F&D Woodfired Italian Kitchen
Last inspected: Dec 11, 2025
58
Score
The health department has logged seven inspections at F&D Woodfired Italian Kitchen, the earliest from 2023. The newest entry in the record is dated Dec 11, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f **Repeat Violation** **Warning** - From follow-up inspection 2025-12-11: Stop sale on Parm Cheese Bechamel sauce made on 12/10 and placed into walk in cooler over night to cool Product at 48f and never completely cooled to 41f with in 6 hours **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f. 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f. **Warning** - From follow-up inspection 2025-12-11: Stop sale on Parm Cheese Bechamel sauce made on 12/10 and placed into walk in cooler over night to cool Product at 48f and never completely cooled to 41f with in 6 hours **Admin Complaint**
03D-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. For mussels **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door stand up freezer by ice machine **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
10-20-4
58
Dec 9, 2025
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - Live, small flying insects found 1 flying insect in prep/expo area 1 flying insect at the cook line 1 flying insect by ice machine 1 flying insect in front pizza make area Total of 4 flying insects **Warning**
35A-02-7
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Lasagna in hot box at 48f degrees. Per manager items in hot box for 10 minutes. Items held in box and then placed in oven at later time to reheat. Correct action to reheat items in oven Pan of stuffed mushrooms on prep cooler at 67f , out for 10 mins per manager, waiting to be reheated at a later time when order. **Corrective Action Taken** **Warning**
03B-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f. 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bechamel sauce cooling in walk in cooler over 4 hours in container with lid at 70-71f 2 pans of lasagna cooked with cover and placed in walk in cooler to cool. Cooling over 2 1/2 hours 85f Fresh cut garlic and oil in squeeze bottle at pizza make area out over night at 67f. Cooked onions, cooked peppers, cooked mushrooms in cooler at pizza make table over night 46-47f. Ambient air thermometer at 47f **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in server area in kitchen used as dump sink. Employee finishing of equipment in hand sink Cook rinse off thermometer in hand sink **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty not at facility at start of inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Nonfood-grade basting brush used in food. Paint brush used in pizza make area for garlic oil for bread **Corrected On-Site** **Warning**
14-14-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting boards in kitchen **Warning**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket in pizza area on floor **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
02D-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. For mussels **Warning**
01C-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans **Corrected On-Site** **Warning**
24-08-4
Basic - Equipment in poor repair. Pizza make table ambient air 47f **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 1 door stand up freezer by ice machine **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen and in pizza prep area in water 78-89f **Warning**
10-07-4
18
Jun 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chili butter made on 5/21 and 5/28 never frozen
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For mussels tags **Repeat Violation**
01C-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light broken over cook line
38-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
67
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
35
Apr 9, 2024
Routine - Food
6 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
35
Sep 18, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter mixes at cook line being held out over 4 hours and then at the end oand night being placed back into cooler, to use for next day service , chef discarded
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items, date marked over 7 days and never frozen
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Butter sauces/mixes in walk in cooler has date 8/28-9/9, chef discarded items
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over pasteurized shelled eggs in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucet not working for hand sink at entrance to kitchen
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. Reach in cooler at pizza and dessert make area is ambient air of 60f, all products in cooler are on a 4 hour time plan
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
35B-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
37
May 25, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was F&D Woodfired Italian Kitchen last inspected?
The most recent health inspection at F&D Woodfired Italian Kitchen on file is from Dec 11, 2025. The public record contains seven inspections in total.
What is the most common violation at F&D Woodfired Italian Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at F&D Woodfired Italian Kitchen.
How does F&D Woodfired Italian Kitchen compare to other restaurants in Orlando?
F&D Woodfired Italian Kitchen most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has F&D Woodfired Italian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at F&D Woodfired Italian Kitchen have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at F&D Woodfired Italian Kitchen 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 F&D Woodfired Italian Kitchen inspected?
Based on the inspection history on file, F&D Woodfired Italian Kitchen is inspected around three times per year on average.
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