A LAND REMEMBERED
9939 UNIVERSAL BLVD., Orlando FL 32819 · 407-996-9939
Last inspected Jun 10, 2026 · 6 visits since October 2023
APR 24
DEC 24
MAY 25
DEC 25
JUN 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./hone made chimmechurri sauce with fresh garlic and oil 48F overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored.Dip it stored next to gloves in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
In-use tongs stored on equipment door handle between uses.
Show the remaining 2 findings ▾
Single-service articles not stored inverted or protected from contamination.Drink picks at bar area.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./Raw beef over gelato in reach in freezer. Operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on. Operator spoke with employee and employee removed gloves and washed hands.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available./for bar dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./expo line/removed immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female cook wearing a watch and bracelets while cooking/advised/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed.
Light not functioning. One bulb at cook line.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw lamb rack stored over roasted garlic/kitchen reach in cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight/cold side reach in cooler bottom shelf/discarded by chef immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cooked shrimp cold holding at 45F overnight/cold side reach in cooler bottom shelf. Butter 46F, yogurt 49F/front expo area/less than 4 hours/iced/rechecked butter 41F, yogurt 35F/
No soap provided at handwash sink./wait station/
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade dill sauce 52F cold holding overnight at front garnish counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade dill sauce 52F cold holding overnight at front garnish counter.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two certificates expired.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./walk in freezer floor.
Old labels stuck to food containers after cleaning./cleaned dish room/
Oyster tags removed from original container for long-term storage./walk in cooler/found tag/
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./king salmon served undercooked per request/reprinted menu immediately/
Ice buildup in reach-in freezer/cook line reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Water leaking from pipe and/or faucet/handle./sanitizing compartment leaking.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw salmon stored over ready to eat lobster meat and lemon/cook line reach in cooler. Raw lamb chop stored over bread/cook line reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./hone made chimmechurri sauce with fresh garlic and oil 48F overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made chimmechurri sauce with fresh garlic and oil 48F overnight at front station cooler. Compound butter 60F, out for 1 hour per cook/moved back to reach in cooler/rechecked 42F. Lima hummus 49F, cold holding overnight salad reach in cooler.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants./curing raw pork belly with pink salt with nitrites.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener/
Handwash sink not accessible for employee use at all times./garbage can blocked salad station hand sink.
No paper towels or mechanical hand drying device provided at handwash sink./salad station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen cook/
Employee with no beard guard/restraint while engaging in food preparation./kitchen cook/
Interior of microwave has accumulation of black substance/grease/food debris./on kitchen table.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.