THE OLIVE GARDEN ITALIAN RESTAURANT # 1395
2397 SR 77
Overall Food Safety Rating
★★★★☆ (4.0/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/21/2025
Inspection #: Visit ID: 10733577
- N/A:No Violations Were Observed
Inspection Date: 12/3/2024
Inspection #: Visit ID: 8719191
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Debris on floor next to ice machine. Tea/sugar accumulation on floor in server station. Cleaned at time of inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease/residue build up on interior of cook li e reach in. Cleaned at time of inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Soiled ticket keypad on cook line. Key pad cleaned. Repeat Violation
Inspection Date: 3/4/2024
Inspection #: Visit ID: 8567824
- 22-08-4:Basic - Interior of cook line hot hold oven has accumulation of grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on speed racks in walk-in cooler. Mold like substance on light fixture and electrical conduit in walk-in cooler.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in bar three compartment sink tested at over 500ppm. Diluted to 300ppm. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Inspection Date: 2/5/2024
Inspection #: Visit ID: 8567402
- N/A:No Violations Were Observed
Inspection Date: 12/5/2023
Inspection #: Visit ID: 8340983
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed racks in walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station: roasted peppers 45F, per manager approximately 30 minutes. Voluntarily discarded at time of inspection. Corrected On-Site
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Establishment able to provided approximately 30 days of written cooling logs for cook chill products. Warning