ART SMITH'S HOMECOMING
1602 E BUENA VISTA DR, Lake Buena Vista FL 32830 · 407-560-0100
Last inspected Jul 13, 2026 · 9 visits since October 2023
AUG 24
APR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 20 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. Checked yellow cheddar white cheddar temperature 48°f stored inside walk in cooler over night, issued stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the side panel on the ice bin located in the server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the back panel of fryers located on the cook line.
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. Checked the dishmachine not sanitizing properly 0 ppm chlorine final rinse, Manager notify technician from dishmachine company.(Bar area) recommend to use Main kitchen dishmachine until bar dishmachine repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above sharp shredded cheese and cotija stored inside walk in cooler. Chef removed stored underneath the ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures of cut melons 50f stored inside reach in cooler drawers less than 4 hours recommend to quick chill place ice bag on the melons.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the side panel on the ice bin located in the server area.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic glasses stacked wet on the counter in the server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the back panel of fryers located on the cook line.
Jan 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed floating food particles in the unclean water stored on the flat grill located on the cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked yellow cheddar white cheddar temperature 48°f stored inside walk in cooler over night, issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked yellow cheddar and white cheddar 48°f stored inside walk in cooler over night. Issued stop sale notice.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like growth on the edge of reach in cooler used for salads.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat cabbage stored with unwashed cucumbers inside walk in cooler.
Aug 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chicken breast 47°f,raw hamburgers patties 45/46°f stored inside reach in cooler drawers on cook line less than 2 hours recommend to quick chill product, Chef place ice bags on the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has red stains, from red pepper recommend to replace or resurface.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed romaine lettuce has wash prior to using on the bag.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked asparagus 45°f less than 4 hours stored inside reach in cooler drawers on cook line, recommend to quick chill vegetables in the blast chiller. rechecked 10:40am 35°f
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black discoloration on the surface used on the main cook line. Observed mold like growth on the edge of the door panel of ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located on cook line.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature of grits cooking 175°f no cooling record found during the process of HACCP plan reviewed plan must checked temperature every hour for the product per unable to recall pass logs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored next to cucumbers on the transport cart.
Floor soiled/has accumulation of debris. Observed standing water throughout the cook line and kitchen also back prep kitchen.
Raw fruits/vegetables not washed prior to preparation. Observed romaine lettuce employee cut prior to being washed.( back prep kitchen)
Aug 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Checked dishmachine three times final rinse readjusted the wash cycle 150°f final rinse 161°f Recommend to check dishmachine more often current dishmachine notify at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded mix cheese 49°f, cut tomatoes 51°f stored inside reach in cooler drawers on the cook line less than 4 hours recommend to quick chill product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting has black discoloration on the surface used in the dessert area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 4 fan guards covers has terrible dust accumulation on the surface inside walk in cooler.
Floor soiled/has accumulation of debris. Observed floor has standing water throughout cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located at sink on the cook line.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters not properly stored on the top of the coffee machine.
Stored food not covered. Observed rack of macaroni uncovered inside walk in cooler.
Wood food-contact surface not properly sealed. Observed jasper boards has split in the board used must be properly sealed.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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. Checked dishmachine sanitizer 0 ppm chlorine not dispensing properly for final rinse. Recommend Chef to notify dishmachine company immediately Must use 3 compartment sink wash,rinse and sanitizer until dishmachine repaired.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Checked temperature of gravy 112°f on the steam must be reheated to proper temperature. Recheck gray 165°f
Toxic substance/chemical improperly stored. Observed spray bottle stored with bags of bread on the cook line.
Handwash sink used for purposes other than handwashing. Observed spray bottle of sanitizer stored inside hand wash sink located on the cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located outside bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP Package process Spoke to Kyle in OPQ final Approval with be completed after monitor system used for temperature installed inside both walk in coolers. Must be completed by next unannounced inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above ice machine has dust accumulation on the surface.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has mold like growth interior panel.(server station)
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar that has ice well.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. By chicken warmer
No handwashing sign provided at a hand sink used by food employees. By blast chiller
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in beverage walk in cooler
Stored food not covered. Two speed racks in the inside walk in cooler
White Cutting board has cut marks and is no longer cleanable on front line by salad station
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar that has ice well.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. By chicken warmer
No handwashing sign provided at a hand sink used by food employees. By blast chiller
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in beverage walk in cooler
Stored food not covered. Two speed racks in the inside walk in cooler
White Cutting board has cut marks and is no longer cleanable on front line by salad station
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.