BARTACO DR PHILLIPS
7600 DR PHILLIPS BLVD, SUITE 28, Orlando FL 32819 · 407-801-8226
Last inspected Jun 25, 2026 · 10 visits since September 2023
JAN 25
APR 25
DEC 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 2 flying insects at bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026013086 | Dec 5, 2025 | Mar 23, 2026 | $200 |
| 4--2019002115 | Nov 13, 2018 | Feb 12, 2019 | $200 |
Inspection history
10 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag mixed in with bar items on bar
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In dish machine area
Ice buildup in reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues.
Dec 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken stock (72F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chicken stock (72F - Cooling)
Live, small flying insects found 11 total -1 in back area of walk in cooler -2- in front counter expo line -1 in drink making station in the bar -7 near juicer on bar area 11 total
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat cut tomatoes Raw chicken over cooked shredded chicken in walk in cooler, operator corrected
Stop Sale issued on time/temperature control for safety food due to temperature abuse. housemade chili oil (80F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade chili oil (80F - Cold Holding) Butter (90 F cold holding )
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee working on expo line, wearing no gloves
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken stock in large Cambro in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. For handwashing sink next to cooks line
Carbon dioxide/helium tanks not adequately secured. One Co tank not secure in bar area next to dump sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean equipment in dish area
Food-contact surface not smooth and easily cleanable. Cans holding single service lids and straws located in the bar and wait stations both indoor and outdoor
In-use wet wiping cloth/towel used under cutting board. On cooks line, operator discarded all wiping cloths
Light not functioning. In back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of door in bar area Sinks in bar area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean small mixer in back prep area, operator moved
Single-service articles stored next to handwash/food preparation sink exposed to splash. In wait station in front counter expo line
Wall soiled with accumulated grease, food debris, and/or dust. In bar area
Apr 2, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked shrimp (47F - Cold Holding); raw fish (46F - Cold Holding) Less than four hours Placed in reach in freezer for temperature recovery 20 minutes later Raw fish 39 Raw shrimp 38
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line fried shallots (108F - Hot Holding) Less than four hours Advised time plan
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in prep kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room Liquor room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server station.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish room
Raw fruits/vegetables not washed prior to preparation. Avocados in prep kitchen Chef adressed
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at server station
Wood food-contact surface not properly sealed. Muddler at the bar
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At expo station preparing dishes with bare hands. Manager coached employee. Employee washed hands and gloved hands.
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. Left Dishwasher at expo station at 154F.
Presence of insects, rodents, or other pests. 2 flying insects at hand wash sink at expo station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator held overnight black beans (44F - Cold Holding) On cookline, raw shelled eggs (60F - Cold Holding) ambient
Food-contact surface soiled with food debris, mold-like substance or slime. Some Cutting boards in storage area by dishwashing station soiled Stand mixer soiled
No paper towels or mechanical hand drying device provided at handwash sink at beverage station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar employee missing training certificate
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door to reach in ice bin soiled
Carbon dioxide/helium tanks not adequately secured at bar sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle at expo station and in reach in cooler on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in beverage station.
Floor area(s) covered with standing water under prep station on cookline.
Food stored on floor in walk-in freezer
Light not functioning one both exhaust hoods on cookline.
No handwashing sign provided at a hand sink used by food employees at beverage station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill stations heavily soiled and has debris.
Raw fruits/vegetables not washed prior to preparation. Avocados on cookline
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at bar.
Stored food not covered. Spice mix uncovered in storage area
Working containers of food removed from original container not identified by common name. Spray bottle on cookline with oil and water unlabeled
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Presence of insects, rodents, or other pests. 2 flying insects at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from cooks line.
Reach-in freezer interior/shelves have accumulation of soil residues. To the left of managers office
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -spatulas on grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding); heavy cream base (55F - Cold Holding) inside cold table at end of cookline, less than 1 hour per chef. Manager moved into cooler and Replaced with cold product. Advised to consider time as public health control for tabletop cooler station
Handwash sink removed from food preparation/bar area. Must be reinstalled in the same location where removed. -employees using designated hand sinks(reviewed inside establishment plans during inspection) as dump sinks. -employee restocked supplies to dump sinks in bar, advised to chef to have designated hand sink locations reviewed by plan review in Tallahassee if intentions are to eliminate approved locations of hand sinks.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -inside bulk salt
Food not stored at least 6 inches off of the floor. -cases of whole pineapple delivered onto walk in cooler floor.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket on top of prep table next to corn
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on make table near rice holder.
Light not functioning. In hood system. Over walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
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.