Orlando32801
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Food placed in soiled container/equipment. Washed strawberries placed back in original container
High priorityOVATIONS FOOD SERVICES DR PHILLIPS CENTER KITCHEN →Aug 26, 2026
Toxic substance/chemical improperly stored. Multi surface cleaner on prep table. Operator removed
High priorityOVATIONS FOOD SERVICES DR PHILLIPS CENTER KITCHEN →Aug 26, 2026
Raw animal food stored in same container as ready-to-eat food. Raw shell egg stored in same pan as tomato. Operator voluntarily discarded
High priorityOUTPOST NEIGHBORHOOD TAVERN →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Ceaser dressing made with raw egg over several ready to eat items in cooler. Removed
High priorityOUTPOST NEIGHBORHOOD TAVERN →Aug 26, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli 8/3. In walk in cooler Operator discarded
High priorityOUTPOST NEIGHBORHOOD TAVERN →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60F cold holding in prep cooler overnight per operator. Operator immediately discarded
High priorityOUTPOST NEIGHBORHOOD TAVERN →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60F cold holding in prep cooler overnight per operator. Operator immediately discarded
High priorityOUTPOST NEIGHBORHOOD TAVERN →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers cold holding 48-53F In grill cooler. Operator put on ice bath for temperature recovery
High priorityRUSTEAK AT THORNTON PARK →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomatoes 95F 1.75hrs 2:30. Re-check at 4:03 69F-74F, pork belly cooling 70F-78F 3hrs. Operator put in immediate ice bath and freezer for temperature recovery
High prioritySTUBBORN MULE →Aug 26, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine at bar. Reading 00ppm chlorine. Primed. Tested twice again at 50ppm Dish machine in kitchen had no sanitizer hooked up. Operator replaced. Tested again at 100ppm
High prioritySTUBBORN MULE →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improper ice bath: garlic aioli (47-56F - Cold Holding) less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery Cut tomatoes, sausage, cooked carrots, cooked onions, cooked peppers, wings, cooked mushrooms, spring mix; (42-60F - Cold Holding) in prep table coolers. Less than 4hrs per operator. Advised not to store items above fill line in pan. Operator removed to other cooler and shallow pans for temperature recovery
High prioritySTUBBORN MULE →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted Garlic: 80F hot holding on table at end of cook line. Operator removed to cooler for temperature recovery
High prioritySTUBBORN MULE →Aug 26, 2026