MILANO ITALIAN GRILLE

Name: MILANO ITALIAN GRILLE
Address: 5400 SW COLLEGE RD STE 104, OCALA, FL, 34474, US
Rating: 26.3

5400 SW COLLEGE RD STE 104, OCALA, FL 34474

License #5202999

🍕 Pizza/Italian ℹ️

26.3 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 10 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MILANO ITALIAN GRILLE in OCALA currently holds an InspectFL Health Score of 26.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 104 total violations — 34 critical, 22 major, 48 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 10, 2026

The latest inspection on October 9, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

73%

Inspector notes

104

Coverage note

Inspector notes linked where available

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MILANO ITALIAN GRILLE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at the cook line, raw fish stored above basil bag, Manager moved the basil.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler soiled with food residue (right side of main make table on cook line).
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at the cook line, container inside sink, Manager moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager removed all
[41-17-4] Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow liquid not labeled, Manager labeled bleach.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside test container, manager moved.
[08B-38-4] Food stored on floor. Oil jugs in front of Walk in cooler on floor.
[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. Female server handled bread with bare hands, Manager instructed to stop, 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. On cook line, marinara sauce 110-130F, Manager moved to stove and reheated above 165F.
[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. For one female employee, training expired on July 2026.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At the server station and pizza station, cup no handle inside cheese containers, Manager moved all.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, manager removed.
[14-38-4] Food storage container/container lid cracked or broken. Lids and containers cracked.
[08B-38-4] Food stored on floor. At the prep area, bag of onions on floor, employee over off the floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also soiled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, House sauce cooked 02/28/2025 at 70F, 69.9F, 58F, 62F and 66.2F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs above shredded cheese, also raw beef stored above raw salmon.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the pizza station, cooked peppers date marked 02/08/25. At the cook line, pasta shell date ,raked 2/12/25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server area, fresh garlic and oil 64F (next to bread oven), per manager, garlic and oil moved from refrigeration around 11:30am, Manager moved back to cooler.
[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, marinara sauce 109F and 124F, per employee sauce place in warmer around 11:00am, Employee moved to stove to reheated.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by a table also items inside sink, employee moved all.
[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. For one new male employee
[41-17-4] Spray bottle containing toxic substance not labeled. At the server area, spray bottle with sanitizer solution not labeled, Manager labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside yeast container, manager removed the bowl.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the cook line, snapper at 32F-30F in a vacuum seal bags, Employee removed from vacuum seal.
[14-38-4] Food storage container/container lid cracked or broken. In use containers with missing corners.
[08B-38-4] Food stored on floor. In walk-in cooler, sauce and soup containers on floor, also at the walk-in cooler entrance oil jug on floor.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the server cooler, tong handle touching the lettuce, manager removed the utensils and voluntarily discarded the lettuce.
[16-46-4] Old labels stuck to food containers after cleaning. In use containers with double stickers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the server/ prep area bulk container not labeled, Manager labeled salt.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, soup At 47F, soup placed in walk-in cooler the night before.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, soup at 47F, soup was placed in walk-in cooler the night before.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw veal stored above cooked pasta, employees stored properly.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the pizza station, grilled onions and grilled peppers date marked 11/23/2024.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemo side of the splitter.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For clams and mussels
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some clams and some mussels tags.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, bean soup no date marked, employee dated 11/29/2024.
[41-17-4] Spray bottle containing toxic substance not labeled. At the bar area, manger labeled sanitizer.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside seasoning.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinks on prep tables, manager moved all.
[14-38-4] Food storage container/container lid cracked or broken. Lids and containers cracked.
[08B-38-4] Food stored on floor. In front of walk-in cooler entrance, soda bottles on floor, manager moved off the floor. Also in Walk-in cooler, cases of fish on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled.
[25-05-4] Single-service articles improperly stored. To go containers stored improperly, manager flipped.
[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 prep area, observed male employee touching with bare hands cheese. Inspector instructed to wash hands and use gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken stored on top of cut tomatoes, also in walk-in cooler, raw chicken stored above fresh clams and raw shell eggs stored above desserts, Manager stored food properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, pizza sauce date marked 9/28/24, per employee all sauces were made 104/24. Manager fixed date.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, pasta 47F, 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 pizza satiation, marinara sauce (portion cups 112F, Manager will discarded at 3:30.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter add, no back flow preventer on the non chemical side of the splitter.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In several bulk food containers. Manager removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table. Drink on top of bag in a box sodas. All were moved.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelets while cutting bread.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Gaskets on reach in cooler at cookline torn. Lids over bulk products have cracks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cookline
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Players on shelf over clean dishes. Manager moved.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On prep table on cookline pan of potatoes thawing at room temperature, employee stated potatoes were thawed on prep table due to reach in cooler freezing the product overnight. Placed back in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust near dish machine.
[29-03-4] Water draining onto floor surface. Water draining on floor next to floor drain. Manager moved pipe.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Machine was primed then 100 ppm.
[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. Male employee touched apron the. Continued to pick up plate without washing hands. Male employee entered kitchen and picked up a late without washing hands.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two pans of alfredo sauce in walk in cooler near mop sink has a date mark of 2/5/2024, discard date should be 2/11/2023.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath in server station: pasta 60F. Manager stated pasta has been in ice less than three hours prior. Product was pushed further into ice. Discussed Time as a Public Health Control (TPHC) with manager and provided documentation. In reach in cooler at front counter: ranch dressing 55F, in unit less that three hours. Manager moved to different unit.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes not aware that sanitizer is needed or how to test for sanitizer. Inspector educated employee on proper sanitizartion for dishes and provided hamdout for dishwashing to manager via email.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back room near mop sink: eggplant 96-103F. Manager stated eggplant was cooked two hours prior. Employee placed eggplant in walk in cooler then 30 minutes later 73-79.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for quaternary ammonium that is used at bar area.
[51-16-7] 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/. Employee prepping food on table located in back room next to mop sink and in front of walk in cooler. Prep area and walk in cooler are not on current file plans. Plans reflect area is storage. Restroom on plan is now a walk in cooler and restroom has been removed.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Ceiling tile missing in front of back door.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles in dish area and prep area across from dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Employee removed drink.
[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 shelf above reach-in cooler across from cook line oven. Employee removed phone from shelf.
[14-11-5] Equipment in poor repair. Gasket of reach-in cooler across from cook line oven.
[08B-38-4] Food stored on floor. Salt stored on floor in dry storage area outside of office. Employee placed item on shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on side of garbage can. Employee moved tongs to dish area.
[08B-12-5] Stored food not covered. Marinara sauce and chicken soup stored in walk-in cooler. Manager placed covers on containers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Steak thawing on prep table across from walk-in cooler. Employee placed steak in walk-in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began preparing buttered bread without washing hands. Manager had employee wash hands and change gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line oven: chicken (45F - Cold Holding). Manager stated item placed in pan 1 hour prior to temperature being taken. Item stacked over top of pan, manager removed chicken from the top of pan and placed chicken in reach-in freezer to reduce temperature to 41F. Item stored in ice bath on prep table in wait station: butter (68F - Cold Holding). Manager stated item placed in ice bath 2 hours prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Tags for clams.
[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. No written procedure available. Inspector provided operator with written procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Deflector plate inside of kitchen ice machine. Microwave on shelf above reach-in cooler across from cook line oven.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand washing sink next to prep area across from dish area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wiping cloth stored in dish room hand washing sink. Employee removed wiping cloth.