EVERGLADES REST/QUIET BAR/BALL
9840 S INTERNATIONAL DR, Orlando FL 32819 · (407)354-9840
Last inspected May 18, 2026 · 7 visits since October 2023
JUN 24
NOV 24
APR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked onions cold holding overnight at 49F/cook line reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./salad station employee wearing a watch while preparing food.
Employee with no hair restraint while engaging in food preparation./one line cook.
Wiping cloth/towel used under cutting board./removed immediately/
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over goat cheese/dessert station reach in cooler. Raw pork stored over cooked potatoes/everglades kitchen reach in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/wait station.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer/dessert station reach in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers./discarded/
Stored food not covered./ice in service station ice bin.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over ready to eat food, walk in cooler/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./lobster bisque using cook chill method.
Equipment in poor repair./walk in cooler shelves rusted.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed produce stored over ready to eat prepped food, walk in cooler.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tomato salsa cold holding at 54F, less than 4 hours per chef/moved to reach in freezer immediately, rechecked 43F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions holding at 112F for about 30 minutes per chef, reheated immediately to 202F/
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit./raw seafood reach in cooler/
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware at hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at boiler station, sauté station, - fryer baskets - can opener
Handwash sink used for purposes other than handwashing. - employee filled water pitchers at server station. - server station hand sink used as dump sink.
Reach-in cooler shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up. Utensils rack.
Worn, torn and/or soiled floors/carpeting. - floor under flat top grill.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site.
No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer.
Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 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./chlorine 0ppm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./pot pan dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food./raw ahi tuna stored over cream burlee/salad station/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw intact beef/
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked onions cold holding overnight at 49F/cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked onions 49F cold holding overnight/cook line reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna served undercooked/update menu immediately/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips for quiet bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment conducted reduced oxygen raw steak on site with no HACCP plan on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./beef bone no date marked in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./salad station/
Employee with no hair restraint while engaging in food preparation./cook/
Floor area(s) covered with standing water./salad station.
No conspicuously located ambient air temperature thermometer in holding unit./raw fish reach in cooler with no ambient thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./quiet bar hand sink soiled with strawberry purée/
Silverware/utensils stored upright with the food-contact surface up./wait station and Everglades dining room.
Standing water in floor drain/floor drain draining very slowly./dish room/
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.