CHALAVI BY KOSHER EATERY
13401 BLUE HERON BEACH DR STE 100, Orlando FL 32821 · 407-354-1296
Last inspected Aug 5, 2026 · 9 visits since August 2023
AUG 23
MAR 25
OCT 25
DEC 25
AUG 26
— STEADY
5 inspections within 30 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. mozzarella (56F - Cold Holding); sliced tomatoes (53F - Cold Holding). Top of pizza make table over four hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023065272 | Aug 22, 2023 | Jan 16, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (56F - Cold Holding); sliced tomatoes (53F - Cold Holding). Top of pizza make table over four hours
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta under stove
Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen area
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Plates at front counter
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (56F - Cold Holding); sliced tomatoes (53F - Cold Holding). Top of pizza make table over four hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy raw salmon (56F - Cold Holding); raw tuna (55F - Cold Holding); krab (61F - Cold Holding) top of make table, improperly placed on ice. Out less then 4 hours. Operator will place items into the ice to chill. mozzarella (56F - Cold Holding); sliced tomatoes (53F - Cold Holding). Top of pizza make table over four hours. Cooler not working
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta under stove
Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen area
Current Hotel and Restaurant license not displayed.
Single-service articles not stored inverted or protected from contamination. Plates at front counter
Dec 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes two bins (43-46F - Cold Holding); cut lettuce two bins (46F - Cold Holding) front make table. operator discarded product
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash then put on gloves to pan up cookies. Coached employee on proper hand washing
Employee with no beard guard/restraint while engaging in food preparation. Both employees beside counter engaged in food prep
Equipment in poor repair. Front counter make table cooler reading 60F operator aware and a service call has been placed
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to see items in rear of cooler
Aug 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash then put on gloves to pan up cookies. Coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken pieces (52F - Cold Holding); roast beef (47F - Cold Holding); tuna (50F - Cold Holding); ham (56F - Cold Holding); steak (50F - Cold Holding); shredded chicken (60F - Cold Holding); baloney (52F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded lettuce (50F - Cold Holding) entire front table not holding temperature. Operator states items placed in unit approximately three hours prior. Advised operator to place items on ice
Employee with no beard guard/restraint while engaging in food preparation. Both employees beside counter engaged in food prep
Equipment in poor repair. Front counter make table cooler reading 60F operator aware and a service call has been placed
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to see items in rear of cooler
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash then put on gloves to pan up cookies. Coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken pieces (52F - Cold Holding); roast beef (47F - Cold Holding); tuna (50F - Cold Holding); ham (56F - Cold Holding); steak (50F - Cold Holding); shredded chicken (60F - Cold Holding); baloney (52F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded lettuce (50F - Cold Holding) entire front table not holding temperature. Operator states items placed in unit approximately three hours prior. Advised operator to place items on ice
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no beard guard/restraint while engaging in food preparation. Both employees beside counter engaged in food prep
Equipment in poor repair. Front counter make table cooler reading 60°F operator aware and a service call has been placed
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to see items in rear of cooler
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.