OLIVE GARDEN ITALIAN RESTAURANT
8306 CITRUS PARK DR, Tampa FL 33625 · 813.9207475
Last inspected Jul 28, 2026 · 7 visits since August 2023
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. Drawer cooler at salad station - Cold Holding: cut lettuce 46 F, sliced tomato 45 F. Operator moved to walk-in freezer, re temp: cut lettuce 38 F, sliced tomato 39 F.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink at bar above 200-400ppm tested at 500ppm employee added water retested to 400ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor area(s) covered with standing water. Standing water at front bar. Operator advised they have contacted maintenance to locate source of leak.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Metal containers stored on shelf in dish area.
Wet mop not stored in a manner to allow the mop to dry. Stored in mop sink. Employee inverted mop.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 100ppm. Employee discarded, replaced, and tested at 200ppm.
Working containers of food removed from original container not identified by common name. Bulk salt no label on salt on shelf above prep table on cook line. Employee labeled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing techniques with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler at salad station - Cold Holding: cut lettuce 46 F, sliced tomato 45 F. Operator moved to walk-in freezer, re temp: cut lettuce 38 F, sliced tomato 39 F.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food containers, then handled clean food containers at dish machine with the same gloves. Discussed proper gloves changing and handwashing procedures with operator.
Employee with no hair restraint while engaging in food preparation. 1 employee at pantry in kitchen.
Old labels stuck to food containers after cleaning. Operator moved containers with old labels to re-wash.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing solution test 100ppm at bar. Operator remade solution, test 200ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small 3-drawers cooler on cook line: cooked penne 48 F, cooked spaghetti 46 F, cooked fettuccine 45 F. Operator moved items to walk-in freezer for rapid cooling, re temped: cooked penne 43 F, cooked spaghetti 42 F, cooked fettuccine 42 F.
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.