THE OLIVE GARDEN ITALIAN RESTAURANT 6445
3533 NORTH LAKE BLVD, BLDG 1
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 1/27/2025
Inspection #: Visit ID: 8893350
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At expo line; low boy reach in cooler interior had accumulation of soil residues. Advised Operator to clean and sanitize.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up lid for 1/3 size pan off floor of cook line and then continued to handle clean lids and utensils while setting up steam table without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; shredded mozzarella cheese (46F - Cold Holding); blue cheese crumbles (48F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled and double panned in units 1 hour, moved items to be returned to 41F. **Corrective Action Taken**
Inspection Date: 9/18/2024
Inspection #: Visit ID: 8780752
- 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- handles touching cheese at cook line Stored properly Corrected On-Site
- 16-48-4:Basic - Old food stuck to clean plates- observed multiple plates used for soup with old food stuck on them; Ada used to check plates and not use if not properly cleaned
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee grabbed plate that was not properly cleaned before; soaked napkins using water from handwashing sink at expo line and started to wipe plates before plating foods. Manger educated; new plates used; **Corrective Action Taken**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- water at 177 had heavy accumulation of food debris at steam tab,e at cook line Manager changed water; Corrected On-Site
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sauces and soups - Food lags labeled with letter instead of full name of the product or abbreviated names ; in walk-in cooler; advised to have the common name of the foods ; Observed Alfredo sauce in ice bath since last night - no date or name of product;
- 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 not maintaining records for six months- manager was able to present documents starting in June/24. Some documents are not correctly maintained with cooking temperature ( times were filled under coking temperatures - no clear cooking or cooling on some of the documents) Advised to properly train staff and keep correct documentation according to the plan approved and Food Code
Inspection Date: 5/23/2024
Inspection #: Visit ID: 8679973
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At left side hand wash sink in prep area; no paper towels. Operator provided paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing quaternary sanitizer, not labeled. Operator labeled. Corrected On-Site
Inspection Date: 2/20/2024
Inspection #: Visit ID: 8529119
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment not using dish machine, dish machine broken. 3 compartment sink set up for sanitizing at 200 ppm quaternary. **Corrective Action Taken**
Inspection Date: 10/17/2023
Inspection #: Visit ID: 8379700
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station low boy reach in cooler under ice tea brewer/dispenser; gaskets/door/door handle soiled with food debris/slime.
- 08B-12-5:Basic - Stored food not covered. At bar; garnish tray with cut strawberries, cut limes and cut oranges stored on table uncovered. Operator covered. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line double door stainless low boy; raw chicken (48°F - Cold Holding); Lasagna Fritta (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 2 hours, moved to walk-in cooler. **Corrective Action Taken**