EVOO FRESH MEDITERRANEAN KITCHEN/JUICE DUDES
8401 INTERNATIONAL DRIVE BAYS 1&2, THE WHEELHOUSE FOOD COURT, Orlando FL 32819
Last inspected Jul 24, 2025 · 7 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
JUL 24
JAN 25
JUL 25
≈ ERRATIC
5 inspections, swinging between B 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./observed one flying insect in kitchen.
★ 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--2016038165 | Jun 21, 2016 | Aug 25, 2016 | $160 |
Inspection history
7 visits, newest first
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees with no proof of employee agreement.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022.
Carbon dioxide/helium tanks not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food.
Show the remaining 3 findings ▾
Light not functioning./ one light bulb out, cook line.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding for more than 4 hours per cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding at front line for more than 4 hours per cook.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 95F, lentils with rice 89F/front line hot holding for more than 4 hours per cook.
Food-contact surface soiled with food debris, mold-like substance or slime. Green and brown cutting boards/kitchen under prep table. Can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees with no proof of employee agreement.
No soap provided at handwash sink./front cook Lind hand sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food.
Food stored on floor./a container of syrup, kitchen/
Light not functioning./ one light bulb out, cook line.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination./to go boxes at cook line.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
Wet mop not stored in a manner to allow the mop to dry.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic 55F, tzatziki sauce 55F, hummus 52F/all cold holing for less than 4 hours per manager/moved to walk in cooler, rechecked roasted garlic 41F, tzatziki sauce 40F and hummus 41F/
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./total of two new employees/form printed out and signed/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice in walk in cooler.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor./sugar syrup containers/front counter/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
Jul 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at back kitchen, near exit door.
Carbon dioxide/helium tanks not adequately secured./next to soda syrup boxes, back kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags on kitchen prep table and shelf over prep table/
Food stored on walk in freezer floor./box of fries.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lemon stored over jelly, tea bar reach in cooler/
Feb 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, cook line. Can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings, walk in cooler.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired 2023.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./front counter pizza cooler bottom shelf with standing water.
Single-service articles improperly stored. Boxes of cups, oil cartons on kitchen floor.
Feb 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority8 Intermediate9 Basic
Show 21 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./No documents available for raw tuna and raw salmon. Document sent/
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked chicken cold holding overnight at 46F, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 45F, raw salmon 46F, corn 64F, Krab salad 46F/all less than 4 hours per cook/front poke station. Cooked chicken 46F overnight walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 118F, meatballs 121F, alfredo sauce 85F/hot holding for less than 2 hours per cook, adding hot water and adjust hot holding temperature to reheat to 165F or above. Fried chicken tenders hot holding at 107F, less than 2 hours per cook.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, cook line. Can opener soiled.
Handwash sink not accessible for employee use at all times./front line hand sink blocked by blooms/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
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./two employees on duty have no proof of training. No other certificates available.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two employees on duty with no training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings, walk in cooler.
Spray bottle containing toxic substance not labeled./front counter pizza station.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired 2023.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses./scoop on top shelf of ice machine/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sliced surface soiled, cook line. Sandwich presser.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./front counter pizza cooler bottom shelf with standing water.
Single-service articles improperly stored. Boxes of cups, oil cartons on kitchen floor.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on kitchen prep table.
Working containers of food removed from original container not identified by common name./Flour container outside walk in cooler/
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked chicken cooling overnight at 48F, walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked chicken cooling overnight at 48F, walk in cooler.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese pizza 95F, out for 1 hour/provided time as public health control form.
Toxic substance/chemical improperly stored./chemical bottle stored over olive oil at front pizza station rack/
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Cutting board at cook line soiled.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./missing some employees.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./kitchen hand sink paper towel dispenser battery out.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./all employees training certificates are copies only./NRFSP.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks on kitchen prep table and front counter pizza making table/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's phone on kitchen prep table and front pizza making table/
Employee with no hair restraint while engaging in food preparation./pizza station cook.
Floor not cleaned when the least amount of food is exposed./walk in cooler floor soiled.
Floor soiled/has accumulation of debris./under kitchen cooking equipment.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich presser exterior soiled. Hood filters soiled.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Cornmeal at pizza station and flour in kitchen not labeled/
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.