Italio
8001 S Orange Blossom Trl FC13, Orlando, FL 32819 · Permanent Food Service · License 5816008
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 Sep 29 routine inspection2 high priority (fixed on the spot), 4 intermediate, 4 basic-22
- Extension granted on Sep 30Counts in full until a follow-up finds the problems fixed-3
- Safety score75
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 visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
-pasta cool well : Meatballs, (66°F - Cold Holding); cooked, Spaghetti , (50°F - Cold Holding) less than 4hrs on insufficient ice bath. Operator moved to cooler for temperature recovery
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Alfredo (128°F - Hot Holding) in steamwell less than 4hrs per operator. Advised to reheat to 165°F for temperature recovery. Operator turned up steamwell . Recheck at 153°F reheating
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator needs quat test strips for quat sanitizer they have
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
On slates of pizza oven
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At entry to kitchen
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
on pasta cool well
Equipment in poor repair.
Oven door broken
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior doors of pizza oven
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Backpack over cup holders at front counter Bowl. Operator removed
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.