Cariera's Fresh Italian

1041 S Dillard St, Winter Garden, FL 34787 · Permanent Food Service · License 5806569

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority, repeat · no follow-up needed · 30 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 complaint inspection
4 high priority (no follow-up needed, 1 repeat), 4 intermediate (2 repeats), 23 basic (9 repeats); basic violations cost 12 at most
-40
Safety score60

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct272026

Complaint inspection

31 violations found

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.
31 violations found:
- 4 High priority
- 4 Intermediate
- 23 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Mahi Mahi thawed in packaged. Packaging has Must be removed from package before thawing 11 portions
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Individual plastic wrapped beef in chest freezer over veggies
  Raw animal food stored in same container as ready-to-eat food.
  Raw chicken over egg plant in reach in cooler at cook line
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw squid in walk on cooler
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Melted butter and melted butter with garlic at cook line. Both items at 80f. Per owner items only out for 1 hour corrective action taken, time mark item and provide form
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink at bar
  Repeat violation
  No soap provided at handwash sink.
  Hand sink on far right of cook line
Basic23
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Mahi Mahi thawed in packaged. Packaging has Must be removed from package before thawing 11 portions
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Food items in walk in cooler not cooling
  Food stored on floor.
  Ground beef on tray on floor in walk in cooler
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in water at 90f at cook line
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging on oven handle door
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cup used as scoop in sugar container
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves
  Hood filter missing from automatic fire suppression/exhaust system.
  Right hood filter missing at cook line
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Chest freezer
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on right side of cook line Right side of oven at cook line has debris Soda guns at bar
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dust and debris build up on shelves for clean dishes at cook line Fan on top of chest freezer has dust build up Fan covers in walk on cooler has debris build up Walk on cooler shelves have debris build up 1 hood filter over fryers
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  3 compartment sink leaking onto floor in ware wash area
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink at server station
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back kitchen exit door
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cook line
  Floor area(s) covered with standing water.
  On floor in walk in cooler from dripping compressor. Not dripping onto food
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall have debris build up under ware wash area
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles damaged over walk on cooler
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles in kitchen over walk on cooler
  Repeat violation
  Ceiling tile missing.
  Opening in ceiling over walk in cooler
  Objectionable odors in bathroom or other areas of the establishment.
  In men's restroom and in kitchen ware wash area
Official report, on the Florida DBPR website

Earlier inspections 1

Sep182026D67Routine inspection21 violations, 3 high priority No follow-up needed

First visitSep 18, 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.
21 violations found:
- 3 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator less than 4 hours. Operator added bag of ice. Raw Chicken (47°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw beef on top of French fries in reach in chest freezer. Operator removed.
  Repeat violation
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled. Long white cutting board on prep table.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked with trash can. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand washing sink at the end of cook line. Operator replaced.
  Fixed on the spot
  No soap provided at handwash sink.
  At hand washing sink at the end of cook line. Operator replaced.
  Fixed on the spot
Basic14
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Mahi in reach in cooler at cook line.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed onions and parsley over pasta sauce. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven handles. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour container. Operator removed
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In white chest freezer in the kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at cook line Upright reach in freezer interior at the end of cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters Reach in cooler gaskets at cook line. Upright reach in freezer interior at the end of cook line.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand washing sink at the end of cook line.
  Standing water in bottom of reach-in-cooler.
  In reach in cooler at cook line.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall at cook line. Wall next to tomato sauce rack. Wall in back kitchen area.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles and vents in the kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor at cook line. Floor in back kitchen area.
  Repeat violation
- 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.
  Employee phone on prep table. Operator removed.
  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.
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.
Stop sale: An order that the food can’t be sold or served.