Fresco Cucina Italiana
Last inspected: Mar 27, 2026
45
Score
Public records show nine inspections at Fresco Cucina Italiana stretching back to 2022. Inspectors last stopped by on Mar 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 14 violations before that.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
Fresco Cucina Italiana's latest score of 45 falls below the Orlando average of 79. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil mix (62F - Cold Holding), operator will put on time plan that was provided during time of inspection
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face , no handwash after. Educated operator to properly wash hands **Corrective Action Taken**
12A-10-4
High Priority - Container of medicine improperly stored. Above salad station , operator removed **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -white cutting boards on pizza station and cooks line
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored over container of oil in dry storage room , operator moved **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall. Several small holes in dry storage area
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line , pizza station
22-16-4
45
Oct 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood mix in reach in cooler on cooks line Operator moved **Corrected On-Site**
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Dishwasher cleaned and sanitized interior **Corrected On-Site**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Next to dish machine area in kitchen
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In left side corner of cooks line
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White substance container in back prep area **Corrected On-Site** **Repeat Violation**
02D-01-5
70
May 7, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 400 ppm. Manager added water rechecked 200 ppm
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than Four hours. Moved to freezer for quick cooling. Heavy cream (66F) **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red cutting board **Repeat Violation**
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink in back kitchen area. Operator cleaned **Corrected On-Site**
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled.
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by dish area
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's rest room
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in dry storage. Operator chained. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
45
Dec 10, 2024
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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. marinara sauce (61F - Cold Holding); vodka sauce (46F - Cold Holding) dated from previous day.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Sauces are covered in walk in cooler. marinara sauce (61F - Cold Holding); vodka sauce (46F - Cold Holding) dated from previous day.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained at cooks line. Small blue cutting board is grooved in kitchen. Food storage containers are soiled. Can opener soiled. Mixer head is soiled Interior of fryer cabinets are soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Strainer is inside handwashing sink. **Corrected On-Site**
31A-11-4
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/Achillio ScialioCorrected On-Site** **Corrected On-Site**
53A-05-6
Basic - Accumulation of black mold-like substance in the interior of the ice bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Dishes not properly air-dried - wet nesting.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use spatula stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen are soiled under the hood suppression system. Vents are soiled in the cooks line and dry storage area. Exterior of pots are encrusted in kitchen. Mixer head is soiled . Walk in cooler door and gaskets are soiled.
23-03-4
Basic - Presetting of unwrapped tableware outdoors.Plates. **Corrected On-Site**
24-01-4
Basic - Semolina lid in poor condition.
14-12-4
Basic - Walk-in cooler and dry storage shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Semolina in dry storage area.
02D-01-5
26
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -faucet handles at cookline handwash sink soiled. -hand soap dispenser at cookline soiled. -rolling rack at cookline soiled with food debris. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler drawers have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Breadings, flour, corn meal not labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
55
Nov 7, 2023
Routine - Food
1 critical violation. 8 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg plant 52F, stuffed mushrooms 54F, pizza sauce 54F, and cooked vegetables 54F/cold holding for less than 4 hours per manager/moved to reach in freezer/temperature rechecked pizza sauce 43F, egg plant 39F, cooked vegetables 35F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used to dump ice. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime/white cutting boards soiled,cook line.
22-02-4
Intermediate - Mussels tag removed from original container prior to container being emptied. **Corrected On-Site**
01C-10-4
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. Send email with form to manager.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken stock, meat sauce in walk in cooler. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. All employees food certification missing date of birth.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle at the bar on floor. Pink liquid bottle inside beside three compartments sink.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Cooking oil on storage room floor. **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Pizza station reach in cooler gasket torn.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
32
Aug 7, 2023
Routine - Food
No violations found.
100
Jun 7, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly on top of deli meat. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/ tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line. **Repeat Violation**
14-09-4
67
Dec 27, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Non-food grade towel used as liner for food container on sandwich top,cooler next to the single door freezer on cooks line. **Corrected On-Site**
14-86-1
High Priority - Spray hose at dish sink lower than flood rim of triple sink.
29-37-4
Intermediate - Clam and mussel tags not marked with last date served.
01C-03-4
Intermediate - Clams and mussels tag removed from original container prior to container being emptied on the cooks line. Manager found and placed the pan. **Corrected On-Site**
01C-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in pizza station **Corrected On-Site**
13-04-4
Basic - In-use ice paddle stored on soiled surface between uses. On top of ice machine. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in mens and woman's restroom in dining room. Manager corrected and put up. **Corrected On-Site**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line. **Corrected On-Site**
25-06-4
Basic - White Cutting board has cut marks and is no longer cleanable on sandwich top coolers on cooks line
14-09-4
47
Frequently Asked Questions
When was Fresco Cucina Italiana last inspected?
The most recent health inspection at Fresco Cucina Italiana on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Fresco Cucina Italiana?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fresco Cucina Italiana.
How does Fresco Cucina Italiana compare to other restaurants in Orlando?
Fresco Cucina Italiana most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Fresco Cucina Italiana's inspection record improved over time?
Yes. Recent inspections at Fresco Cucina Italiana have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fresco Cucina Italiana 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.
How often is Fresco Cucina Italiana inspected?
Based on the inspection history on file, Fresco Cucina Italiana is inspected around three times per year on average.
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