ONE ITALIAN GRILL

Name: ONE ITALIAN GRILL
Address: 1342 SW 160 AVE, SUNRISE, FL, 33326, US
Rating: 57.8

1342 SW 160 AVE, SUNRISE, FL 33326

License #1620105

🍕 Pizza/Italian ℹ️

57.8 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ONE ITALIAN GRILL in SUNRISE currently holds an InspectFL Health Score of 57.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 31 total violations — 11 critical, 10 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 28, 2026

The latest inspection on October 29, 2026 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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ONE ITALIAN 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in right flip top drawer cooked chicken breast (47F - Cold Holding) per operator removed from walk-in cooler and placed in unit held out of temperature for approximately 45 minutes. Not portion or prepared today Operator placed in walk-in cooler to chill.
[06-09-2] Commercially processed reduced oxygen packaged fish snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed lobster meat 31F out on prep table in room temperature. Employee placed in walk-in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed speed rack in front of hand washing sink next to three compartment sink. Operator removed.
[08B-12-5] Stored food not covered. Observed in walk-in cooler containers of Alfredo sauce not covered.
[02D-01-5] Working containers of food flour removed from original container not identified by common name.
[41-17-4] 2 Spray bottle containing toxic sanitizer substance not labeled.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed on cook line stored a container of clams with no tag copy.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line stored in front of char grill In-use utensil stored in standing water 84F.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By Vulcan convection oven
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in lower salad flip top plates of raw beef carpaccio stored over a plastic container of mixed greens. Operator stored correctly.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces of Branzino Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in lower portion salad station flip top raw beef carpaccio over unwashed arugula. Operator stored correctly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed meatballs,cooked pasta,chicken stock in deep covered plastic containers.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator conducting reduced oxygen packaging for raw lamb chops and raw branzino.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed third pans and sixth pans stacked with moisture between them.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored on dry storage shelf. Operator removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked meatballs (44-45F - Cooling); chicken stock (44-45F - Cooling); cooked spaghetti (47-48F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. Observed in walk-in cooler vegetable stock (44-45F - Cold Holding); chicken stock (44-45F - Cold Holding) per operator held in cooler overnight not portioned or prepared today.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked meatballs (44-45F - Cooling); chicken stock (44-45F - Cooling); cooked spaghetti (47-48F - Cooling). Per operator prepared last night and stored in walk-in cooler overnight. See stop sale
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. 3-502.12(C) FC: (C) Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic container stored over hand washing sink next to three compartment sink. Employee removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler vegetable stock (44-45F - Cold Holding); chicken stock (44-45F - Cold Holding) per operator held in cooler overnight not portioned or prepared today. See stop sale. Observed in lower salad station flip top carpaccio (47F - Cold Holding) per operator removed from walk-in cooler to holding unit approximately 3 hours ago not portioned or prepared today operator placed in walk-in cooler to chill. Observed in pasta flip top Alfredo sauce (51F - Cold Holding); bolognese sauce (55F - Cold Holding); Gorgonzola sauce (51F - Cold Holding); raw shrimp (47F - Cold Holding); mushroom cream sauce (46F - Cold Holding) per operator items removed from walk-in cooler and placed in unit. Per operator 1:00 items were removed from unit and left out as employee cleaned unit. Operator placed ice on products.
[08B-38-4] Food stored on floor. Box of fries on walk-in freezer floor. Box of liquid eggs and heavy cream stored on walk-in floor.