DirtyFLRestaurant Inspection Data

THE OLIVE GARDEN ITALIAN RESTAURANT

Health inspection records show THE OLIVE GARDEN ITALIAN RESTAURANT in TAMPA has 5 inspections with a food safety rating of 3.4/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

8306 CITRUS PARK DR

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10929024

Met Inspection Standards

1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water at front bar. Operator advised they have contacted maintenance to locate source of leak.

4/22/2025· 10mo ago

Visit ID: 8876981

Met Inspection Standards

5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line. Employee removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stored on shelf in dish area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop sink. Employee inverted mop. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 100ppm . Employee discarded, replaced, and tested at 200ppm . Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt no label on salt on shelf above prep table on cook line. Employee labeled. Corrected On-Site

8/30/2024· 1y 6mo ago

Visit ID: 8721555

Met Inspection Standards

2 high

  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing techniques with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler at salad station - Cold Holding: cut lettuce 46 F, sliced tomato 45 F. Operator moved to walk-in freezer, re temp: cut lettuce 38 F, sliced tomato 39 F. Corrected On-Site

3/12/2024· 2y ago

Visit ID: 8483665

Met Inspection Standards

1 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee at pantry in kitchen. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator moved containers with old labels to re-wash. **Corrective Action Taken**
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing solution test 100ppm at bar. Operator remade solution, test 200ppm. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food containers, then handled clean food containers at dish machine with the same gloves. Discussed proper gloves changing and handwashing procedures with operator.

8/25/2023· 2y 6mo ago

Visit ID: 8343663

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small 3-drawers cooler on cook line: cooked penne 48 F, cooked spaghetti 46 F, cooked fettuccine 45 F. Operator moved items to walk-in freezer for rapid cooling, re temped: cooked penne 43 F, cooked spaghetti 42 F, cooked fettuccine 42 F. Corrected On-Site