BAR ITALIA
480 N ORLANDO AVE C108, Winter Park FL 32789 · 407-734-2290
Last inspected Jul 29, 2026 · 8 visits since November 2023
OCT 24
JAN 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp-46F-50F Chicken-45F-47F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 29, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep station. Operator added paper
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection
Employee with no beard guard/restraint while engaging in food preparation. Employees at cook line
Show the remaining 2 findings ▾
Equipment in poor repair. Walk in cooler. No tcs foods available
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator added more solution 300ppm quaternary
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gaskets at Pantry reach in cooler
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burrata 47F, cut tomatoes 49F, cut mix greens 50F, house made Caesar dressing 50F, at Pantry reach in cooler per operator less than 4 hours, placed items in ice for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 133F in hotbox. Operator reheated to 170F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Operator cleaned during inspection
Handwash sink used for purposes other than handwashing. Storing utensils inside hand wash sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pantry reach in cooler 50F internal temperature
Equipment in poor repair. Torn gaskets at Pantry reach in cooler
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Semolina flour. Operator placed label
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Soda nozzles at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep shelf
Food storage container/container lid cracked or broken. Cracked containers at dish area. Operator discarded
No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink.
Reach-in freezer interior/shelves have accumulation of soil residues. Interior soiled at Small reach in freezer next to pizza oven
Standing water in bottom of reach-in-cooler. Both reach in coolers at cook line
Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at salad station
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 110F in steam well less than 2 hours. Recommend operator to reheat to 165F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Dumping ice in prep handwashing sink and cook line
Spray bottle containing toxic substance not labeled. Dish area
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Second floor Employee bathroom
Employee with no beard guard/restraint while engaging in food preparation. Prep cook
In-use tongs stored on equipment door handle between uses. Oven in cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup debris interior oven in cook line
Light shield damaged/in disrepair. Back light in Prep station
No handwashing sign provided at a hand sink used by food employees. Cook line
Old labels stuck to food containers after cleaning. Dish area
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Soda gun nozzles soiled at Bar station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Bar Dishmachine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting. In dish area
Standing water in bottom of reach-in-cooler. Reach in cooler in pasta station
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm in dishwasher machine in bar area. operator called repair man and fixed problem. 200ppm
Raw animal food stored over or with unwashed produce. Raw shell eggs above green peppers in WIC
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature Dishwasher at 155F. Operator called repair man and fixed problem.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No high temperature test strips for Dishwasher machine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Max temperature at 155FHigh temp dish machine rechecked 161
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups on top of reach in coolers located in cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar server wearing watch while preparing drinks.
Employee with no beard guard/restraint while engaging in food preparation. Two employees preparing food and not wearing beard guard.
No handwashing sign provided at a hand sink used by food employees.Both hand sinks located in bar.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over heavy whipping cream at reach in cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp-46F-50F Chicken-45F-47F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Green cutting boards on cooks line
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard
No handwashing sign provided at a hand sink used by food employees. Two hand washing sink at bar no hand washing sign. Emailed operator hand wash sink Hand wash sink at bar no paper towel
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.