TAVERNA OPA ORLANDO

Name: TAVERNA OPA ORLANDO
Address: 9101 INTERNATIONAL DRIVE, ORLANDO, FL, 32819, US
Rating: 30.3

9101 INTERNATIONAL DRIVE, ORLANDO, FL 32819

License #5811892

🥙 Mediterranean ℹ️

30.3 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 17 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TAVERNA OPA ORLANDO in ORLANDO currently holds an InspectFL Health Score of 30.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 97 total violations — 15 critical, 24 major, 58 minor.

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Record snapshot

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The latest inspection on April 27, 2026 shows 17 observation rows: 3 critical, 6 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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TAVERNA OPA ORLANDO 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line/removed/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpack stored over cleaned plates/cook line/
[14-36-5] Interior of refrigerator in disrepair/has exposed insulation./cook line reach in cooler/
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./kitchen prep area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry./
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses./kitchen prep area/
[02D-01-5] Working containers of food removed from original container not identified by common name./milk in bar reach in cooler/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw lamb/cook line raw meat cooler/
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice cold holding at 48F overnight in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked rice cold holding at 48F overnight in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/
[31B-03-4] No soap provided at handwash sink./bar hand sink/
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./five employees training certificates expired February 2026.
[41-17-4] Spray bottle containing toxic substance not labeled./blue liquid bottle/bar/

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./cup with no handle used to scoop ice, bar.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees backpacks on top of cases of potatoes, back storage/
[08B-38-4] Food stored on floor./walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./diced tomatoes and tomato sauce scoops, walk in cooler/
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./116F, on flat grill.
[36-62-4] Light not functioning./one light bulb, cook line/
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit./bar reach in cooler with milk.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./bar entrance hand sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen prep area, dish machine wall and next to ice machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw seafood stored over garlic butter/cook line reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw salmon 55F, pre cooked gyro 55F, raw steak kabob 58F/all less than 4 hours per chef/moved to walk in freezer for 20 minutes/rechecked raw salmon 38F, gyro 38F, steak kabob 40F/
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions at 79F, less than 4 hours per chef/reheated to 172F/
[31A-11-4] Handwash sink used for purposes other than handwashing./used to store plate, hand sink outside walk in cooler.
[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./missing two female kitchen employees/form printed and signed by employees immediately/
[41-17-4] Spray bottle containing toxic substance not labeled./blue liquid bottle at the bar.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit/68F, cook line.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./rinse gauge damaged.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./end of cook line hand sink.
[23-03-4] 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.
[33-06-4] Trash receptacles not provided where needed in establishment./kitchen entrance hand sink with no waste basket nearby.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed peppers stored over cut onions and cooked potatoes, walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish area. Wall behind cleaned dish rack.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm.
[03A-02-5] 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/
[03B-01-6] 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/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./kitchen several cutting boards soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by a long hose.
[31A-11-4] Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store knives/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to 3 compartment sink.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food, kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves.
[14-11-5] Equipment in poor repair./cook line cold drawer door not completely closed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside./back exit door.
[08B-38-4] Food stored on floor./a box of garlic butter on walk in freezer floor/
[16-46-4] Old labels stuck to food containers after cleaning./cleaned containers on top shelves.
[33-06-4] Trash receptacles not provided where needed in establishment./cook line hand sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./dish machine wall.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry./
[09-01-4] 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.
[08A-20-5] 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/
[03A-02-5] 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/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
[41-17-4] Spray bottle containing toxic substance not labeled./blue liquid bottle, front drink station.

Disposition: Met Inspection Standards
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[14-01-5] Bowl or other container with no handle used to dispense food./bar hand sink/
[14-09-4] Cutting board has cut marks and is no longer cleanable./blue cutting board.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employeess personal items stored over condiments containers at back kitchen/
[36-73-4] Floor soiled/has accumulation of debris./ice machine area.
[08B-38-4] Food stored on floor./walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./85F.
[29-08-4] Plumbing system in disrepair./bar sink not functioning/water not provided.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
[06-01-5] Time/temperature control for safety food thawed in an improper manner./octopus thawed in standing water/
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetable stored over cheese, walk in cooler/
[42-01-4] Wet mop not stored in a manner to allow the mop to dry./by ice machine.
[14-31-5] Nonfood-grade bags used in direct contact with food./to go bag with ice, cook line cooler/
[08A-20-5] 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/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./Can opener blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing./iced dumped at dining room wait station hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./ hand sink outside walk in cooler. Bar hand sink/
[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./form emailed to manager.
[41-17-4] Spray bottle containing toxic substance not labeled./blue liquid bottle not labeled/bar.