BACK BAY POOL BAR AND GRILL
14651 CHELONIA PKWY, Orlando FL 32821 · 407-390-2300
Last inspected Jul 24, 2026 · 9 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 written procedures for clean up vomit, sign given the Manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Displayed food not properly protected from contamination. Observed salt, sugar and lime uncovered stored on the top panel of bar customers sitting at the bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pepper jack cheese 50f, cheddar cheese hamburger patties 44F stored inside reach in cooler less than 4 hours recommend to quick chill store in walk in cooler.
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 written procedures for clean up vomit, sign given the Manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working expo line wearing a watch while food handling scooping cut melons.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrape the soiled plates did not wash hands, after continue to wrap clean silverware in linen napkins.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine four times not sanitizing properly dishmachine wash cycle gauge 140°f,final rinse 150°f Per Chef all dishes will be taken to the Main kitchen dish machine. Three compartment sink only used for glassware from the bar, wash, rinse sanitizer until dish machine is repaired.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed silverware stored in unclean water on grill with food old particles floating in the water.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked swiss cheese 59°f, shredded mix cheese 60°f, provolone 60°f stored inside reach the cooler drawers on the cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures of mixed shredded cheese 60°f, sliced swiss 59/60°f stored inside reach in cooler drawers on the cook line more than 4 hours, issue a stop sale notice. Checked temperature of sliced tomatoes 58°f,pico 57/58°f.
Handwash sink not accessible for employee use at all times. Observed pan stored across blocking hand sink located on the cook line.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked raw chicken breast stored inside walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches while cooking chicken.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like growth on the door panel in the server area.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked sour cream 50°f pico 50°f stored inside Pepsi reach in cooler less than 4 hours employee removed stored in walk in freezer to quick chill product. (Server area)
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the ends used for corn chips and leafy texture.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine has black mold like growth on the surface.
Carbon dioxide/helium tanks not adequately secured. Observed three CO2 cylinders not properly secure.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees back pack stored with box of light brown sugar.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed large block of ice buildup on the condenser inside reach in cooler. Recommend to defrost the reach in cooler, engineering notify.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons stored incorrectly on the cook line.
Jan 30, 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 sour cream 62°f, sliced tomatoes 60°f stored on the top panel per Chef less than 4 hours recommend to quick chill product immediately. Employee placed food all ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed four white cutting boards has black discoloration left on the surface located on the cook line.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used for romaine lettuce inside walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed no (seating change evaluation) plan reviewed was submitted with a request for seating change increase 92 seats to 192 seats. Spoke to General Manager will notify Orange County Fire Safety concerning sign off for increase in seating in the bar area, once form is completed must submit to our District office.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall near dish machine.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer 0 ppm quaternary ammonia from the pre dispenser on 3 compartment sink.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface, cold prep kitchen.
No chemical test kit provided when using vegetable wash for vegetables located in the cold prep room.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the utility sink located expo line.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dishwasher machine 154f after 2 tries.
Accumulation of lime scale on the inside of the dishmachine.
Cove molding at floor/wall juncture broken/missing. - throughout kitchen causing retention of standing water
Waste line missing at soda gun holster. - bar area
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 20 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high temp dishwasher machine 154f after 2 tries.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken salad date marked 3/30 - Buffalo sauce 3/27
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - chicken salad date marked 3/30 - Buffalo sauce 3/27
Stop Sale issued due to food not being in a wholesome, sound condition. - drink ice
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. - house keeping brought a bodily fluid clean up kit to establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. - bottom shelf of 2 door Victory cooler
No paper towels or mechanical hand drying device provided at handwash sink. - bar hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean food pans on storage shelves
Cove molding at floor/wall juncture broken/missing. - throughout kitchen causing retention of standing water
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage bay below hand wash sink at cook line
Plumbing system in disrepair. - hand wash sink water disconnected at cook line
Shelves with rust that has pitted the surface. - drying shelves at dish station
Stored food not covered. - ice bin not actively used. Cover is soiled, jammed and collecting water that is dripping into drink ice causing contamination of ice. See stop sale
Waste line missing at soda gun holster. - bar area
Water leaking from pipe and/or faucet/handle. - at triple sink
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Aug 21, 2023Inspection 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 of pico 53°sliced tomatoes 50°f stored on the reach in cooler less than 4 hours recommend to quick chill product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red stains left on the surface located on the cooler on the Cook line. Notify engineering.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stored on the shelves has tortilla chips inside. Chef removed the cracked container.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink located behind the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has dust accumulation on the blue filters entrance door to pool bar, reach in cooler in the back, engineering notify.
Equipment in poor repair. Observed door gasket on the bottom come a loose from the frame on the reach in cooler door used for beverages.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed old beverage mix spilled on the bottom reach in cooler shelves.(bar area)
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.