TAVERNA OPA ORLANDO
9101 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./cup with no handle used to scoop ice, bar.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpacks on top of cases of potatoes, back storage/ **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor./walk in freezer.
- 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./diced tomatoes and tomato sauce scoops, walk in cooler/ **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./116F, on flat grill.
- 36-62-4:Basic - Light not functioning./one light bulb, cook line/ **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./bar reach in cooler with milk.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar entrance hand sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen prep area, dish machine wall and next to ice machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw seafood stored over garlic butter/cook line reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw salmon 55F, pre cooked gyro 55F, raw steak kabob 58F/all less than 4 hours per chef/moved to walk in freezer for 20 minutes/rechecked raw salmon 38F, gyro 38F, steak kabob 40F/ **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions at 79F, less than 4 hours per chef/reheated to 172F/ **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./used to store plate, hand sink outside walk in cooler.
- 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./missing two female kitchen employees/form printed and signed by employees immediately/ **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./blue liquid bottle at the bar.
Food safety inspection conducted on 2/25/2025 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 10/25/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit/68F, cook line.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./rinse gauge damaged.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./end of cook line hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled. Cook line hand sink interior soiled.
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment./kitchen entrance hand sink with no waste basket nearby. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed peppers stored over cut onions and cooked potatoes, walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish area. Wall behind cleaned dish rack. **Repeat Violation**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./marinated raw chicken 47F, cook line reach in cooler for less than 4 hours/moved to walk in freezer/ **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions 95F, hot holding less than 4 hours, reheated to 171F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./kitchen several cutting boards soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by a long hose.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store knives/ **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to 3 compartment sink. **Repeat Violation**
Food safety inspection conducted on 10/25/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).