The Olive Garden
20345 S Dixie Hwy, Cutler Bay, FL 33189 · Permanent Food Service · License 2333436
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed by the Aug 19 follow-up, 1 repeat), 5 basic-10
- Safety score90
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 visitAug 19, 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 visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Observed chicken tenders (48°F - Cold Holding); lasagna (50°F - Cold Holding); Alfredo base (52°F - Cold Holding); pasta (49°F - Cold Holding); meat sauce (46°F - Cold Holding); pasta (50°F - Cold Holding) inside the walk in cooler. As per manager all foods' temperature were checked at 12:00 PM and all foods were at 41°F and below.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed foods inside reach in freezer at the front line not covered.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk in cooler is not working properly. Temperature is at 49°F.
Code 22, Food-contact surfaces clean and sanitized: shelves have accumulation of soil residues and grease by the front line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled by the grill station.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers not properly air-dried - wet nesting across from the 3 compartment sink.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.