DOUGH SHOW
8910 TURKEY LAKE RD STE 100, Orlando FL 32819
Last inspected Aug 4, 2026 · 3 visits since April 2026
APR 26
JUL 26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked beef hot holding at 105F, cut tomatoes hot holding at 95F/both less than 4 hours per manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Food stored on floor./walk in freezer and walk in cooler.
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./rice pudding and other drinks in cooler/customer self service cooler.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen oven bottom shelf soiled. Hood filters with grease build up. Deep fryers back panel with grease build up. Front line hand sink soiled.
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chickpeas and falafel mix cold holding at 44F/front line cooler/less than 4 hours/iced/rechecked chickpeas 42F and falafel mix at 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked beef hot holding at 105F, cut tomatoes hot holding at 95F/both less than 4 hours per manager.
Toxic substance/chemical improperly stored./oven cleaner products stored with food/top shelf/back kitchen/removed/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Food stored on floor./walk in freezer and walk in cooler.
Hood filter missing from automatic fire suppression/exhaust system./missing one at front cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, falafel mix spoon/front 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./rice pudding and other drinks in cooler/customer self service cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen oven bottom shelf soiled. Hood filters with grease build up. Deep fryers back panel with grease build up. Front line hand sink soiled.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over prepared hummus and tahini sauce/walk in cooler.
Apr 21, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./forks and spoons at front counter.
Single-service articles not stored inverted or protected from contamination./plastic forks, spoons and knives.
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.