EL FLAMBOYAN
12141 S ORANGE BLOSSOM TRL, Orlando FL 32837 · 407.857.8008
Last inspected Mar 25, 2026 · 7 visits since November 2023
MAR 24
AUG 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Sent cleanup information for licensee to post.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance identified as degreaser without label at triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled with dust in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan next to dish machine soiled with dust.
Stored food not covered. Chicken and other items in reach-in cooler at front counter uncovered.
Oct 27, 2025Inspection 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 ▾
Spray bottle containing toxic substance not labeled. Clear substance in spray bottle in dining room not labeled. Operator labeled as sanitizer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings soiled with tiles soiled with dust.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing gold bracelet.
Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food prep without hair restraint.
Jun 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. -Raw pork, raw chicken, over unwashed whole plantains in walk in cooler. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over cooked chicken and ready to fruit on cart in walk in cooler -raw eggs over chicken seasoning in walk in cooler. Operator corrected all items
Bowl or other container with no handle used to dispense food. Bowl in dry rice container
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar container. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used for scoping in water room temperature. Operator immediately discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan. Also advised to not have blowing on dish machine
Unwashed fruits/vegetables stored with ready-to-eat food. unwashed snowpeas over cooked noodles and other ready to eat vegetables in walk in cooler. Operator immediately corrected
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice 53F-75F in walk in cooler since 10am cooling 6hrs per operator. Operator immediately discarded
Raw animal food stored over or with unwashed produce. -Raw pork, raw chicken, over unwashed whole plantains in walk in cooler. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over cooked chicken and ready to fruit on cart in walk in cooler -raw eggs over chicken seasoning in walk in cooler. Operator corrected all items
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried rice 53F-75F in walk in cooler since 10am cooling 6hrs per operator. Operator immediately discarded
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Bowl or other container with no handle used to dispense food. Bowl in dry rice container
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar container. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used for scoping in water room temperature. Operator immediately discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan. Also advised to not have blowing on dish machine
Unwashed fruits/vegetables stored with ready-to-eat food. unwashed snowpeas over cooked noodles and other ready to eat vegetables in walk in cooler. Operator immediately corrected
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fried chicken lined with paper towel at tall reach in cooler at cooks line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked shrimp in walk in cooler Frozen chicken in ziplocks stored over frozen cooked pork at walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak,chicken,cooked eggs,diced ham and cut lettuce temping between 49F-51F.Per operator items were in the reach in cooler overnight.
Handwash sink not accessible for employee use at all times. Container in hand washing sink at front line
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at front counter has a soap dispenser that does not dispense soap
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has hole in sanitizer line.Facility is using triple sink
Equipment in poor repair. Reach in cooler across from cooking equipment
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Stored food not covered. Ribs,beef and chicken in tall reach in cooler have no lids
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator removed the water.
Walk in cooler shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of steam table, operator removed it.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Sent info to person in charge.
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. Sent cleanup information for licensee to post.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Double door stainless reach in cooler gasketsripped. Dishwasher not used at this time.
Floor tiles missing and/or in disrepair. Floor under rear cook area.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oscillating fan in back kitchen heavily soiled.
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.