Desi Bistro
12058 Collegiate Way, Orlando, FL 32817 · Permanent Food Service · License 5816483
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection7 high priority (6 no follow-up needed, 1 fixed on the spot, 3 repeats), 5 intermediate (1 fixed on the spot), 7 basic-48
- Safety score52
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 visitJul 10, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter kept cooling overnight on stove with temperature of 98°F.
Repeat violation
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Melted butter kept cooling overnight on top is stove with temperature abuse of 98°F.
Repeat violation
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 chicken nuggets opened bags stored over frozen vegetables in reach in freezer. Operator properly stored .Corrected On-Site Corrected On-Site
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs in same shelve as peeled ginger. Properly stored .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
NOn food grade bags use to store goat in reach in freezer .
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
3 and three compartment area. flying insects by reach in freezers in back .
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Ortho pesticide liquid inside restaurant .
Repeat violation
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked goat made two days ago and kept in cook line with no date marked. Multiple food items prepared three days ago with mo date marking, white rice, goat, chicken , beef.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof for any employee , inspector provided printed copy to operator and employees signed .Repeat Violation Corrected On-Site Repeat Violation
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Inspector provided printed copy to operator .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Tongs inside hand sink located in cook line .
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof for server who has been working for over two months .
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
All purpose flour on floor Rice bag , ginger, . Employees picked up. Repeat Violation Corrected On-Site Repeat Violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Removed
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs in oven door , removed Corrected On-Site Corrected On-Site
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have debris
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored in shelve facing up. Operator flip
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug zapper stored over rack that has strainers hangin and other clean serving bowls . Operator removed. Corrected On-Site Corrected On-Site
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Inspector provided printed copy to operator
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.