BROTHER JIMMY'S AT ICON PARK
8441 INTERNATIONAL DR STE 290, Orlando FL 32819 · 407-601-3740
Last inspected Jun 3, 2026 · 10 visits since October 2023
NOV 24
DEC 24
MAY 25
NOV 25
JUN 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter cold holding at 76F for over 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of lime scale on the inside of the dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Condiment bins exterior soiled/back kitchen. Hood filters soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments/cleaned immediately/
Jun 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/set up 3 compartment sink, chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46F, diced tomatoes 46F, coleslaw 46F, home made ranch dressing (with buttermilk) 48F/all cold holding for less than 4 hours per manager/iced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./whole corn hot holding at 124F/less than 4 hours/reheated to 165F before serving.
Accumulation of debris inside warewashing machine./bar dish machine with black substances build up/cleaned immediately/
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drinks on cook line prep table, back kitchen prep table and expo area table/all removed/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack on top of bottle water/under front smoker station prep table.
Food stored on floor./a case of oranges on walk in cooler floor/removed/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin handle/back kitchen/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Condiment bins exterior soiled/back kitchen. Hood filters soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments/cleaned immediately/
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./sweet cream holding at 76F overnight in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sweet cream packages holding at 76F overnight in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime./cutter mounted on wall outside walk in cooler/
Cleaned and sanitized utensils not properly stored./spoons stored in both directions/front host station.
Employee personal food not properly identified and segregated from food to be served to the public./employee's lunch box stored on top of pickle bucket, walk in cooler/
Floor soiled/has accumulation of debris./dining room floor under the oven with grass build up.
Food stored on floor./oil cartons, back kitchen/
Interior of oven has accumulation of black substance/grease/food debris./oven in dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line stove soiled with grease an food debris/
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle./bar hand sink leaking from faucet.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./expo line.
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 46F, raw chicken 47F, hot dogs 48F, raw burger 46F/all holding less than 4 hours/moved to walk in cooler/rechecked raw shrimp 41F, raw chicken 42F, hot dogs 41F, raw burger 41F/
Food-contact surface soiled with food debris, mold-like substance or slime./cutter outside walk in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked pulled pork in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./kitchen entrance hand sink/
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop slaw, walk in cooler.
Employee with no hair restraint while engaging in food preparation./cook in kitchen.
Floor area(s) covered with standing water./ice machine leaking water on ground/cleaned up immediately and call for service.
Floor soiled/has accumulation of debris./cook line under cooking equipments.
Floor tiles missing and/or in disrepair./back kitchen entrance wall corner.
Food stored on floor./cheese container/walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, front counter hot holding unit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning./one light bulb out, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in cooler gasket soiled. Cook line stove soiled with debris.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination./to go boxes, wait station and kitchen/
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review.
Accumulation of debris inside warewashing machine.
Old labels stuck to food containers after cleaning.
Jan 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review.
Accumulation of debris inside warewashing machine.
Old labels stuck to food containers after cleaning.
Dec 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked meat, walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled, outside walk in cooler.
Handwash sink not accessible for employee use at all times./empty bucket inside cook line hand sink, unable to wash hands.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. One bar hand sink. Kitchen entrance hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food./plastic bowl with no handle used to scoop coleslaw, walk in cooler/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open drink on cook line table/
Employee with no hair restraint while engaging in food preparation./all kitchen employees.
Floor soiled/has accumulation of debris./under cooking equipment/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up under cook line grill.
Standing water or very slow draining water in bar handwash sink.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line. Wall behind 3 compartment sink.
Wiping cloth/towel used under cutting board./cook line.
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties at 45F, cook line cold drawer/less than 4 hours/moved to walk in cooler. Butter 72F/stored at expo line in room temperature for less than 4 hours/recommended using time as public health control/form emailed to manager.
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store empty pitcher. Bar hand sink used as a dump sink/straws, lemons inside.
No paper towels or mechanical hand drying device provided at handwash sink./two bar hand sinks.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review.
No soap provided at handwash sink./two bar hand sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./bar hand sink hot water shut off.
Accumulation of debris inside warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public./employee's food in walk in cooler next to food served to customers.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees./one bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior guard soiled.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle water in cook line cold drawer/
Wall soiled with accumulated grease, food debris, and/or dust./behind dish area.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands./advised/
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over hot dogs, cook line cold drawer/
Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked shell egg in walk in cooler./discarded immediately.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink./bar/
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./missing three employees training certificates.
Current Hotel and Restaurant license not displayed./
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while cooking and preparing food.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Employee with no hair restraint while engaging in food preparation./two cooks.
Food not stored at least 6 inches off of the floor./several containers of sauces in walk in cooler.
Food stored on floor./a pan of raw chicken breast, walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, expo line.
Light not functioning./one light bulb out, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line grill, left side non food contact area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish area. Wall behind cook line. Left side of the wall next to smoker/dining room.
Working containers of food removed from original container not identified by common name./two containers of flour and one container of brown sugar/
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties over hot dogs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter cold holding at 76F for over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter holding at 76F for over 4 hours/expo line.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Handwash sink not accessible for employee use at all times. Dish area hand sink block by food cart. Cook line hand sink blocked by a pitcher.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink./bar/
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 soap provided at handwash sink./bar/
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./missing 4 employees training certificates. Employees working for over 6 months.
Accumulation of debris inside warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored./cleaned containers stored on floor/back kitchen/
Single-service articles not stored inverted or protected from contamination./wait station in dining room.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Wiping cloth/towel used under yellow cutting board.
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.