The Olive Garden Italian Restaurant #1547

8984 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5810543

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 19 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed by the Oct 19 follow-up), 5 intermediate (2 fixed on the spot), 12 basic
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 19, 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 visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 2 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold drawer under plates and next to pasta cooker Per operator from the walk in less than 15 minutes. Operator elected to discarded rather than quick cool pasta cooked (53-56°F - Cold Holding); cooked pasta spaghetti (70°F - Cold Holding); cooked ravioli (70°F - Cold Holding); cooked chicken 1 hour (49°F - Cold Holding) Top cold rail cream base sauce (48-58°F cold-holding) carbanara (48-50°F - Cold Holding)
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 small flying insect located near swinging door in salad area
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Shrimp ambient cooling walk in freezer with a lid
  Fixed on the spot
  Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
  Per operator bags cook chill in walk in freezer not labeled with name and date for donation
  Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  Current day reheat resource reheating for 1hr 45min per operator not in use Coached manager and employee
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Lemon wedges
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Glass and straw in basin of hand at server station
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Pasta drawer
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Can opener rusted Pizza grates rusted
  Ice buildup in walk-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Located on top of black cart in prep area
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Stored next to olive oil on bottom shelf on cook line
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled over fryer Exterior large trash cans in dishroom
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Silverware in salad prep area
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Multiple plates stacked wet in dish area
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Pasta cooling sink faucet and pipe leaking
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Cookline
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Boxes and beer kegs blocking back door
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.