The Olive Garden 1134
5801 Lake Worth Rd, Greenacres City, FL 33463 · Permanent Food Service · License 6008105
What drove the grade
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority, 1 intermediate, 8 basic-29
- Safety score71
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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
1. Operator observed labeling bags with an initial, however HACCP plan requires use of full name written on bags. 2. Observed five cheese sauce not listed in reheating log provided by operator. 3. Observed temperatures and time of reheating were not accurate in log.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wiping counter with soiled and wet wiping cloth then handling cleaned utensils to fill cook chill bags in kitchen without first handwashing. Advised employee to wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch apron with bare hands and then handled bagged sauce immediately after without handwashing first in kitchen. Advised employee to wash hands.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
1. Observed several clear containers stored cleaned at clean utensil rack in warewash area with breaks, cracks, and missing sections.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed employee wiping food prep table with soiled and wet wiping cloth in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of breadstick oven has accumulation of black substance/grease/food debris.
Reach-in freezer interior/shelves have accumulation of soil residues at cookline in kitchen.
Code 24, Clean equipment storage and air drying: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Observed one clear containers stored cleaned with mold like substance on it stored and nested with several other cleaned clear containers.
Equipment and utensils not properly air-dried - wet nesting.
Observed cleaned clear and metal containers wet nesting on storage rack in kitchen. Operator removed and began to rewash at the time of inspection.
Fixed on the spot
Forks observed stored upright with the food-contact surface up at cleaned utensil storage in kitchen.
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.
Observed employee personal bag stored directly on food equipment and next to utensils at food prep table in kitchen. 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
- 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.
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