Il Pescatore
Last inspected: Jan 30, 2026
78
Score
Il Pescatore appears in inspection records 11 times, starting in 2022. Il Pescatore was last inspected on Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Il Pescatore's latest score is in line with the Orlando average of 79. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. - From follow-up inspection 2026-01-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers throughout back of the house. - From follow-up inspection 2026-01-30: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In walk in cooler and reach in cooler. - From follow-up inspection 2026-01-30: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At prep table. - From follow-up inspection 2026-01-30: **Time Extended**
21-04-4
78
Jan 26, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler draws less then 2 hours per operator; pasta (48-50 F - Cold Holding); garlic and oil (48-50 F - Cold Holding); sausage (48-50 F - Cold Holding); beef (48-50 F - Cold Holding) Employee moved all items to walk in cooler for temperature recovery. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers throughout back of the house.
23-24-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler and reach in cooler.
14-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. At prep table.
21-04-4
67
Nov 5, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Buildup of food debris/soil residue on equipment door handles. -cook line
23-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop in contact with flour
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer seals soiled
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -under hand wash sink between reach in cooler
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -flour bin
02D-01-5
78
Mar 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pan in hand sink cook line Advised sink to used only for hand wash **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels cook line hand sink Operator provided paper towels **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 purse on top of cases of tomato sauce Operator removed **Corrected On-Site**
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler wall soiled Operator cleaned wall during inspection **Corrected On-Site**
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table by pizza ovens Operator removed **Corrected On-Site**
12B-07-4
61
Mar 29, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Oct 30, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. - From follow-up inspection 2023-10-30: **Time Extended**
53B-10-4
90
Oct 27, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improper ice bath ceaser salad, ranch, blue cheese. Operator put items on ice correctly. Temperature 52F-62F. Walk in cooler. ambient temperature 44F sausage (44F - Cold Holding); ricotta (43F - Cold Holding); lasagna (44F - Cold Holding); soup (44F - Cold Holding); marinara (44F - Cold Holding). Advised operator to put on ice. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. 2 bottles of Cleaning chemicals stored next to wine bottles **Corrected On-Site**
41-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and plastic containers on storage shelf in warewashing area **Corrected On-Site**
24-05-4
Basic - Clean utensils stored between equipment and wall. Spatulas and tongs stored soiled prep table under grill **Corrected On-Site**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys next to clean plates Purse on clean linens **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On prep table under grill
23-03-4
Basic - Single-service articles improperly stored. Boxed cups on floor in kitchen **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Container of bread crumbs stored under prep table not covered **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
22-08-4
43
Apr 5, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw Philly steaks stored above cooked rice in tall cooler next to warewash station. Operator moved to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable at service station. - Acoustic tiles.
36-37-5
Basic - Ceiling tile missing. - Above cooler/warmer unit at service station. Operator stated vent will be installed.
36-36-4
Basic - Cold holding equipment not maintained in good repair. - Gasket for salad cooler hanging off on inner corner of right door at the bottom. Temperature for unit proper. Advised operator to monitor.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. - Next to pizza oven white board.
14-09-4
70
Feb 7, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Portioned breaded raw veal stored above cooked chicken in tall freezer on cook line. Operator moved items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pizza station Cold Holding less than 4 hours 47-48F: Mozzarella cheese and marinara. Operator closed make table lid and stated it was left open during lunch rush. - Butter and garlic in oil on counter less than 4 hours for lunch rush at 72-79F. Time plan paperwork provided. Operator put in cooler for temperature recovery. Advised on proper temperatures. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. - Gallon of milk in tall reach in cooler opened two days prior per operator.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - Paperwork provided. **Corrected On-Site**
11-27-4
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. - Paperwork provided. **Corrected On-Site**
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. - Cooked pastas and lasagna in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Clean silverware not stored inverted or in a protected manner. - Spoons on cook line with food contact surface up. Operator fixed. **Corrected On-Site**
24-05-4
47
Sep 13, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. - #10 cans of tomato sauce and paste.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Penne less than 2 hrs Cold holding 50F. Operator placed in reach in cooler for temperature recovery. - Butter on counter for basting less than 2 hrs 87F. Gave time plan paperwork and explained to cook. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Over 200 ppm. Corrected to 50 ppm. **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked lasagna and gluten free pasta made made over 24 hrs per operator.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. - Cutting board next to pizza ovens.
14-09-4
Basic - Uncleanable knife block in use to store knives. - Next to walk in cooler. **Repeat Violation**
14-55-4
52
Frequently Asked Questions
When was Il Pescatore last inspected?
The most recent health inspection at Il Pescatore on file is from Jan 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Il Pescatore?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Il Pescatore.
How does Il Pescatore compare to other restaurants in Orlando?
Il Pescatore most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Il Pescatore's inspection record improved over time?
Results have been roughly steady. Inspections at Il Pescatore have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Il Pescatore 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 Il Pescatore inspected?
Based on the inspection history on file, Il Pescatore is inspected around three times per year on average.
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