The Olive Garden Italian Restaurant # 1091
205 E Merritt Island Causeway, Merritt Island, FL 32952 · Permanent Food Service · License 1502799
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. scallops (45°F - Cold Holding); breaded chicken (46°F - Cold Holding); pasta (50°F - Cold Holding) in cook line drawers, manager states prep person brought them up from walk in, checked temperatures at 10:10am and again at 10:40am, manager moved products to walk in to rapid chill.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. scallops (45°F - Cold Holding); breaded chicken (46°F - Cold Holding); pasta (50°F - Cold Holding) in cook line drawers, manager states prep person brought them up from walk in, checked temperatures at 10:10am and again at 10:40am, manager moved products to walk in to rapid chill.
Checked ambient temperature was 39°F.
Fixed on the spot
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At sink by walk in cooler. Manager got sign and posted.
Code 36, Floors, walls, ceilings and ventilation: Mop sink outside clogged with debris, manager has someone clean it out.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.