ANDRETTI INDOOR KARTING & GAMES
9299 UNIVERSAL BLVD, Orlando FL 32819 · 407.610.5020
Last inspected Aug 11, 2026 · 9 visits since October 2023
OCT 24
APR 25
NOV 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found./observed one flying insect at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Live, small flying insects found./observed one flying insect at the bar.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hot holding unit/121F. Cook line grill/96F.
Old labels stuck to food containers after cleaning.
Show the remaining 2 findings ▾
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Working containers of food removed from original container not identified by common name./flour and sugar bins/back kitchen.
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over impossible burger patties/cook line cold drawer/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked portion white rice cold holding at 45-51F overnight/cook line cold drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked portion white rice cold holding at 45-51F overnight/cook line cold drawers.
Employee personal food not properly identified and segregated from food to be served to the public./a container of pasta (employee's food)stored next to oranges/beer walk in cooler/
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses./cook line/
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./sugar and flour bin/back kitchen prep room.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale./one dented #10 can/beans.
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cooked brisket in walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket on top of soda boxes/back storage area/removed immediately/
Equipment in poor repair./can opener blade rusted.
In-use ice scoop stored on soiled surface between uses./back kitchen ice machine/
Water leaking from pipe and/or faucet/handle./pizza station hand sink pipe leaking.
Working containers of food removed from original container not identified by common name./seasoned flour/small prep room/
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
Food-contact surface soiled with food debris, mold-like substance or slime./slicer, back kitchen.
Spray bottle containing toxic substance not labeled./bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a bracket on left wrist while making pizza.
Old labels stuck to food containers after cleaning./cleaned dish rack.
Wet mop not stored in a manner to allow the mop to dry./mop sink room/
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over cake, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, raw salmon 51F/cold holding in cook line reach in cooler for less than 4 hours/moved to walk in cooler, rechecked raw shrimp 39F, raw salmon 39F/Corrected on site. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding in cook line reach in cooler for more than 4 hours.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Spray bottle containing toxic substance not labeled./clear chemical spray bottle not labeled/dish area.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses./cook line oven/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./91F.
No conspicuously located ambient air temperature thermometer in holding unit./cook line middle reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped shredded cheese, walk in cooler.
Working containers of food removed from original container not identified by common name./sugar and flour containers/back kitchen.
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon served undercooked.
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over cake, walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding for more than 4 hours, cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, raw salmon 51F/cold holding in cook line reach in cooler for less than 4 hours/moved to walk in cooler, rechecked raw shrimp 39F, raw salmon 39F/Corrected on site. Homemade salsa 51F, homemade jalapeño cream sauce 49F, cold holding in cook line reach in cooler for more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fresh garlic with butter 85F, holding in room temperature for less than 4 hours/moved to oven to reheat to 180F/
Handwash sink not accessible for employee use at all times./dish area hand sink blocked/
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Spray bottle containing toxic substance not labeled./clear chemical spray bottle not labeled/dish area.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses./cook line oven/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./91F.
No conspicuously located ambient air temperature thermometer in holding unit./cook line middle reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped shredded cheese, walk in cooler.
Working containers of food removed from original container not identified by common name./sugar and flour containers/back kitchen.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./sink and surface strips not available.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands./cook handled raw burger patties, changed gloves without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food./raw brisket stored over sliced tomatoes, walk in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F, cut tomatoes 53F, home made ranch dressing 51F, raw chicken 49F, pizza sauce 50F, sliced tomatoes 60F, cooked chicken 45F/reach in coolers in kitchen, all products less than 4 hours per chef/moved to walk in cooler for temperature recovery.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Nick, manager on duty certificate expired.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cutting board soiled.
Handwash sink not accessible for employee use at all times./food and drink blocking bar hand sink/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./sink and surface strips not available.
No paper towels or mechanical hand drying device provided at handwash sink./two bar hand sinks.
Spray bottle containing toxic substance not labeled. Several chemical spray bottles not labeled/back kitchen and bar.
Food stored on floor./boxes of fries, walk in freezer.
Ice scoop handle in contact with ice./bar ice bin/
No handwashing sign provided at a hand sink used by food employees./two bar hand sinks.
Working containers of food removed from original container not identified by common name./seasoned flour bins not labeled/prep area.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cooler: cut grape tomatoes 52F, cut lettuce 49F, cooked beef 53F, shredded cheese 52F, heavy cream 50F, cooked peppers onions 50F /all from the same cooler for less than 4 hours/moved to walk in cooler/freezer, rechecked cut grape tomatoes 37F, cut lettuce 40F, cooked beef 40F, shredded cheese 41F, heavy cream 41F, cooked peppers onions 41F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 89F, less than 2 hours per cook/reheated to 167F/
Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink/
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./jacket hanging over cleaned containers/storage room/
Equipment and utensils not properly air-dried - wet nesting.
No conspicuously located ambient air temperature thermometer in holding unit./wait station small reach in cooler/
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar sanitizing bucket.
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.