TREVI'S
1500 MASTERS BLVD, ChampionsGate FL 33896 · 407-238-6550
Last inspected Apr 28, 2026 · 7 visits since November 2023
MAR 24
OCT 24
OCT 24
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 35 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Feta cheese in reach in cooler date marked 3/17. Operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022018870 | Feb 9, 2022 | Dec 22, 2022 | $800 |
| 4--2017045242 | Jul 31, 2017 | Sep 28, 2017 | $200 |
Inspection history
7 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Displayed food not properly protected from contamination. Pastries in buffet area not protected with sneeze guard
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Roof of ice machine near drop chute
Carbon dioxide/helium tanks not adequately secured. Near exit door to bar storage area.
Show the remaining 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line
Single-service articles improperly stored. To go containers on floor next to co2 tanks
Dec 23, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (115F - Hot Holding) on cookline steamwell less than 4 hours per operator Operator moved to grill to reheat
Cutting board has cut marks and is no longer cleanable. One on cookline make table
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk containers of sugar and semolina on dry storage shelf next to walk in cooler Operator removed
Nov 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Middle make table cutting board on cookline
Oct 31, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station; pico (45F - Cold Holding); ricotta (45F - Cold Holding); chopped romaine (50F - Cold Holding); spring mix (50F - Cold Holding) per operator less than 2 hours. Operator put all items on ice to bring down temperatures
Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner on counter of omelet station by clean non inverted dishes Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes and bowls in island area in dining room Operator flipped
Cutting board has cut marks and is no longer cleanable. Middle make table cutting board on cookline
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line Employee put on beard guard
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freeezer
In-use tongs stored on equipment door handle between uses. Cookline Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Handwashing sink in kitchen. There are 3 other operational handsinks in kitchen
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Operator made adjustments strip turned orange
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area; pico (51F - Cold Holding); guacamole (51F - Cold Holding); key lime vinaigrette (51F - Cold Holding) Per operator for 1.5 hours. Operator decided to add to time plan
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo area Operat
Cutting board has cut marks and is no longer cleanable.
Food storage container/container lid cracked or broken. Few broken dishes in expo area
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up. Dish area Operator put to be washed again
Single-service articles not stored inverted or protected from contamination. Coffee filters brewing station Operator put in covered cambro
Standing water in bottom of reach-in-cooler. Pizza line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 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 prepping chicken, left station and got a drink and returned to prepping chicken without washing hands.
Non-food grade paper/paper towel used as liner for food container. Under melon balls
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Feta cheese in reach in cooler date marked 3/17. Operator discarded
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries self Serv.
Handwash sink does not have enough water pressure to properly wash hands. In server area.
Handwash sink not accessible for employee use at all times. Handwash sink in server are blocked by a lid.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dining area
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish rack Bowls in hallway Buffet area.
Cutting board has cut marks and is no longer cleanable. Middle makeline kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep area omelet station.
Employee with no beard guard/restraint while engaging in food preparation. Several
Equipment and utensils not properly air-dried - wet nesting.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at omelet station.
Water leaking from pipe and/or faucet/handle. Bar hand sink
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler
Ice bucket/shovel stored not inverted
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.