DELANEY'S TAVERN
1315 S ORANGE AVE, Orlando FL 32806 · 407.849.0801
Last inspected Jul 30, 2026 · 10 visits since August 2023
JUL 24
FEB 25
JUL 25
JAN 26
JUL 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. Cooked beef short ribs in cooler over night cooling at 77f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored in same container as ready-to-eat food. Open raw chicken in same container as ready to eat lobster mix in freezer
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese mix/open with oil and parsley made on 7/8 Black garlic made on 7/2
Stop Sale issued due to food not being in a wholesome, sound condition. Ricotta cheese mix/open with oil and parsley made on 7/8 Black garlic made on 7/2
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spaghetti 47f, cooked onions 47-49f, mix butters 48-50f, cooked sliced potatoes 47f. All items in bottom drawers of cooler over night. All items on top part 38f or below
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti 47f, cooked onions 47-49f, mix butters 48-50f, cooked sliced potatoes 47f. All items in bottom drawers of cooler over night. All items on top part 38f or below
Toxic substance/chemical improperly stored. Chemical bottle hanging on splash guard at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sinks
No soap provided at handwash sink. Bar hand sinks
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 37f in ice water. Facility has another thermometer that is correct
Bowl or other container with no handle used to dispense food. Plastic bowl in the flour container
Cutting board has cut marks and is no longer cleanable. White cutting board at cook line
In-use tongs stored on equipment door handle between uses. Hanging on grill at cook line
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Numerous items in cooler at cook line between 46f-51f over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Numerous items in cooler at cook line between 46f-51f over night. See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat over 400ppm for sanitizing bucket
No soap provided at handwash sink. Hand sink at entrance to cook line
Bowl or other container with no handle used to dispense food. Plastic cup as scoop for flour and spices
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging on dry storage shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in small black freezer at bakery area
In-use knife/knives stored in cracks between pieces of equipment. Knife in crack at bakery area
In-use tongs stored on equipment door handle between uses. On oven door handles
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10 Ham and cheese sandwiches 45-47f Cooked potatoes 4lbs - 45-47f Cooked potato wedges 6lbs 45-47f 10 raw steaks 45-47f In low boy cooler at cook line over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10 Ham and cheese sandwiches 45-47f Cooked potatoes 4lbs - 45-47f Cooked potato wedges 6lbs 45-47f 10 raw steaks 45-47f In low boy cooler at cook line over night
Handwash sink used for purposes other than handwashing. Metal strainer in basin of hand sink at bar
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Only reaching 153f with thermometer Dish washer tech arrived during inspection and dish machine corrected
Bowl or other container with no handle used to dispense food. Plastic bowl in flour
Wall soiled with accumulated grease, food debris, and/or dust. Black debris at wall at dish machine
Feb 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Handwash sink used for purposes other than handwashing. Hand sink at cook line by oven dump water in basin of sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling by oven at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 76f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice build up ice cream freezer and black fridge at bar
Jul 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 6/30/24 in stand up cooler at 47f. Per chef product was in cooler over night since cooling
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line chop herbs containers
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish in stand up 2 door freezer
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted garlic on site on 6/24.
Stop Sale issued due to food not being in a wholesome, sound condition. Roasted garlic on site on 6/24. Rice cooked on 6/30/24 not cooled to 41f by 6 hours, cooling over night
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato jam, provolone cheese, cooked mushrooms, diced tomatoes, Gorgonzola, house made Cesar dressing, house made pimiento cheese, Gorgonzola crumbles, Muenster cheese, feta, Alfredo sauce, cooked chicken, cut cabbage slaw, mozzarella fresh balls containers, caramelized onions, Asiago cream, cooked Brussels sprouts, Mariana sauce All products in cooler over night and items between 45-51f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato jam, provolone cheese, cooked mushrooms, diced tomatoes, Gorgonzola, house made Cesar dressing, house made pimiento cheese, Gorgonzola crumbles, Muenster cheese, feta, Alfredo sauce, cooked chicken, cut cabbage slaw, mozzarella fresh balls containers, caramelized onions, Asiago cream, cooked Brussels sprouts, Mariana sauce All products in cooler over night and items between 45-51f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to cook line
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For breakfast menu for under cooked eggs served Manager corrected menus
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left side ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling in ware wash area
Food offered in a way that misleads/misinforms the consumer. Menu items has Fresh Diver Scallops, product being used is canned Black Diamond Scallops Manager changed menus to Pan roasted scallops
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in ice cream freezer at cook line for crab cakes
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in water at 78f
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in pastry area
Raw fruits/vegetables not washed prior to preparation. Mushrooms. Cook cutting unwashed mushrooms. Corrective action taken to wash all whole and cut mushrooms
Jun 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Foods stored on paper towels in container in stand up cooler in back prep area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream sauce dated 2/26- operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by prep area. Mash potatoes, Chicken, Cooked potatoes wedges Different kinds of mash potatoes, grits, cooked beef, and rice. All products in cooler over 4 hours per Chef between 46f-55f. And unwholesome over 7 days Cream sauce dated 2/26- operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by prep area. Mash potatoes, Chicken, Cooked potatoes wedges Different kinds of mash potatoes, grits, cooked beef, and rice. All products in cooler over 4 hours per Chef between 46f-55f.
Handwash sink used for purposes other than handwashing. Employee rinsing pan in hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lamb chop pops. Corrected on site by adding an asterisk next to menu item
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For special menu- specials for March menu has lamb chop pops- lamb is served medium raw to medium Chef printed new menu
Bowl or other container with no handle used to dispense food. Bowls used to scoop sugar, and rice.
Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on splash guard at hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack laying on beverages.
Employee with no beard guard/restraint while engaging in food preparation. Cook
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 91f in standing water. Operator discarded. **Corrected On-Site*
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside doors in double oven at cook line
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. Breakfast sandwiches grab and go station in front lobby area.
Aug 4, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef short ribs in cooler over night cooling at 77f
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw beef over fires and flat bread in stand up 2 door freezer in back prep area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef short ribs in cooler over night cooling at 77f
Handwash sink not accessible for employee use at all times. Knife sharpening tool/stone in basin of hand sink in dessert prep area
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in chefs flour
Ceiling tile missing. Ware wash area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ware wash area has a dust build up
Hole in or other damage to wall. Hole in wall from plumbing repair at mop sink
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up and debris in ice cream cooler at cook line
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Flour and chefs flour
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.