BRUNO'S ITALIAN RESTAURANT
8556 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747 · 4073977577
Last inspected Feb 19, 2026 · 6 visits since November 2023
NOV 23
MAY 24
DEC 24
MAY 25
FEB 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna marked 10-1 in cookline makeline unit. Operator ind acted that is was 11-1 and updated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Toxic substance/chemical improperly stored. Multiple bottles of cleaning chemicals stored on shelf with pizza dough tubs near dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with old food debris
Buildup of food debris/soil residue on equipment door handles. On both make tables on cooks line
Exterior door has a gap at the threshold that opens to the outside. At back door
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on pizza station make table
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler soiled with sticky like substance. Operator cleaned bottom of reach in cooler.
Silverware/utensils stored upright with the food-contact surface up. Spoons on expo line not inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored above sliced mushrooms in walk in cooler, operator moved sliced mushrooms to top shelf.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. For M.R expired 9-25-24.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and water tab at soda station.
1 Carbon dioxide/helium tanks not adequately secured.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken removed from commercial packaging into pans, placed above raw beef. Employee removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta 45F, above recommended fill line by equipment manufacturer, employee loaded into pan, employee moved product lower to allow cold air to circulate around cheese
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese
Manager or person in charge lacking proof of food manager certification. Mikelson, stated will have certificate for next inspection.
Cardboard used to line nonfood-contact shelves. -lining bottom shelf below coffee station
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust. -some food debris/light grease on backsplash behind stoves
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris on dish racks
Buildup of food debris/soil residue on equipment door handles. - pizza cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vent over cook line dusty
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ladle submerge in Italian dressing. Chef removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - pizza cooler gasket soiled
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (44F - Cold Holding); - cooked mussels (44F-46f - Cold Holding) Chef put on ice. - pork tenderloin (46F - Cold Holding); - lasagna (45F - Cold Holding) Chef states was out during prep. Brought to walk in for better cooling
Accumulation of debris on dish racks
Buildup of food debris/soil residue on equipment door handles. - pizza cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vent over cook line dusty
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ladle submerge in Italian dressing. Chef removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - pizza cooler gasket soiled
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna marked 10-1 in cookline makeline unit. Operator ind acted that is was 11-1 and updated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler pasta (44F - Cold Holding); cooked chicken (44F - Cold Holding); raw chicken (44F - Cold Holding); 45 minutes. Operator lowered thermostat and placed ice.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food employee at cookline, with no hair restraint while engaging in food preparation.
Ice buildup in kitchen freezer chest
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with dirt.
Stored food not covered. Green salads in wait station in wait station, not covered,
Working containers of food removed from original container not identified by common name. Flour container not labeled in storage area.
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.