BAR ITALIA
480 N ORLANDO AVE C108
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Second floor Employee bathroom
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven in cook line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup debris interior oven in cook line
- 38-01-4:Basic - Light shield damaged/in disrepair. Back light in Prep station
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Dish area
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 110F in steam well less than 2 hours. Recommend operator to reheat to 165F Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in prep handwashing sink and cook line
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dish area
Food safety inspection conducted on 1/7/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in pasta station
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of Soda gun nozzles soiled at Bar station Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Bar Dishmachine
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 10/21/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups on top of reach in coolers located in cook line.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar server wearing watch while preparing drinks.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees preparing food and not wearing beard guard. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Both hand sinks located in bar.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm in dishwasher machine in bar area. operator called repair man and fixed problem. 200ppm Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above green peppers in WIC Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature Dishwasher at 155F. Operator called repair man and fixed problem. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No high temperature test strips for Dishwasher machine. Corrected On-Site
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Max temperature at 155FHigh temp dish machine rechecked 161 Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 11/15/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on cooks line
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Two hand washing sink at bar no hand washing sign. Emailed operator hand wash sink Hand wash sink at bar no paper towel **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over heavy whipping cream at reach in cooler on cooks line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp-46F-50F Chicken-45F-47F
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/15/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).