DESI BISTRO
12058 COLLEGIATE WAY, Orlando FL 32817 · 347-475-9973
Last inspected Jul 10, 2026 · 4 visits since October 2025
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 3 and three compartment area. flying insects by reach in freezers in back.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate7 Basic
What the inspector wrote — 19 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Melted butter kept cooling overnight on top is stove with temperature abuse of 98F.
Live, small flying insects found 3 and three compartment area. flying insects by reach in freezers in back.
Nonfood-grade bags used in direct contact with food. NOn food grade bags use to store goat in reach in freezer.
Pesticide/insecticide labeled for household use only present in establishment. Ortho pesticide liquid inside restaurant.
Show the remaining 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets opened bags stored over frozen vegetables in reach in freezer. Operator properly stored.Corrected On-SiteCorrected On-Site**
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in same shelve as peeled ginger. Properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept cooling overnight on stove with temperature of 98F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided printed copy to operator.
Handwash sink used for purposes other than handwashing. Tongs inside hand sink located in cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for server who has been working for over two months.
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. No proof for any employee, inspector provided printed copy to operator and employees signed.Repeat ViolationCorrected On-SiteRepeat Violation**
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat made two days ago and kept in cook line with no date marked. Multiple food items prepared three days ago with mo date marking, white rice, goat, chicken, beef.
Food not stored at least 6 inches off of the floor. All purpose flour on floor Rice bag, ginger,. Employees picked up. Repeat ViolationCorrected On-SiteRepeat Violation**
Ice scoop handle in contact with ice. Removed
In-use tongs stored on equipment door handle between uses. Tongs in oven door, removed Corrected On-SiteCorrected On-Site**
Insect control device installed over food preparation area. Bug zapper stored over rack that has strainers hangin and other clean serving bowls. Operator removed. Corrected On-SiteCorrected On-Site**
No Heimlich maneuver/choking sign posted. Inspector provided printed copy to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris
Single-service articles not stored inverted or protected from contamination. To go containers stored in shelve facing up. Operator flip
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butter sauce kept cooling overnight in reach in cooler across from fryers with temperature of 47F.
Pesticide/insecticide labeled for household use only present in establishment. Ortho indoor pesticide present
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat stored in same shelve as cheese blocks, goat removed from original. packaging. Properly stored
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over samosas mixture in reach in cooler across from flat top. Raw beef stored over rice in reach in cooler. Properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mango lassi kept for four hours in reach in cooler at front counter with temperature of 51F. Mint yogurt sauce 50F kept for four hours.on make table in front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried fish kept in steam well for less than 4 hours located in front counter with temperature of 112F. Reheated to 167F
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. NO food reporting agreement for any employee. Inspector provide printed copy and operator had employees signed.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored on prep table in cook line. Removed
Food not stored at least 6 inches off of the floor. House spice mix, pepper flakes stored on floor by cart in cook line. Ginger and oil stored on floor across from three compartment sink. Rice bags on floor in front of reach in freezer Pick up Corrected On-SiteCorrected On-Site**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored in cooler over food. Employee opened drink stored in reach in cooler over peppers
Time/temperature control for safety food thawed in an improper manner. Thawing beef at room temperature, placed in cooler. Corrected On-SiteCorrected On-Site**
Oct 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test strips for chlorine sanitizer
Oct 29, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
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 over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over butter in reach in freezer.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cilantro and vegetables in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 48F, raw chicken 48F, raw fish 48F, milk 48F, marinated beef 48F, yogurt 48 F, garlic oil al, kept in reach in cooler across from fryers overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 48F, raw chicken 48F, raw fish 48F, milk 48F all kept overnight on reach in cooler across from fryers. WarningWarning**
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test strips for chlorine sanitizer
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. Cooler across from fryers.
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.