ONE ITALIAN GRILL

Name: ONE ITALIAN GRILL
Address: 1342 SW 160 AVE, SUNRISE, FL, 33326, US
Rating: 81

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

81 Grade C / 100

Mixed Health Record

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Quick take

ONE ITALIAN GRILL in SUNRISE currently holds an InspectFL Health Score of 81 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 26 total violations — 10 critical, 12 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The latest inspection on February 26, 2026 shows 9 observation rows: 4 critical, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: 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
[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
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower flip top boy server station whip butter (56F - Cold Holding) per operator held in cooler for approximately 2 days
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table meatballs (115-147F - Hot Holding) in over stacked container per operator held out of temperature less than 2 hours. Operator placed on stove to reheat.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at flip top cooler in kitchen - Caramelized onions prepared on site 10/8/25. See stop sale.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at flip top cooler in kitchen - Caramelized onions prepared on site 10/8/25. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler at salad station - Carpaccio stored directly over cooked chicken. Employee stored items correctly. Observed at walk in cooler - Raw chicken stored directly over shredded cheese and fagioli soup. Employee stored items correctly.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at pasta station.
[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.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink at pasta station.
[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.
[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.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided employee with advisory.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with last date served.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at pasta station. Observed at both male and female restroom.

Community reaction

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Community pulse