CODE & CANVAS
8511 COMMODITY CIR, Orlando FL 32819 · 407 784 2115
Last inspected Aug 20, 2026 · 7 visits since September 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot welll on serving line Sausage patty 77F Less than four hours Placed in oven for rapid reheat Was 181F 10 minutes later
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on the dragon roll sushi roll digital menu board Called and menu board updated during inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor area(s) covered with standing water. Dish room
Silverware/utensils stored upright with the food-contact surface up. Rolled silverware
Single-service articles not stored inverted or protected from contamination. Rice to go boxes on front counter
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked chicken breast in walk in cooler
Light not functioning. Over flat top and over pizza oven
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board at sandwich station
Wet mop not stored in a manner to allow the mop to dry. Dish room
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table next to flat top grill on cooks line liquid eggs (55F - Cold Holding) Less than four hours Placed on refrigerator for temperature recovery On front counter butter packet (58F - Cold Holding) Less than four hours They discard end of breakfast Advised to use time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot welll on serving line Sausage patty 77F Less than four hours Placed in oven for rapid reheat Was 181F 10 minutes later
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Front line by door leading to back area
Floor area(s) covered with standing water. Dish room
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on Starbucks counter
Single-service articles not stored inverted or protected from contamination. Plastic knifes in condiment area across from soda machine in dining room
Wet mop not stored in a manner to allow the mop to dry. In mop bucket in dish room
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Floor area(s) covered with standing water. Dish room
Opened employee beverage container in a cold holding unit with food to be served to customers. Sandwich top reach in across from flat top grill on cooks line
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Forks in hand wash sink on Starbucks line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean knifes not stored inverted or in a protected manner on condiment stand
Cutting board has cut marks and is no longer cleanable. Sandwich top reach in coolers on cooks line
Floor area(s) covered with standing water. Dish room
Holes in or other damage to wall. Behind dry stock rack with cups
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On hot line with bacon
No handwashing sign provided at a hand sink used by food employees. One cooks line closest to walk in cooler
One Light not functioning hood system over fryers on cooks line
Single-service articles improperly stored. To go cups on the floor in dry storage room
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.