Amatista Restaurant, Exhibit Kitchen & Bar
6601 Adventure Way, Orlando, FL 32819 · Permanent Food Service · License 5814035
What drove the grade
Live, small flying insects found./observed one flying insects in kitchen near unwrapped whole bananas/removed bananas.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 4 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 5, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced ham steak 48°F, smoked salmon 50°F/both cold holding less than 4 hours per cook/moved to reach in freezer/temperature rechecked at 38°F and 36°F/
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.
Biscuits and butter on buffet line/covered immediately/
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed cook cracked raw shell eggs then touched apron with no hand wash.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found./observed one flying insects in kitchen near unwrapped whole bananas/removed bananas.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice./used gallon of orange juice./modified menu and removed *fresh* on the menu immediately/
Fixed on the spot
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning./on plastic containers in 3 compartment sink room.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers in compartment sink room.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination./coffee filter at service station/
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen dish machine.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.