CIAO ITALIA
6149 WESTWOOD BLVD, Orlando FL 32821 · (407)354-0770
Last inspected Aug 25, 2026 · 3 visits since March 2024
MAR 24
JUN 26
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019052253 | Aug 26, 2019 | Dec 3, 2019 | $360 |
Inspection history
3 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (57F - Cold Holding); beef stock (57F - Cold Holding) items left at room temperature while restaurant is open then discarded at closing, total of less then 6 hours. Provided operator with TPHC form
Cleaned and sanitized equipment or utensils not properly stored. Robocoup parts stored under fly strip in kitchen next to handsink
Show the remaining 3 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Food stored on floor. caeses of food In walk in cooler and walk in freezer
In-use tongs stored on equipment door handle between uses.
Jun 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (57F - Cold Holding); beef stock (57F - Cold Holding) items left at room temperature while restaurant is open then discarded at closing, total of less then 6 hours. Provided operator with TPHC form
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cleaned and sanitized equipment or utensils not properly stored. Robocoup parts stored under fly strip in kitchen next to handsink
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Food stored on floor. caeses of food In walk in cooler and walk in freezer
In-use tongs stored on equipment door handle between uses.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no handwash.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish thawing in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster bisque in walk in cooler.
Accumulation of debris on exterior of warewashing machine. Very sticky
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes by wine rack in dining room.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water in reachin cooler.
Silverware/utensils stored upright with the food-contact surface up. Forks and spoons on prep table to kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes over meatballs.
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.