OLIVE GARDEN ITALIAN RESTAURANT #1739
1604 W OSCEOLA PKWY, Kissimmee FL 34741 · 407.846.2720
Last inspected Apr 13, 2026 · 6 visits since October 2023
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage buds 45f, manager chose to discard product.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Observed employee filling pitcher with water at handwashing sink at drink station near ware washing area.Operator spoke to employee.
Raw fruits/vegetables not washed prior to preparation. Observed employee cut strawberries, oranges and limes at bar before washing them. Operator washed.
Standing water in bottom of reach-in-cooler. -In dessert cooler on salad station. - In mini cooler at back side station. -In mini cooler at waitstaff area. Cleaned during inspection.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust at server station.
Employee eating while preparing food. Observed employee drinking from an open cup without a lid or straw over open drinks at server station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee wearing bracelets engaging in food preparation on cooks line. Employees removed.
Food storage container/container lid cracked or broken. Cracked lids on containers at tea station.
Grease on the ground and/or pad around grease receptacle.
No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler at salad station. Operated placed in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease buildup at the top of grease trap. -Dust behind monitors on cooks line.
Unnecessary items stored in garbage enclosure. Microwave and reach-in cooler in dumpster enclosure. Inoperable microwave and drawer cooler on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with brown substance at server station.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Cutting boards stored at handwashing sink on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag stored on top of glasses and utensils at the bar.
Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf next to dish machine not properly air-dried.
No handwashing sign provided at a hand sink used by food employees. At bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Working containers of food removed from original container not identified by common name. Flour
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Shelving in food storage area moderately soiled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees scooping ice have watches and bracelets.
Equipment and utensils not properly air-dried - wet nesting. Several areas, dishwasher area and cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of plate chiller moderately soiled.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon placed above cut and portioned peppers in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage buds 45f, manager chose to discard product.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer door iced over but has repair order in the works for it.
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.