Osteria Ester
629 E Central Blvd, Orlando, FL 32801 · Permanent Food Service · License 5813553
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-13
- Safety score87
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 14, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. -Garlic oil prepared 7/2 per operator. Operator discarded
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Carpaccio Piemontese served raw/undercooked. Operator immediately corrected menus
Fixed on the spot
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
-Date on chicken stock thawed 7/14 per operator . Had freeze date 7/3 and prep 7/2 date.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Citrus shredder in hand sink on cook line . Operator removed
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on oven door. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
on dessert prep station. Operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
-Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled Sanitizer Bucket. Tested against (Quaternary 300ppm)
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.
- Stop sale
- An order that the food can’t be sold or served.