Garni
6100 Wave Hotel Dr, Orlando, FL 32827 · Permanent Food Service · License 5815407
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
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 visitOct 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter and ham temping 60°F and 54°F per operator items were bought from walk in cooler and placed on make table less than 2 hours.Operator iced down for temperature recovery
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Branzino stored on top of linen napkin
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards on cooks line
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Couple of cracked lids and containers at dry dish storage
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At dry dish storage
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured
By soda stand at wait staff area
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.
- 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.