KITCHEN
5800 UNIVERSAL BLVD, Orlando FL 32819 · 407.503.2450
Last inspected Aug 10, 2026 · 10 visits since August 2023
MAR 25
JUL 25
FEB 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
2 Live, small flying insects found at the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter reach in cooler across from pantry station raw tuna (51F - Cold Holding); raw portioned steak (49F - Cold Holding); cooked risotto (50F - Cold Holding) Less than four hours per chef Placed in walk in freezer for temperature recovery 30 minutes later raw tuna (37F - Cold Holding); raw portioned steak (42F- Cold Holding); cooked risotto (40F - Cold Holding)
Handwash sink used for purposes other than handwashing. Server rinsing syrup container on cooks line Chef addressed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server side station Chef removed
Floors not maintained smooth and durable. Cook line Chef
Show the remaining 5 findings ▾
Ice buildup in walk-in freezer door in first walk in cooler
Light not functioning. Over steam kettle in back kitchen line
No conspicuously located ambient air temperature thermometer in holding unit. Under counter reach in cooler across from pantry station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers beer walk in cooler
Single-service articles not stored inverted or protected from contamination. Plastic spoons in pastry station
Jun 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
2 Live, small flying insects found at the bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over whole muscle intact beef in meat walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Under prep table across from meat walk in cooler
Equipment in poor repair. Microwave in pastry kitchen
Ice buildup in reach-in freezer behind pizza oven Unplugged and removed product
Light not functioning. Over steam kettle in prep,kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under prep tables
Trash receptacles not provided where needed in establishment. Dish room
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw commercially smoked salmon over portioned cooked lobster in meat walk in cooler - raw chicken sausage over ground beef in meat walk in cooler
Two Live, small flying insects found at the bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dish room
Equipment in poor repair. Microwave in pantry kitchen Chef discarded
Hole in or other damage to wall. By beverage station nearest to passerby kitchen Maintenance working on during inspection
Old labels stuck to food containers after cleaning. Metal pans in clean dish area
Unwashed apples and avocados stored with ready-to-eat food on cook line
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Star service triple door cooler milk (45F - Cold Holding); yogurt (49F - Cold Holding) Less than four hours per chef, Placed in blast chillier for temperature recovery
Clean bar strainer not stored inverted or in a protected manner.
Equipment and utensils not properly air-dried - wet nesting. Plastic quart containers next to hot box
Floors not maintained smooth and durable. Cooks line
Ice buildup in reach-in freezer behind pizza station
May 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time plan food not discarded Pancake batter 1 gallon Diced ham 2 lbs Liquid eggs 1 quart Whole shell eggs 25 ea Shredded cheese 1/3 pan Sliced cheese 1/3 pan Omelette set up pan
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop,sale Placed in walk in cooler instead of discardiing
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on front line
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Accumulation of black/green mold-like substance in the interior of the ice bin on server side station
Clean strainers not stored inverted or in a protected manner.
Clean utensils or equipment stored in dirty drawer or rack. Dish room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glass on star service side
Ice buildup in reach-in freezer on star service side.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pull out drawers on star service side
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on front line
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - Cold Holding) Front line Less than four hours per chef Placed on blast chiller for temperature recovery 43F 20 minutes later
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on front line
Ice buildup in ice reach-in freezer on front line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Pastry kitchen next to clean glasses and suran wrap
Water leaking from end of main dish machine
Wet mop not stored in a manner to allow the mop to dry. In mood bucket wringer outside of cooks line
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean ladles not stored inverted or in a protected manner in pan on pantry line on cooks line
In-use tongs stored on equipment door handle between uses. Oven handle on cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to aluminum foil roll under the table on back kitchen
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Oatmeal condiments on buffet line
Several mussel tags not marked with last date served and removed from pan before last one served
Cutting board has cut marks and is no longer cleanable Across from flat top on cooks line.
Employee with no beard guard/restraint while engaging in food preparation. On cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment drawer gasket across from steam kettles in kitchen soiled
Working containers of food removed from original container not identified by common name. Pan of flour on cooks line by the pantry line.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean bar spoons and strainers not stored inverted or in a protected manner at the bar
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Several lexon lids in prep area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment in pantry 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.