CENTERPLATE @ PHASE III KITCHEN
9800 INTERNATIONAL DR, Orlando FL 32819 · 407-695-7549
Last inspected Apr 15, 2026 · 6 visits since September 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter thawed in room temperature at 68F, less than 4 hours per manager.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food./raw sausage stored over prep made burritos/on food cart/walk in cooler/
Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./sink and surface 0ppm/rechecked 700ppm/
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled chicken hot holding at 125F, cooked chicken wings hot holding at 132F/kitchen hot box for less than 4 hours per chef/grilled chicken reheated to 168F and cooked chicken wings reheated to 181F/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink stored next to a bag of onions/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored in between unwashed vegetables and cleaned chopper/
Working containers of food removed from original container not identified by common name./flour container under cook line prep table not labeled/
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./bakery side and dish room area/both quat 0ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed male employee wearing a watch while making cookies.
Old labels stuck to food containers after cleaning.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter thawed in room temperature at 68F, less than 4 hours per manager.
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 two employee's training certificates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. WIC 516 WIC 512
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cake batter bin/pastry station. Rice flour bin/kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove, back panel/pastry station. Walk in cooler gasket soiled/WIC 605.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 121F, less than 4 hours/reheating to 165F and hot holding at 135F or above/
Clam/mussel/oyster tags not marked with last date served./oyster and clams tags.
Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored on top shelf/reach in cooler 254/
Water leaking from pipe/bakery room rinse sink leaking.
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.