DirtyFLRestaurant Inspection Data

OLIVE GARDEN ITALIAN RESTAURANT 1793

With 9 documented inspections, OLIVE GARDEN ITALIAN RESTAURANT 1793 in KISSIMMEE has achieved a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 9 reports on file

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 9 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13663451

Met Inspection Standards

1 int

  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Rust on shelving holding clean pans next to cook line - From follow-up inspection 2026-04-09: **Time Extended**

3/31/2026· 2w ago

Visit ID: 13560758

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 cracked containers in walk in cooler on sliced beef,1 cracked lid at dish machine area, operator discarded item. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven on cooks line soiled with grease like substance and debris.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times, operator used there provided test strips as well, test strip didn't turn black. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust on shelving holding clean pans next to cook line

10/27/2025· 5mo ago

Visit ID: 10876622

Met Inspection Standards

1 high, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Large speaker on top of pass through window on cooks line with single serve to go containers. Operator moved speaker. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard preparing appetizers on cook line. Operator had employee put beard guard on. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 1 cracked plastic lid on sausage in walk in cooler. 2 large plastic containers in dish area. Operator discarded items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (50F - Cold Holding); sliced tomatoes (44F - Cold Holding) in reach in cooler less than 4 hours per operator. Advised operator to move items into walk in cooler for temperature recovery.

5/1/2025· 11mo ago

Visit ID: 10827207

Met Inspection Standards

1 int, 3 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on wall between cookline and prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of microwave on cookline Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at expo station Operator removed Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Soda machine drain racks in server stations

12/17/2024· 1y 4mo ago

Visit ID: 8718302

Met Inspection Standards

1 int, 4 basic

  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer in reach-in cooler in server area placed in back of unit Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack under prep table shelves soiled
  • 08B-12-5:Basic - Stored food not covered. No covers in reach-in freezer on chicken, fries, ravioli Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato sliced had old food debris

6/4/2024· 1y 10mo ago

Visit ID: 8686297

Met Inspection Standards

6 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. At bar, accumulation of dust. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans Repeat Violation
  • 36-62-4:Basic - Light not functioning. Hood vent on cookline.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cookline handwash sink paper towel dispenser soiled with food debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored. Operator removed and re-cleaned items. Corrected On-Site

4/9/2024· 2y ago

Visit ID: 8648848

Met Inspection Standards

1 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored next to warewashing area. - From follow-up inspection 2024-04-09: **Time Extended**

4/8/2024· 2y ago

Visit ID: 8527288

Follow-up Inspection Required

2 high, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in back prep area soiled with dust and black mold-like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Corrected On-Site
  • 16-45-4:Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Plastic wrap on clean dishes stored on rack
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored next to warewashing area.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Ice bucket cracked. Operator discarded. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching product in bulk flour container. Corrected On-Site
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with dust and grease. Cleaning scheduled tonight, per operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 48F-50F, Raw chicken scampi 49F-53F, raw scallop 50F-54F, fettuccini 48F, rigatoni 46F-48F, Ziti 48F, Angel Hair 52F, Temperature taken at approximately 245pm, placed in cold holding unit under grill approximately 9am per operator. Cold holding unit ambient thermometer reading 60F+. Unit was not operating, serviced during inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48F-50F, Raw chicken scampi 49F-53F, raw scallop 50F-54F, fettuccini 48F, rigatoni 46F-48F, Ziti 48F, Angel Hair 52F, Temperature taken at approximately 245pm, placed in cold holding unit under grill approximately 9am per operator. Cold holding unit ambient thermometer reading 60F+. Unit was not operating, serviced during inspection. Warning

10/16/2023· 2y 6mo ago

Visit ID: 8339993

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, at wait station.
  • 29-11-4:Basic - Water leaking from dish machine door unto floor .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers pasta (59F - Cold Holding)/1 hour, operator restocked from walk in cooler. Operator placed ice. -cookline maketable sliced tomatoes (48F - Cold Holding); chicken cutlets (48F - Cold Holding), placed 1 hour ago. Operator discarded.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in cookliline hand wash sink. Corrected On-Site