OLIVE GARDEN 1409
11425 PINES BLVD
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. Employee's bathroom- bottom frames of door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table- Serving spoons at water temperature 101-110F) employee removed Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Employee closed lid. Corrected On-Site
Food safety inspection conducted on 5/8/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/27/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 25-25-4:Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food residue buildup inside box containing wrap.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stock pile before properly air dry at dishwashing station.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta cold held in refrigerator drawers at 45F. Per operator, pasta transfer to unit 2 hours prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
Food safety inspection conducted on 1/27/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 33-16-4:Basic - Observed: Open dumpster lid. Priority: Basic
- 21-12-4:Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in cook line, employee placed on sanitizer solution bucket. Corrected On-Site Priority: Basic
Food safety inspection conducted on 8/19/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 3 employees wearing watch or a bracelet while working on food preparation. After manager instructed, jewelry removed. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Left side - bottom frame Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Along the cook line
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking stove, utensils in 112F, Employee removed to be clean and sanitize Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher employees didn't know how to verified proper hot water temperature sanitizer for dish machine
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Middle of cook line, when open water faucet, drains down the cook line floor
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or proper hot water proof thermometer available on site.
Food safety inspection conducted on 4/24/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 2/29/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean. In male restroom.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water dripping from ceiling to food preparation table and floor surface. No food or utilities stored on food prep table.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. At cookline
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing at cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta cold held in refrigerator drawers at 44F. Per operator, pasta transfer to unit 1 hour prior to the inspection. Operator placed ice pack on item for quick chill. **Corrective Action Taken** Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
Food safety inspection conducted on 2/29/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 12/4/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup on food items in walk-in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed in-use wet wiping cloth at cookline not stored in sanitizer solution between uses.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over milk in walk-in cooler. Operator relocate steak. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed scallops and shrimp cold held at 44 degrees Fahrenheit in refrigerator drawers. Per operation, both items placed in refrigerator 1 hour prior to the inspection. Operator placed ice pack on items for quick chill **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 132 degrees Fahrenheit. Potion of meatballs exceed chill rim. Operator added hot water and reheat to 166°F Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed spoon stored in handwash sink at prep station. Operator removed spoon. Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).