Paradiso 37
1590 E Buena Vista Dr, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5812242
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection2 high priority (fixed by the Sep 11 follow-up), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 11, 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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked cheese pizza 50°F stored inside reach in cooler less than 4 hours recommend to quick chill product inside freezer.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed four flying insects in the server area near soda machine. Observed six flying insects in the Main bar spoke to Manager notify current professional pest control,service will treat the entire bar and server area. Notify Supervisor on duty next day callback inspection
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed shelve broken from the wall underneath located on the main cook line.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket stored on the floor near the oven.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed black discoloration around the edge of the wall near 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.