BUCA DI BEPPO
8001 S ORANGE BLOSSOM TR, Orlando FL 32809
Last inspected Feb 11, 2026 · 10 visits since December 2023
APR 24
DEC 24
APR 25
SEP 25
FEB 26
— STEADY
5 inspections within 43 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 10 live flying insects in cabinet under beer tap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery.
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. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler.
In-use tongs stored on equipment door handle between uses. Handing from bread warmer door
Feb 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery.
Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area.
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. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler.
In-use tongs stored on equipment door handle between uses. Handing from bread warmer door
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler by stand up freezer on cooks line; pasta (48 F - Cold Holding); cheese (48 F - Cold Holding); lettuce (48 F - Cold Holding); meat sauce (48 F-50 - Cold Holding) per operator food items in reach in less than 2 hours. Operator removed all items and placed in walk in cooler for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery.
Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area.
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. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler.
In-use tongs stored on equipment door handle between uses. Handing from bread warmer door
Sep 26, 2025□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 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. Bar dish machine. Tested 00ppm chlorine. Tested several times even after primimg
Live, small flying insects found 10 live flying insects in cabinet under beer tap.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Saute cooler:; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Saute cooler:; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site) Saute cooler: raw chicken, fried mozz, eggplant parm (45-47F - Cold Holding) less than 4hrs per operator. Operator immediately moved to other cooler for temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
Ceiling/ceiling tile shows damage or is in disrepair. -Holes in ceiling tiles in storage area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Rop salmon. Operator immediately removed
Covered waste receptacle not provided in women's bathroom. In employee bathroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone next to spices. Operator immediately removed
Floor area(s) covered with standing water. Standing water In cracked tiles in ware washing area
Floor soiled/has accumulation of debris. storage room floor around bag in a box soda
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder had standing water
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
Vacuum installed improperly at the splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned.
No soap provided at handwash sink. At the bar. Staff filled.
Ceiling tile missing. Dry storage area
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage.. Manager pulled apart.
Equipment in poor repair. Microwave on cook line.
Floor tiles missing and/or in disrepair. Entrance to walk in freezer
No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added.
Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash.
Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cold Holding); butter (51F - Cold Holding) chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees chicken (51F - Cold Holding); butter (51F - Cold Holding).. from yesterday. Second make table next to flat top. In table from yesterday. chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding)
Vacuum installed improperly at the splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned.
No soap provided at handwash sink. At the bar. Staff filled.
Ceiling tile missing. Dry storage area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use. Technician present at inspection. Currently using triple sink.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage.. Manager pulled apart.
Equipment in poor repair. Microwave on cook line.
Floor tiles missing and/or in disrepair. Entrance to walk in freezer
No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added.
Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash.
Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk in cooler
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs
Old labels stuck to food containers after cleaning.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom right drawer of reach in cooler on cook line across from burners raw shrimp (47F - Cold Holding); sausage (48F - Cold Holding). Operator stated that the foods have been in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom right drawer of reach in cooler on cook line across from burners raw shrimp (47F - Cold Holding); sausage (48F - Cold Holding). Operator stated that the foods have been in unit overnight. SEE STOP SALE
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Soda gun at service window of the bar is soiled
Handwash sink used for purposes other than handwashing. Hand wash sink in service aisle is used as dump sink. Sink is visibly stained
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass drying mats behind the bar and in service area are soiled. Operator cleaned
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank near rear exit. Operator moved outside
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler
Current Hotel and Restaurant license not displayed. Current
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair. By dishwasher
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pizza station
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.