DirtyFLRestaurant Inspection Data

F&D WOODFIRED ITALIAN KITCHEN

With 6 documented inspections, F&D WOODFIRED ITALIAN KITCHEN in ORLANDO has achieved a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Curry Ford Road
Orlando, Florida, 32806
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2025

Inspection #: 3627864

Inspection Date: 12/9/2025

Inspection #: Visit ID: 10923788

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. For mussels Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Pizza make table ambient air 47f Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door stand up freezer by ice machine Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen and in pizza prep area in water 78-89f Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting boards in kitchen Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket in pizza area on floor Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f. 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f. Warning
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Lasagna in hot box at 48f degrees. Per manager items in hot box for 10 minutes. Items held in box and then placed in oven at later time to reheat. Correct action to reheat items in oven Pan of stuffed mushrooms on prep cooler at 67f , out for 10 mins per manager, waiting to be reheated at a later time when order. **Corrective Action Taken** Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 flying insect in prep/expo area 1 flying insect at the cook line 1 flying insect by ice machine 1 flying insect in front pizza make area Total of 4 flying insects Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in server area in kitchen used as dump sink. Employee finishing of equipment in hand sink Cook rinse off thermometer in hand sink Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty not at facility at start of inspection. Corrected On-Site Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush used in pizza make area for garlic oil for bread Corrected On-Site Warning

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10718136

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light broken over cook line
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chili butter made on 5/21 and 5/28 never frozen
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For mussels tags Repeat Violation

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8761906

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Tags are not kept with mussels until last order is served
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cook line Gaskets torn at cooler in pizza make area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Sticky lint roller on dry storage shelf with food Corrected On-Site
  • 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer in kitchen has ice build up
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reaching in cooler for pizza make table and reach in cooler for salad prep in server/expo line area and reach in cooler at cook line
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect in kitchen 2 flying insects in bar area Total of 3 flying insects
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta cream 3lbs and 2 quarts Caramelized cooked onions 6lbs Cooked peppers 2lbs Cooked mushrooms 8 ozs Vegan meatballs 3lbs Crushed tomatoes 4 quarts
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All products in pizza make table cooler in pizza area. Items in cooler over night All items 46-511f Ricotta cream 3lbs and 2 quarts Caramelized cooked onions 6lbs Cooked peppers 2lbs Cooked mushrooms 8 ozs Vegan meatballs 3lbs Crushed tomatoes 4 quarts
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink for ware wash area Corrected On-Site

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8502711

  • 29-18-4:Basic - Drain cover(s) missing. Drain cover missing from mop sink drain Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. 2 ice scoop handles in ice , at bar area ice bin
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under board for cutting raw chicken Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall over prep table server area by slicer has dust build up.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provide form Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and Can opener
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Joel Sanchez GM for 4 months. No proof of food manager certificate at this time
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provide printed form and employees signed during inspection
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at pizza station

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8369178

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at pizza and dessert make area is ambient air of 60f, all products in cooler are on a 4 hour time plan
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pasteurized shelled eggs in walk in cooler Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items, date marked over 7 days and never frozen
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter mixes at cook line being held out over 4 hours and then at the end oand night being placed back into cooler, to use for next day service , chef discarded
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucet not working for hand sink at entrance to kitchen