BOARDWALK
6677 SEA HARBOR DRIVE, Orlando FL 32821 · 407-248-7305
Last inspected Apr 27, 2026 · 8 visits since March 2024
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto dated 3/12
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink. At dish area
Bowl or other container with no handle used to dispense food.boel in sushi rice container
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. On cookline
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 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.
No handwashing sign provided at a hand sink used by food employees. On cookline
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Observed seared salmon on the menu, no proof of parasite destruction, spoke to receiving employee notify halperns seafood received copy from the vendor.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed large white cutting boards has yellow stains left on the surface.(Main cooks line)
Ceiling tile missing. Observed ceiling tile missing above storage shelves where salad spinner stored.( back prep kitchen)
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working wearing a watch while cooking on the line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced pork (45-46F - Cold Holding) liced roast beef (44-45F - Cold Holding) three door cooler across from dish machine. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced pork (45-46F - Cold Holding) sliced roast beef (44-45F - Cold Holding) three door cooler across from dish machine. In unit overnight.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. At make table
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Cup lids at bar
A return visit. The problems from the previous inspection had been dealt with.
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto dated 3/12
Clean utensils stored between equipment and wall. Knives on cookline.
Ice buildup in reach-in freezer at bar
No handwashing sign provided at a hand sink used by food employees. At sinks on cookline
Single-service articles not stored inverted or protected from contamination. In back of bar area
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto dated 3/12
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Cold Holding); cut melon (47F - Cold Holding); guacamole with tomatoes (46F - Cold Holding) at expo operator discarded product. cooked carrots (50F - Cold Holding); caramelized onions (47F - Cold Holding); butter (60F - Cold Holding); broccoli rabe (55F - Cold Holding); pasta (55F - Cold Holding); blanched asparagus (55F - Cold Holding) on cookline operator states in units less then four hours, will place additional ice in table
Clean utensils stored between equipment and wall. Knives on cookline.
Ice buildup in reach-in freezer at bar
No handwashing sign provided at a hand sink used by food employees. At sinks on cookline
Single-service articles not stored inverted or protected from contamination. In back of 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.