Ravello
Last inspected: Apr 24, 2026
45
Score
Going back to 2022, Ravello has 10 inspections in the public record. The newest entry in the record is dated Apr 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked smoked salmon 45°f, whipped butter 47°f, sour cream 46/48°f stored on the top panel per employee less than 4 hours recommend to quick chill products. Engineering notify at time of inspection refrigeration company called at time of inspection. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on the item for the buffet line Spoke to Chef concerning the log, employee placed items on buffet at 7am-11:30am Chef provided proof log found at end of inspection. **Corrected On-Site**
03F-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed fruits and condiments unprotected on the buffet line, must provide sneeze guard. Chef provided proof of sneeze guard invoice ordered on 3/21/26 back order for the sneeze guards. **Corrective Action Taken**
08B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on the line placed new gloves on without washing hands. Recommend training in proper handwashing procedures.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris dried on the surface. Brown cutting soiled has red discoloration on the surface used in the cook line, recommend to replace or resurface.
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large block of ice inside reach in cooler on the condenser(pantry ) Engineering notify at time of inspection. **Repeat Violation**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler in the pantry.
29-49-6
45
Dec 5, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of milk 49°f, cantaloupe 44°f stored inside reach in cooler located in the server area, less than 4 hours recommend to quick chill product restaurant operational hours 7am 1:30am **Corrective Action Taken**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Observed variety of yogurts stored on the buffet line not protected, Chef order sneeze guard for buffet line. **Corrective Action Taken**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pasta machine has old flour accumulation left on the interior panel.(pantry area)
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the exiling tile and wall near the cook line.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible build up of ice on the storage shelves and condenser inside walk in freezer. Engineering notify at time of inspection. **Corrective Action Taken**
14-69-4
61
Apr 25, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Observed food items not properly protected underneath sneeze guard, Spoke to Executive Chef concerning the buffet line.
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has white residue left on the surface
22-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the both ends stored on the shelve. (Butcher shop)
14-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the pipe on the sanitizer pump on the three compartment sink. Dish machine company notify at time of inspection **Corrective Action Taken**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed no quaternary ammonia sanitizer 0 ppm used on the cook line. Dish machine company notify at time of inspection **Corrective Action Taken** **Repeat Violation**
21-08-4
64
Nov 22, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food Properly Stored/Protected
FL-48
78
Jun 4, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 46/47°f stored on the top panel of reach in cooler less than 4 hours. Recommend to move to another unit.
03A-02-5
Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor in the dining rroom carpet underneath tables. Manager notify stewarding to sweep debris off carpet **Corrected On-Site**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler in the sauté area,engineering notify. All food items removed from the cooler. **Corrective Action Taken**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored on the floor in the pizza area. **Corrected On-Site**
21-38-4
74
May 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing ready to eat meat sauce **Warning** - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing ready to eat meat sauce Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan. **Time Extended**
03G-50-1
90
Mar 5, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken jus 46-47F, cooling overnight in covers 22 qt containers. See stop sale
03D-02-5
High Priority - Pesticide-emitting strip present in food prep area. In the buffet area behind the counter next to juices, dichlorvos emitting strip. Operator discarded **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter containers on the cookline **Corrected On-Site**
03F-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing ready to eat meat sauce **Warning**
03G-50-1
50
Sep 1, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
May 12, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed cold smoked salmon on the menu no proof of parasite destruction. Receiving employee provided proof a copy of parasite destruction. **Corrected On-Site**
01D-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked marinade sauce (beef) 50°f stored in walk in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chia seeds 45/44°f stored in reach in cooler on the top panel less than 4 hours recommend to quick chill product. Checked temperature marinade sauce 50°f stored overnight in the walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and brown cutting board has stains left on the surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed blender stored inside hand wash sink located behind the bar. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked salmon not disclosed on the menu, Chef added asterisk to the menu at time of Inspection. **Corrected On-Site**
02B-01-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples underneath sneeze guard no utensil provided on the buffet line. **Corrected On-Site**
08B-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed coffee filters stored in the server area
24-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed employee has box of apples stored on the counter, per employee wash first, placed back on the tray in the original box, recommend cleaned container to be used.
08B-17-4
Basic - Light shield damaged/in disrepair. Observed cracked light shield in entrance of the door of the bakery. Engineering notify **Corrective Action Taken**
38-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils ( brush ) stored inside container with standing water. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the condenser inside reach in cooler located in bakery area.
14-69-4
33
Dec 16, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pancake batter 54°f stored inside reach in cooler less than 4 hours recommend to quick chill product. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler grill line.
29-49-6
82
Frequently Asked Questions
When was Ravello last inspected?
The most recent health inspection at Ravello on file is from Apr 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ravello?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ravello.
How does Ravello compare to other restaurants in Orlando?
Ravello most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Ravello's inspection record improved over time?
No. Recent inspections at Ravello have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Ravello 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 Ravello inspected?
Based on the inspection history on file, Ravello is inspected around three times per year on average.
Nearby Restaurants