DUBSDREAD GOLF COURSE REST
549 W PAR ST, Orlando FL 32804 · (407)246-2551
Last inspected May 7, 2026 · 7 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024071852 | Sep 24, 2024 | Jan 13, 2025 | $160 |
Inspection history
7 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef over French fries in reach in freezer by banquets
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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.
Show the remaining 4 findings ▾
Clams/mussels/oysters removed from original container for long-term storage.
Equipment and utensils not properly air-dried - wet nesting. By dish machine. Operator separated containers to dry.
In-use tongs stored on equipment door handle between uses. 3 tongs hanging from oven door. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 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. 0 ppm. Operator tried to run empty machine, operator contacted repair maintenance. 100 ppm
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in white cutting board on cooks line with black residue.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer in banquets station. Operator had employee clean handles.
Ceiling tile missing. Above ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine and air drying containers in hallway by ice machine. Walk way entrance to cook line by hand wash station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags and cellphone by server station on clean linen and Togo containers. Operator has employees remove.
Equipment and utensils not properly air-dried - wet nesting. By dish machine and hallway air drying shelves by dish machine.
Food stored on floor. Walk in freezer cases of fish stored on walk in freezer floor. Banquet walk in cooler two cases of lettuce stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of fryer, sides of all cooking equipment, and dry storage shelves by server expo with microwave.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house cook line, prep area, and banquets prep area.
Water draining onto floor surface. Hand wash sink at bar pipe too short to reach over drain, water draining on to bar floor.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator contacted service provider. 100 ppm
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line prep reach in cooler.
Spray bottle containing toxic substance not labeled. At bar. Operator labeled bleach.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic Togo container in parm cheese in walk-in cooler. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire back of the house kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets and watch.
Floor soiled/has accumulation of debris. Underneath all cooking and non cooking equipment throughout facility.
Food stored on floor. Box of potatoes stored on banquet floor by reach in cooler. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest white ice cream cooler by server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of fryer, sides of all cooking equipment, and dry storage shelves by server expo with microwave.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house cook line, prep area, and banquets prep area.
Working containers of food removed from original container not identified by common name. Flour, sugar and rice. Operator labeled containers.
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line prep reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, porched eggs and lox.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kits for sanitizer buckets and chlorine test kit for dish machines.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Operator replaced roll of paper towels.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line and dish machine area.
Food stored on floor. Boxes of vegetables in walk in cooler on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, and underneath cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Several reach in coolers throughout kitchen rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority7 Intermediate8 Basic
Show 18 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. Rechecked dishwasher machine 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 60 less than 4 hours per operator on cooks prep table. Operator moved product to smaller containers for time plan.
Toxic substance/chemical improperly stored. Spray bottles over silverware at employee wait station. Operator removed spray bottles. Spray bottles over line gloves in dry storage room. Operator moved gloves above chemicals.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line prep reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, porched eggs and lox.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kits for sanitizer buckets and chlorine test kit for dish machines.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Operator replaced roll of paper towels.
Spray bottle containing toxic substance not labeled. Spray bottles at bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line and dish machine area.
Food stored on floor. Boxes of vegetables in walk in cooler on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, and underneath cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Several reach in coolers throughout kitchen rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate15 Basic
Show 22 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking butter on cooks line.
Clam/mussel/oyster tags not marked with last date served. Mussels
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris Soda nozzles in bar area. Cutting board on main cooks line heavily stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib and lasagna made previous date not labeled.
Bowl or other container with no handle used to dispense food.
Cutting board has cut marks and is no longer cleanable. Main make station heavy cut marks.
Duct tape used to repair nonfood-contact surface. Orange tape on cooler door by catering station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Operator discarded on site.
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken. Large container holding flour and rice.
Food stored on floor. Several cases of cooking oil on floor in kitchen.
Hole in or other damage to wall. Tiles cracked by fryer on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in Water on cooks line 108°
No conspicuously located ambient air temperature thermometer in pizza cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers heavily soiled. Gaskets soiled in pizza cooler.
Reach-in cooler shelves with rust that has pitted the surface. Several coolers throughout kitchen rusted.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooks line, dishwasher and all equipment soiled.
Aug 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked collard greens.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quaternary test strips but needs chlorine as well.
Carbon dioxide/helium tanks not adequately secured.
Clean utensils stored between equipment and wall. Knife between trip sink behind bar.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler on cook line
Food stored on floor. Chicken on floor in walk-in freezer. Potatoes on floor in dry storage.
Light not functioning. 2 lights in Hood system.
Silverware/utensils stored upright with the food-contact surface up. In ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind equipment on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. In prep area.
Working containers of food removed from original container not identified by common name. Bulk container of rice in dry storage.
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.