OGGI ITALIAN

Name: OGGI ITALIAN
Address: 236 E DAVIS BLVD, TAMPA, FL, 33606, US
Rating: 96

236 E DAVIS BLVD, TAMPA, FL 33606

License #3906947

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

96 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

OGGI ITALIAN in TAMPA currently holds an InspectFL Health Score of 96 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 17, 2025. Across those visits, inspectors documented 9 total violations — 3 critical, 1 major, 5 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on November 17, 2025 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked meatballs and other cooked food in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw bacons in walk-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs hanging on oven handle at cook line. Operator removed.
[14-38-4] Food storage container/container lid cracked or broken. Multiple lids and food containers cracked and used with food items in reach-in coolers and walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top soiled with accumulation of grease and food residues.
[41-07-4] Container of medicine improperly stored. A bottle of Tums stored on food shelf over food items in walk-in cooler. Operator discarded at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken (67F - Cold Holding) stored on top of the reach-in cooler at cook line. Operator states that it is used or discarded within 4 hours, no time control written procedures and time mark provided.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. At kitchen by dish machine.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse