F&D WOODFIRED ITALIAN KITCHEN
2635 CURRY FORD RD, Orlando FL 32806 · 407-270-7379
Last inspected May 18, 2026 · 7 visits since September 2023
APR 24
NOV 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in kitchen 2 flying insects in bar area Total of 3 flying insects
★ 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--2026013901 | Dec 9, 2025 | Mar 25, 2026 | $200 |
Inspection history
7 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw veal and raw fish over ice sticks in stand up 1 door silver freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door white stand up freezer and ice on bottom of 1 door sliver stand up freezer
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris build up and old mussels in bottom of low boy cooler at cook line
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry.
Dec 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f. 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Clams/mussels/oysters removed from original container for long-term storage. For mussels
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door stand up freezer by ice machine
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f. 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Lasagna in hot box at 48f degrees. Per manager items in hot box for 10 minutes. Items held in box and then placed in oven at later time to reheat. Correct action to reheat items in oven Pan of stuffed mushrooms on prep cooler at 67f, out for 10 mins per manager, waiting to be reheated at a later time when order.
Live, small flying insects found 1 flying insect in prep/expo area 1 flying insect at the cook line 1 flying insect by ice machine 1 flying insect in front pizza make area Total of 4 flying insects
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener
Handwash sink used for purposes other than handwashing. Hand sink in server area in kitchen used as dump sink. Employee finishing of equipment in hand sink Cook rinse off thermometer in hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty not at facility at start of inspection.
Nonfood-grade basting brush used in food. Paint brush used in pizza make area for garlic oil for bread
Clams/mussels/oysters removed from original container for long-term storage. For mussels
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans
Equipment in poor repair. Pizza make table ambient air 47f
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door stand up freezer by ice machine
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen and in pizza prep area in water 78-89f
In-use wet wiping cloth/towel used under cutting board. Cloth under cutting boards in kitchen
Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket in pizza area on floor
Working containers of food removed from original container not identified by common name. Flour container
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Chili butter made on 5/21 and 5/28 never frozen
Clam/mussel/oyster tags not marked with last date served. For mussels tags
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light broken over cook line
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in kitchen 2 flying insects in bar area Total of 3 flying insects
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta cream 3lbs and 2 quarts Caramelized cooked onions 6lbs Cooked peppers 2lbs Cooked mushrooms 8 ozs Vegan meatballs 3lbs Crushed tomatoes 4 quarts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All products in pizza make table cooler in pizza area. Items in cooler over night All items 46-511f Ricotta cream 3lbs and 2 quarts Caramelized cooked onions 6lbs Cooked peppers 2lbs Cooked mushrooms 8 ozs Vegan meatballs 3lbs Crushed tomatoes 4 quarts
Clam/mussel/oyster tags not marked with last date served. Mussel tags
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink for ware wash area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clams/mussels/oysters removed from original container for long-term storage. Tags are not kept with mussels until last order is served
Cutting board has cut marks and is no longer cleanable. Cutting board at cook line Gaskets torn at cooler in pizza make area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Sticky lint roller on dry storage shelf with food
Hood filters/grease extractors not designed to be easily removable for cleaning.
Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer in kitchen has ice build up
Standing water in bottom of reach-in-cooler. Standing water in reaching in cooler for pizza make table and reach in cooler for salad prep in server/expo line area and reach in cooler at cook line
Wet mop not stored in a manner to allow the mop to dry.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority8 Intermediate5 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Mussel tags
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. Provide form
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and Can opener
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Joel Sanchez GM for 4 months. No proof of food manager certificate at this time
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Provide printed form and employees signed during inspection
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at pizza station
Drain cover(s) missing. Drain cover missing from mop sink drain
Ice scoop handle in contact with ice. 2 ice scoop handles in ice, at bar area ice bin
In-use wet wiping cloth/towel used under cutting board. Under board for cutting raw chicken
Wall soiled with accumulated grease, food debris, and/or dust. Wall over prep table server area by slicer has dust build up.
Wet mop not stored in a manner to allow the mop to dry.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pasteurized shelled eggs in walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items
Stop Sale issued due to food not being in a wholesome, sound condition. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items, date marked over 7 days and never frozen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter mixes at cook line being held out over 4 hours and then at the end oand night being placed back into cooler, to use for next day service, chef discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucet not working for hand sink at entrance to kitchen
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Reach in cooler at pizza and dessert make area is ambient air of 60f, all products in cooler are on a 4 hour time plan
Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
Wet mop not stored in a manner to allow the mop to dry.
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.