FRESH KITCHEN
851 N ALAFAYA TR, Orlando FL 32828
Last inspected Jul 16, 2026 · 8 visits since August 2023
JUL 24
JAN 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken 151f-cooking, operator replaced back to the grill second checked was 166 f.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015008242 | Jan 20, 2015 | Mar 6, 2015 | $200 |
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee was grilling raw steak beef then changed his gloves without washing hands to engage with ready to eat food (filling the beef spices container). Spoke to manager and she did spoke to him to wash his hand.
Bowl or other container with no handle used to dispense food. Container without handle used as scoop at the steak spice blend.
Cutting board has cut marks and is no longer cleanable. All of them kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored on water at 109f.
Sep 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Dishwasher drink then heading to prepared to touch clean dishes without washing hand.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (52F - Cold Holding); tomato cut (48F - Cold Holding). Operator stated that's been at the cooler less than 1 hour and he moved it to the cooler to cool down and bring a new pan at 41 f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. teriyaki chicken (120F - Hot Holding) been at the table for less than 30 minutes operator reheat it to 182f.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Kitchen area the one used to cut chicken and beef at.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84f. Operator changed water to 182f.
Unwashed fruits/vegetables stored with ready-to-eat food. walk in cooler multiple unwashed vegetables stored over top ready to eat food.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor soiled/has accumulation of debris. Floor sticky throughout kitchen.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken 151f-cooking, operator replaced back to the grill second checked was 166 f.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steak at the drawer fridge the one under the grill. Operator moved the chicken.
Handwash sink not accessible for employee use at all times. The employee hand sink back of the house. Blocked with a convention oven.
No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink back of the house.
No soap provided at handwash sink. The employee hand sink back of the house.
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. Fausto-Steven-hussam-Mackenzie-Malayan-Nicolas.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the soda machine build up soiled.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. All of them at the kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Observed one of the employee grilled chicken no beard guard.
No handwashing sign provided at a hand sink used by food employees. The employee hand sink back of the house.
Standing water in bottom of reach-in-cooler. The small cooler bottom part the one have the pico on it.
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 55f -Tofu 52 f -grab tomorrow cut 50f.operate operater stated that last time checked temperature was 2 hours ago was at 40f. Advised to move it to the walk-in cooler to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (89F - Hot Holding); cooked broccoli (89F - Hot Holding)-cooked chicken 119f-hothlding). Operator had a four hour label without a plan provided to him.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the back of the kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.
Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. At the small make table (the one have pico) bottom.
Raw fruits/vegetables not washed prior to preparation. Mushroom not washed before marinated.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale.2 tomato paste cans.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched face, then apron with no hand wash. Inspector asked employee to wash hands.
Handwash sink not accessible for employee use at all times.Hand sink in cook line blocked by cart.
Employee preparing food in customer section of dining area.Employee packing cookies in dinning room area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee placing trays of broccoli into oven while wearing a watch and bracelets.
Employee with no beard guard/restraint while engaging in food preparation.Two employees preparing meat and broccoli with no beard guard.
Equipment and utensils not properly air-dried - wet nesting.cleaned plastic containers kept on prep area and over dm.
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.Coffee drinks kept at grab and go cooler.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fruit flying insect by the 3 compartment sink not touching any food. Observed another one live fruit flying insect at the back are not touching any food. Operator stated that they aware of the problem and they working on it and provided work order from ecolab. Next announcement visit per supervisor Randy Hicks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes noodles at walk-in cooler( 44f-cold holding) second temperature (43f-cold holding). Operator stated that the temperature was good in the morning and they had trucks and the the walk-in cooler door was open for a while.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding); second temperature (145F - Hot Holding
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. The make table salad. Operator discarded it.
Equipment and utensils not properly air-dried - wet nesting. Storage area by the dish washer.
No Heimlich maneuver/choking sign posted. Provided to the operator.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
Wet mop not stored in a manner to allow the mop to dry.
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.