Divina Carne
6424 Carrier Dr, Orlando, FL 32819 · Permanent Food Service · License 5816161
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection6 high priority (2 fixed by the Aug 18 follow-up, 4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the buffet line roasted garlic (68°F - Cold Holding) Less than four hours per operator Added to time plan and will discard at appropriate time
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot holding unit in rotisserie room chicken skewer (88°F - Hot Holding) Put back on rotisserie and turned up holding up unit and was 177°F 20 minutes later
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef skewer over pineapple skewer in walk in cooler #07 - raw commercially processed smoked salmon over caprese salad plate in double door reach in cooler - raw diced bacon over cooked ribs in walk in cooler #4 - raw fish ceviche behind roasted eggplant on buffet line
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Side of buffet with cheeses and sliced meats
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
In prep sink by rotisserie cooker
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
By guacho knives in rotisserie area
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener in kitchen
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar at service well
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cinnamon sugar pan on rotisserie area Sugar container at service well
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ledge of ice machine
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In mop bucket wringer by walk in cooler #07 And in mop sink by dish room
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.