CITRUS CLUB
255 S ORANGE AVE, Orlando FL 32801
Last inspected Feb 18, 2026 · 9 visits since October 2023
MAR 24
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: sour cream, liquid egg, bison juice, bison, redfish; (45-52F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. In pan in drawer cooler. Operator didcarded
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep person on line.
Employee with no beard guard/restraint while engaging in food preparation. Several prep persons
In-use tongs stored on equipment door handle between uses. Operator removed
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bread cooler
Reach-in cooler shelves with rust that has pitted the surface. In salad cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheeses in salad cooler. Operator removed
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned
Handwash sink used for purposes other than handwashing. -Ice in hand sink at end of cook line. And dishwasher area. -Food debris in hand sink at salad station
No paper towels or mechanical hand drying device provided at handwash sink. In center cook line
No soap provided at handwash sink. In center of cook line
Non-pitting surface rust on food-contact equipment. Rusted shelves in salad cooler
Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Some Hood filters dented and out of place
Floor soiled/has accumulation of debris. Under salad station equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and bottom of bread warmer
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at salad station draining slowly
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Food placed in soiled container/equipment. Washed berries stored in original containers. Both at salad prep station and bakery. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked short rib in walk in cooler. Operator immediately removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Tomato jam prepared 8/27 1/2 qt. Operator immediately discarded
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg cracked in pan. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SALAD STATION Pico, Tuna Pico cut tomatoes Cream cheese, Peach sauce, Cooked peaches 45F-48F cold holding overnight per operator. Operator immediately discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 118F; ( - Hot Holding) less than 4hrs per operator. Operator immediately reheat to 165F for temperature recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned
Handwash sink used for purposes other than handwashing. -Ice in hand sink at end of cook line. And dishwasher area. -Food debris in hand sink at salad station
No paper towels or mechanical hand drying device provided at handwash sink. In center cook line
No soap provided at handwash sink. In center of cook line
Non-pitting surface rust on food-contact equipment. Rusted shelves in salad cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on cook line. Operator immediately removed
Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Some Hood filters dented and out of place
Floor soiled/has accumulation of debris. Under salad station equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and bottom of bread warmer
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at salad station draining slowly
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Unable to register color change on test strips when checking sanitizer in 3 bay sink in kitchen. Per operator. Sanitation solution is a mix of quat and degreaser.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango habanero 2/14 ricotta 2/6, Snail butter 2/6, Corn starch in grapefruit and water mix 2/7. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
Handwash sink used for purposes other than handwashing. Food debris in hand sink at end of cook line. Operator immediately removed
No paper towels or mechanical hand drying device provided at handwash sink. On cook line
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.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks in downstairs storage area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately cut open
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on prep table at cook line, and drink on bakery prep table. Operator immediately removed both
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack on shelf over salad station. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. Immediately removed
Equipment in poor repair. Gaskets inside drawer cooler at main prep table cooler is torn
Floor soiled/has accumulation of debris. -under cooking equipment on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets inside drawer cooler at main prep table cooler -Gasket in coffe/tea cooler at wait station
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed strawberries over other ready to eat foods in salad reach in cooler. - unwashed avocado over cucumbers in salad prep cooler. Operator immediately removed both
Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw RedFish over cooked shrimp in fish cooler
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned
Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables.
In-use tongs stored on equipment door handle between uses. On oven door
In-use wet wiping cloth/towel used under cutting board. At salad station
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw RedFish over cooked shrimp in fish cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler: sour cream, liquid egg, bison juice, bison, redfish; (45-52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: sour cream, liquid egg, bison juice, bison, redfish; (45-52F - Cold Holding) overnight per operator. Operator immediately discarded
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Bread warming drawers not in use Can opener blade. Operator removed to be cleaned
Handwash sink used for purposes other than handwashing. Ice in hand sink at dishwashing area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar Seared salmon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep table
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables.
In-use tongs stored on equipment door handle between uses. On oven door
In-use wet wiping cloth/towel used under cutting board. At salad station
Mar 25, 2024□ 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 ▾
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.
No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic, cooked potatoes, butter, red sauce, Halibut, crab, flounder lentils. All items in sauté prep cooler less than 4 hours per operator. Operator put on ice and moved items to other cooler for immediate temperature recovery. Crab 4qt Red pepper gazpacho 1qt Veggie base 2oz Watercress Black rice 2qt 3qts rizzoto Miso, 1/4 qt Honey dew, cantaloupe, pesto Creole sauce 1qt All items 44F-47F in sauté prep cooler overnight per operator. Operator immediately discarded items.
Toxic substance/chemical improperly stored. 1 bottle of Cleaning chemicals on shelf above salad station prep cooler. Operator immediately removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and bags on dry storage shelf above dry goods in salad station Headphones and case on shelf above prep cooler on cook line
No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler at salad station
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 78F. Operator discarded
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw turkey sausage removed from original packaging over multiple items in reach in freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa 8/8 Special tomato sauce 9/27 Slaw 10/5 Tomato Vera Cruz 10/3 Chef sauce tomato based 9/21
Toxic substance/chemical improperly stored. Chemical bottle over unwashed potatoes
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Hand sink by banquet station had shelves in the way
Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area had food particles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Sauerkraut prepared 10/13 per operator. Operator put correct date
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walkway closet and in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vent above oven in banquet prep area
Employee eating in a food preparation or other restricted area. Two employee drinks on shelves above prep table In banquet prep area Employee drink in reach in cooler at banquet station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch while cutting lemons. Prep cook wearing watch in banquet station
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf
Hole in or other damage to wall. By salad station
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Exterior oven doors
Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler by salad station
Single-service articles not stored inverted or protected from contamination. Coffee filters
Time/temperature control for safety food thawed in an improper manner. Tuna vacuum packed not thawed according to manufacturer specifications. Operator cut open package
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.