F&D Woodfired Italian Kitchen
Last inspected: Jan 27, 2026
86
Score
Going back to 2022, F&D Woodfired Italian Kitchen has 11 inspections in the public record. The most recent visit was on Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “wall soiled with accumulated grease, food debris, and/or dust”, showing up five times.
Compared to the broader Winter Park restaurant scene, where the average is 83, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher
36-27-5
86
Jul 16, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair at dining area next to entrance - From follow-up inspection 2025-07-16: **Time Extended**
36-32-5
95
Jul 15, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair at dining area next to entrance
36-32-5
Basic - Dead roaches on premises. 1 dead roach on floor under prep table 1 dead roach on floor under dishwasher 1 dead roach on shelf at cook line next to microwave 1 dead roach on floor next to kitchen exit door Total: 4 dead roaches. Operator discarded **Admin Complaint**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked in dry rack
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors soiled behind 3 compartment sink and equipment at cook line
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine vents soiled with dust
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind dishwasher
36-27-5
70
Apr 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning** - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at pizza station **Warning** - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris at Dishwasher area **Warning** - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
36-27-5
86
Feb 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-02-25: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning** - From follow-up inspection 2025-02-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at pizza station **Warning** - From follow-up inspection 2025-02-25: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris at Dishwasher area **Warning** - From follow-up inspection 2025-02-25: **Time Extended**
36-27-5
78
Feb 24, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at front counter hand wash sink 1 live roach under prep table at cook line 1 live roach on shelve at server station Total: 3 live roaches **Warning**
35A-05-4
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. Per operator Milk opened 2 days ago at walk in cooler. Not date marked **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at 3 compartment sink **Corrected On-Site** **Warning**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris at cook line **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at pizza station **Warning**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris at Dishwasher area **Warning**
36-27-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked at dish area **Warning**
24-08-4
50
Oct 31, 2024
Routine - Food
6 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 17, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cream fresh kept over 4 hours in cook line with temperature of 57. Per operator he keeps item on time control
03F-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef carpaccio stored over noodles in reach in freezer
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese cream sauce cooling overnight in walk in cooler with temperature of 47. Cream fresh stored on cook line for over 4 hrs with temperature of 57F
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese cream sauce cooling overnight in walk in cooler with temperature of 47
03D-02-5
Basic - Standing water in bottom of reach-in-cooler located in pizza station.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Leak under dish machine
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sani bucket stored on dinning room with 0 ppm.
21-08-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
39
Nov 9, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Chopped basil lined with paper towel. Operator discarded **Corrected On-Site**
14-86-1
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 in walk in cooler no date mark,per operator it was open over 24 hours ago
02C-03-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags for the mussels
01C-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Large green cutting board at pizza station
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave on cooks line
22-08-4
61
May 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels - From follow-up inspection 2023-05-16: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw eggs not identified for the ceased dressing - From follow-up inspection 2023-05-16: On the menu there is not an indicator by the house made Caesar dressing that informs the consumer that the Caesar dressing uses raw eggs as an ingredient **Admin Complaint**
02B-04-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line - From follow-up inspection 2023-05-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table - From follow-up inspection 2023-05-16: **Time Extended**
21-12-4
74
Nov 18, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm.Operator set up three compartment sink and will use that instead of dish machine **Corrective Action Taken**
22-49-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Three container of bolognese sauce no date marking
02C-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. At cooks line tongs hanging from oven handle **Corrected On-Site** **Repeat Violation**
10-20-4
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 direct contact with bolognese sauce **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located at cooks line **Corrected On-Site**
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under three compartment sink leaking
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Breadcrumbs not labeled **Corrected On-Site**
02D-01-5
45
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 Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at F&D Woodfired Italian Kitchen?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited five times, more than any other issue at F&D Woodfired Italian Kitchen.
How does F&D Woodfired Italian Kitchen compare to other restaurants in Winter Park?
F&D Woodfired Italian Kitchen most recently scored 86 out of 100, which is higher than the Winter Park average of 83.
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 four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at F&D Woodfired Italian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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