Buca Di Beppo
Last inspected: Feb 11, 2026
74
Score
Buca Di Beppo has been inspected 13 times since 2022. On Feb 11, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. **Warning** - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: Time extended until next unannounced visit. OPQ Acknowledged receipt of HACCP plan. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door **Warning** - From follow-up inspection 2026-02-06: **Time Extended** - From follow-up inspection 2026-02-11: **Time Extended**
10-20-4
74
Feb 6, 2026
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-02-06: Operator requested early callback request to check dish machine. During callback inspection facility actively using dish machine Temperature 0F . 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 **Admin Complaint**
22-56-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area. **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
10-20-4
55
Feb 4, 2026
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler by stand up freezer on cooks line ; pasta (48 F - Cold Holding); cheese (48 F - Cold Holding); lettuce (48 F - Cold Holding); meat sauce (48 F-50 - Cold Holding) per operator food items in reach in less than 2 hours. Operator removed all items and placed in walk in cooler for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area. **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. **Warning**
03G-50-1
Basic - In-use tongs stored on equipment door handle between uses. Handing from bread warmer door **Warning**
10-20-4
47
Sep 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit - From follow-up inspection 2025-09-26: **Time Extended**
36-34-5
95
Sep 25, 2025
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
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. Bar dish machine. Tested 00ppm chlorine. Tested several times even after primimg **Warning**
22-41-4
High Priority - Live, small flying insects found 10 live flying insects in cabinet under beer tap. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Saute cooler: ; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Saute cooler: ; calmari, shrimp, salmon, (45F-49f - Cold Holding); overnight per operator. Operator immediately discarded. ( corrected on site) Saute cooler: raw chicken , fried mozz, eggplant parm (45-47F - Cold Holding) less than 4hrs per operator. Operator immediately moved to other cooler for temp recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
22-02-4
Basic - Floor soiled/has accumulation of debris. storage room floor around bag in a box soda
36-73-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Holes in ceiling tiles in storage area
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entry way Ceiling by take out room is leaking due to AC unit
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Rop salmon. Operator immediately removed **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone next to spices. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water In cracked tiles in ware washing area
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder had standing water
10-07-4
33
Apr 9, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew - From follow-up inspection 2025-04-09: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Vacuum installed improperly at the splitter added to hose bibb. - From follow-up inspection 2025-04-09: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned. **Corrected On-Site** - From follow-up inspection 2025-04-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At the bar . Staff filled. **Corrected On-Site** - From follow-up inspection 2025-04-09: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Dry storage area - From follow-up inspection 2025-04-09: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. . Manager pulled apart. **Corrective Action Taken** - From follow-up inspection 2025-04-09: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave on cook line. - From follow-up inspection 2025-04-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer - From follow-up inspection 2025-04-09: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added. **Corrected On-Site** - From follow-up inspection 2025-04-09: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash. **Corrective Action Taken** - From follow-up inspection 2025-04-09: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name. **Corrected On-Site** - From follow-up inspection 2025-04-09: **Time Extended**
02D-01-5
43
Apr 8, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cold Holding); butter (51F - Cold Holding) chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees chicken (51F - Cold Holding); butter (51F - Cold Holding).. from yesterday. Second make table next to flat top. In table from yesterday. chicken (51F - Cold Holding); butter (51F - Cold Holding); pasta (41F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum installed improperly at the splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar gun. Staff cleaned. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. At the bar . Staff filled. **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Entrance to walk in freezer
36-17-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table at pasta stations. Chef added. **Corrected On-Site**
05-09-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers. Manager added dish to wash. **Corrective Action Taken**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Large ingredients bin of flour. Manager added name. **Corrected On-Site**
02D-01-5
Basic - Ceiling tile missing. Dry storage area
36-36-4
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. Not in use. Technician present at inspection. Currently using triple sink.
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. . Manager pulled apart. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Microwave on cook line.
14-11-5
30
Dec 17, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle **Repeat Violation**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk in cooler **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
70
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
55
Dec 13, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler **Corrected On-Site**
02C-03-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. By dishwasher **Repeat Violation**
36-17-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pizza station
38-07-4
70
May 2, 2023
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (50F - Cold Holding) at cookline, over filled, operator states in unit less then 2 hours. Moved to freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar **Corrected On-Site**
31B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area near steam kettles **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. In front of walk-in cooler
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. At pizza station **Corrected On-Site**
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of two door cooler across from pasta cooker
14-36-5
Basic - Single-service articles improperly stored. Cases of to go cups on floor in bar storage area **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. At salad station, small lids. **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm **Corrected On-Site**
21-08-4
55
Dec 7, 2022
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. compound butter (47F) top of make table on cookline, above chill line. Operator states in unit less then 4 hours, will placed in walk-in to chill **Corrective Action Taken**
03A-02-5
High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes. Operator coached employee on proper hand washing **Corrected On-Site**
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse knife in handsink at salad station. Operator coached employee on proper hand sink usage **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf in salad station, dry shelf at cookline **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Behind bar under equipment
36-01-4
Basic - Food stored on floor. Case of hot cocoa mix behind bar **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. On floor in dry storage area. **Corrected On-Site**
25-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over beer walk-in cooler
36-32-5
52
Sep 13, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauce, raw ground beef over cooked chicken wings in walk-in, operator moved **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese in walk-in cooler. Operator labeled with correct date **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned **Corrected On-Site**
22-02-4
Basic - Equipment in poor repair. Walk-in freezer not working, dishwasher at bar not working
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline, 125F. Operator turned up steam table **Corrective Action Taken**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Small cup lids at salad/dessert station. Operator inverted **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline, operator removed **Corrected On-Site**
21-12-4
58
Frequently Asked Questions
When was Buca Di Beppo last inspected?
The most recent health inspection at Buca Di Beppo on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Buca Di Beppo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Buca Di Beppo.
How does Buca Di Beppo compare to other restaurants in Orlando?
Buca Di Beppo most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Buca Di Beppo's inspection record improved over time?
Yes. Recent inspections at Buca Di Beppo have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Buca Di Beppo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Buca Di Beppo inspected?
Based on the inspection history on file, Buca Di Beppo is inspected around four times per year on average.
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