AT THE DINER LBV
11895 S APOPKA VINELAND RD, Orlando FL 32836 · 407-947-7865
Last inspected Jun 1, 2026 · 9 visits since May 2024
MAY 24
DEC 24
APR 25
NOV 25
MAY 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no proof of clean up of vomit procedure in the restaurant.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled stored on the reach in cooler on the cook line. Recommend Manager to replace or resurface cutting boards.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia test kit.
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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 dish machine three times not sanitizing properly 0 ppm chlorine, recommend to,notify dish machine company. Three compartment sink set up wash, rinse, sanitizer until repaired. callback inspection 7 days June 5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature feta 53°f spinach 49°f, raw chicken tenders 52°f, sliced tomatoes 46°f stored inside reach in cooler also top panel cooler on cook line, less than 4 hours stored inside reach cooler, recommend quick chill products immediately. Employee used ice to properly chill down food items. Spoke with Manager will keep food items on ice until refrigeration company repair reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control time determined. Observed breakfast potatoes no time marked on the container stored on the cook line at room temperature, per employee 7am -11am 4 hours time marked on product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled stored on the reach in cooler on the cook line. Recommend Manager to replace or resurface cutting boards.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia test kit.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler on the cook line has lettuce and tomatoes stored inside.
Wiping cloth sanitizing solution stored on the floor. Observed sanitized bucket stored on the floor on the cook line.
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection.
Nov 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has stains left on the surface located in the prep kitchen, cook line.
Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection.
Nov 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spinach 57°f, feta cheese 56/57°f, Swiss cheese 46°f stored top panel reach in cooler less than 4 hours recommend to quick chill product immediately.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Checked red skin potatoes stored at room temperature has no time mark on the food item, per employee placed product out 7am time mark at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has stains left on the surface located in the prep kitchen, cook line.
Manager or person in charge lacking proof of food manager certification. Observed no Food Manager certification at time of inspection, Manager has certification at another store, will provided proof callback inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the ceiling tiles throughout the kitchen.
Clean utensils stored between equipment and wall. Observed knives stored on the side equipment reach in cooler on the cook line.
Current Hotel and Restaurant license not displayed. Observed copy of license provided expired 4/1/2025.
Equipment and utensils not properly air-dried - wet nesting. Observed campro containers stacked wet on the storage shelve.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup stored inside sugar container.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia used for wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed food debris on the interior panel door of the ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup stored inside garlic seasoning located in dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water located on the cook line.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor located on the cook line.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of potatoes 45°f stored at room temperature on the cook line, recommend to use time as public health control. Employee place potatoes on the board located on the cook line 7am-11am 4 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed breakfast potatoes stored at room temperature no time mark all other foods on the labeled on the board 7am -11am 4 hours Employee time marked at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no proof of clean up of vomit procedure in the restaurant.
Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager certificate on premises spoke to operator. Employee working has her Food Manager certificate found at end of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food handling training on premises at time of inspection, will check on the next unannounced inspection. Per person in charge has taken certification at another location, can not find copy.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof provided for food employees working in the restaurant.
No copy of latest inspection report available. Observed no copy of last inspection on premises at time of inspection.
May 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Potatoes,46 f,45 f,48 f cooling from yesterday.
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over spinach at the front line area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper cooling of potatoes.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Potatoes were covered while cooling from yesterday. Potatoes,46 f,45 f,48 f cooling from yesterday.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spaces in ceiling throughout the establishment.
Unwashed lettuce stored over cooked potatoes in walk in cooler.
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.