La Strega Bistro

504 N Alafaya Trl Ste 105, Suite 105, Orlando, FL 32828 · Permanent Food Service · License 5814744

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority, repeat · fixed by the Sep 30 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (1 fixed by the Sep 30 follow-up, 2 repeats), 3 intermediate (1 fixed on the spot), 12 basic (7 repeats); basic violations cost 12 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
Intermediate1
- 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.
  No date marking
  More time given
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pork and ossobuco thawing in prep sink. Still frozen
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Still sitting in standing water
  More time given
- 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.
  Make table gaskets replaced but other items time extended
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Mop sink .
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed 2 small live flying insects one located by the dish area and one by the mop sink not landing at any food . Next routine visit per supervisor.
  Repeat violation
Intermediate3
- 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.
  Sliced mozzarella breaded prepared 2 days ago not labeled. Operator label it .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  The employee hand sink next to exit door .
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Wasn't able to provided any training.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Seafood bags stored at standing water to thawed . Still at 41f that's why no stop sale required at the moment.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  box mussels stored on floor at the floor at the walk-in freezer. Operator moved it .
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensil stored in water 82 fl Operator reheat the water 165 f second temperature
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Make table cutting board all of the 3 tables .
  Repeat violation
  Equipment in poor repair.
  Gasket torn bottom of make table and walk-in cooler door . Ice machine broken and Leaking.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Broken lids used to covered the lettuce at the male table .
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelves.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plate and bowls stored at the storage area at expo station and back of the house not inverted.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bottom of make table the middle one .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Some wet mops stored at the mop sink wet had one flies landing on it operator discarded .
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.