BUCA DI BEPPO
8001 S ORANGE BLOSSOM TR · ORLANDO · Orange County · FL 32809
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 1
03B-01-6High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna in food warmer 112f by pizza and bread station. Operator placed in oven to reheat to 189f temperature recovery. **Corrected On-Site** **Warning** – From follow-up inspection 2026-02-06: **Time Extended**
Intermediate 4
31A-09-4Intermediate – – From initial inspection : Intermediate – Handwash sink not accessible for employee use at all times. 3 knives in hand sink by salad station. Operator removed. **Corrected On-Site** **Warning** – From follow-up inspection 2026-02-06: **Time Extended**
22-56-4Intermediate – – From initial inspection : Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** – From follow-up inspection 2026-02-06: Operator requested early callback request to check dish machine. During callback inspection facility actively using dish machine Temperature 0F . Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired **Admin Complaint**
31B-02-4Intermediate – – From initial inspection : Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by employee prep area. **Warning** – From follow-up inspection 2026-02-06: **Time Extended**
03G-50-1Intermediate – – 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. Facility currently cook chilling meat sauce, soup, sauces. Storing chicken, beef and other food items and removing oxygen held over 48 hours in walk in cooler. **Warning** – From follow-up inspection 2026-02-06: **Time Extended**
Basic 1
10-20-4Basic – – From initial inspection : Basic – In-use tongs stored on equipment door handle between uses. Handing from bread warmer door **Warning** – From follow-up inspection 2026-02-06: **Time Extended**
Inspector observations synchronized from DBPR on August 14, 2026 12:27 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.