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
| Reported | Product | Firm | Reason | Class |
|---|---|---|---|---|
| 2024-02-14 | GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 1/3# SUPC/ITEM # 19132P | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | SAPUTO STELLA ASGO HLF MLD 11LB SUPC/ITEM # 19009 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | SOFINA 21202 MASTRO CAPOCOLLC 4 - 6LB SUPC/ITEM # 199694 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE SOPRAFFINA RICOTTA 1/30# SUPC/ITEM # 19536 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | AURICCHIO IMP SHARP PROV CHEESE 1/17# SUPC/ITEM # 197110 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | BEL GIOIOSO PEPATO ASIAGO CON PEPPERCORN 10-8OZ SUPC/ITEM # 53478 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | Norpaco GORGONZOLA STUFF OLIVE 1/7.5# SUPC/ITEM # 4481 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | PRESIDENT GOAT CHEESE 3/1KG SUPC/ITEM # 6159 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GALBANI DOMESTIC MASCARPONE 4/5# SUPC/ITEM # 19640 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | LOCATELLI CREMA DI LOCATELLI 4/1.1# SUPC/ITEM # 8926 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | RESERS RED SKIN POTATO SALAD 2/8# SUPC/ITEM # 9139 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | RESER'S POTATOE POTATOES MASHED RED SKN 4/5# SUPC/ITEM # 3264 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | JOEY'S ROAST BEEF SLCD PREMIUM 2/5# SUPC/ITEM # 201172F | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GALBANI DOMESTIC MASCARPONE 1/5# SUPC/ITEM # 19641 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | SOPRA RICOTTA AMALFI 4/5# SUPC/ITEM # 193650 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE RICOTTA SOPRAFFINA GRANDE 1/3# SUPC/ITEM # 195351 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | AMBRIOLE MOLITERNO 7# WHEEL SUPC/ITEM # 8923 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE BURRATA GRANDE 4/1# SUPC/ITEM # 19137 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | SOPRA RICOTTA AMALFI 1/5# SUPC/ITEM # 193650P | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | BEL GIOIOSO 12/1# EXACT COMBO SUPC/ITEM # 18304 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | Norpaco GARLIC STUFF OLIVE 1/7.5# SUPC/ITEM # 3461 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | RESERS POTATO SALAD REGULAR 1/8# SUPC/ITEM # 0991p | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | BELLISSIMO MASCARPONE SUPC/ITEM # 18270 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | BEL GIOIOSO PROVO SHARP 1/25# SUPC/ITEM # 96317 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE .33OZ FRESH CILIEGINE MOZZ 2/3# SUPC/ITEM # 19134 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | CONWAY CAESAR CLASSIC DRESSING 4/1GAL SUPC/ITEM # 38119D1 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | MARBURGER 40% HEAVY CREAM 1/32OZ SUPC/ITEM # 039127P | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | CONWAY CAESAR EMPIRE DRESSING 4/1GAL SUPC/ITEM # 38119K | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE 1.5OZ FRESH BOCCONCINI MOZZ 2/3# SUPC/ITEM # 19132 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GALBANI SMOKED PROV 3/12# SUPC/ITEM # 19422 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE RICOTTA SOPRAFFINA 6/3# SUPC/ITEM # 19535 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | NORPACO SWEETIE PEPPER GOAT CHEESE 1/5# SUPC/ITEM # 169956 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | RESERS POTATO SALAD REGULAR 3/8# SUPC/ITEM # 0991C | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE .33OZ FRESH CILIEGINE MOZZ 1/3# SUPC/ITEM # 19134P | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | AURICCHIO CREMA AL REGGIANO 4/1.1# SUPC/ITEM # 8927 | Greco Sidari | The food was not held at an appropriate temperature. The holding temperature could affect spoilage and potentially support pathogen growth. | Class II |
| 2024-02-14 | GRANDE PRIMA DOLCE RICOTTA 2/4# SUPC/ITEM # 19540 | Greco Sidari | The 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.
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 accessRecall 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.