INAY'S KITCHEN
1101 S CLARK RD STE 1097, Ocoee FL 34761
Last inspected Apr 16, 2026 · 8 visits since October 2023
APR 24
NOV 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Employee removed trash can blocking hand sink in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Employee removed sheet pans and clean pots off of garbage can in kitchen. Rewashed,rinse and sanitize dishes.
Show the remaining 1 finding ▾
Food stored on floor. Employee removed box of oil from floor in hallway.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken over pork and fish. Raw beef over raw fish and pork in reach in cooler. Operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 129F hot holding. Less than 4hrs per operator. Operator turned on rice cooker to reheat to 165F.
Handwash sink not accessible for employee use at all times. -hand sink in kitchen blocked by trash can. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. In rice. Immediately removed
Cleaned and sanitized equipment or utensils not properly stored. -Clean plastic container on floor in kitchen
Dead roaches on premises. 1 dead roach in water heater closet. Operator immediately discarded
Food not stored at least 6 inches off of the floor. Bucket of rice and soy sauce on floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim of door to white microwave
Unnecessary items/unused equipment on the premises. White microwave
Working containers of food removed from original container not identified by common name. Sugar
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken over pork and fish. Raw beef over raw fish and pork in reach in cooler. Operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 129F hot holding. Less than 4hrs per operator. Operator turned on rice cooker to reheat to 165F.
Handwash sink not accessible for employee use at all times. -hand sink in kitchen blocked by trash can. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for all 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 rice. Immediately removed
Cleaned and sanitized equipment or utensils not properly stored. -Clean plastic container on floor in kitchen
Dead roaches on premises. 1 dead roach in water heater closet. Operator immediately discarded
Food not stored at least 6 inches off of the floor. Bucket of rice and soy sauce on floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim of door to white microwave
Unnecessary items/unused equipment on the premises. White microwave
Working containers of food removed from original container not identified by common name. Sugar
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Open dumpster lid. Operator closed lid.
Wet mop not stored in a manner to allow the mop to dry. By entrance to bathroom. Operator hung mop to dry.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
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. cooked kale (70F - Cold Holding). Held on counter less than 4 hours. Advised to add to time control. Placed back 8n the cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and vegetables (95F - Hot Holding); chicken and noodles (95F - Hot Holding); foods held on steam table that was off for less than 4 hours. Advised to use time control if this is how they normally operate.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork bowl and vegetables bowls
Floor soiled/has accumulation of debris. Behind and under equipment on cook line.
Food stored on floor. Rice behind the front counter
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
Time/temperature control for safety food thawed in an improper manner. Meats in reach in freezer. Partially frozen. Freezer completely defrosted. Manager states they were waiting for freezer to thaw to remove meats.
Apr 3, 2024Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler shrimp and vegetables. Staff dated.
Current Hotel and Restaurant license not displayed.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
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 forms and employees signed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails
Current Hotel and Restaurant license not displayed. verified ownership with operator.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47F - Cold Holding); oxtails (47F - Cold Holding); mixed and noodles (47F - Cold Holding). Operator states he had the doors open. Less than 4 hours.
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 forms and employees signed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails
Current Hotel and Restaurant license not displayed. verified ownership with operator.
Food not stored at least 6 inches off of the floor. Cases Bottle water in dry storage
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.