Oreganatta
Last inspected: Mar 12, 2026
100
Score
The health department has logged 15 inspections at Oreganatta, the earliest from 2022. The newest entry in the record is dated Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to one violation per visit.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged five times.
Restaurants in Orlando average 79, so Oreganatta is doing better than most peers. The record reflects steady performance over time.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
No violations found.
100
Feb 9, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Carlos expired 9/30/25 **Warning** - From follow-up inspection 2025-12-16: **Time Extended** - From follow-up inspection 2026-02-09: **Time Extended**
53A-07-6
90
Dec 16, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Carlos expired 9/30/25 **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - Water leaking from pipe under hand sink across from pizza oven . **Warning** - From follow-up inspection 2025-12-16: **Time Extended**
29-11-4
86
Dec 8, 2025
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line cream sauce (65 - Cold Holding) red sauce (59 - Cold Holding) Less than four hours Placed more ice in bin for temperature recovery 20 minutes later Cream sauce 50F Red sauce 46F **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
Intermediate - Handwash sink Broken and not in use from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By three comp sink By soda machine **Warning**
31A-04-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Carlos expired 9/30/25 **Warning**
53A-07-6
Intermediate - No soap provided at handwash sink. On front counter **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter 75F **Warning**
27-16-4
Basic - Bathroom facility in disrepair. Urinal in men's restroom **Warning**
32-05-4
Basic - Ceiling tile missing. Woman's restroom **Warning**
36-36-4
Basic - Interior of pizza oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Water leaking from pipe under hand sink across from pizza oven . **Warning**
29-11-4
41
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Dish room next to clean utensils **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well for pasta station Alfredo sauce (66F - Hot Holding); cheese sauce (64F - Hot Holding) Less than four hours per manager Placed in pizza oven for temperature recovery 10 minutes later Alfredo sauce 178F Cheese sauce. 181F **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza oven
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Water leaking from pipe under hand sink across from pizza station
29-11-4
Basic - Food stored on floor. After by register
08B-38-4
Basic - Cardboard used to line food-contact shelves. Dry item shelves on outside of walk in cooler
14-05-4
52
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line cooked diced chicken (127F - Hot Holding) Less than four hours per employee Placed on stove for temperature recovery 15 minutes later 177F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from pizza prep
31B-02-4
Basic - Condensation or other drainage not disposed of according to law. Under condenser in walk on cooler
28-02-4
Basic - Drain cover missing under dessert station
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry items shelf **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar container on dry item shelf
10-01-5
Basic - Light not functioning in dish room
36-62-4
61
Oct 28, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of server soda machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning towel is inbehind pasta station on serving line **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ice scoop handle in contact with ice. Ice machine in back area **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Small lid to pizza prep table missing handle Third plastic pan of shredded cheese is cracked
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
36-34-5
Basic - Shelves with rust that has pitted the surface in dish room
14-17-4
Basic - In-use tongs stored on side of shelf in dish room **Corrected On-Site**
10-20-4
64
May 16, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink by three compartment sink has hot handle broken and cannot turn on and water temp was 78F - From follow-up inspection 2024-05-16: **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - Light not functioning. Dish room - From follow-up inspection 2024-05-16: **Time Extended**
36-62-4
86
May 9, 2024
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Next to single service crackers in dishroom
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on buffet line cooked diced chicken (108F - Hot Holding); meatballs (111F - Hot Holding); cream sauce (108F - Hot Holding) Less than four hours per employee Reheated in pizza oven or stove for temperature control 10 minutes later Chicken 177 Meatballs 167 Cream sauce 181 **Corrected On-Site**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Serving spoons on hand sink by prep table across from pizza oven
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink by three compartment sink has hot handle broken and cannot turn on and water temp was 78F
27-16-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish room on clean item rack **Corrected On-Site**
12B-07-4
Basic - Light not functioning. Dish room
36-62-4
41
Jan 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza dough press soiled
22-02-4
Basic - Interior of pizza oven has accumulation of black substance/grease/food debris where the pizzas come out.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature at prep sink. **Corrected On-Site**
06-01-5
82
Aug 8, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine **Repeat Violation** - From follow-up inspection 2023-08-02: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. In oil next to,pizza station Manager discarded **Corrected On-Site** - From follow-up inspection 2023-08-02: **Time Extended**
14-14-4
Basic - - From initial inspection : Basic - White Cutting board has cut marks and is no longer cleanable at pizza station - From follow-up inspection 2023-08-02: **Time Extended**
14-09-4
67
Aug 1, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler Cooked chicken 51 Cooked pasta 48 Shredded cheese 48 Soup 48F Less than four hours and they have a maintenance person coming out They started to transfer items to other reach in coolers/ freezers for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine **Repeat Violation**
16-37-1
Intermediate - Nonfood-grade basting brush used in food. In oil next to,pizza station Manager discarded **Corrected On-Site**
14-14-4
Basic - White Cutting board has cut marks and is no longer cleanable at pizza station
14-09-4
Basic - Interior of pizza oven has accumulation of black substance/grease/food debris where the pizzas come out.
22-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in double door reach in freezer across from walk in cooler **Corrected On-Site**
08B-49-4
Basic - Clean serving spoons not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup in salt container on dry item shelf **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Sugar and salt container on dry item shelf **Corrected On-Site**
08B-12-5
45
Jan 12, 2023
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
Jul 8, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Cakes on the buffet **Corrected On-Site**
08B-02-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Sanitizer line has snapped in half
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Equipment in poor repair. Two door reach in cooler near walk in cooler and reach in cooler close to the buffet **Repeat Violation**
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
58
Frequently Asked Questions
When was Oreganatta last inspected?
The most recent health inspection at Oreganatta on file is from Mar 12, 2026. The public record contains 15 inspections in total.
What is the most common violation at Oreganatta?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited five times, more than any other issue at Oreganatta.
How does Oreganatta compare to other restaurants in Orlando?
Oreganatta most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Oreganatta's inspection record improved over time?
Yes. Recent inspections at Oreganatta have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Oreganatta 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 Oreganatta inspected?
Based on the inspection history on file, Oreganatta is inspected around four times per year on average.
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