Ravello
10100 Dream Tree Boulevard, Lake Buena Vista, FL 32836 · Permanent Food Service · License 5813257
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 Oct 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-13
- Safety score87
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 visitOct 8, 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.
4 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 temperature hummus 45°F, ricotta 47°F, (cook line) chocolate milk 45°F cooler in server area display defrost stored on the top panel of the reach in cooler less than 4 hours recommend to quick chill. Engineering notify at time of inspection
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Observed no sneeze guard for hot side buffet, using cover for containers restaurant has protection for cold side only (pantry area) Recommend Chef to provide sneeze guard for area has heat lamps hanging.
Repeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed two white cutting board on the buffet line soiled has black discoloration on the surface. Stewarding Manager will replace.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic campro containers stacked wet on the storage shelves in the dish machine area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.