OLIVE BRANCH MEDITERRANEAN ITALIAN GRILLE AND BAR

Name: OLIVE BRANCH MEDITERRANEAN ITALIAN GRILLE AND BAR
Address: 115 W 3 AVE, MOUNT DORA, FL, 32757, US
Rating: 56.2

115 W 3 AVE, MOUNT DORA, FL 32757

License #4508573

🍕 Pizza/Italian ℹ️

56.2 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2025 · 14 findings · 3 critical

Routine - Food

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Quick take

OLIVE BRANCH MEDITERRANEAN ITALIAN GRILLE AND BAR in MOUNT DORA currently holds an InspectFL Health Score of 56.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 24, 2025. Across those visits, inspectors documented 97 total violations — 9 critical, 20 major, 68 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 20, 2024

The latest inspection on September 24, 2025 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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OLIVE BRANCH MEDITERRANEAN ITALIAN GRILLE AND BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-11-5] Equipment in poor repair. Reach in cooler door handle at cook line. Reach in cooler gasket at the end of cook line Reach in cooler in the kitchen
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line Floor in dry storage Floor at the bar
[08B-38-4] Food stored on floor. Bottles of cooking oil at cook line . Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. By the door in walk in freezer. Operator cleaned.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line Hood filters at cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in cooler in back storage area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours Burger patty (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours Burger patty (51F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Boxes of marinara sauce next to sanitizer and bleach in dry storage. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Slicer soiled. Operator cleaned..
[53A-07-6] 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/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-11-5] Equipment in poor repair. -Boiler on cooks line. - walk in freezer door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. - under all equipment in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris.under all equipment in kitchen area
[36-11-4] Floors not maintained smooth and durable. - kitchen area
[08B-38-4] Food stored on floor. - cooking oil under oven on cooks line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - Southbend Oven on cooks line - Sunglow boiler on cooks line - microwave on cokks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of all equipment on cooks line. - all gaskets on reach in coolers on cooks line. - gaskets on reach in freezers - dishwasher trays
[22-16-4] Reach-in coolers and freezers interior/shelves have accumulation of soil residues. -all reach in coolers on cooks line -all reach in freezers in kitchen. -walk in cooler shelves
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over ready to eat foods in reach in cooler on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line. - mixer head - electric slicer - can opener
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink on cooks line - hand sink next to 3 compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - spinach pie - lasagna - both items prepared on Sunday

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - womens restroom
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - white cutting board stored in hallway
[14-11-5] Equipment in poor repair. -Gasket on chest freezer on cooks line. -walk-in Freezer door .
[36-22-4] Floor area(s) covered with standing water. - hallway to ice machine.
[36-73-4] Floor soiled/has accumulation of debris. - under all cooking equipment on cooks line. - walk-in cooler and walk-in freezer.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - Valcan oven on line. - microwave on cooks line.
[36-62-4] Light not functioning. - light fixture in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish washer trays - exterior of all cooking equipment on cooks line. - Exterior of ice machine. - electric slicer - mixer head
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - both soda gun nozzle at front bar. - white cutting board on line. -can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. - bowls and utensils stored in hand sink next to 3 compartment sink.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in hallway
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - tanks located outside back door.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting boards on cooks line.
[35A-03-4] Dead roaches on premises. - 5 under dish machine -8 under white chest freezer - 5 under Delfield freezer in kitchen area. - 6 under oven - dead roaches under all equipment throughout the entire kitchen area and dry stock area
[14-11-5] Equipment in poor repair. - door falling off on cooks line cold holding unit - gaskets on cooks line
[08B-38-4] Food stored on floor. -Raw ground beef in walk-in cooler.
[10-14-5] Ice bucket/shovel stored on floor between uses. - 2 ice buckets stored on floor-in front of ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of cooking stove -hood fliters -exterior of cooking equipment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -On cooks line
[36-10-4] Soiled floors. - under all cooking equipment . - all floors throughout the entire kitchen area. -walk-in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. - on cooks line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - walls in kitchen area.
[35A-05-4] Roach activity present as evidenced by live roaches found. - 7+live roaches at hand towel dispenser next to 3 compartment sink. - 20+ live roaches in hole in wall under dish machine. - 4+next walk-in door - 10+beside Delfield freezer in kitchen area. - 10+under gray chest freezer on cooks line
[41-10-4] Toxic substance/chemical improperly stored. - bottle of quart tablets stored ombox of straws.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and fry baskets -flat top grill -White cutting board at salad station. -White cutting boards on Expo. -Can opener -Mixer head - White cutting boards on cooks line. -Electric slicer
[52-01-4] Identity of food or food product misrepresented. - menu states Red snapper, case states snapper
[11-26-1] 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. 4 new hires.
[22-31-4] Non-pitting surface rust on food-contact equipment. - shelving in walk-in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - pasta prepared prior day in walk-in cooler. - cooked meatballs prepared 3 days prior in walk-in cooler.