BARKHAVEN
724 BROOKHAVEN DR, Orlando FL 32803 · 484.221.0990
Last inspected May 26, 2026 · 7 visits since November 2024
NOV 24
MAR 25
JAN 26
MAY 26
— STEADY
4 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water test strips or thermometer for dishmachine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water test strips or thermometer for dishmachine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in trailer Operator provided paper towels
No soap provided at handwash sink. No soap at hand sink trailer front
Cutting board has cut marks and is no longer cleanable. Make table cut board grooved
Show the remaining 2 findings ▾
Food stored on floor. Bag of onions and case of cookies on floor walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in cooler at cook line
Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line
Food not stored at least 6 inches off of the floor. Bag of sugar on floor in dry storage area
Jan 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced ham in cooler at cook line
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. Facility has ROP raw chicken wings, done on 1/25, sous vide by 1/28, in the morning. No product name or time marked on bags. Only dated bagged and has to be sous vide by date. Per the cook, ROP of raw wings is only done to sous vide chicken immediately and then once cooked remove from ROP to cool down on sheet trays
Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line
Food not stored at least 6 inches off of the floor. Bag of sugar on floor in dry storage area
May 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color.
Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board
Mar 19, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed
Manager or person in charge lacking proof of food manager certification. No proof any certified food manager
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. No proof of any food handler training
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 employee reporting Provided operator with form for employees to sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking
Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board
Mar 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine test strip did not turn color.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operation is doing souls vide, vacuum sealing raw chicken, cooking in water while in bags, cooked and held until needed then deep fried when needed
Manager or person in charge lacking proof of food manager certification. No proof any certified food manager
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature dish machine no measuring device to confirm minimum temperature for sanitation step reaches 160°
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. No proof of any food handler training
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 employee reporting Provided operator with form for employees to sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site no date marking
Cutting board has cut marks and is no longer cleanable. Large make table grooved cutting board
Food stored on floor. Bucket of pickles stored on floor Operator removed off floor
Mobile food dispensing vehicle service opening not kept closed except during food service. Mobile unit on premise no opening protection at service window
Single-service articles not stored inverted or protected from contamination. Single service to go hoaxes at mobile pass through not inverted
Nov 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker
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.