OLIVES
165 S ORANGE AVE, Orlando FL 32801
Last inspected Jan 7, 2025 · 11 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
AUG 23
JAN 24
JUL 24
JAN 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches in wall next to make table by serving window Total 3 live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024071765 | Sep 23, 2024 | Apr 11, 2025 | $600 |
| 4--2023061084 | Aug 4, 2023 | Jun 7, 2024 | $600 |
Inspection history
11 visits, newest first
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over chick peas and lentil soup in walk in cooler. Operator immediately corrected
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak 93 F hot holding less than 4hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 93 F hot holding in steamwell less than 4hrs per operator. Operator immediately voluntarily discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Show the remaining 14 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in corner Blocked by prep table and mixing machine
No paper towels or mechanical hand drying device provided at handwash sink. In back corner of kitchen
No soap provided at handwash sink. At hand sink at entrance to kitchen
Bathroom door left open other than during cleaning or maintenance. Women's bathroom door
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on air vent over case of cups by office door
Current Hotel and Restaurant license not displayed. However license is currently active
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, cigarettes and lighter out of order prep table.. Operator immediately removed
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Edge of drawer coolers on prep table - gaskets and interior of non operational prep cooler. Advised that even if cooler is out of order it must be kept clean to avoid pests.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bagged tools on container of dry lentils. Operator immediately removed
Unnecessary items/unused equipment on the premises. Old Prep cooler not in use
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by boxes
Sep 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler. Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave
Jul 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler. Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 prep coolers:; Garlic, cut tomatoes, cut lettuce, feta cheese, quinoa, chickpeas, grape leaves, (45-59F - Cold Holding) in both prep coolers. Less than 4 hrs per Operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and lamb gyro 112-123F on cone. Less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only food manager expired 7/1/24
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Hand sink blocked by prep table and co2 tanks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above office door
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal package of cheese and bowl of corn on prep cooler. Employee raw meet over cheese cake in freezer. Employee raw meat over sauce in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in rice
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink by back cook line is blocked by prep table, co 2 tanks and pots and pans
Handwash sink used for purposes other than handwashing. Hand sink by back cook line has lid in basin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by back office door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vent above upright 3 door freezer soiled -Containers of beans are soiled on lid and outside - various equipment is soiled with food debris on outside
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic sauce (44F - Cold Holding); tzatziki (44 - Cold Holding); cut lettuce 15 min (51F - Cooling); quinoa (51F - Cold Holding); lentils (52F - Cold Holding); grape leaves (56F - Cold Holding) in both prep table coolers. under 4hours per operator. Operator put items on ice for temperature recovery. Both prep coolers ambient temperature 60F. Operator is aware. States they will keep items in walk in cooler
Handwash sink not accessible for employee use at all times. Hand sink by back cook line is blocked by prep table, co 2 tanks and pots and pans
Handwash sink used for purposes other than handwashing. Hand sink by back cook line has lid in basin
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen
No soap provided at handwash sink. At hand sink in kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 6 dead roaches on sticky traps under both prep coolers. Advised operator to immediately throw away and call pest control services next unannounced per Liselotte
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by back office door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table with steam well
Food stored on floor. Boxed oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vent above upright 3 door freezer soiled -Containers of beans are soiled on lid and outside - various equipment is soiled with food debris on outside
Wet mop not stored in a manner to allow the mop to dry. Multiple mops
Aug 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Torn gasket in make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. In make tables
Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler. Looks like it's From the condenser. Operator has drip pan to catch leaking water.
Aug 4, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Dead roaches on premises. 1 dead roach on floor next to microwave 1 dead roach in top right drawer of make table 1 dead roach on floor behind cook line 4 dead roaches in sticky trap on floor under prep table next to office
Aug 2, 2023Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in office 1 flying insect in kitchen by upright freezer.
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 3 live roaches in wall next to make table by serving window Total 3 live roaches
Dead roaches on premises. 1 dead roach on floor next to microwave 1 dead roach in top right drawer of make table 1 dead roach on floor behind cook line 4 dead roaches in sticky trap on floor under prep table next to office
Aug 2, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Torn gasket in make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. In make tables
Unnecessary items/unused equipment on the premises. Oven and coffee maker unused per operator
Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler. Looks like it's From the condenser. Operator has drip pan to catch leaking water.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In container at cook line. Water 99F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over seasonings in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves, cut tomatoes, cheese green beans, cut lettuce all temperature range 45F-62F all less than 2hrs per operator in both make table reach in coolers advised operator to put in ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No paper towels or mechanical hand drying device provided at handwash sink. For cook line
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. For cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Torn gasket in make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust on fan covers for upright reach in freezer -Shelves in walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of sprite over ready to eat items and raw beef on speed rack in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. In make tables
Unnecessary items/unused equipment on the premises. Oven and coffee maker unused per operator
Water leaking from pipe and/or faucet/handle. Pipe leaking in walk in cooler. Looks like it's From the condenser. Operator has drip pan to catch leaking water.
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.