Amalfi
12001 Avalon Lake Dr Ste A, Orlando, FL 32828 · Permanent Food Service · License 5814588
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (1 fixed by the Oct 7 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 12 basic (7 repeats); basic violations cost 12 at most-31
- Safety score69
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 visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
More time given
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Basic9
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table the one next to the wall ; raw chicken (51°F - Cold Holding); fresh mozzarella cheese (48°F - Cold Holding)rice cake (48-cold holding) Operator stated the food was at different cooler and he just moved it less than 3 hours ago . Operator moved the food to different cooler .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw scallops seafood stored over ready to eat meatballs at the reach-in freezer kitchen area . Operator switched.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm .
Repeat violation
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Towels stored on hand wash sink back area . Operator empty it .
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Employee hand sink the one next to ice machine.
No soap provided at handwash sink.
Employee hand sink the one next to ice machine.
Basic12
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee can of drink stored bottom of make table. Operator take it out .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table cutting board .
Repeat violation
Equipment in poor repair.
Gasket torn bottom of make table the one next to the wall .
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Walk-in cooler out of order operator waiting for fan and used to stored unwashed vegetables.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom of make table .
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The hoods .
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plate and bowels stored at storage shelves .
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Pizza box stored on floor at the kitchen. Operator moved it .
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Ladies restroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
Objectionable odors in bathroom or other areas of the establishment.
Restrooms area .
Repeat violation
Floor soiled/has accumulation of debris.
Throughout kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.