The Olive Garden Italian Restaurant 6511
14415 Cortez Blvd, Brooksville, FL 34613 · Permanent Food Service · License 3701335
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection4 high priority (fixed by the Sep 9 follow-up), 2 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee placed hair net on then placed gloves on without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee rubbed hands with soap for 7 seconds. Discussed with manager.
Employee washed hands with cold water.
Employee washed hands and left water running, water was 76°F. Discussed with manager.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair then server tray without washing hands Employee touched glasses then was placing gloves on without washing hands first
Intermediate2
Code 03, Food out of temperature: Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
No documentation for temperature monitoring on cook/chill soup products prepared at 8am. Reviewed log at 12:30pm. Log was not filled out. Temperature was 45°F.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in back prep area blocked with floor fan with the cord hung across the sink. Operator removed fan from hand wash sink area.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely running/dripping.
Shrimp in prep sink, operator turned up the pressure on the sink
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Multiple employees handling food wearing watches Operator had employees remove all jewelry.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in freezer
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.