Bartaco DR Phillips
7600 Dr Phillips Blvd, Suite 28, Orlando, FL 32819 · Permanent Food Service · License 5814090
What drove the grade
Food-contact surface soiled / stained with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 intermediate (1 fixed on the spot), 5 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 visitNov 2, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled / stained with food debris, mold-like substance or slime.
-cutting boards on cooks line
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink by cooks lines, operator refilled paper towels
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 employees expired who have been working more than 60 days 1 expired 10/2026 1 expired 4/2026
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed vegetables stored over ready to eat washed lettuce , operator was able to relocated unwashed produce
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Stored right next to grill top on cooks line, operator Relocated
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall throughout dish machine area and three 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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.