BIG FIN
8046 Via Dellagio Way
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing at oyster shucking room.
- 14-17-4:Basic - Clean dish shelves with rust that has pitted the surface In dish room
- 32-12-6:Basic - Covered waste receptacle not provided in employee women's bathroom. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils by hand wash sink by cookline. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. unwashed strawberries over drink mixtures and in walk-in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at bar sink
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Outside bar 0 ppm Changed bottle Then was 50ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked lobster on walk-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line garlic aioli (53F - Cold Holding) Less than four hours Placed more ice around for temperate control 20 minutes later 43F Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored under counter across from expo Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener kitchen 2) soda gun at inside bar closest to oyster shucking room 3) ice machine 4) hand wash sink at bar soiled Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by drain pan at outside bar. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled by espresso station Corrected On-Site
Food safety inspection conducted on 2/12/2025 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 24-05-4:Basic - Clean bar utensils not stored inverted or in a protected manner at outside Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in employee unisex bathroom in the kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Grated cheese in meat walk in cooler Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line cooler across from stove top Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under prep table across from expo line Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Closest to dish room
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 6-23
Food safety inspection conducted on 7/16/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
5
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Warning - From follow-up inspection 2024-04-18: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 54F, chowder 53F, rice 49F, rice 45F. Walk in cooler overnight Warning - From follow-up inspection 2024-04-18: Lobster bisque, 44-47F; **Time Extended**
- 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised Florida smoked blue crab dip on menu/menu board but served blue swimming crab. Warning - From follow-up inspection 2024-04-18: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In the small waitstation between bar and raw bar, drain line removed. Warning - From follow-up inspection 2024-04-18: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Warning - From follow-up inspection 2024-04-18: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna, raw bar list, salmon sashimi Warning - From follow-up inspection 2024-04-18: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-04-18: **Time Extended**
Food safety inspection conducted on 4/18/2024 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
7
Basic
4
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice Corrected On-Site Warning
- 06-09-1:Basic - 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. Tuna Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice flour Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 54F, chowder 53F, rice 49F, rice 45F. Walk in cooler overnight Warning
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon received fresh from seafood direct Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw salmon over desserts , upright cooler next to small smoker - cookline raw tuna over lobster stock Corrected On-Site Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli with fresh garlic 3/30 sunchoke 4/4 and 4/10, pasta 4/8, crab 4/10, theimidor 4/10, cioppino 4/10, red sweet pepper 4/10 Warning
- 52-03-4:Intermediate - Establishment advertised Florida smoked blue crab dip on menu/menu board but served blue swimming crab. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In the small waitstation between bar and raw bar, drain line removed. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna, raw bar list, salmon sashimi Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Employee brought in thermometer towards end of inspection. Corrected On-Site Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Whole case of oysters delivered previous day Warning
Food safety inspection conducted on 4/17/2024 revealed 15 total violations (4 high priority, 7 intermediate, 4 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen prep area close to dish room
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cooks line and pantry line. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. End of cooks line. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cooks line. Corrected On-Site
- 36-62-4:Basic - Two Light not functioning above range stove hood at System in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw tuna over ready to eat in reach in cooler
Food safety inspection conducted on 12/20/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).