Ciao Italia
6149 Westwood Blvd, Orlando, FL 32821 · Permanent Food Service · License 5806403
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chicken stock (57°F - Cold Holding); beef stock (57°F - Cold Holding) items left at room temperature while restaurant is open then discarded at closing, total of less then 6 hours.
More time given
At the first visit
Provided operator with TPHC form
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
More time given
At the first visit
Chicken over beef in walk in cooler
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
More time given
At the first visitAdministrative complaint
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor. caeses of food In walk in cooler and walk in freezer
More time given
Employee personal food not properly identified and segregated from food to be served to the public.
More time given
At the first visit
In walk in cooler
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
More time given
At the first visit
Robocoup parts stored under fly strip in kitchen next to handsink
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.