How many health inspections has DI CARLO RISTORANTE had?

DI CARLO RISTORANTE has had 23 inspections according to Florida DBPR records.

Has DI CARLO RISTORANTE ever been shut down?

Yes, DI CARLO RISTORANTE has been shut down 2 times by state inspectors.

What are the most common violations at DI CARLO RISTORANTE?

The most frequently cited violations at DI CARLO RISTORANTE are: Food contact surfaces, Proper ventilation, Proper sewage disposal.

What does Florida violation V01 (Management awareness) mean?

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

DI CARLO RISTORANTE

2095 E IRLO BRONSON MEMORIAL HWY, Kissimmee, FL 34744

Osceola County · Permanent Food Service · Owner: MAAR LLC · License: SEA5911436

DI CARLO RISTORANTE in Kissimmee, FL has 23 inspections on record with 180 total violations (7.8 per inspection) and 2 emergency closures.

23Inspections

180Violations

2Closures

Data current as of May 2, 2025

Emergency Closures (2)

Emergency closure history for DI CARLO RISTORANTE
Date	Reason	Reopened
Jun 9, 2023	Roach activity	N/A
Oct 27, 2015	Roach activity	12:21:00

Inspection History (23)

May 2, 2025 — Routine - Food· 12 violations (1 high priority)· Call Back - Complied

DI CARLO RISTORANTE

Emergency Closures (2)

Inspection History (23)

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