LIVELLO FINITO INC
8001 S ORANGE BLOSSOM TRL FC05, Orlando FL 32809 · (407) 830-5338
Last inspected Mar 16, 2026 · 6 visits since December 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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. Presented kit, missing bag.provided form for written procedures.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm first try. Management emptied water and refilled. 200ppm
Vacuum breaker missing at the splitter added to hose bibb.
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. Presented kit, missing bag.provided form for written procedures.
In-use utensils stored in cracks between pieces of equipment. Spatula between wall and counter. Management removed.
Show the remaining 2 findings ▾
No Heimlich maneuver/choking sign posted. Provided poster.
Time/temperature control for safety food thawed in an improper manner. Noodles slacking at room temperature. Staff moved noodles to the walk-in cooler.
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 chicken over carrots and potatoes in walk in cooler. Operator immediately removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves then went back to handling spatulas and cooking on grill. Advised to immediately wash hands and changed gloves
Handwash sink used for purposes other than handwashing. Employee rinsed bowl in hand sink at front counter
Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over customer food in walk in cooler.
Water draining onto floor surface. From Triple sink. Operator has repairs scheduled
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
Drain cover(s) missing. Operator placed cover on drain.
Floor soiled/has accumulation of debris. Behind cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored on floor. Observed gallon of cooking oil stored directly on the floor. Operator removed cooking oil off the floor
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Remade with operator to 150ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelves over reach in cooler on cook line slaw (70F - Cold Holding); cooked noodles (70F - Cold Holding)
Handwash sink not accessible for employee use at all times. On cook line. Container of onions being prepared blocking access to sink
Food stored in a location that is exposed to splash/dust. In standup reach in cooler behind fence. Cases of raw chicken being dripped on by condenser of unit. No visible penetration of cases
Standing water in bottom of reach-in-cooler. In reach in cooler behind fenced storage area
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp walk in cooler
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.
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.