DirtyFLRestaurant Inspection Data

BUCA DI BEPPO

BUCA DI BEPPO maintains a 1.8/5 food safety rating based on 7 health department inspections in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

Orlando Avenue
Florida, 32751
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13627988

Met Inspection Standards

1 high, 1 int, 1 basic

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door Warning - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. Corrected On-Site Warning - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. Warning - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: Time extended until next unannounced visit. OPQ Acknowledged receipt of HACCP plan. **Time Extended**

2/6/2026· 1mo ago

Visit ID: 13626301

Follow-up Inspection Required

1 high, 4 int, 1 basic

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door Warning - From follow-up inspection 2026-02-06: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. Corrected On-Site Warning - From follow-up inspection 2026-02-06: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed. Corrected On-Site Warning - From follow-up inspection 2026-02-06: **Time Extended**
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2026-02-06: Operator requested early callback request to check dish machine. During callback inspection facility actively using dish machine Temperature 0F . Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired Admin Complaint
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area. Warning - From follow-up inspection 2026-02-06: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. Warning - From follow-up inspection 2026-02-06: **Time Extended**

2/4/2026· 1mo ago

Visit ID: 13531152

Follow-up Inspection Required

2 high, 4 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler by stand up freezer on cooks line ; pasta (48 F - Cold Holding); cheese (48 F - Cold Holding); lettuce (48 F - Cold Holding); meat sauce (48 F-50 - Cold Holding) per operator food items in reach in less than 2 hours. Operator removed all items and placed in walk in cooler for temperature recovery. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed. Corrected On-Site Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. Warning

9/26/2025· 5mo ago

Visit ID: 13530590

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit - From follow-up inspection 2025-09-26: **Time Extended**

9/25/2025· 5mo ago

Visit ID: 10929330

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Holes in ceiling tiles in storage area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit
  • 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. Rop salmon. Operator immediately removed Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone next to spices. Operator immediately removed Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water In cracked tiles in ware washing area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. storage room floor around bag in a box soda
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder had standing water
  • 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. Bar dish machine. Tested 00ppm chlorine. Tested several times even after primimg Warning
  • 35A-02-7:High Priority - Live, small flying insects found 10 live flying insects in cabinet under beer tap. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Saute cooler: ; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Saute cooler: ; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site) Saute cooler: raw chicken , fried mozz, eggplant parm (45-47F - Cold Holding) less than 4hrs per operator. Operator immediately moved to other cooler for temp recovery **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar

4/9/2025· 11mo ago

Visit ID: 10815511

Met Inspection Standards

2 high, 2 int, 7 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Dry storage area - From follow-up inspection 2025-04-09: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. . Manager pulled apart. **Corrective Action Taken** - From follow-up inspection 2025-04-09: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave on cook line. - From follow-up inspection 2025-04-09: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer - From follow-up inspection 2025-04-09: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added. Corrected On-Site - From follow-up inspection 2025-04-09: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash. **Corrective Action Taken** - From follow-up inspection 2025-04-09: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name. Corrected On-Site - From follow-up inspection 2025-04-09: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew - From follow-up inspection 2025-04-09: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum installed improperly at the splitter added to hose bibb. - From follow-up inspection 2025-04-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned. Corrected On-Site - From follow-up inspection 2025-04-09: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At the bar . Staff filled. Corrected On-Site - From follow-up inspection 2025-04-09: **Time Extended**

4/8/2025· 11mo ago

Visit ID: 10793998

Follow-up Inspection Required

4 high, 2 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. Dry storage area
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use. Technician present at inspection. Currently using triple sink.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. . Manager pulled apart. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Microwave on cook line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cold Holding); butter (51F - Cold Holding) chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees chicken (51F - Cold Holding); butter (51F - Cold Holding).. from yesterday. Second make table next to flat top. In table from yesterday. chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding) Warning
  • 29-34-4:High Priority - Vacuum installed improperly at the splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At the bar . Staff filled. Corrected On-Site