UN GIRO ITALIAN PIZZA &GRILL

Name: UN GIRO ITALIAN PIZZA &GRILL
Address: 515 NORTH ATLANTIC AVENUE, DAYTONA BEACH, FL, 32118, US
Rating: 45.8

515 NORTH ATLANTIC AVENUE, DAYTONA BEACH, FL 32118

License #7407865

🍕 Pizza/Italian ℹ️

45.8 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 21 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

UN GIRO ITALIAN PIZZA &GRILL in DAYTONA BEACH currently holds an InspectFL Health Score of 45.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 109 total violations — 6 critical, 21 major, 82 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 24, 2026 shows 21 observation rows: 1 critical, 5 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

Inspector notes linked where available

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Community pulse

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UN GIRO ITALIAN PIZZA &GRILL 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: Warning Issued
[36-24-5] Areas of walls in disrepair. -womens restroom
[36-36-4] Ceiling tile missing. -back storage area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling area in dining room near beverage cooler -hole in ceiling tile in room between kitchen and back storage area, areaabove chest freezers
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[14-11-5] Equipment in poor repair. -worm wire racks/shelving
[36-73-4] Floor soiled/has accumulation of debris. -significant on cook line floors behind equipment -storage/prep area in back
[36-17-5] Floor tiles in disrepair. -cook line area
[33-19-4] Garbage on the ground and/or pad around dumpster/receptacle.
[33-11-4] Missing drain plug at dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens restrooom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -exterior of food containers/squeeze bottles -top of pizza oven -sidewalls/backsplash
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. -mens restroom
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues. -single door unit next to microwave near entrance to kitchen from service area
[14-20-4] Ripped/worn tin foil used as shelf cover.
[46-04-4] Exit door locked. For reporting purposes only. -back door
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee engaged in making pizzas without washing hands. Previously advised about lack of soap/paper towels at hand sink.
[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. -ricotta cheese, precooked chicken, Alfredo sauce
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink next to pizza oven
[31B-03-4] No soap provided at handwash sink. -handwashing sink next to pizza oven
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -spaghetti

Disposition: Warning Issued
[32-10-4] Bathroom fixtures in disrepair and non-readily cleanable. -sink inside mens restroom
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -handle to oven wrapped with significantly soiled cloth rag
[36-36-4] Ceiling tile missing. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear fire exit door
[36-73-4] Floor soiled/has accumulation of debris. -inside kitchen -back storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of tomato sauce -case of fryer oil
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -pizza peel stored in dirty environment in between pizza ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -splash guard next to fryers -exterior of pizza oven -backsplash behind fryers/pizza oven
[14-20-4] Ripped/worn tin foil used as shelf cover. -beneath flat top grill
[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. -ricotta cheese, deli meats, American cheese
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -chlorine test strips on site, quat tablets above sink
[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.

Disposition: Warning Issued
[32-10-4] Bathroom fixtures in disrepair and non-readily cleanable. -sink inside mens restroom
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -handle to oven wrapped with significantly soiled cloth rag
[36-36-4] Ceiling tile missing. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear fire exit door
[36-73-4] Floor soiled/has accumulation of debris. -inside kitchen -back storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of tomato sauce -case of fryer oil
[28-24-4] Grease recycling container overflowing onto ground.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -pizza peel stored in dirty environment in between pizza ovens
[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. -handle of spoon buried inside ricotta cheese container
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -splash guard next to fryers -exterior of pizza oven -backsplash behind fryers/pizza oven
[14-20-4] Ripped/worn tin foil used as shelf cover. -beneath flat top grill
[46-04-4] Exit door locked. For reporting purposes only. -rear door marked fire exit locked with key
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in handling clean equipment without washing hands. -employee handled cell phone prior to repeatedly handling cutting board inside kitchen
[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. -employee touched crust of cooked pizza during cut, discussion with operator about barehand contact. Placed pizza back into oven to eliminate cross contamination.
[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. -ricotta cheese, deli meats, American cheese
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained/soiled cutting board across from pizza oven -interior of ice machine, slight black substance
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -chlorine test strips on site, quat tablets above sink
[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.