DIVINA CARNE
6424 CARRIER DR, Orlando FL 32819 · 4075012862
Last inspected Aug 18, 2026 · 8 visits since October 2024
OCT 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground sausage over raw whole,intact muscle in walk in cooler #7
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef skewer over pineapple skewer in walk in cooler #07 - raw commercially processed smoked salmon over caprese salad plate in double door reach in cooler - raw diced bacon over cooked ribs in walk in cooler #4 - raw fish ceviche behind roasted eggplant on buffet line
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Side of buffet with cheeses and sliced meats
Spray hose at dish sink lower than flood rim of sink. In prep sink by rotisserie cooker
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the buffet line roasted garlic (68F - Cold Holding) Less than four hours per operator Added to time plan and will discard at appropriate time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit in rotisserie room chicken skewer (88F - Hot Holding) Put back on rotisserie and turned up holding up unit and was 177F 20 minutes later
Toxic substance/chemical improperly stored. By guacho knives in rotisserie area
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
In-use ice scoop stored on soiled surface between uses. Ledge of ice machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cinnamon sugar pan on rotisserie area Sugar container at service well
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. In mop bucket wringer by walk in cooler #07 And in mop sink by dish room
Working containers of food removed from original container not identified by common name. Sugar at service well
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Non-food grade towel used as cover for food container in pastry room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio over cut lettuce on single door reach in cooler on cooks line
Spray hose at dish sink lower than flood rim of sink. Dish machine area
No paper towels or mechanical hand drying device provided at handwash sink. Sushi area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Button to wash hands broke outside of walk in cooler #4
In-use tongs stored on equipment door handle between uses. Rotisserie cooker
Working containers of food removed from original container not identified by common name. Sugar at service bar
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ceviche over prepped tomatoes in walk in cooler #4
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground sausage over raw whole,intact muscle in walk in cooler #7
Spray hose at dish sink lower than flood rim of sink. Sink by dish washed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station sushi roll (53 - Cold Holding) cream sauce (71 - Cold Holding) Less than four hours Advised to use time plan Will discard at 4 hours
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line
Handwash sink not accessible for employee use at all times. Sushi station
2 Light not functioning on rotisserie cooker
In-use ice scoop stored on soiled surface between uses. Ledge of ice machine
In-use tongs stored on equipment door handle between uses. Rotisserie cooker ledge
Apr 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Jan 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over marinade bucket walk in cooler 04
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Side of buffet where the cheeses and sliced meats are
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding) in back kitchen in well Placed in walk in cooler for temperature recovery 30 minutes later was 43F Advised time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen (); cooked ribs (110F - Hot Holding); pasta dish (125F - Hot Holding) Turned up,heat and placed in oven for temperature recovery 15 minutes later Ribs 168F Pasta dish 171F
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ice scoop handle in contact with ice. Ice machine closest to dish room
In-use ice scoop stored on soiled surface between uses. On ledge of ice machine is service bar
Oct 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.