HARD ROCK CAFE - MAIN (1ST FLOOR)
6050 UNIVERSAL BLVD, Orlando FL 32819 · 407.351.5483
Last inspected Jul 17, 2026 · 7 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs 110 Less than four hours taken upstairs and placed in oven for rapid reheat 20 minutes later 171
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on cooks line
Accumulation of black/green mold-like substance in the interior of the ice/bin on soda machin on expo line
In-use tongs stored on equipment door handle between uses. Fry freezer handle
Single-service articles not stored inverted or protected from contamination. Toothpick flags on cooks line
Show the remaining 1 finding ▾
Trash receptacles not provided where needed in establishment. Hand sink in side kitchen
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. 149.3F Changed water Then was 165.5
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top heat well next to fryer caramelized onions (65F - Hot Holding); hot box on cooks line -cooked ribs (112F - Hot Holding) Less than four hours Placed in oven for temperature recovery 20 minutes later reheated to Ribs 177F Onions 185F
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. White cutting boards on sandwich top reach in coolers on cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Beverage in drop ice cream reach in freezer Chef discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bun toaster in side station
Aug 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak drawers across from flat to grill on cooks line raw steak (51F - Cold Holding) Less than 4 hours per chef Placed ice bags on for temperature recovery 20 minutes later Raw steak 46F
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cooks line
Microwave missing fan guard cover/splatter shield. Closest to fry station on expo line cooks side
In-use tongs stored on equipment door handle between uses. Single door reach in freezer
Single-service articles not stored inverted or protected from contamination.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side closest to Florida room Less than four hours Cole slaw (61F - Cold Holding); house made ranch (58F - Cold Holding); house made blue cheese (57F - Cold Holding) Placed in blast chiller for temperature recovery 20 minutes later Cole slaw 42F House made ranch 41F House made Blue Cheese 42F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top Warner next to to nacho station cheese sauce (122F - Hot Holding); black beans (120F - Hot Holding) Less than four hours per chef Placed in steamer for rapid reheat 15 minutes later Black beans 169F Cheese sauce 171F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun middle of bar
Microwave missing fan guard cover/splatter shield. By fryer station
Equipment in poor repair. Lexon lids cracked in walk in cooler
In-use tongs stored on equipment door handle between uses. On fryer reach in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Muddler and stirred spoon at the bar 66F
Single-service articles not stored inverted or protected from contamination. Grill picks on cooks line
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes on middle table of cooks line sliced tomatoes (56 - Cold Holding) Less than four hours and chef had them add ice to rapid chill Was 51F 15 minutes later
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top holding pan on cooks line cooked burgers (108 - Hot Holding) Less than four hours per chef and chef discarded
(2)Microwaves missing fan guard cover/splatter shield. On the cooks line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Several pans on cooks line
Single-service articles not stored inverted or protected from contamination. Tooth pick flags on cooks line
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cooked sliced sausage across from burger station 61 Less than 4 hours Placed in blast chiller for temperature recovery 20 minutes later 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs 110 Less than four hours taken upstairs and placed in oven for rapid reheat 20 minutes later 171
2 Microwave missing fan guards cover/splatter shield. One for fryer and one next to fryer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from burger station on cooks line
In-use tongs stored on equipment door handle between uses. Fryer single door freezer on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside of pizza oven 2) outside of bun toaster
Wall soiled with accumulated grease, food debris, and/or dust. Pizza prep area
Jul 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 150.0F in kitchen Maintenance worked on then was 158.5F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter cooler under grill less than four hours raw burger (51F - Cold Holding); raw kids burger (52F - Cold Holding) Placed in blast chiller for temperature recovery 20 minutes later Raw burger 39 Raw kids burger 42
Cutting board has cut marks and is no longer cleanable on Grill station
Wall soiled with accumulated grease, food debris, and/or dust. Side kitchen
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.