MAGGIANO'S LITTLE ITALY
9101 INTERNATIONAL DR, Orlando FL 32819 · 407-241-8640
Last inspected Jun 24, 2026 · 7 visits since October 2023
DEC 24
JAN 25
FEB 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut arugula 49F, less than 4 hours/insufficient ice/rechecked 41F/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times./cook line hand sink/removed/
Equipment and utensils not properly air-dried - wet nesting.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Water leaking from pipe and/or faucet/handle./leaking from dish machine.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Records/documents for required employee training do not contain all of the required information./some employee's training certificates missing date of birth.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting./on cleaned dish shelves.
In-use tongs stored on equipment door handle between uses./cook line/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour bin in bak kitchen/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./98F, cook line/removed utensils immediately/
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Wet wiping cloth not stored in sanitizing solution between uses./bar.
Feb 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./gauge (thermostat) showed over 160F on wash cycle.
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook line female employee wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
No conspicuously located ambient air temperature thermometer in holding unit./wait station small reach in cooler.
No handwashing sign provided at a hand sink used by food employees./cook line middle hand sink/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster meat 57F, cooked chicken 53F/less than 4 hours, cook line reach in cooler/moved to walk in freezer, rechecked lobster meat 36F,cooked chicken 39F/
Original container of toxic substance or chemical does not bear the manufacturer's label./degreaser bottle, dish area/
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees./cook line hand sink/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gaskets.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./Panko bins/
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 57F, less than 4 hours/cook line, iced/rechecked 41F. Cooked pasta 51F, less than 4 hours/cook line cold drawer/moved to walk in cooler/rechecked 41F.
Handwash sink not accessible for employee use at all times./bar hand sink blocked by garbage can/
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cleaned dish/removed immediately/
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses./cook line tongs/
Old labels stuck to food containers after cleaning.
Stored food not covered./cut fruits at the bar.
Working containers of food removed from original container not identified by common name. Sugar and flour bins in kitchen. Brown sugar container at wait station.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 44F, cut lettuce 56F, cut leafy greens 56F/all less than 4 hours/rechecked egg whites 33F, cut lettuce 41F, cut leafy greens 41F/
Handwash sink not accessible for employee use at all times./prep area hand sink/next to ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink on single service shelves/
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets.
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, bar sanitizing bucket/rechecked 200ppm/
Working containers of food removed from original container not identified by common name./salt container at cook line.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut arugula 49F, less than 4 hours/insufficient ice/rechecked 41F/
Food-contact surface soiled with food debris, mold-like substance or slime./white and light blue cutting boards.
Handwash sink not accessible for employee use at all times./garbage can blocked cook line hand sink/
No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/
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./form emailed to chef.
Accumulation of lime scale on the inside of the dishmachine./small dish machine (with chlorine sanitizer).
Employee with no beard guard/restraint while engaging in food preparation./main line cook.
Equipment and utensils not properly air-dried - wet nesting./metal containers on cleaned dish shelves.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in cooler at prep area gasket soiled. Cook line cold drawers gaskets soiled.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen small prep table near ice machine.
Working containers of food removed from original container not identified by common name./crumbs, panko containers under back kitchen table/
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.