ONE ITALIAN GRILL

Name: ONE ITALIAN GRILL
Address: 1342 SW 160 AVE, SUNRISE, FL, 33326, US
Rating: 78

1342 SW 160 AVE, SUNRISE, FL 33326

License #1620105

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

78 Grade C / 100

Mixed Health Record

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Quick take

ONE ITALIAN GRILL in SUNRISE currently holds an InspectFL Health Score of 78 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 February 26, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 9 major, 3 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

December 30, 2025

The latest inspection on February 26, 2026 included 2 critical violations, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in lower flip top raw breaded chicken stored over raw calamari and raw shrimp
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand washing sink service station.
[41-17-4] Spray bottle containing toxic sanitizer substance not labeled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 85F and 91F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lowboy; whipped butter (56F - Cold Holding) per items stored in cooler approximately 2 days. See stop sale. Observed flip top coolers octopus (47F - Cold Holding); roasted peppers (50F - Cold Holding) Alfredo sauce (54F - Cold Holding); ricotta cheese (49F - Cold Holding) cooked spaghetti pc (55F - Cold Holding) calamari (48-49F - Cold Holding); raw shrimp (49-50F - Cold Holding). butter cubes (67F - Cold Holding); Alfredo sauce (47F - Cold Holding); white clam sauce (47F - Cold Holding); bolognese (45F - Cold Holding); Alfred sauce (47F - Cold Holding); shrimp stock (47F - Cold Holding); chicken butter sauce (47F - Cold Holding); calamari (47F - Cold Holding); shrimp (47F - Cold Holding) per operator held out of temperature less than 2 hours Items removed from walk-in cooler and placed in unit not portion or prepared today. Operator items in walk-in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal drinks stored on prepping table. Employee stored items correctly.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio not marked as raw.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink at pasta station.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw ribeye (not commercially packaged) stored directly over raw shrimp. Employee stored correctly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers in kitchen - shrimp (44-45F); Gorgonzola (44-45F - Cold Holding); risotto (54F - Cold Holding); red snapper (47F - Cold Holding) Observed at cooling drawers #2 in kitchen - lamb (52F - Cold Holding); ribeye (56F - Cold Holding); fillet mignon (55F - Cold Holding) Observed at flip top cooler in kitchen - octopus (54F - Cold Holding). As per employee all items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers in kitchen - shrimp (44-45F); Gorgonzola (44-45F - Cold Holding); risotto (54F - Cold Holding); red snapper (47F - Cold Holding) Observed at cooling drawers #2 in kitchen - lamb (52F - Cold Holding); ribeye (56F - Cold Holding); fillet mignon (55F - Cold Holding) Observed at flip top cooler in kitchen - octopus (54F - Cold Holding). As per employee all items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.
[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. No proof of training for 5 employees engaged in food manipulation.

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