HAWKERS
1103 N MILLS AVE, Orlando FL 32803 · 4072552200
Last inspected Nov 10, 2025 · 8 visits since October 2023
OCT 23
FEB 24
SEP 24
JAN 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler
★ 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--2016009153 | Jan 8, 2016 | Mar 22, 2016 | $200 |
Inspection history
8 visits, newest first
Nov 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Top part of make table has raw eggs in middle section, having to cross over cooked chicken for use
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked duck in cooler at main cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items Fried eggs over medium Pad Thai Soft boiled eggs for Lu Rou Fan and Curry Laksa Ramen menu items Manager correcting all menus at time of inspection
Spray bottle containing toxic substance not labeled. Chemical bottle at bar area
Show the remaining 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Bar staff
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic clean containers on shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers under griddle has food debris build up
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter not vacuum breaker
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
Exterior door has a gap at the threshold that opens to the outside. Gap under door leading outside by pantry station
In-use knife/knives stored in cracks between pieces of equipment. Knife stored under cut board fry station make table Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. Has temperature monitoring system but shows disconnected fry station make
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small make at fry station; tofu (47F - Cold Holding); cheese curds (53F - Cold Holding); egg rolls (48F - Cold Holding) per operator items in cooler less than 2 hours. Lid open on cooler closed lid to help maintain proper temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton broth (121F - Hot Holding); chicken curry (131F - Hot Holding); curry gravy (91F - Hot Holding) per operator items in hot holding unit less than 1 hour. Operator put items to reheat to minimum 165.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter not vacuum breaker
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
Exterior door has a gap at the threshold that opens to the outside. Gap under door leading outside by pantry station
In-use knife/knives stored in cracks between pieces of equipment. Knife stored under cut board fry station make table Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. Has temperature monitoring system but shows disconnected fry station make
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs over cooked chicken in prep cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager certification is expired
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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.
Bowl or other container with no handle used to dispense food. In tofu.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and bar tender wearing watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned.
Old labels stuck to food containers after cleaning. On plastic containers on shelf
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs over cooked chicken in prep cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill: chicken, shrimp 54F-63F cold holding. Prep cooler on line: tofu, cut cabbage, shred lettuce, chicken, shrimp, cooked noodles, pork, raw egg, (50-72F - Cold Holding). All items in both coolers Less than 4hrs. Per operator. Operator immediately removed to other cooler for temperature recovery
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager certification is expired
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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.
Bowl or other container with no handle used to dispense food. In tofu.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and bar tender wearing watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned.
Old labels stuck to food containers after cleaning. On plastic containers on shelf
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Cups in hand wash sink at bar Operator removed cups
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by walk-in-cooler Operator brought paper towels
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen soiled
Hole in or other damage to wall. Wall in dish room in disrepair and heavy soiled
Old labels stuck to food containers after cleaning.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and phone above make table at bao station
Exterior door has a gap at the threshold that opens to the outside. Gap under take out door
Old labels stuck to food containers after cleaning. Multiple labels and label residue on containers on dry rack
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine tested multiple times at 0 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator wonton broth 120° and curry dipping 109° held less than 4 hours. Operator had cook reheat for immediate temperature recovery. Second temperature Wonton broth 170° and curry dipping sauce 175°
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on hand sink at bar. Operator removed bottle and placed under counter.
Handwash sink used for purposes other than handwashing. Hand sink by cook line had ice in sink.
No soap provided at handwash sink. Sink by cook line missing sign, soap and towels. Sink by walk in cooler missing soap. Operator switching company for soap dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and phone above make table at bao station
Equipment in poor repair. Door of reach in cooler located at fry station coming off.
Exterior door has a gap at the threshold that opens to the outside. Gap under take out door
Old labels stuck to food containers after cleaning. Multiple labels and label residue on containers on dry rack
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.