OSTERIA ESTER
629 E CENTRAL BLVD, Orlando FL 32801 · 407-203-3577
Last inspected Jul 14, 2026 · 9 visits since September 2023
MAR 24
JUL 24
JAN 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Slaw dated 12/28. Operator immediately discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Garlic oil prepared 7/2 per operator. Operator discarded
Handwash sink used for purposes other than handwashing. -Citrus shredder in hand sink on cook line. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Piemontese served raw/undercooked. Operator immediately corrected menus
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -Date on chicken stock thawed 7/14 per operator. Had freeze date 7/3 and prep 7/2 date.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. on dessert prep station. Operator removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled Sanitizer Bucket. Tested against (Quaternary 300ppm)
Nov 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Handwash sink does not have enough water pressure to properly wash hands. In men's bathroom
Handwash sink used for purposes other than handwashing. Pitcher in hand sink on cookline cutter and spatula in hand sink at salad station. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is missing chlorine test strips for dishwasher at bar
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pecan butter
Bathroom door left open other than during cleaning or maintenance. Employee bathroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and keys on shelf with seasoning at entrance to cook line
Employee with no beard guard/restraint while engaging in food preparation. Cook and prep person
Equipment in poor repair. Gasket torn in first reach in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad cooler Sides oven and grill
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority10 Intermediate7 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Slaw dated 12/28. Operator immediately discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Handwash sink does not have enough water pressure to properly wash hands. In men's bathroom
Handwash sink not accessible for employee use at all times. Hand sink at end of cook line is clogged. Operator has repairs scheduled
Handwash sink used for purposes other than handwashing. Pitcher in hand sink on cookline cutter and spatula in hand sink at salad station. Operator immediately removed
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in kitchen tested multiple times. Max temp was 153F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoke salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is missing chlorine test strips for dishwasher at bar
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pecan butter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. strawberry jam made 1/7 between 12pm-2pm. Operator immediately put correct date
Bathroom door left open other than during cleaning or maintenance. Employee bathroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and keys on shelf with seasoning at entrance to cook line
Employee with no beard guard/restraint while engaging in food preparation. Cook and prep person
Equipment in poor repair. Gasket torn in first reach in back kitchen
In-use knife/knives stored in cracks between pieces of equipment. Spatula tongs under soiled grill table. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad cooler Sides oven and grill
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Mushrooms over sauces in walk in cooler. Operator immediately corrected
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Employee began to poor of bucket of water in hand sink. I immediately advised that hand sinks are only used for handwashing
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Machine is only reaching 120F
Covered waste receptacle not provided in women's bathroom. In unisex employee bathroom
Equipment in poor repair. Door on salad prep cooler broken off
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar by dishwasher
Reach-in cooler interior/shelves have accumulation of soil residues. Left side cooler drawers inside soiled
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times 00ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Employee began to poor of bucket of water in hand sink. I immediately advised that hand sinks are only used for handwashing
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Machine is only reaching 120F
Bowl or other container with no handle used to dispense food. Pickling juice bowl in walk in cooler
Covered waste receptacle not provided in women's bathroom. In unisex employee bathroom
Equipment in poor repair. Door on salad prep cooler broken off
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar by dishwasher
Reach-in cooler interior/shelves have accumulation of soil residues. Left side cooler drawers inside soiled
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Slaw 2 qt Dated 3/12/. Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Dashi broth 106F less than 2 hours per operator. Advised operator to reheat to 165 for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf at wait station above clean dishes. Server immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Equipment in poor repair. Door broken on salad station prep cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauces in walk in cooler.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority5 Intermediate10 Basic
Show 18 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 making mashed potatoes tasted product and did not wash hands before returning to prep
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Key lime cream cheese batter dated 8/2. Kale vinegar roasted garlic.dated 9/2
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato bisque at 130F less than hour. Operator reheated to 208F
Handwash sink used for purposes other than handwashing. Spatula in hand sink on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Poached egg Cured salmon
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items prepared on site, then frozen, then thawed, not date marked. Advised operator to put correct date
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.
Bowl or other container with no handle used to dispense food. In sugar, cornstarch, flour, and rice containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of ice bin at bar
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Floor soiled/has accumulation of debris. Under bar counter Under dishwasher in kitchen Under ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler draws on cook line
Reach-in cooler shelves with rust that has pitted the surface. In make table reach in cooler by wait station
Standing water in bottom of reach-in-cooler. At bar
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator put in reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in walk in cooler over ready to eat containers of fruit and sauces
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 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 making mashed potatoes tasted product and did not wash hands before returning to prep
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Key lime cream cheese batter dated 8/2. Kale vinegar roasted garlic.dated 9/2
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato bisque at 130F less than hour. Operator reheated to 208F
Handwash sink used for purposes other than handwashing. Spatula in hand sink on cook line
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Poached egg Cured salmon
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with forms
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items prepared on site, then frozen, then thawed, not date marked. Advised operator to put correct date
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.
Bowl or other container with no handle used to dispense food. In sugar, cornstarch, flour, and rice containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of ice bin at bar
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Floor soiled/has accumulation of debris. Under bar counter Under dishwasher in kitchen Under ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler draws on cook line
Reach-in cooler shelves with rust that has pitted the surface. In make table reach in cooler by wait station
Standing water in bottom of reach-in-cooler. At bar
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator put in reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in walk in cooler over ready to eat containers of fruit and sauces
Walk-in cooler/freezer shelves with rust that has pitted the surface. 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.