PARADISO 37
1590 E BUENA VISTA DR, Lake Buena Vista FL 32830 · 407.644.3003
Last inspected May 6, 2026 · 10 visits since July 2023
MAY 25
JUL 25
SEP 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area near the main bar. Called Supervisor on duty next unannounced inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Checked dish machine three times sanitizer not dispensing properly, final rinse 0 ppm chlorine Chef replaced the bucket of sanitizer rechecked 50 ppm chlorine. Recommend to check dish machine daily in the wine bar.
Handwash sink not accessible for employee use at all times. Observed cutting boards stored on top of hand wash sink located in the server area. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shirt stored next to bottle of sriracha chil sauce on the shelve in the Main bar.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler located near to fryers on the cook line and wine bar.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath 3 compartment sink.
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects found Observed two flying insects found in the main bar in the dining room recommend Manager to notify current professional pest control,service. Notify supervisor on duty next unannounced inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 47°f mango chutney 50°f stored on the top panel reach in cooler less than 4 hours per Chef food taken from downstairs walk in cooler. Recommend to quick chill product or use ice bath to properly cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has yellow stains left on the surface.(cook line)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat ammonia test strips for the upstairs bar.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed bar tender test kit did not have concentration chart, found in upstairs bar.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for handwash sink located in the main bar.
Floor soiled/has accumulation of debris. Observed trash on the floor underneath the glass racks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy fryers in the back on the main cook line also upstairs kitchen.
Old labels stuck to food containers after cleaning. Observed old labels stored on the ice tea pitcher. (Main bar)
Plumbing system in disrepair. Observed hand wash sink located in main bar also dump sink out of operation.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residues spilled on the bottom reach in cooler.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler underneath the shelves in the upstairs bar.
Sep 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has red stains left on the surface.
Handwash sink used for purposes other than handwashing. Observed employee washing cutting board inside hand wash sink located main cook line. Recommend training for all employees
Floor soiled/has accumulation of debris. Observed grease accumulation on the floor underneath the fryers in the upstairs kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor next to the grill.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of skirt steak 47/48°f stored in reach in cooler drawers less than 4 hours recommend to use smaller amount, also quick chill product in the freezer. Rechecked @11:51am 38°f
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for designated hand wash sink upstairs bar.
No soap provided at handwash sink. Observed no soap at designated hand wash sink. (upstairs bar)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hot water not reaching 85 temperature 70 Chef adjuster the knob underneath to maintain proper temperature located on the cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile has electrical wires hanging down in the dish machine room.
Equipment in poor repair. Observed pre rinse nozzle missing the rubber cover attached to three compartment sink.(dish machine)
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored. On the floor on the cook line.
Waste line missing at soda gun holster. Observed soda holster missing waste line located behind Main bar, Manager found line.
Working containers of food removed from original container not identified by common name. Observed a cup with sugar inside not labeled stored on the shelve in the main bar. Bar tender discarded sugar.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse Observed sliced cheese labeled 11am -3pm stored inside reach in cooler after 3:30pm.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sliced cheese on time as public health control 11am 3pm checked 3:30pm not discarded, spoke to. Chef must follow written procedures.
Handwash sink not accessible for employee use at all times. Observed cutting board stored over the hand wash sink with ingredients on the top located in the main bar. Manager removed at time of inspection
Floor soiled/has accumulation of debris. Observed food debris on the floor tiles underneath the reach in cooler.
Observed electrical wiring in disrepair. For reporting purposes only. Observed electrical face plate missing on the cook line.
Jan 7, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area.
Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection.
Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine.
Jan 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working the cook line wearing gloves leave the work station wearing gloves return to cook line did not wash hands before placing another pair of gloves on before food handling.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times not sanitizing properly final rinse, the Chef has notify dishmachine company, recommend to use 3 compartment sink to wash, rinse and sanitize all dishes until dishmachine repaired. Chef found out the dish machine is chemical sanitizer changed last night, rechecked 50 ppm chlorine.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled water on the grill food particles floating in the container. Employee changed the water at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 50°f, pico 52°f, corn salsa 52°f shrimp 50°f stored on the top panel of reach in cooler less than 4 hours, recommend to quick chill food product in the freezer. Temperatures of all food on the top reach in cooler panel
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has green discoloration on the surface located on the cook line.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used for guacamole.
No soap provided at handwash sink. Observed no paper towels provided at hand wash sink located on the cook line.
Buildup of food debris/soil residue on equipment door handles. Observed old food debris on the equipment doors on the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent has black mold like growth on the vent located in the dish machine area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses stored on the shelves above the hand wash sink located on the cook line.
Floor area(s) covered with standing water. Observed standing water underneath the stove on side of the handwashing sink located on the cook line.
Floor soiled/has accumulation of debris. Observed grease spilled on the floor underneath the fryers in the upstairs kitchen.
Floor tiles missing and/or in disrepair. Observed floor tiles missing and badly cracked tiles on the cook line, near the oven. Spoke to General Manager floors will be replaced has a construction company will complete the find out status by callback inspection.
Floors not maintained smooth and durable. Observed broken floor tiles on the main cook line.
Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters broken underneath the hood system.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both fryers and oven has terrible grease accumulation must be cleaned.
Light shield damaged/in disrepair. Observed cracked light shield in the dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the equipment on the cook line has terrible grease accumulation on the grill and the stove and salamander.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the dish machine room has black mold like growth on the surface, behind the dishmchine.
Water draining onto floor surface. Observed water draining on the floor on the cook line near the hand wash sink.
Observed electrical wiring in disrepair. For reporting purposes only. Observed a green extension cord used on the cook line near the grill.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the server area near the main bar. Called Supervisor on duty next unannounced inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cooked shrimp 55°f stored on the top panel of the reach in cooler, per Chef stored on line 9:30am less than 4 hours recommend to quick chill product or use ice bath.( Employee placed ice bath on product at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written procedures for clean up of vomit, form given to Chef.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards very soiled used on the top panel reach in cooler located on cook line.
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to fill water used on the main cook line.
Ceiling tile missing. Observed missing ceiling tiles directly above reach in cooler on the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers and oven has terrible grease accumulation on the equipment located main cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located in the sink located in the main bar.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
No handwashing sign provided at a hand sink used by food employees in dish room
Wiping cloth sanitizing solution stored on the floor. Cooks line
Working containers of food removed from original container not identified by common name. Salt in styrofoam cup at the top bar
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature romaine lettuce 75°f stored inside reach in cooler drawers (Cook line) not working per Chef. Recommend to quick chill product, employee using ice bags to maintain proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface located on the Cook line.
Floor soiled/has accumulation of debris. Observed food debris on the floors throughout the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove on the cook line.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink cook line. Maintenance employee notify
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.