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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CARLO'S DINER in OCCOE currently holds an InspectFL Health Score of 19.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 68 total violations — 9 critical, 13 major, 46 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 15, 2026 shows 17 observation rows: 3 critical, 5 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CARLO'S DINER has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [29-18-4] Drain cover(s) missing. Cookline
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Toxic level
- [42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools with food in kitchen
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license.
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Mens restroom
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. A few improper ceiling tiles.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Slicer area.
- [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. Food handler slicing beef with bare hands. Employees donned gloves
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- [41-17-4] Spray bottle containing unknown substance not labeled.
- [05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front counter reach in cooler. Food temperature 41f, ambient thermometer reads 50f
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