BREWLANDO
6820 HOFFNER AVE, Orlando FL 32822 · 407.421.3350
Last inspected Jul 22, 2026 · 4 visits since November 2025
NOV 25
JUN 26
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (45F - Cold Holding)from overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Nothing is date marked
Jun 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over bags of shredded cheese in walk in cooler Raw shelled eggs over basil in reach in cooler. Raw shrimp over opened bag of pretzel bites in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (45F - Cold Holding)from overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (45F - Cold Holding)from overnight
Toxic substance/chemical improperly stored. WOW stainless cleaner, all purpose concentrate on shelf over three compartment sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Nothing is date marked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No high temp or quaternary test strips
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beer cheese made onsite not date marked Ranch dressing made on site not date marked In walk in cooler. Per operator from 2 days ago
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket side of ice machine Operator inverted
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Cups at tea station
Food stored on floor. Bulk box soda And box cranberry mix Bar area In walk in cooler bucket of pickles
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar Operator moved
Unwashed fruits/vegetables stored with ready-to-eat food. Grapes, romaine lettuce, peppers Over pasta, breads and sauces in walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket bar area 0ppm Recheck 200ppm
Nov 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Bar area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar
No conspicuously located ambient air temperature thermometer in holding unit.
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.