RAVELLO
10100 DREAM TREE BOULEVARD, Lake Buena Vista FL 32836
Last inspected Apr 27, 2026 · 9 visits since September 2023
JUN 24
NOV 24
APR 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on the line placed new gloves on without washing hands. Recommend training in proper handwashing procedures.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed fruits and condiments unprotected on the buffet line, must provide sneeze guard. Chef provided proof of sneeze guard invoice ordered on 3/21/26 back order for the sneeze guards.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked smoked salmon 45°f, whipped butter 47°f, sour cream 46/48°f stored on the top panel per employee less than 4 hours recommend to quick chill products. Engineering notify at time of inspection refrigeration company called at time of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on the item for the buffet line Spoke to Chef concerning the log, employee placed items on buffet at 7am-11:30am Chef provided proof log found at end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris dried on the surface. Brown cutting soiled has red discoloration on the surface used in the cook line, recommend to replace or resurface.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed large block of ice inside reach in cooler on the condenser(pantry ) Engineering notify at time of inspection.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler in the pantry.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Observed variety of yogurts stored on the buffet line not protected, Chef order sneeze guard for buffet line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of milk 49°f, cantaloupe 44°f stored inside reach in cooler located in the server area, less than 4 hours recommend to quick chill product restaurant operational hours 7am 1:30am
Food-contact surface soiled with food debris, mold-like substance or slime. Observed pasta machine has old flour accumulation left on the interior panel.(pantry area)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the exiling tile and wall near the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible build up of ice on the storage shelves and condenser inside walk in freezer. Engineering notify at time of inspection.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Observed food items not properly protected underneath sneeze guard, Spoke to Executive Chef concerning the buffet line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has white residue left on the surface
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the both ends stored on the shelve. (Butcher shop)
Water leaking from pipe and/or faucet/handle. Observed water leaking from the pipe on the sanitizer pump on the three compartment sink. Dish machine company notify at time of inspection
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed no quaternary ammonia sanitizer 0 ppm used on the cook line. Dish machine company notify at time of inspection
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed four brown cutting board soiled located in the cold side (back prep kitchen)
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed whole fruits apples stored on the buffet no utensils or individual wrapped. Spoke to Chef concerning fruit provides utensil Corrected On-SiteCorrected On-Site**
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked quaternary ammonium 0 ppm used in the back prep kitchen.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. The boiler certificates are expired 8/9/2024 11411587, 131586, 131496,136521
Jun 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 46/47°f stored on the top panel of reach in cooler less than 4 hours. Recommend to move to another unit.
Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor in the dining rroom carpet underneath tables. Manager notify stewarding to sweep debris off carpet
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler in the sauté area,engineering notify. All food items removed from the cooler.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored on the floor in the pizza area.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing ready to eat meat sauce
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken jus 46-47F, cooling overnight in covers 22 qt containers. See stop sale
Pesticide-emitting strip present in food prep area. In the buffet area behind the counter next to juices, dichlorvos emitting strip. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter containers on the cookline
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing ready to eat meat sauce
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature egg salad 50°f stored inside reach in cooler less than 4 hours recommend Chef to quick chill the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Bulk white container used for flour and Semolina soiled on the interior and Exterior located ( cold prep line also room service) Observed white cutting board used for fresh fruits has yellow stains left on the surface, stewarding replaced.
Handwash sink not accessible for employee use at all times. Observed transport cart with fruits stored in front of hand wash sink located in the cold prep kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed silver ware spoons located in the cold prep kitchen.
Current Hotel and Restaurant license not displayed. Observed current license not displayed has 2023 posted on the wall, provided current copy 2024.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing fresh juice products wearing watch in the front service area.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves in the server area Ravello
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.