Buca De Beppo
Last inspected: Mar 18, 2024
23
Score
The health department has logged four inspections at Buca De Beppo, the earliest from 2022. The latest inspection on file is from Mar 18, 2024. The high risk label is a heads-up that the most recent visit didn't go well. Note that Buca De Beppo's inspection history hasn't been updated since Mar 18, 2024; current conditions may have shifted from what the file shows.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to 10 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 71, which Buca De Beppo's 23 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
4
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 18, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
23
Nov 14, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken bag opened over bread in walk-in freezer **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demiglas 46F in reach in cooler at. End of cookline. Advised operator to not double pan and to portion in smaller pans. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna 119F less than 4hours per operator. Advised operator to reheat to 165F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at far right of cook line **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dry storage area some cracked
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dry storage
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom
32-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour and sugar containers **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple reach in coolers soiled in both kitchen and bar. Including walk in freezer gaskets
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour container
02D-01-5
37
May 16, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Spaghetti kept overnight on tall reach in cooler across from pasta warmer with temperature of 52F, mozzarella kept overnight on tall reach in cooler across from pasta warmer with temperature of 48F.Fresh mozzarella kept overnight on pantry station with temperature of 50. Cheesecake kept overnight on pizza station reach in cooler with temperature of 46F. Shredded mozzarella kept overnight on pizza station reach in cooler with temperature of 45F. **Warning**
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can clam juice
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti kept overnight on tall reach in cooler across from pasta warmer with temperature of 52F, mozzarella kept overnight on tall reach in cooler across from pasta warmer with temperature of 48F.Fresh mozzarella kept overnight on pantry station with temperature of 50. Cheesecake kept overnight on pizza station reach in cooler with temperature of 46F. Shredded mozzarella kept overnight on pizza station reach in cooler with temperature of 45F. **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
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.Tall reach in cooler across from pasta warmer and reach in cooler on pizza station . Both ambient cooling raging from 48-62F. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table at kitchen entrance.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee doing prep with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups located by office. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall.Hole on all by dry storage entrance.
36-24-5
Basic - Light shield damaged/in disrepair.Missing light shield on dish area.
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer on tall reach in cooler across from pasta warmer.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on pantry station has debris.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler at bar. **Repeat Violation**
29-49-6
Basic - Silverware/utensils stored upright with the food-contact surface up.Serving spoons not stored with handle up. **Corrected On-Site**
24-18-4
35
Dec 14, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on glasses at bar. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water.Standing water on cook line floor. **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on walk in freezer.
14-69-4
Basic - Light shield damaged/in disrepair.Leak from light shield on server station.
38-01-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler at bar.
29-49-6
74
Frequently Asked Questions
When was Buca De Beppo last inspected?
The most recent health inspection at Buca De Beppo on file is from Mar 18, 2024. The public record contains four inspections in total.
What is the most common violation at Buca De Beppo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Buca De Beppo.
How does Buca De Beppo compare to other restaurants in Maitland?
Buca De Beppo most recently scored 23 out of 100, which is lower than the Maitland average of 71.
Has Buca De Beppo's inspection record improved over time?
Yes. Recent inspections at Buca De Beppo have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Buca De Beppo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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