Taverna Opa Orlando
Last inspected: Nov 12, 2025
39
Score
The health department has logged eight inspections at Taverna Opa Orlando, the earliest from 2022. The most recent visit was on Nov 12, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
When inspectors have written things up, “no paper towels” 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.
8
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects found/one flying insect at the bar/around uncovered fruits.
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw lamb/cook line meat reach in cooler. Raw chicken stored over raw shrimp/walk in cooler/ **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal pans soiled/on cleaned dish rack. Soda gun interior soiled/bar/ **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink./bar/ **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink next to cleaned glass drink cup/wait station/removed immediately/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack and jacket on oil containers rack/removed immediately/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils 92F on grill. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler back panel soiled.
23-03-4
Basic - Stored food not covered./cut fruits at the bar/ **Corrected On-Site**
08B-12-5
39
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Oct 25, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./marinated raw chicken 47F, cook line reach in cooler for less than 4 hours/moved to walk in freezer/ **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions 95F, hot holding less than 4 hours, reheated to 171F/ **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./kitchen several cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by a long hose.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store knives/ **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to 3 compartment sink. **Repeat Violation**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit/68F, cook line.
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./rinse gauge damaged.
16-38-5
Basic - No handwashing sign provided at a hand sink used by food employees./end of cook line hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled. Cook line hand sink interior soiled.
23-03-4
Basic - Trash receptacles not provided where needed in establishment./kitchen entrance hand sink with no waste basket nearby. **Repeat Violation**
33-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed peppers stored over cut onions and cooked potatoes, walk in cooler.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish area. Wall behind cleaned dish rack. **Repeat Violation**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm. **Corrected On-Site**
21-08-4
30
Apr 25, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed waitress used bare hand to put gyro bread into the oven, bread came out at 90F, waitress used bare hand again to pick up gyro bread.
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw steak over raw lamb, front cook line reach in meat cooler/ **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat 47F, cooked vegetables 49F, cut lettuce 48F/cook line reach in cooler, less than 4 hours/moved to walk in cooler for temperature recovery/rechecked gyro 43F, cooked vegetables 41F, cut lettuce 42F/ **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener/ **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled./blue liquid bottle, front drink station. **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food, kitchen.
13-07-4
Basic - Equipment in poor repair./cook line cold drawer door not completely closed.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door.
35B-01-4
Basic - Food stored on floor./a box of garlic butter on walk in freezer floor/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning./cleaned containers on top shelves.
16-46-4
Basic - Trash receptacles not provided where needed in establishment./cook line hand sink.
33-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine wall.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry./ **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves.
24-08-4
29
Oct 30, 2023
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food./to go bag with ice, cook line cooler/ **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw lamb/cook line reach in cooler. Raw chicken over raw beef, walk in cooler/ **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./Can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./iced dumped at dining room wait station hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ hand sink outside walk in cooler. Bar hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
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./form emailed to manager.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled./blue liquid bottle not labeled/bar.
41-17-4
Basic - Bowl or other container with no handle used to dispense food./bar hand sink/ **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable./blue cutting board. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees's personal items stored over condiments containers at back kitchen/ **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris./ice machine area.
36-73-4
Basic - Food stored on floor./walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./85F.
10-07-4
Basic - Plumbing system in disrepair./bar sink not functioning/water not provided.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner./octopus thawed in standing water/ **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetable stored over cheese, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry./by ice machine. **Corrected On-Site**
42-01-4
23
Jun 7, 2023
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Feb 2, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Aug 30, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 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./chlorine 0ppm.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw lamb, cook line protein reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken 45F, less than 4 hours/moved to other cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing./used as dump sink, wait station hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./kitchen two cooks.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine./top.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable./all cutting boards on cleaned dish shelf.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack on top of flour bin.
40-06-5
Basic - Equipment in poor repair./cook line reach in cooler gaskets torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./100F on stove/rechecked 177F/ **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with excessive water.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine. **Repeat Violation**
36-27-5
33
Frequently Asked Questions
When was Taverna Opa Orlando last inspected?
The most recent health inspection at Taverna Opa Orlando on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Taverna Opa Orlando?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Taverna Opa Orlando.
How does Taverna Opa Orlando compare to other restaurants in Orlando?
Taverna Opa Orlando most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Taverna Opa Orlando's inspection record improved over time?
Results have been roughly steady. Inspections at Taverna Opa Orlando have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Taverna Opa Orlando 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 Taverna Opa Orlando inspected?
Based on the inspection history on file, Taverna Opa Orlando is inspected around two times per year on average.
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