GIGI RESTAURANT LLC
504 W OAK RIDGE RD, Orlando FL 32809
Last inspected Dec 10, 2025 · 9 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
APR 24
NOV 24
MAY 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over multiple ready to eat items in front cooler. Operator removed
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg. Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove: Rice hot holding 101F, bean puree 93F hot holding less than 4hrs per operator. Advised to reheat to 165f for temperature recovery bean pure reheated 168F reheated
Handwash sink not accessible for employee use at all times. -Hand sink in kitchen blocked by container of plates
Show the remaining 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. In back kitchen
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Back kitchen Leaking
Floor soiled/has accumulation of debris. In back kitchen
No handwashing sign provided at a hand sink used Back kitchen d employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air Vent above 3 compartment sink
Single-service articles improperly stored. Case of lids on floor
Water leaking from pipe and/or faucet/handle. At front counter hand sink. Operator had sink turned off.
Aug 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter.
No certified food manager for establishment. 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. Throughout facility.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked.
Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Hole in or other damage to wall. Above hws at front service counter.
No container installed for catching grease from hood drip tray.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots, pans and old equipment per operator not in use.
Jun 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter.
No certified food manager for establishment. 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. Throughout facility.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked.
Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Hole in or other damage to wall. Above hws at front service counter.
No container installed for catching grease from hood drip tray.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots, pans and old equipment per operator not in use.
May 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter.
No certified food manager for establishment. 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. Throughout facility.
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.
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. Provided to employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked.
Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Hole in or other damage to wall. Above hws at front service counter.
No container installed for catching grease from hood drip tray.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Plumbing system in disrepair. Hws at front service counter not operational.
Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots, pans and old equipment per operator not in use.
May 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw chicken over lettuce and cooked curry goat. Raw pork and chicken over strawberries by reach in cooler at front service counter.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to employee.
No certified food manager for establishment. 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. Throughout facility.
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.
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. Provided to employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked food items in Reach cooler over 24 hours per employee not date marked.
Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Employee disposing cooked food on the floor, food also placed into a plastic container on the floor.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Hole in or other damage to wall. Above hws at front service counter.
No container installed for catching grease from hood drip tray.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Plumbing system in disrepair. Hws at front service counter not operational.
Unnecessary items/unused equipment on the premises. Room/ closet filled will old pots, pans and old equipment per operator not in use.
Nov 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Outer openings not protected with self-closing doors.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic shopping bag used on cooked rice.
Operating with an expired Division of Hotels and Restaurants license.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Duct tape used to repair nonfood-contact surface. Hot holding table at front counter.
Floor tiles missing and/or in disrepair. Ware wash area.
Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in kitchen area.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
No handwashing sign provided at a hand sink used by food employees. Both hand sinks. Provided operator 2 handwashing signs.
Outer openings not protected with self-closing doors.
Unnecessary items/unused equipment on the premises. Stand up reach in cooler in dining room non operational.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed,
Ceiling/ceiling tile shows damage or is in disrepair. Above server line blue tarp covering damage.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer on front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grease build up.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority7 Intermediate5 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
Handwash sink not accessible for employee use at all times. Fresh herbs and jug in sink in kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed,
No paper towels or mechanical hand drying device provided at handwash sink. Restroom,sink at front counter and sink in kitchen.
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.
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. Provided operator form, form must be completed when there is a new employee immediately.
No soap provided at handwash sink. Sink on front line and sink in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Above server line blue tarp covering damage.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer on front line.
No handwashing sign provided at a hand sink used by food employees. Provided operator with sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grease build up.
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.