COCKTAILS CATERING
9640 BOGGY CREEK RD UNIT 5, Orlando FL 32824 · 407.446.2878
Last inspected Jul 24, 2026 · 5 visits since April 2024
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Toxic substance/chemical improperly stored. Quat sanitizer in spray bottle stored on shelf with sanitized dishes at cooks line. Operator moved to dish wash area
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout kitchen
Exterior door has a gap at the threshold that opens to the outside. Exit door at prep area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on bottom shelf of prep table with spices. Operator moved by hand washing sink
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cold cuts and cheese at reach in cooler at prep area. Operator moved to bottom of reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at dry dish storage
Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer in clear bottle at utensil prep area. Operator labeled bottle
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Gold forks not inverted at utensils station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar
Working containers of food removed from original container not identified by common name. Sugar in white container to labeled.operator labeled
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. Dish machine sanitizing 0ppm.Ecolab showed up during the inspection
Exterior door has a gap at the threshold that opens to the outside. Exit door at first kitchen
In-use tongs stored on equipment door handle between uses. In use tong on oven door handle
Water leaking from pipe and/or faucet/handle. Hand washing sink at secondary prep area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor soiled/has accumulation of debris. Under equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Char-broiler accumulated debris. Deep fryer by back storage area.
Single-service articles not stored inverted or protected from contamination. Bowls and lids on top shelf by prep area not inverted.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked chicken in reach in cooler. Operator moved the raw steak to the bottom shelf
Equipment in poor repair. 3 door reach in cooler #2, door handles are broken
Food not stored at least 6 inches off of the floor. Observed frying oil on the floor in prep kitchen, operator moved it to a shelf.
No handwashing sign provided at a hand sink used by food employees. The handwashing sink in the employee bathrooms
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.