DAVE & BUSTER'S
8986 INTERNATIONAL DR, Orlando FL 32819 · 407.541.3300
Last inspected Jul 17, 2026 · 8 visits since September 2023
JUL 24
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects found./observed approximately 15 flying insects in liqueur room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon cold holding at 47F, cooked mushroom cold holding at 45F, cooked onions cold holding at 46F/all less than 4 hours/moved to walk in freezer/rechecked raw salmon 39F, cooked onions 39F, cooked mushrooms 40F/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./most safe staff certificates are copies only.
Water leaking from pipe and/or faucet/handle./back kitchen hand sink.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./milk cold holding at 48F for more than 4 hours/bar reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./milk cold holding at 48F for more than 4 hours/bar reach in cooler.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Equipment in poor repair./bar dish machine disrepair./set up 3 compartment sink to properly wash, rinse and sanitize glassware/
Food stored on floor./oil cartons on floor/back kitchen/
Ice buildup in reach-in cooler/freezers. Bar reach in cooler. Kitchen reach in freezer.
Ice scoop handle in contact with ice. Bar wait station ice bin.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler.
No soap provided at handwash sink./bar hand sink.
Equipment and utensils not properly air-dried - wet nesting./containers and soda cups.
Equipment in poor repair./dining room bar dish machine disrepair/already called for service. Set up 3 compartment sink to proper wash, rinse and sanitizer before dish machine fixed.
No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers, thermostat not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./dish machine curtains soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects found./observed approximately 15 flying insects in liqueur room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bruschetta/cut grape tomatoes cold holding at 50F, coleslaw cold holding at 55F overnight in side kitchen reach in cooler.
No soap provided at handwash sink./bar hand sink.
Equipment and utensils not properly air-dried - wet nesting./containers and soda cups.
Equipment in poor repair./dining room bar dish machine disrepair/already called for service. Set up 3 compartment sink to proper wash, rinse and sanitizer before dish machine fixed.
No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers, thermostat not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./dish machine curtains soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times./food cart blocking back kitchen hand sink/
No paper towels or mechanical hand drying device provided at handwash sink./bar entrance hand sink/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./several employee's training certificates expired.
Employee with no beard guard/restraint while engaging in food preparation./two cooks.
Equipment and utensils not properly air-dried - wet nesting.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce 45F, sliced tomatoes 44F/cold holding overnight in kitchen prep cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce 45F, sliced tomatoes 44F/cold holding overnight in kitchen prep cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./queso 109F, marinara sauce 112F/hot holding for less than 4 hours/reheated to 165F before serving/
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
Equipment and utensils not properly air-dried - wet nesting./cleaned containers on shelves.
Food stored in undrained ice./two bags of cut strawberries stored inside bar ice bin/
Ice buildup in reach-in freezer/next to cook line.
Light not functioning./one light bulb out/cook line.
Single-service articles improperly stored./several single service boxes on storage room floor/
Wiping cloth sanitizing solution stored on the floor./cook line/
Working containers of food removed from original container not identified by common name./two flour containers and one breading container, kitchen/
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves.
Ice buildup in reach-in freezers and reach in coolers.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./portion spoons touching food /cook line cold drawers/
Single-service articles not stored inverted or protected from contamination./cook line top shelves over the microwave/
Stored food not covered./varieties of salts(served on glass rim)on bar table/
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/23./
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed cook line employee wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Single-service articles not stored inverted or protected from contamination. Soda lid at bar wait station. To go boxes at expo line/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, bar hand sink/rechecked 200ppm/
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.