FRESH & CO
7728 W SANDLAKE RD, Orlando FL 32819 · 407-734-0000
Last inspected Aug 26, 2026 · 12 visits since July 2023
OCT 24
APR 25
SEP 25
FEB 26
AUG 26
≈ 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. - 1 near handsink at front counter - 1 at cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026023981 | Feb 24, 2026 | Jul 15, 2026 | $400 |
Inspection history
12 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler, operator corrected hierarchy, educated operator importance on proper hierarchy
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer across from oven -dicer
Handwash sink used for purposes other than handwashing. Soiled with food inside handwashing sink, operator removed food products from drain
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by front counter
Show the remaining 5 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box mix in with food items in walk in cooler, operator relocated and educated all employee items in walk in cooler need to be stored away from food prep and needs to be identified
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab n go items Items by front entrance in reach in cooler where beverages are located. Items lacking address of location only
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing operator, operator turned on water and water was running
Water leaking from pipe and/or faucet/handle. Underneath prep sink
Working containers of food removed from original container not identified by common name. Container of flour underneath prep sink not labeled, operator properly labeled ingredient
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Identity of food or food product misrepresented. Blue cheese dressing, Ranch dressing, Cesar dressing and balsamic vinegar dressing commercially processed but is stated as housemade dressing on menu. per operator no added ingredients to any of the commercially processed dressings.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Rosario.A expired 9/13/25 SafeStaff
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 4 freezer chests and 1 reach in freezer store in hallway across from public restrooms, not commercially packaged and unsecured.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 9 high priority.
9 High priority4 Intermediate16 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from overnight broccoli cheddar (45F - Cooling)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee front counter, cracked eggs no proper hand wash after. Educated employee the importance of hand washing after cracking raw shell eggs.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out trash, did not wash hands after. Educated employee about when and how to properly wash hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over open Commerical processed corn in reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler, operator placed in proper hierarchy in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. 2 individual packages of tuna still in Commerical processed packaged, fully thawed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 4 hours broccoli cheddar (45F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours chicken tenders (121F - Hot Holding); steamed broccoli (120F - Hot Holding)
Toxic substance/chemical improperly stored. Stainless steal spray containers stored next to oil underneath prep table
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup was sealed covered in walk in cooler
Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen area -dicer underneath clean equipment heavily soiled -cutting boards in front counter
Identity of food or food product misrepresented. Blue cheese dressing, Ranch dressing, Cesar dressing and balsamic vinegar dressing commercially processed but is stated as housemade dressing on menu. per operator no added ingredients to any of the commercially processed dressings.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Rosario.A expired 9/13/25 SafeStaff
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Coffee mug by coffee station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on front counter serving line
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area
Ice buildup in reach-in freezers across from Public restrooms - reach in freezer in kitchen area
In-use wet wiping cloth/towel used under cutting board. Under white cutting boards and wooden board in establishment, operator moved
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven in back kitchen area interior heavily soiled
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All grab and go items, not with exact address marked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers - exterior of all shelves underneath front counter
Objectionable odors in bathroom or other areas of the establishment. In public restrooms across from freezer chests
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout entire establishment
Sanitizing solution for wiping cloths not free of food debris and visible soil. Underneath front counter
Single-service articles not stored inverted or protected from contamination. Coffee filters above coffee machine not protected, operator discarded
Soiled dry wiping cloth in use. Throughout front counter
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 4 freezer chests and 1 reach in freezer store in hallway across from public restrooms, not commercially packaged and unsecured.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat, operator moved to unwashed section in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout back kitchen area interior
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Commercially processed raw salmon behind ready to eat cucumbers on sandwich top reach in cooler on front line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw tuna in walk in cooler Raw chicken over raw shrimp in reach in cooler in prep area of kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baba ganoush dated 9/11 in walk in cooler
Toxic substance/chemical improperly stored. Red substance chemical underneath oven next to spices in the kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Dicer in prep area in kitchen
Bathroom facility in disrepair. Unisex bathroom in front line out of service
Cutting board has cut marks and is no longer cleanable. Red and green cutting boards on front line of establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep area
Ice buildup in reach-in freezer next to single service utensils area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go area
Sanitizing solution for wiping cloths not free of food debris and visible soil. On front line of establishment
Soiled dry wiping cloth in use. In prep area in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat bread
Working containers of food removed from original container not identified by common name. White substance on front line of establishment
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers
Hole in or other damage to wall by kitchen hand wash sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information
Light not functioning over three compartment sink.
Old labels stuck to food containers after cleaning in deli prep table in kitchen
Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled
Apr 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F)
Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers
Hole in or other damage to wall by kitchen hand wash sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information
Light not functioning over three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms
Old labels stuck to food containers after cleaning in deli prep table in kitchen
Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 5 high priority.
