FIORENZO ITALIAN STEAKHOUSE
9801 INTERNATIONAL DRIVE, Orlando FL 32819 · 4072841234
Last inspected May 19, 2026 · 7 visits since November 2023
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chive cream with sour cream cold holding at 44F overnight per chef.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce cold holding at 45F, cooked pork belly cold holding at 46F overnight/front counter reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce cold holding at 45F, cooked pork belly cold holding at 46F overnight/front counter reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed green onions stored over ready to eat garlic/walk in cooler.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./cooked pork belly conducting reduced oxygen packaging dated 5 days ago./opened all bags immediately and cold holding at 41F.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./reduced oxygen packaged raw wagyu beef with no production time (dated from yesterday)/
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp, raw chicken and raw calamari stored over ready to eat lasagna and noodles/front counter reach in cold drawers/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chive cream with sour cream cold holding at 44F overnight per chef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chive cream with sour cream cold holding at 44F overnight per chef.
Mussels tag removed from original container prior to container being emptied./made copy/
Light not functioning./one light bulb out, cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair./walk in cooler door bottom corner disrepair.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./milk 44F, less than 4 hours, rechecked 42F/
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes cold holding overnight at 44F, cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes cold holding overnight at 44F, cook line reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation./one line cook.
Trash receptacles not provided where needed in establishment./end of cook line hand sink missing trash can/
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.