OLIVE GARDEN ITALIAN RESTAURANT #6412
3111 E COLONIAL DR, Orlando FL 32803 · 407.895.2932
Last inspected Apr 22, 2026 · 7 visits since October 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Reheating time and temperature not logged on haccp log 3-5-25 and 3-12-25 per haccp plan
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior around chute soiled
Exterior door has a gap at the threshold that opens to the outside. Door leading outside by warewash gap at bottom
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven interior soiled
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on expeditor side less than 200 ppm quat Operator changed bucket 200 ppm quat
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf next to food at prep station. Operator removed
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Reheating time and temperature not logged on haccp log 3-5-25 and 3-12-25 per haccp plan
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken tenders over open pan of mozzarella sticks. Operator moved chicken under mozzarella
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom oven soiled
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamy mushroom and carbonara sauces 54-64F in cooler well above cook line. Less than 4 hours per operator. Advised operator to move to cooler for immediate temperature recovery. Also advised operator the possibility of putting items on time control
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in dump sink at bar
Floor soiled/has accumulation of debris. Under bar equipment
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Cup used to scoop noodles
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Over and under oven on cook line soiled.
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.