Orlando32824
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs temping between 121F-125F. Operator placed in oven and reheated to 197F
High priorityDUNKIN DONUTS →Jul 31, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet..Operator placed vacuum breaker on splitter
High priorityDUNKIN DONUTS →Jul 31, 2026
Nonfood-grade bags used in direct contact with food. Raw chicken stored in clear trash bag at reach in cooler across from rotisserie oven.Operator removed chicken from bag and placed in container
High priorityAROMA LATIN CUISINE & MORE →Jul 30, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over pasta at reach in cooler across from rotisserie oven. Operator moved pasta above pork
High priorityAROMA LATIN CUISINE & MORE →Jul 30, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler.Operator moved cooked chicken to top shelf
High priorityEAST WOK →Jul 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw and cooked chicken,egg rolls temping between 48F-54F per operator items were bought from walk in cooler to reach in cooler about 2 hours.Operator moved items to walk in cooler for temperature recovery
High priorityEAST WOK →Jul 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (53F - Cold Holding); per operator item was bought from walk in cooler and placed in reach in cooler less than 2 hours. Operator placed properly in reach in cooler for temperature recovery
High priorityPALACIO CHINO →Jul 30, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm
High priorityGIOVANNI'S ITALIAN RESTAURANT & PIZZERIA →Jul 24, 2026
Nonfood-grade bags used in direct contact with food. Garlic knots in walk in cooler stored in black trash bag
High priorityGIOVANNI'S ITALIAN RESTAURANT & PIZZERIA →Jul 24, 2026
Toxic substance/chemical improperly stored. Quat sanitizer in spray bottle stored on shelf with sanitized dishes at cooks line. Operator moved to dish wash area
High priorityCOCKTAILS CATERING →Jul 24, 2026
Non-food grade paper/paper towel used as liner for food container. Cooked empanadas stored in container lined with paper towel
High priorityLAS 3 AMERICA →Jul 10, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityLAS 3 AMERICA →Jul 10, 2026