CARIERA'S FRESH ITALIAN
1041 S DILLARD ST, Winter Garden FL 34787
Last inspected May 20, 2026 · 9 visits since September 2023
APR 24
OCT 24
FEB 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator called and paid
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023008280 | Nov 29, 2022 | Mar 8, 2023 | $200 |
Inspection history
9 visits, newest first
May 20, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's
Ceiling/ceiling tiles/vents and light covers soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
Cutting board has cut marks and is no longer cleanable on cold tables
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards walk in cooler Stove top Hood filters Hand washing sinks Exterior glass and dish racks
shelves under steam table with rust that has pitted the surface.
May 5, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 8 high priority.
8 High priority3 Intermediate22 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night meat sauce (57F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator cooked pasta 11:30 (72F - Cooling)
Dented/rusted cans present. See stop sale. I can tomatoes.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal food stored i next to ready to eat in walk in cooler. Raw chicken touching cooked chicken Raw fish over ready to eat dressing Raw chicken wings next to cut lettuce
Stop Sale issued on time/temperature control for safety food due to temperature abuse. meat sauce (57F - Cooling); cooked pasta 11:30 (72F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to walk in cooler butter (78F - Cold Holding)
Toxic substance/chemical improperly stored next to drinks in the bar
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior all reach in coolers Interior ovens Soda gun holder and nozzle
No paper towels or mechanical hand drying device provided at handwash sink.in bar
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's
Ceiling/ceiling tiles/vents and light covers soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Forks at front counter. Take out containers in the kitchen
Cutting board has cut marks and is no longer cleanable on cold tables
Employee personal food not properly identified and segregated from food to be served to the public reach in cooler in front of house
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris throughout establishment
Floor tiles missing and/or in disrepair in kitchen
Hole in or other damage to wall throughout establishment
Ice buildup in reach-in freezer chest
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90°f
No handwashing sign provided at a hand sink used by food employees in bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards walk in cooler Stove top Hood filters Hand washing sinks Exterior glass and dish racks
Ripped/worn tin foil used as grill cover
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to flour in kitchen
Single-service articles not stored inverted or protected from contamination. Take out containers
Wall soiled with accumulated grease, food debris, and/or dust,throughout establishment
Waste line missing at soda gun holster.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.500+
shelves under steam table with rust that has pitted the surface.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Per operator less than 4 hours operator reheated to 165F. Marinara Sauce (107F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Long white cutting board on prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken Wings and Cooked beef in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back kitchen area.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Floor underneath racks in walk in cooler. Floor by cook line
No handwashing sign provided at a hand sink used by food employees. At handwashing sink at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line. Reach in cooler gaskets at cook line. Exterior reach in freezer and gaskets
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled. Reach in cooler at cook line. Reach in freezer gaskets.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at fish machine Wall at prep table wall by handwashing sink. Wall at three compartment sink. Wall by cook line.
Working containers of food removed from original container not identified by common name. Sugar and breadcrumbs containers. Operator labeled.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at warm station. Can opener soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quay test kit
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled
Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table.
Floor tiles missing and/or in disrepair. Floor tiles missing at cook line
Light not functioning. 2 bulbs at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line soiled Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler by cook line soiled Interior reach in freezer soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at there compartment sink soiled Wall at cook line soiled
Feb 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at warm station. Can opener soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quay test kit
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area added in dining room
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled
Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on microwave in the kitchen. Operator removed.
Floor tiles missing and/or in disrepair. Floor tiles missing at cook line
Light not functioning. 2 bulbs at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line soiled Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler by cook line soiled Interior reach in freezer soiled.
Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at there compartment sink soiled Wall at cook line soiled
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked chicken in reach in freezer.operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice to container and put items on ice Cooked Rice (52F - Cold Holding); Cooked Chicken (50F - Cold Holding); Raw Chicken (51F - Cold Holding); Cooked Sausage (52F - Cold Holding); Raw beef (52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at warm station. Can opener soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quay test kit
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area added in dining room
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled
Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on microwave in the kitchen. Operator removed.
Employee with no hair restraint while engaging in food preparation. Cook on cook line
Floor tiles missing and/or in disrepair. Floor tiles missing at cook line
Light not functioning. 2 bulbs at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line soiled Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler by cook line soiled Interior reach in freezer soiled.
Standing water in bottom of reach-in-cooler. In reach in cooler at cook line. Operator cleaned.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at there compartment sink soiled Wall at cook line soiled
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board in the kitchen Can opener on prep table soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in wait station
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile about hand washing sink at the end of cook line.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under rack storing can food in the kitchen
In-use tongs stored on equipment door handle between uses. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 87F on cooks line.
Light not functioning. 2 light bulbs on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On reach in freezer at the end of cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at the end of cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut lettuce in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator called and paid
Equipment in poor repair. -missing a hood filter -Avantco cooler hinge top left
Floor soiled/has accumulation of debris. Grease build up at the fryers floor
Floors not constructed to be easily cleanable. Low grout lines on the cooks line and dishwasher areac
Waste line missing at soda gun holster. At the barb
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday see stop sale. cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday see stop sale. cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday see stop sale cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours butter (78F - Hot Holding); butter (167F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime an openervsoiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta per operator move than 24 hours
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. Mahi
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Sauce bucket stored on floor in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Floors walls and ceiling soiled in kitchen
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.