EARLS KITCHEN AND BAR
4200 CONROY ROAD #246, Orlando FL 32839 · 407.345.8260
Last inspected Apr 22, 2026 · 9 visits since December 2023
JUN 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024046416 | Jun 11, 2024 | Feb 3, 2025 | $200 |
Inspection history
9 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in juice room
No soap provided at handwash sink. -hand wash sink in juice room
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Old labels stuck to food containers after cleaning. -all affected dishes sent to dish pit
Plumbing system in disrepair. -dishwasher draining water onto floor
Wall soiled with accumulated grease, food debris, and/or dust. -soda room walls
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler
Handwash sink used for purposes other than handwashing. Ice hand sink at wait station
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
Floor soiled/has accumulation of debris. Floor by bag in box soda and co2
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher
Old labels stuck to food containers after cleaning. Plastic bins
Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor
Dec 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. -Establishment is holding sushi rice for 24hrs using vinegar. No approved HACCP plan
Handwash sink used for purposes other than handwashing. Ice hand sink at wait station
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
Floor soiled/has accumulation of debris. Floor by bag in box soda and co2
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher
Old labels stuck to food containers after cleaning. Plastic bins
Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. -Paper towels used for Shrimp, and Scallops
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw beef over krab and tuna in cooler
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. -Establishment is holding sushi rice for 24hrs using vinegar. No approved HACCP plan
Handwash sink used for purposes other than handwashing. Ice hand sink at wait station
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
Floor soiled/has accumulation of debris. Floor by bag in box soda and co2
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 89F. Operator discarded warer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In Unused cool well Top of dishwasher
Old labels stuck to food containers after cleaning. Plastic bins
Plumbing system in disrepair. Hand sink at unused bar prep area turned off due to leaking in facility below.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned
Bowl or other container with no handle used to dispense food. In rice container and flour container. Operator immediately removed
Ceiling tile missing. At mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on wait station table next to clean didhes and silver wesr. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and servers wearing watches. Immediately removed
Equipment in poor repair. walk in Freezer door not able to completely shut
Grease on the ground and/or pad around grease receptacle.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in Freezer due to door not being able to completely shut
Plumbing system in disrepair. Hand sink in 1st womens restroom is clogged. Operator has repairs scheduled. Operator has Restroom out of order and there are several other restrooms to use
Standing water in floor drain/floor drain draining very slowly. At bar
Working containers of food removed from original container not identified by common name. Flour
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Current Hotel and Restaurant license not displayed. Operator printed and posted license.
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
Wiping cloth sanitizing solution stored on the floor.
Jun 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping chives. Coached employee on proper glove usage
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food
Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline
Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher
No soap provided at handwash sink. At bar next to dishwasher
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline
Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76 at grillq
No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline
Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake
Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station
Jun 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping chives. Coached employee on proper glove usage
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food
Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline
Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher
No soap provided at handwash sink. At bar next to dishwasher
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline
Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76° at grillq
No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline
Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake
Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw steak drawers Raw burger over ready to eat veggie burger
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed onions at 46F, operator rapid chilled
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over debris
Ice buildup in reach-in freezer and/or walk-in freezer.
Plumbing system in disrepair. Hand sink in prep area, work order put
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers
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.