Greco Sidari FDA recall records

The FDA has published 36 food recall enforcement records naming Greco Sidari between 2024 and 2024, covering 1 separate recall events. The firm is recorded in Ohio. Data last updated 2 September 2026.

Records of 29,386
36
Share of all recalls
0.1%
Class I of 36
0
Reported between
2024 to 2024

What is different about Greco Sidari

The hazard that separates Greco Sidari from the national picture is spoilage and mould: 100% of these records name it, against 2.7% of all FDA food recalls.

By product, Greco Sidari is weighted toward cheese: 25% of the records here against 8.2% across the corpus.

Recalls at Greco Sidari skew less severe than the corpus: 0% are Class I against 44% nationally.

These recalls stay local: 0% state nationwide distribution, against 20.7% across the corpus.

A single recall here covers far more records than usual: 36 enforcement records per FDA event, against 3.7 across the corpus. The agency opens one record per product code, so this is a sign of broad product lines rather than of repeated failures.

What these records are

Every record on this page was published by the FDA in the openFDA food enforcement database. 36 records cover 1 recall events, because the agency opens one record per product code: a single recall of a product line with many codes appears here many times.

0 of these records are Class I, 36 Class II and 0 Class III. A recall count is not a safety score. Most FDA food recalls are initiated by the firm itself, and a recall is the firm removing product from the market, which is what a food safety plan is built to produce.

What was recalled for

A single record can name more than one hazard, so these counts overlap.

By year

Counts are by the date the FDA reported the enforcement action. That date runs behind the date a firm started a recall, so the most recent year is always partial.

Where the recalling firms are

The state is the location of the recalling firm, not where the product was sold. Distribution is recorded separately on each record.

Most recently reported

All 36 records.
ReportedProductFirmReasonClass
2024-02-14GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 1/3# SUPC/ITEM # 19132PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SAPUTO STELLA ASGO HLF MLD 11LB SUPC/ITEM # 19009Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOFINA 21202 MASTRO CAPOCOLLC 4 - 6LB SUPC/ITEM # 199694Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE SOPRAFFINA RICOTTA 1/30# SUPC/ITEM # 19536Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AURICCHIO IMP SHARP PROV CHEESE 1/17# SUPC/ITEM # 197110Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO PEPATO ASIAGO CON PEPPERCORN 10-8OZ SUPC/ITEM # 53478Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14Norpaco GORGONZOLA STUFF OLIVE 1/7.5# SUPC/ITEM # 4481Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14PRESIDENT GOAT CHEESE 3/1KG SUPC/ITEM # 6159Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI DOMESTIC MASCARPONE 4/5# SUPC/ITEM # 19640Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14LOCATELLI CREMA DI LOCATELLI 4/1.1# SUPC/ITEM # 8926Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS RED SKIN POTATO SALAD 2/8# SUPC/ITEM # 9139Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESER'S POTATOE POTATOES MASHED RED SKN 4/5# SUPC/ITEM # 3264Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14JOEY'S ROAST BEEF SLCD PREMIUM 2/5# SUPC/ITEM # 201172FGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI DOMESTIC MASCARPONE 1/5# SUPC/ITEM # 19641Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOPRA RICOTTA AMALFI 4/5# SUPC/ITEM # 193650Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE RICOTTA SOPRAFFINA GRANDE 1/3# SUPC/ITEM # 195351Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AMBRIOLE MOLITERNO 7# WHEEL SUPC/ITEM # 8923Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE BURRATA GRANDE 4/1# SUPC/ITEM # 19137Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14SOPRA RICOTTA AMALFI 1/5# SUPC/ITEM # 193650PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO 12/1# EXACT COMBO SUPC/ITEM # 18304Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14Norpaco GARLIC STUFF OLIVE 1/7.5# SUPC/ITEM # 3461Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS POTATO SALAD REGULAR 1/8# SUPC/ITEM # 0991pGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BELLISSIMO MASCARPONE SUPC/ITEM # 18270Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14BEL GIOIOSO PROVO SHARP 1/25# SUPC/ITEM # 96317Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE .33OZ FRESH CILIEGINE MOZZ 2/3# SUPC/ITEM # 19134Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14CONWAY CAESAR CLASSIC DRESSING 4/1GAL SUPC/ITEM # 38119D1Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14MARBURGER 40% HEAVY CREAM 1/32OZ SUPC/ITEM # 039127PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14CONWAY CAESAR EMPIRE DRESSING 4/1GAL SUPC/ITEM # 38119KGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 2/3# SUPC/ITEM # 19132Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GALBANI SMOKED PROV 3/12# SUPC/ITEM # 19422Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE RICOTTA SOPRAFFINA 6/3# SUPC/ITEM # 19535Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14NORPACO SWEETIE PEPPER GOAT CHEESE 1/5# SUPC/ITEM # 169956Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14RESERS POTATO SALAD REGULAR 3/8# SUPC/ITEM # 0991CGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE .33OZ FRESH CILIEGINE MOZZ 1/3# SUPC/ITEM # 19134PGreco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14AURICCHIO CREMA AL REGGIANO 4/1.1# SUPC/ITEM # 8927Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II
2024-02-14GRANDE PRIMA DOLCE RICOTTA 2/4# SUPC/ITEM # 19540Greco SidariThe food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth.Class II

Questions

How many FDA recalls has Greco Sidari had?
The FDA has published 36 food recall enforcement records naming Greco Sidari between 2024 and 2024. Those records cover 1 separate recall events: the agency opens one record per product code, so one recall of a product line appears as many records.
Does a high recall count mean a firm is unsafe?
Not on its own. Most FDA food recalls are initiated voluntarily by the firm, and a recall is the firm removing product from the market, which is what a working food safety plan is supposed to produce. Record counts also scale with the number of product codes a firm carries rather than with the number of things that went wrong.

All FDA food recall data

A recall is the end of an evidence trail that either existed or did not. Krolda maps supplier documents to the clause they satisfy in FSSC 22000, IFS Food and 21 CFR 117, and routes the corrective action when the evidence is missing.

Early access

Recall records come from the openFDA food enforcement API, published by the U.S. Food and Drug Administration in the public domain. Krolda adds the hazard classification and the clause mapping; neither is an FDA determination. Always check the FDA notice before acting on a recall.