JUNE
700 E WASHINGTON ST, Orlando FL 32801
Last inspected Aug 25, 2026 · 8 visits since September 2023
JUL 24
JUN 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 21 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. cooked Onions tomatoes peepers 106-111F ( - Hot Holding). In steam well over 4 hrs per operator. Oper discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015035520 | Jun 30, 2015 | Jan 25, 2016 | $400 |
| 4--2015007410 | Dec 31, 2014 | Mar 6, 2015 | $160 |
Inspection history
8 visits, newest first
Aug 25, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic cream 8/13 Bella cream 8/15 Garlic butter 8/9 Clarified butter 8/11 Operator discarded all
Handwash sink used for purposes other than handwashing. Container in handsink at bar. Operator removed
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment completely removed one of its bar sections on the left side of the restaurant and replaced it with seating. They still have the other bar on the right side
Carbon dioxide/helium tanks not adequately secured. 1 at bar
Show the remaining 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of prep table. Operator removed
Hole in or other damage to wall. In concrete at dry storage area
In-use wet wiping cloth/towel used under cutting board. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket in icecream freezer. Operator cleaned
Old labels stuck to food containers after cleaning. On plastic containers on dish storage shelf
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is vacuum packing cooked pork chops. Not labeling with production time and date. Per operator all items were less than 48hrs and operator put time in all items.
Working containers of food removed from original container not identified by common name. Spray bottle of rib spray not labeled
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with form and they immediately displayed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -container of Plums operator label -salsa dated 12/5. Per operator was prepared less than 7 days ago. Operator put new date -cooked onions made yesterday at 12pm no date. Operator immediately dated
Ceiling/ceiling tile shows damage or is in disrepair. -Opening in ceiling in closet left side of machine -hole and opening in back storage area (goblin hole)
Cutting board has cut marks and is no longer cleanable. On prep table
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Light not functioning. Under oven hood
Light shield damaged/in disrepair. -Crack lightshield in back prep
Outer openings not protected during operation. Bar windows. Operator closed. Advised to get air curtains installed
Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor. Operator removed
Working containers of food removed from original container not identified by common name. -salt container operator label
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose side of splitter
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available 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. Flour container. Operator immediately removed
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above dry storage prep
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean dishes. Employee bag of chips on dish rack. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of upright oven doors
Working containers of food removed from original container not identified by common name. Brown butter aoili. Operator immediately labeled
Jun 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 1 dead roach in AC room. Operator immediately cleaned up and discarded
Faucet/handle missing at plumbing fixture. Hot water handle missing from second line hand sink
Food storage container/container lid cracked or broken. Door to ice machine
Jul 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen reading 00ppm after several tests
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. microwave on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and grill
Plumbing system in disrepair. Hand sink at left bar is disconnected Triple sink at left is disconnected
Working containers of food removed from original container not identified by common name. Seasons container
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen reading 00ppm after several tests
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked Onions tomatoes peepers 106-111F ( - Hot Holding) in steam table over 4hrs per operator. milk, buttermilk, eggs, raw bacon, raw burgers, shrimp, raw chicken, butter, mashed potatoes salsa (45-56F - Cold Holding) all in walk in cooler over 4hrs. Per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table, chicken, hot dogs,; (46-53F - Cold Holding) in prep cooler over 4 hrs. Per operator. Operator discarded. Fish in prep cooler 57F less than 2 hours per Operator. Operator moved to different cooler. For temperature recovery. milk, buttermilk, eggs, raw bacon, raw burgers, shrimp, raw chicken, butter, mashed potatoes salsa (45-56F - Cold Holding) all in walk in cooler over 4 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked Onions tomatoes peepers 106-111F ( - Hot Holding). In steam well over 4 hrs per operator. Oper discarded
Handwash sink used for purposes other than handwashing. Ice in hand sink at right side bar
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. microwave on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and grill
Plumbing system in disrepair. Hand sink at left bar is disconnected Triple sink at left is disconnected
Working containers of food removed from original container not identified by common name. Seasons container
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken wings in walk in cooler Raw shell Eggs over sliced turkey and cut avacado in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (117-122F - Hot Holding) less than 4 hours per operator. Advised operator to reheat to 165F for temperature recovery. Rechecked 153F
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer not accurate in 2 door cooler by entry to warewash area
Proof of required state approved employee training not available 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. Portion cup used to scoop flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and phone on prep table
Floor soiled/has accumulation of debris. Food debris build up behind cooking equipment on cook line. Grease spill In back storage area. Advised operator to clean up asap. Floor and wall under dishwasher. Floor around ice machine
Food storage container/container lid cracked or broken. Ice machine slide door chippped
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave
Light not functioning. Light in beer cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris built up under flat top grills Sides of fryer and sides of flat top Oven under fryer. exterior soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over washed bagged shredded lettuce in walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at left side of bar #2
No soap provided at handwash sink. At hand sink at left side of bar #2
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili prepared on 9/9 per operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents in kitchen soiled with dust
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on expo counter 1 employee drink on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and lighter on prep table
Equipment in poor repair. Gasket in chest freezer torn Gasket in make table cooler door on far left of cook line
Faucet/handle missing at plumbing fixture. Hot water faucet at hand sink in back storage area by chest freezer stripped
Floor soiled/has accumulation of debris. Behind cooking equipment on both front cook line and back of cook line in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer
Ice scoop handle in contact with ice. At bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In 2 flour containers and 1 seasoning container
In-use wet wiping cloth/towel used under cutting board. On prep table on right make table on cook line
Light shield damaged/in disrepair. 2 cracked light shield in dry storage area. 1 of them is the pink light
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table cooler
Standing water in bottom of reach-in-cooler. In reach in cooler at bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by war washing area slow draining
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.