5 High priority7 Intermediate19 Basic
Show 31 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs for omelet and proceed to cook and touched plate without hand washing. Coached employee regarding I hand wash sink
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon stored next to raw chicken. Raw beef stored next to raw chicken
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee bar: milk (50F - Cold Holding); half and half (53F - Cold Holding) Salad bar: house made dressing (57F - Cold Holding); sliced turkey (50F - Cold Holding); butter (62F - Cold Holding) pico de gallo (53F - Cold Holding); cooked shrimp (52F - Cold Holding) Kitchen Less than 4 hours raw chicken (51F - Cold Holding reached 1 hour later 41F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet potatoes (109F - Hot Holding operator reheated in oven, temped at 167F)
Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer soiled Cutting boards stained Meat slicer soiled.
Handwash sink used for purposes other than handwashing. Thawing frozen edamame in sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line hand wash sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, front line and in walk-in cooler.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on filter
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by reach in chest freezers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep station in kitchen.
Food stored on floor. Soy sauce stored on floor by ovens.
Hole in or other damage to wall by kitchen hand wash sink.
Ice buildup in reach-in chest freezer by restrooms
In-use tongs stored on equipment door handle between uses on oven handles in kitchen and on front line.
In-use wet wiping cloth/towel used under cutting board in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area: Cookies, salads, and fruit cups missing information
Light not functioning over three compartment sink.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on walk-in cooler Gaskets on reach in cooler on cookline Gaskets in reach in chest freezers by restrooms
Old labels stuck to food containers after cleaning in deli prep table in kitchen
Single-service articles improperly stored. Togo bags, cups, and catering containers stored on floor behind coffee station
Single-service articles not stored inverted or protected from contamination Togo container lids at salad station.
Time/temperature control for safety food thawed in an improper manner. Thawing frozen raw chicken in standing water at prep sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over prepared chicken.
Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen
Working containers of food removed from original container not identified by common name. Containers in kitchen by stove unlabeled
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. Walk-in cooler - Raw seared tuna over cut tomatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62f at front table for less than 4 hours. Recommend time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken noodle soup at 123F, hot holding for 1 hour. Manager reheated to 203F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna seasonal item no disclosure displayed on display case
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available.
No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen
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./missing 4 employees training certificates.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment and utensils not properly air-dried - wet nesting over three compartment sink
Equipment in poor repair. Kitchen reach in cooler has torn gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets has debris
Single-service articles improperly stored. In kitchen in dry storage are case of paper plates. In hallway behind coffee station stored to go containers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over ready to eat sour cream in front prep area
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons in coffee bar area and register area Plastic coffee lids.
Working containers of food removed from original container not identified by common name in kitchen. Salt and cinnamon in kitchen prep area.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads
Feb 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches
Paper towel dispensers at handwash sinks not working/unable to dispense paper towels.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads
Feb 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 near handsink at front counter - 1 at cookline
Raw animal food stored over or with unwashed produce. - raw chicken over unwashed produce, walk in unit
Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon over dressings, reach in cooler at front line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prep line at front counter cold holding: cut tomatoes (54F); chick peas (52F); kidney beans (54F); washed cut lettuce (48F); cheese (56F); hummus (60F); cheese (62F); chopped tomatoes (62F) all less than 1 hour per manager - kitchen prep unit, cold holding: cheese (45F); salmon (46F); cream cheese (47F); thermostat turned up while unit was being cleaned, per Operator - cooler under beverage dispensers: milk, 47F; almond milk, 47F;
Vacuum breaker missing on fresh water outlet of splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - cold smoked salmon sandwiches
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Paper towel dispensers at handwash sinks not working/unable to dispense paper towels.
Time/temperature control for safety food not ambient cooled to 41F prior to displaying for self-service. - yogurt, pudding in display cooler
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on prep tables
In-use tongs stored on equipment door handle between uses. - oven
Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged and address of the establishment that prepared and packaged the food. - grab and go yogurts, salads
Wet mop not stored in a manner to allow the mop to dry.
Jul 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. White cheddar block and slices in make table.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on sheet trays stored over raw salmons on sheet rack.
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 and the time removed from temperature control cannot be determined. Operator was able to determine time, Pancake batter on front make table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator items on hot bar less than 2 hours, operator is returning to oven for temperature. cooked sweet potato 90F cooked carrots 87F cooked chicken breast 99F Mac and cheese 100
Employee personal food not properly identified and segregated from food to be served to the public. Employee sausages on shelf with restaurant food.
Food storage container/container lid cracked or broken. Lid on steam well for mixed veggies.
Gaskets in poor repair. Gaskets on reach in cooler under slicer.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under slicer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored on same shelf as cut melon and cabbage
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.