OLIVE GARDEN ITALIAN RESTAURANT #1702
300 W 436, Altamonte Springs FL 32714 · 407.772.0409
Last inspected Mar 24, 2026 · 7 visits since October 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water handle spinning freely, no hot water at hand wash sink by dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Packaged food not labeled as specified by law. Garlic salt label Bowl. Operator labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various sauces and cooked mushrooms in walk in cooler. All less than 7 days per operator
Bowl or other container with no handle used to dispense food. In Bowl in garlic salt. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for sauces in water of 99F on cook line. Operator removed water
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. At bar
Single-service articles stored next to handwash/food preparation sink exposed to splash. Rolled silver next to hand sink at bar. Operator removed
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (50F - Cold Holding); shrimp (46F - Cold Holding) on lower shelves of reach in cooler at left end of cook line. Per operator, line check at 12:45 food at proper temperature. Product moved to different cooler.
Equipment in poor repair. -gaskets not properly sealing on reach in cooler door. Per operator, work order for new hinges submitted.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. -cooling logs not completed correctly. Temperature not documented in column for 2 hour cooling temperature on 3/6/25 or 2 other days' logs provided by manager. Operator reviewing HACCP log requirements with employees and will monitor.
Raw animal food stored over/not properly separated from ready-to-eat food. -tray with portion bags containing raw shrimp above open bag of shredded cheese in reach in cooler next to cook line. Operator rearranged product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef (47-51F - Cold Holding); salmon (55F - Cold Holding) in cook line drawer less than 4 hours. Power to unit not turned on. Product moved to walk-in freezer for temperature recovery. Recheck 39, 43.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ducts, fan cover in walk-in cooler and walk-in freezer soiled.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut spinach (48F - Cold Holding) less than 4 hours. Product on ice, ice only in contact with bottom of pan. More ice added. -pasta (50F - Cold Holding) in cook line drawer less than 1 hour. -chicken (49F - Cold Holding) in cook line drawer less than 1 hour. Products moved from walk in cooler on rack during large delivery. Operator will ice and monitor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in bread crumbs.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water handle spinning freely, no hot water at hand wash sink by dish area.
Reach-in cooler/freezer shelves with rust that has pitted the surface. -reach-in/bench freezer at end of cook line has some rust on top shelf. -keg shelves in walk-in cooler have some areas of rust, mold-like substance build up.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drank from coffee cup at end of cook line then returned to food handling without washing hands. Advised, employee washed hands.
Old labels stuck to food containers after cleaning. -old labels on multiple metal pan lids in walk-in cooler.
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.