DRAKE KITCHEN & BAR
355 N ROSALIND AVE STE 1, Orlando FL 32801 · 702-445-8903
Last inspected May 26, 2026 · 11 visits since January 2024
JAN 25
JUL 25
OCT 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Ground beef over raw beef in prep cooler. -Ground beef over raw beef and pork in grill drawer cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Ground beef over raw beef in prep cooler. -Ground beef over raw beef and pork in grill drawer cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Veggie stock 101F hot holding on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time plan but its incomplete. Operator needs to add raw shell eggs and fries to time plan
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.
Show the remaining 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster mix dated 3/16 in bakery cooler. Per operator it was made 5/16.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. in chest freezer at pizza station
Plumbing system in disrepair. -Cold water faucet at triple sink is stripped -Cold water faucet at hand sink at bar isnt working
May 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar. Tested multiple times and primed sanitizer multiple times. Reading 00ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked potatoes in reach in cooler. Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Ground beef over raw beef in prep cooler. -Ground beef over raw beef and pork in grill drawer cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Carrot ketchup dated 5/5 - mushroom ketchup 5/8 - lobster mix dated 5/11 -Lobster mix 5-4 - olive mix made with fresh garlic dated 5/10 - Mango salsa dated 4/18 -Pop jam 5/5 -Beef fat 3/12 -truffle butter, 5/5 -butter 5/5
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Veggie stock 101F hot holding on stove less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator replenished
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time plan but its incomplete. Operator needs to add raw shell eggs and fries to time plan
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster mix dated 3/16 in bakery cooler. Per operator it was made 5/16.
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.
Cutting board has cut marks and is no longer cleanable. At bar. Operator replaced
Ice buildup in reach-in freezer and/or walk-in freezer. in chest freezer at pizza station
Plumbing system in disrepair. -Cold water faucet at triple sink is stripped -Cold water faucet at hand sink at bar isnt working
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several sauces in reach in cooler thawed within the last 3 days per operator not properly dated
Standing water in bottom of reach-in-cooler. -Standing water at bar cooler
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar. Reading 00ppm after several tests after priming.
Non-food grade paper/paper towel used as liner for food container. -Walnuts and greens container lined with paper towels. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic infused oil made in house. Sitting at room temperature in kitchen on speed rack overnight per operator. Operator discarded.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several sauces in reach in cooler thawed within the last 3 days per operator not properly dated
Standing water in bottom of reach-in-cooler. -Standing water at bar cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over cooked goatcheese croquettes in cooler. Operator removed
Oct 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper
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.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils of water at 91F. Operator discarded
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature. Operator immediately discarded all items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature. Operator immediately discarded all items (corrected on site) -In Display case less than 4hrs per operator.; provolone, cheese (54-56F - Cold Holding).. Operator immediately removed to other cooler for temperature recovery.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in display case reading 39 when ambient temperature was 46F
Identity of food or food product misrepresented. Establishment is offering Gulf Coast shrimp. Checked distribution website and the shrimp is coming from various places other than the Gulf of America
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corvina and snapper used for ceviche is served undercooked. Cold smoke salmon is served undercooked
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed
Food stored in a location that is exposed to splash/dust. -Containers of spices and plates under soap and paper towel dispenser. Operator immediately removed
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over french toast mix. Operator immediately removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket on line was less than 150. Operator immediately discarded and refilled. Tested again at quat 300ppm
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar. Operator primed and refilled sanitizer. Tested at 00ppm. Tested again at 50ppm chlorine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, bag, keys on chest freezer by pizza station. Phones in containers on stack of plates and counter. Operator immediately removed all
Employee with no beard guard/restraint while engaging in food preparation. Prep person.
In-use tongs stored on equipment door handle between uses. On oven door. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils of water in 83F. Advised operator to add to time plan, keep in 135F water or keep dry and wash every 4hrs.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine at bar reading 00ppm. Operator refilled sanitizer. Retested at 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork out of its original packaging stored over container of soup in reach in freezer
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Saudia Sookram 5/19/24
Handwash sink used for purposes other than handwashing. Hand sink on opposite side of cook line had container in basin. Hand sink at bar had container in basin.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Duck egg served undercooked on brunch menu per operator. and poached egg on brunch menu. Operator immediately corrected menus.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
Time/temperature control for safety food thawed in an improper manner. Fish thaw in pan in kitchen at room temperature 2hrs. Operator immediately removed to cooler
Working containers of food removed from original container not identified by common name. Labels on seasoning containers
Jan 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.