Big Fin

8046 Via Dellagio Way, Orlando, FL 32819 · Permanent Food Service · License 5812188

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 29, 2026

What drove the grade

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Intermediate · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
3 intermediate, 15 basic (1 repeat); basic violations cost 12 at most
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul292026

Complaint inspection

18 violations found

First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 Intermediate
- 15 Basic
What the inspector cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened more than 24hours in reach in cooler
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At handwashing sink by dish area
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per operator all employees are in the works of getting renewed
Basic15
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in standing water 70°F , operator placed on cook line to get heated up to 135°F
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  In bakery station , operator removed ice scoop
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On cooks line, operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink underneath prep table by kitchen equipment , operator removed
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in flour bin in dry storage , operator removed
  Fixed on the spot
  Equipment in poor repair.
  Walk in freezer door in poor repair
  Ice buildup in reach-in freezer by bakery side
  - in walk in freezer
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Several cutting boards on cooks line, operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior of waste line soiled on bar area by entrance to bar
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters on coffee station not covered, operator covered
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website

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.