RESTO ARGENTINIAN KITCHEN
3801 AVALON PARK E BLVD STE 160, Orlando FL 32828 · 407.733.7764
Last inspected Jul 9, 2026 · 10 visits since July 2023
JUL 24
FEB 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator paid.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Employee hand wash blocked with dish cart. Operator removed it.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle no label. Operator label it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphone stored over make table. Operator removed it.
Working containers of food removed from original container not identified by common name. Salt and sugar containers next to the fryer no label. Operator label it.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at the reach-in cooler.
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label.
employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at the reach-in cooler.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on top of bread at the reach-in cooler.
Equipment in poor repair. Gasket torn at the reach-in cooler.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Feb 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Observed 5 tongs stored on the stove handle.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of veggies at the reach-in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made 3 days ago no label.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Flour no label.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from dining area, proceeded to prep table without first washing hands. Used cloth towel to dry hands. Re-educated.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made kimchi made 2/6/24. Fresh garlic based sauces. Made 1/24/24, 2/5/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
Employee washed hands in a sink other than an approved handwash sink. Employee proceeded to wash in prep sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade Kimchi made on 2/6/24. Today is 2/13/24 Fresh garlic based sauces made 1/24/24 and 2/5/24
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from dining area, proceeded to prep table without first washing hands. Used cloth towel to dry hands. Re-educated.
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. 151-156f
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made kimchi made 2/6/24. Fresh garlic based sauces. Made 1/24/24, 2/5/24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Fresh garlic in soy sauce 65f cooked fresh garlic in picante sauce 67f more than 4 hours.
Employee washed hands in a sink other than an approved handwash sink. Employee proceeded to wash in prep sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade Kimchi made on 2/6/24. Today is 2/13/24 Fresh garlic based sauces made 1/24/24 and 2/5/24
Current Hotel and Restaurant license not displayed. In folder License printed expired 2022, operator pulled up current license.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in top of make table.
Light not functioning. By the hoods.
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.