DRAFTS SPORTS BAR AND GRILL/SWEET DREAMERY/CJS PIZZA
10000 TURKEY LAKE BLVD, Orlando FL 32819 · 407-574-1555
Last inspected Apr 27, 2026 · 9 visits since August 2023
OCT 24
MAR 25
OCT 25
APR 26
APR 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 4 flying insects at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pre cooked chicken cold holding at 50F for less than 4 hours in a shallow pan/iced/rechecked 41F/
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over mashed potatoes/walk in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 105F, less than 4 hours per chef/reheated to 166F/
Food-contact surface soiled with food debris, mold-like substance or slime./pizza station white cutting board.
Handwash sink used for purposes other than handwashing./observed bar employee dumped water into hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./dish area.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Glass reach in cooler gasket torn. Cook line reach in cooler gasket torn.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Working containers of food removed from original container not identified by common name./flour container/storage room/
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties stored over bread/cook line cold drawer/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushroom cold holding at 45F, less than 4 hours, rechecked 32F. Cut lettuce 52F, less than 4 hours/rechecked 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line two white cutting boards. Can opener.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./main kitchen high temperature dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near pizza station. Hand sink at bar.
No soap provided at handwash sink./bar/
Water treatment device has not been inspected or serviced according to manufacturer's instructions./kitchen coffee station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned utensils forks and knives not in same direction./wait station.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Three door reach in cooler gaskets torn. Cook line reach in cooler gasket torn.
Ice buildup in reach-in cooler/reach in cooler next to pizza oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, on grill.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder soiled.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses./bar/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar, rechecked 200ppm/
Working containers of food removed from original container not identified by common name./sugar bin, prep room/
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./vent soiled /area between kitchen and dish room.
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 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./thermostat highest at 145F.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen. Can opener blade soiled. Dispenser interior soiled/bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./ran out of battery, pizza deli shop/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./vent soiled /area between kitchen and dish room.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
No handwashing sign provided at a hand sink used by food employees./hand sink across from pizza station/
Working containers of food removed from original container not identified by common name./sugar and cornmeal containers at back kitchen.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Can opener blade soiled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 9/2024.
Cutting board has cut marks and is no longer cleanable./blue cutting board on cleaned dish rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks on cook line cutting board/
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in cooler/lowboy cooler. Ice build up in walk in freezer fan cover.
Light not functioning./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy reach in cooler gasket soiled. Down stair walk in cooler gasket soiled.
Wet mop not stored in a manner to allow the mop to dry.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board, pizza station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food./bowl used to scoop sugar, back kitchen/
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves.
Equipment in poor repair./expo line protein reach in cooler left door disrepair.
Heavy ice buildup in reach-in cooler/wait station glass reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, omelette station.
Single-service articles not stored inverted or protected from contamination./to go boxes on top shelf, cook line.
Wall soiled with accumulated grease, food debris, and/or dust./wall next to pizza station make table.
Water leaking from pipe and/or faucet/handle./3 compartment sink.
Working containers of food removed from original container not identified by common name./sugar and bread crumbs bins, back kitchen.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat bacon. Raw meatballs stored over cooked chicken wings, downstairs walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw steak stored over raw salmon, kitchen protein cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse./Cooked chicken wings 47F, diced tomatoes 44F, cut turkey 47F, corn 48F/wait station glass reach in cooler overnight per manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream butter 63F, less than 4 hours per manager. Cooked chicken wings 47F, diced tomatoes 44F, cut turkey 47F, corn 48F/wait station single door glass reach in cooler overnight/with heavy ice build up.
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board, pizza station.
Handwash sink used for purposes other than handwashing./spatula stored inside omelette station hand sink/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food./bowl used to scoop sugar, back kitchen/
Current Hotel and Restaurant license not displayed./licensed displayed expired 4/1/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back prep area shelf next to single service plates/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on expo line. Employee's jacket hanging on cleaned dish rack.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish shelves.
Equipment in poor repair./expo line protein reach in cooler left door disrepair.
Food stored on walk in freezer floor./a box of tater tots/
Heavy ice buildup in reach-in cooler/wait station glass reach in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./92F, omelette station.
Single-service articles not stored inverted or protected from contamination./to go boxes on top shelf, cook line.
Wall soiled with accumulated grease, food debris, and/or dust./wall next to pizza station make table.
Water leaking from pipe and/or faucet/handle./3 compartment sink.
Working containers of food removed from original container not identified by common name./sugar and bread crumbs bins, back kitchen.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Cook line employee touched his nose with bare hand and did not wash hands before putting gloves on/advised/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 4 flying insects at the bar.
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked sausage/two door low boy reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 48F, diced tomatoes 46F, liquid eggs 46F/less than 4 hours in cook line cooler/rechecked boiled eggs 42F, diced tomatoes 41F and liquid eggs 43F/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzle soiled, bar.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
No soap provided at handwash sink. Kitchen cook line hand sink. Bar hand sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./hand sink between cook line and wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on omelette station table.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./two door wait station glass cooler gaskets torn.
Floor soiled/has accumulation of debris./under cook line cooking equipments.
Ice buildup in walk-in freezer door.
In-use tongs stored on equipment door handle between uses./cook line/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./99F on flat grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cooking equipment wheel with heavy grease build up.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./sugar and bread crumb bins not labeled/back prep kitchen.
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.