ESCOBAR KITCHEN LATIN ASIAN FUSION
420 E CHURCH ST UNIT 108, Orlando FL 32801 · 407-653-9174
Last inspected Aug 26, 2026 · 8 visits since August 2024
AUG 24
JAN 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna, salmon; (46F-52F - Cold Holding) less than 4hrs per operator. Advised to put on ice bath for temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. On back prep cooler
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat machine in establishment is not functioning properly and won't turn on. Establishment has no 3 compartment sink. But they have a single compartment sink and also sets up a 3 compartment sink using bus tubs to wash rinse and sanitize
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. White rice in Spanish rice made at 12:30 no time mark. Operator put time on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (120-135F - Hot Holding) in front counter steamwell less than 4hrs per operator. Operator immediately reheated to 173F for temperature recovery
Handwash sink used for purposes other than handwashing. Wet wiping cloth hanging on hand sink at front counter operator removed
Cutting board has cut marks and is no longer cleanable. On back prep cooler
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat machine in establishment is not functioning properly and won't turn on. Establishment has no 3 compartment sink. But they have a single compartment sink and also sets up a 3 compartment sink using bus tubs to wash rinse and sanitize
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front service counter operator Removed
Time/temperature control for safety food thawed in an improper manner. Salmon and tuna thawing on counter less than four hours per operator. operator removed to cool
Wet wiping cloth not stored in sanitizing solution between uses. Operator put in sanitizer
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. In dry rice container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top storage shelf not inverted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cooked rice. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer by bathroom
Time/temperature control for safety food thawed in an improper manner. Fish cake thawing at room temperature. Operator placed in cooler
Working containers of food removed from original container not identified by common name. -Bottles of Chimicheri sauce, general tsao, oil label
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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/ 7/16/2025
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. In dry rice container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on top storage shelf not inverted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In cooked rice. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer by bathroom
Time/temperature control for safety food thawed in an improper manner. Fish cake thawing at room temperature. Operator placed in cooler
Working containers of food removed from original container not identified by common name. -Bottles of Chimicheri sauce, general tsao, oil label
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna, salmon; (46F-52F - Cold Holding) less than 4hrs per operator. Advised to put on ice bath for temperature recovery
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. Operator is holding sushi rice on 4hr time but no time is marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Neptune salad. Offers salmon undercooked not indicated on menu
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bathroom door left open other than during cleaning or maintenance.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over sauce and mayonnaise in front counter prep cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Skillet burner used to cook steak and other grease laden foods, was set up on counter. Operator immediately placed under hood system in microwave
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in cooler over multiple ready to eat items. Operator immediately removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Operator immediately cut open
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch
Food stored in a prohibited area. Reach in cooler fridge with food inside stored in bathroom. Advised operator no food can be stored in a bathroom
Single-service articles improperly stored. cooking equipment and dry goods stored in bathroom. Advised operator to remove. Nothing should stored in bathroom besides chemicals
Jan 16, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in cooler over multiple ready to eat items. Operator immediately removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Operator immediately cut open
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch
Food stored in a prohibited area. Reach in cooler fridge with food inside stored in bathroom. Advised operator no food can be stored in a bathroom
Single-service articles improperly stored. cooking equipment and dry goods stored in bathroom. Advised operator to remove. Nothing should stored in bathroom besides chemicals
Aug 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.