HIGH VELOCITY
8701 WORLD CENTER DRIVE, Orlando FL 32821 · (407)239-4200
Last inspected May 29, 2026 · 9 visits since December 2023
OCT 24
OCT 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 58 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (119-130F - Hot Holding) on cookline less then one hour. Operator will reheat
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced cheeses (50F - Cold Holding); butter (47F - Cold Holding); vegan burger (46F - Cold Holding); broccolini (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); shredded cheese (47F - Cold Holding) bottom of make table on cookline overnight
Equipment in poor repair. Gasket torn on lowboy cooler under make table on cookline missing cold
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced cheeses (50F - Cold Holding); butter (47F - Cold Holding); vegan burger (46F - Cold Holding); broccolini (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); shredded cheese (47F - Cold Holding) bottom of make table on cookline overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (50F - Cold Holding); butter (47F - Cold Holding); vegan burger (46F - Cold Holding); broccolini (47F - Cold Holding); cooked mushrooms (47F - Cold Holding); shredded cheese (47F - Cold Holding) bottom of maketable on cookline overnight. Gasket torn and caused door to remain open
Equipment in poor repair. Gasket torn on lowboy cooler under make table on cookline missing cold
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hamburgers over hotdogs in reachin freezer
Standing water in bottom of reach-in-cooler. Bottom of make table in kitchen
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. Checked dish machine three times no chlorine sanitizer dispensing for final rinse found out bottle of sanitizer missing from the dish machine.(bar area)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow discoloration on the surface recommend to replace or resurface on the cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler used for breads.
Oct 2, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled dirty dishes then emptied dish washer. Operator coached employees on proper hand washing
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 opened person water bottle mouthpiece with gloved hand and returned to work. Chef coached employee
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle hoagie roll and bacon with their bare hands. Coached employee on proper glove usage
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer on cookline. Raw fish over hotdogs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (119-130F - Hot Holding) on cookline less then one hour. Operator will reheat
Handwash sink not accessible for employee use at all times. At bar, pan in sink to dump drink.
Handwash sink used for purposes other than handwashing. Employee observed dumping drinks and rinsing dishes in hand sink closest to taps. Operator coached employees on proper hand sink usage
No paper towels or mechanical hand drying device provided at handwash sink. Either sink at bar
No soap provided at handwash sink. Sink closest to taps
Carbon dioxide/helium tanks not adequately secured. Used to hold open back door between front and back of house
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler drawers under cookline. Operator will slit
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch and Fanny pack on shelf with dishes next to pass
Ice tong handle in contact with ice. In chest freezer
In-use wet wiping cloth/towel used under cutting board. Next to cold make table
No conspicuously located ambient air temperature thermometer in holding unit. In cold make table
No handwashing sign provided at a hand sink used by food employees.nearest taps
Oct 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 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. Bar machine tested at 0 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled dirty dishes then emptied dish washer. Operator coached employees on proper hand washing
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 opened person water bottle mouthpiece with gloved hand and returned to work. Chef coached employee
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle hoagie roll and bacon with their bare hands. Coached employee on proper glove usage
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer on cookline. Raw fish over hotdogs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled egg (50F - Cold Holding);; cooked mushrooms (49F - Cold Holding); shredded mozzarella (44-49F - Cold Holding) In top of cold make table. Operator states in unit 2.5 hours, will place on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (119-130F - Hot Holding) on cookline less then one hour. Operator will reheat
Handwash sink not accessible for employee use at all times. At bar, pan in sink to dump drink.
Handwash sink used for purposes other than handwashing. Employee observed dumping drinks and rinsing dishes in hand sink closest to taps. Operator coached employees on proper hand sink usage
No paper towels or mechanical hand drying device provided at handwash sink. Either sink at bar
No soap provided at handwash sink. Sink closest to taps
Carbon dioxide/helium tanks not adequately secured. Used to hold open back door between front and back of house
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler drawers under cookline. Operator will slit
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch and Fanny pack on shelf with dishes next to pass
Ice tong handle in contact with ice. In chest freezer
In-use wet wiping cloth/towel used under cutting board. Next to cold make table
No conspicuously located ambient air temperature thermometer in holding unit. In cold make table
No handwashing sign provided at a hand sink used by food employees.nearest taps
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over hot dogs in reach-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over hot dogs in walk-in cooler
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.