GARNI
6100 WAVE HOTEL DR, Orlando FL 32827 · 407-637-7998
Last inspected May 5, 2026 · 7 visits since November 2023
MAY 24
DEC 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce in hold holding unit by cooks line held at 126F, operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
Handwash sink used for purposes other than handwashing. Observed ice in hand washing at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For smoked salmon on menu
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or hand washing soap at cooks line
No soap provided at handwash sink. No soap or paper towel at hand washing sink at bar
Accumulation of debris on exterior of warewashing machine. Top and sides of dish machine
Carbon dioxide/helium tanks not adequately secured. CO2 tanks at wait staff
Old labels stuck to food containers after cleaning. Old labels on sanitized containers. Operator removed labels and placed at dish wash area
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container.micro greens stored on top of paper towels at expo line. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,feta and salmon temping between 48F-50F,per operator it was in reach in cooler less than an hour and was bought up from walk in cooler. Operator moved to walk in cooler for temperature recovery
Clam/mussel/oyster tags not marked with last date served. For mussels
Food-contact surface soiled with food debris, mold-like substance or slime. First make table cutting board on cooks line
Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by trash can
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on expo line
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on plastic curtains
No handwashing sign provided at a hand sink used by food employees. Hand washing sink at cooks line
Old labels stuck to food containers after cleaning. Old labels on sanitized containers at dry dish storage
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Educated executive chef
Handwash sink not accessible for employee use at all times. Large trash bin in front of hand wash chef had trash can moved
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided form and Chef posted during inspection.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting board is heavily scored on cookline line. Chef discarded and replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table cutting melon. Chef relocated drink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Melon scoop in standing water on prep table. Chef took to dish pit to be washed.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese sauce dated 11/18 in hot holding unit by cooks line and shredded cheese dated 11/24 inside walk-in cooler. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce in hold holding unit by cooks line held at 126F, operator discarded.
Cutting board has cut marks and is no longer cleanable. At maketable by cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle drink at bottom shelf next to make table with wiping cloth. Operator removed.
Light not functioning. Light bulb burned out Inside walk in cooler for meats.
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Non-food grade paper/towel used as liner for food container. Observed towel used as liner for feta cheese in walk in cooler. Operator removed it and changed it with cheese cloth.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (55F - Cold Holding); cut ham (55F - Cold Holding) for less than 2 hours. Operator will be using time as public health control form for the top cold holding unit from cookline. Completed form with operator during inspection.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided form and operator posted during inspection.
Carbon dioxide/helium tanks not adequately secured. Observed tank not secure by the soda syrups, operator secured it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted in kitchen and ice buckets, operator inverted them
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed Arts and Entertainment fee poster in the kitchen, establishment doesn't have it posted by the host stand and they have an "A&E Fee" on the customer's receipt. Reviewed with chef and front of the house manager that the fee must be disclosed on the menus and spelled out on the receipt.
Hole in or other damage to wall. Observed small holes in prep area, employee filled them up
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen cookline
No soap provided at handwash sink. Bar hand wash sink and kitchen cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator asked employee to have it cleaned
Bowl or other container with no handle used to dispense food. Observed deli container inside the flour bin. Operator removed ed them
Cutting board has cut marks and is no longer cleanable. Back prep kitchen reach in cooler
Equipment in poor repair. Gaskets from reach in cooler back prep area
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sinks and cook line. Operator printed signs
Old labels stuck to food containers after cleaning. Operator removed them
Unclean building components, attachments or fixtures. Walk in cooler fans dusty
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.