DirtyFLRestaurant Inspection Data

BAR ITALIA

Food safety records indicate BAR ITALIA in WINTER PARK has 7 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

480 N ORLANDO AVE C108

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13633981

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets at Pantry reach in cooler - From follow-up inspection 2026-02-18: **Time Extended**

2/17/2026· 3w ago

Visit ID: 13509853

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pantry reach in cooler 50F internal temperature Warning
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets at Pantry reach in cooler
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Semolina flour. Operator placed label Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burrata 47F, cut tomatoes 49F, cut mix greens 50F, house made Caesar dressing 50F, at Pantry reach in cooler per operator less than 4 hours, placed items in ice for temperature recovery. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 133F in hotbox. Operator reheated to 170F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Operator cleaned during inspection Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils inside hand wash sink. Operator removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar Corrected On-Site

9/2/2025· 6mo ago

Visit ID: 10907920

Met Inspection Standards

1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep shelf Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers at dish area. Operator discarded Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Interior soiled at Small reach in freezer next to pizza oven
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers at cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at salad station
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Soda nozzles at bar Corrected On-Site

1/7/2025· 1y 2mo ago

Visit ID: 10752393

Met Inspection Standards

2 high, 2 int, 7 basic

  • 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

10/21/2024· 1y 4mo ago

Visit ID: 8761539

Met Inspection Standards

3 int, 2 basic

  • 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.

3/20/2024· 1y 11mo ago

Visit ID: 8635453

Met Inspection Standards

2 high, 3 int, 4 basic

  • 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

11/15/2023· 2y 3mo ago

Visit ID: 8369066

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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.