Deli/Sandwich ℹ️

64.5 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 8 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GIO'S DELI AND MERCATO ITALIANO in OXFORD currently holds an InspectFL Health Score of 64.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 50 total violations — 19 critical, 10 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 7, 2024

The latest inspection on May 19, 2026 shows 8 observation rows: no critical rows, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GIO'S DELI AND MERCATO ITALIANO has a rough inspection history. Would you risk it?

F 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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a soufflé cup used to scoop cheese at the pizza station.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed : 20 units on the license, 72 seats between the 2 rooms. Fire safety has signed off on 48 seats, but had not considered the private dining area.
[33-16-4] Open dumpster lid. Observed : the dumpster lid was open upon arrival.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed : the to go single serve containers and lids are food side up on the glass display case.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : open half n half from yesterday, no written use by date.
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff peeling eggplant with bare hands. Then hands were washed and gloves added.
[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. Observed : lack of a written plan. One was emailed.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : all but 1 employee certificate is expired.

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard being used by 3 compartments sink. Discussed that cardboard can be used as long as it is not heavily soiled.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler shelves with cardboard lining. Discussed not using cardboard to line shelves because card board can not be cleaned and sanitized
[21-05-5] Cloth used as a food-contact surface. Cloth being used to cover fish in walk in.
[40-06-5] Customer personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager keeps chewed dog bone in can storage area for customers service dog. Manager moved and segregated from food areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee no hair net cooking on cook line. Discussed the need to wear a hair restraint when involved in food prep.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Round baking pans stored underneath handwashing sink.
[25-32-4] Reuse of single-service or single-use articles. Reusing single serve containers 3 gallon and smaller half gallon buckets. Discussed with manager obtaining food safe storage containers.
[08B-12-5] Stored food not covered. Mozzarella cheese, Pan of lasagna not covered in walk in. Discussed importance of covering food in walk in.
[01B-01-4] Dented/rusted cans present. See stop sale. #10 can dented pizza sauce #10 can dented olives
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line fresh produce in walk in. Discussed with manager importance of using food grade liners. Discussed the need to use materials made for food contact.
[14-31-5] Nonfood-grade bags used in direct contact with food. Food in walk in cooler being stored in black garbage bags.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed vegetables in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half one cup 55F reach in cooler behind register.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees See stop sale half and half one cup 55F reach in cooler behind register.
[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. Food out less than 4 hours. Manager showed time as a public health control policy for pasta, however was not marking time. He was able to identify the correct time.
[14-14-4] Nonfood-grade basting brush used in food. Employee using regular paint brush to spread butter on bread.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara, chicken cutlets, sausage. Manager was able to determine when food was prepped and will label accordingly.
[16-28-4] Two-compartment sink used for warewashing. Employee washing dishes in 2CS with no sanitizer. Employee stopped when this matter was addressed.