Garni
Last inspected: Apr 27, 2026
45
Score
The health department has logged eight inspections at Garni, the earliest from 2023. Inspectors last stopped by on Apr 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “no paper towels” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Garni's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
5
Major latest
3
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - No soap provided at handwash sink. No soap or paper towel at hand washing sink at bar **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing at bar
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For smoked salmon on menu
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or hand washing soap at cooks line **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at wait staff **Corrected On-Site**
51-11-4
Basic - Old labels stuck to food containers after cleaning. Old labels on sanitized containers. Operator removed labels and placed at dish wash area **Corrective Action Taken**
16-46-4
Basic - Accumulation of debris on exterior of warewashing machine. Top and sides of dish machine
16-21-4
45
Nov 18, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.micro greens stored on top of paper towels at expo line. Operator removed **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,feta and salmon temping between 48F-50F,per operator it was in reach in cooler less than an hour and was bought up from walk in cooler. Operator moved to walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. For mussels
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. First make table cutting board on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by trash can **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on expo line **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on plastic curtains
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at cooks line
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on sanitized containers at dry dish storage
16-46-4
41
May 2, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated executive chef
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Large trash bin in front of hand wash chef had trash can moved**Corrected On-Site** **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided form and Chef posted during inspection. **Corrected On-Site**
02A-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is heavily scored on cookline line. Chef discarded and replaced. **Corrected On-Site**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table cutting melon. Chef relocated drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Melon scoop in standing water on prep table. Chef took to dish pit to be washed. **Corrected On-Site**
10-07-4
61
Dec 4, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
64
May 23, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper/towel used as liner for food container. Observed towel used as liner for feta cheese in walk in cooler. Operator removed it and changed it with cheese cloth. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (55F - Cold Holding); cut ham (55F - Cold Holding) for less than 2 hours. Operator will be using time as public health control form for the top cold holding unit from cookline. Completed form with operator during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided form and operator posted during inspection. **Corrected On-Site**
02A-01-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed tank not secure by the soda syrups, operator secured it. **Corrected On-Site**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted in kitchen and ice buckets, operator inverted them **Corrected On-Site**
24-05-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed Arts and Entertainment fee poster in the kitchen, establishment doesn't have it posted by the host stand and they have an "A&E Fee" on the customer's receipt. Reviewed with chef and front of the house manager that the fee must be disclosed on the menus and spelled out on the receipt.
55-01-4
Basic - Hole in or other damage to wall. Observed small holes in prep area, employee filled them up **Corrected On-Site**
36-24-5
55
Nov 2, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen cookline
31B-02-4
Intermediate - No soap provided at handwash sink. Bar hand wash sink and kitchen cookline
31B-03-4
Basic - Equipment in poor repair. Gaskets from reach in cooler back prep area
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sinks and cook line. Operator printed signs **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Operator removed them **Corrected On-Site**
16-46-4
Basic - Unclean building components, attachments or fixtures. Walk in cooler fans dusty
36-50-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator asked employee to have it cleaned **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside the flour bin. Operator removed ed them**Corrected On-Site** **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Back prep kitchen reach in cooler
14-09-4
58
May 19, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Jan 5, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was Garni last inspected?
The most recent health inspection at Garni on file is from Apr 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Garni?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Garni.
How does Garni compare to other restaurants in Orlando?
Garni most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Garni's inspection record improved over time?
Results have been roughly steady. Inspections at Garni have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Garni 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 Garni inspected?
Based on the inspection history on file, Garni is inspected around two times per year on average.
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