Bruno's Italian Restaurant
Last inspected: Feb 19, 2026
58
Score
Inspectors have visited Bruno's Italian Restaurant seven times, with records going back to 2022. The newest entry in the record is dated Feb 19, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Bruno's Italian Restaurant's latest score of 58 falls below the Kissimmee average of 78. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
58
May 15, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. For M.R expired 9-25-24.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and water tab at soda station. **Corrected On-Site**
22-02-4
Basic - 1 Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
78
Dec 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
May 15, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (44F - Cold Holding); - cooked mussels (44F-46f - Cold Holding) Chef put on ice. - pork tenderloin (46F - Cold Holding); - lasagna (45F - Cold Holding) Chef states was out during prep. Brought to walk in for better cooling **Corrective Action Taken** **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vent over cook line dusty **Warning**
36-34-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ladle submerge in Italian dressing. Chef removed **Corrected On-Site** **Warning**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - pizza cooler gasket soiled **Warning**
23-03-4
Basic - Accumulation of debris on dish racks **Warning**
16-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. - pizza cooler **Warning**
23-24-4
67
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler pasta (44F - Cold Holding); cooked chicken (44F - Cold Holding); raw chicken (44F - Cold Holding) ; 45 minutes . Operator lowered thermostat and placed ice. **Corrected On-Site**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna marked 10-1 in cookline makeline unit. Operator ind acted that is was 11-1 and updated. **Corrected On-Site**
02C-01-5
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. **Corrected On-Site**
11-26-1
Basic - Ice buildup in kitchen freezer chest
14-69-4
Basic - Food employee at cookline , with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with dirt.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in storage area. **Corrected On-Site**
02D-01-5
Basic - Stored food not covered. Green salads in wait station in wait station , not covered, **Corrected On-Site**
08B-12-5
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
50
Mar 20, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (74F - Cold Holding) less then 4 hours Operator put garlic in oil back In refrigerator **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server area open more then 24 hours Operator labeled milk **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer in back of kitchen dirty
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Single-service articles improperly stored. Pizza boxes on ground in back of kitchen near bathrooms
25-05-4
Basic - Equipment in poor repair. Warmer in server area dirty
14-11-5
61
Jul 22, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in reach in cooler with no date mark. Owner stated opened on 18th and date marked and will date marked accordingly. **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured with chain **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda area
24-08-4
82
Frequently Asked Questions
When was Bruno's Italian Restaurant last inspected?
The most recent health inspection at Bruno's Italian Restaurant on file is from Feb 19, 2026. The public record contains seven inspections in total.
What is the most common violation at Bruno's Italian Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bruno's Italian Restaurant.
How does Bruno's Italian Restaurant compare to other restaurants in Kissimmee?
Bruno's Italian Restaurant most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Bruno's Italian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bruno's Italian Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bruno's Italian Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bruno's Italian Restaurant inspected?
Based on the inspection history on file, Bruno's Italian Restaurant is inspected around two times per year on average.
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