AMATISTA RESTAURANT, EXHIBIT KITCHEN & BAR
6601 ADVENTURE WAY, Orlando FL 32819 · 407-503-5000
Last inspected Mar 13, 2026 · 6 visits since September 2023
OCT 23
AUG 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 - Cold Holding) Less than four hours per chef Placed on time plan and marked on container
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019031430 | May 9, 2019 | Jul 5, 2019 | $200 |
Inspection history
6 visits, newest first
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw sausage links over raw bacon in walk-in cooler -raw chicken breast over raw burger in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Omelette station cooked chorizo (55F - Cold Holding); diced ham (51F - Cold Holding) Less than four hours per chef Chef discarded
Handwash sink not accessible for employee use at all times. Dish room
In-use tongs stored on equipment door handle between uses. Oven handle on back cooks line
Show the remaining 2 findings ▾
Interior of oven has accumulation of black substance/grease/food debris. Cooks line
Light not functioning. Hood system in back kitchen
Sep 16, 2025Inspection 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 ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77 F prep cook line Maintenance worked on and then was 110F
Floor tiles missing and/or in disrepair. Dish room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils at bar 55F Added hot water 171F
employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer on prep kitchen cooks line Chef discarded
Feb 10, 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 ▾
Displayed food not properly protected from contamination. Ramekins of ketchup on buffet line Moved under sneeze guard
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger behind hot dog in under counter drawer in show kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fundidio sauce in walk in cooler
Floor tiles missing and/or in disrepair. Dish room under electrical box
Ice buildup in reach-in cooler across from fryers on cooks line at the condenser
Single-service articles not stored inverted or protected from contamination. Tooth picks in show kitchen
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw pork chops vacuum sealed in walk in cooler missing time
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 - Cold Holding) Less than four hours per chef Placed on time plan and marked on container
Handwash sink not accessible for employee use at all times. Bottle brush and cup in sink at the bar
Blanched broccolini not washed prior to preparation. Still have tags on in pan on cooks line
Floor tiles missing and/or in disrepair. By cooks line
Oct 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cases of bacon over ready to eat liquid eggs and pancake batter
Cutting board has cut marks and is no longer cleanable. Sandwich top reach in cooler on cooks line
Equipment in poor repair. 1)Drawer handle broken on reach in cooler on front line 2)Dish machine at the bar not in use
Hole in or other damage to wall. Tile missing under hand sink in dish room
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw commercially smoked salmon over cut ready to eat vegetables in breakfast cooler on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links on heat well on cooks line. 108F, less than four hours Placed in oven to rapid reheat was 191 after 10 minutes Hollandaise on flat top on cooks line 102, less than four hours and they are going to add to time plan.
Vacuum breaker missing at hose bibb under hand sink in dish room Installed
Food-contact surface soiled with food debris, mold-like substance or slime. Orange wedger on condiment shelf
Interior of chicken oven has accumulation of black substance/grease/food debris on front cook line.
One Light not functioning on hood system
Stored food not covered. Butter in side by side reach in freezer and reach in cooler combo on cooks line
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.