KREMBO
8015 TURKEY LAKE RD STE 200, Orlando FL 32819 · 407-225-2944
Last inspected Jun 26, 2026 · 11 visits since October 2023
APR 24
NOV 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Chef cutting and touching bread with bare hands. Advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Chlorine wipes stored next to dry storage items, 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/. Previous plans have three compartment sink, next to mop sink establishment currently has dish machine next to prep sink and mop sink, no three compartment sink and need to update their plans. They also have added several reach in coolers in kitchen
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle open on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelves where to go containers are located Employee phone on prep table, operator removed
Employee with no hair restraint while engaging in food preparation. Employees with long hair, no hair restraints
Food stored on floor. Buckets of rice stored in dry storage
Working containers of food removed from original container not identified by common name. Sugar by prep table not labeled
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority6 Intermediate12 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday cooked pasta (48F - Cooling)
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Mop sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Non-food grade paper/paper towel used as liner for food container. Used for cooked eggplant located in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat cheese in reach in cooler. Raw salmon over ready to eat Alfredo sauce in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (48F - Cooling) butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours butter pats (71F - Cold Holding) cooked rice and beans (48F - Cold Holding) per operator less than 4 hours, operator moved to quick chill pound butter (45F - Cold Holding); cream cheese (50F - Cold Holding)
Toxic substance/chemical improperly stored. Spray bottle next to prep table. Rubbing Alcohol next to silver wear. Gel sanitizer stored next to seasoning on prep shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (48F - Cooling) full container with lid
Food-contact surface soiled with food debris, mold-like substance or slime. Coffee frother located on bar area.
Handwash sink used for purposes other than handwashing. Spoon stored in sink.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice behind counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic mayo prepared in kitchen. Cheese cake located in front counter dessert case.
Toxic substance/chemical on premise that is not required for the operation of establishment. Rubbing alcohol being used to polish silver wear.
Cleaned and sanitized equipment or utensils not properly stored. Handles of food contact surface not facing same direction.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Green and brown cutting boards located on prep table in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Red Bull stored on shelf not labeled or separated.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Oil containers on floor in dry storage area.
Food-contact surface not smooth and easily cleanable. Pizza trays located next to back prep area in the kitchen.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastry on front counter.
Single-service articles not stored inverted or protected from contamination. Black and clear lids and bowls not correctly stored located in kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Flour located in the dry storage area. Brown powder substance in dry storage.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on the floor in dry storage.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Top of ice machine
Bathroom facility in disrepair. Toilet paper dispenser in women's restroom
Ice scoop handle in contact with iceberg ice machine.
Feb 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Floors not maintained smooth and durable by dishwashing area.
No handwashing sign provided at a hand sink used by food employees in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen.
Jan 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate11 Basic
Show 16 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working, no certifed food manager on duty.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable by dishwashing area.
No handwashing sign provided at a hand sink used by food employees in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen.
Outer openings not protected with self-closing doors. back door to kitchen open.
Silverware/utensils stored upright with the food-contact surface up on dining tables.
Single-service articles improperly stored. Pizza boxes on storage room floors.
Two employees preparing food wearing watches.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table.
Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station.
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority7 Intermediate16 Basic
Show 28 findings ▾
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. Chef cutting and touching bread with bare hands. Advised.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sour cream in reach in cooler by reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon Cold Holding at 50F for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); lettuce (58F-cold holding), cream cheese (50F-cold holding; sliced tomatoes (58F-cold holding)/all less than 4 hours per chef/moved to reach in freezer, rechecked butter 43F, cream cheese 43F, cut lettuce 41F, sliced tomatoes 39F.
Toxic substance/chemical improperly stored between to go boxes on expo station.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in prep table by pizza station.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Serving undercooked eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working, no certifed food manager on duty.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup coffee and bottled water in prep area.
Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table.
Floors not maintained smooth and durable by dishwashing area.
Food stored on floor strawberry sauce and pickles.
No handwashing sign provided at a hand sink used by food employees in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on prep table in kitchen.
Outer openings not protected with self-closing doors. back door to kitchen open.
Silverware/utensils stored upright with the food-contact surface up on dining tables.
Single-service articles improperly stored. Pizza boxes on storage room floors.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cookline.
Two employees preparing food wearing watches.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on pizza prep table.
Working containers of food removed from original container not identified by common name. Brown substance not labeled at pizza station. White sauce substance not labeled in storage station.
Apr 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4-1-24
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Room temperature on cook line Placed in reach in cooler Suggested to maybe use time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pastries on front line Pastry stuffed with mushrooms 102 Pastry stuffed with cheese 99 Less than four hours per operator. Suggested they use time plan They are going to discard at 4 hours
Handwash sink not accessible for employee use at all times. Bowl and brush on sink in back kitchen
No soap provided at handwash sink front counter
Food stored on floor. Cans of sauce in back area
Oct 12, 2023Inspection 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 ▾
Clean whisks, spatulas, wooden not stored inverted or in a protected manner on clean item shelf in dish area.
Food stored on floor. Kitchen area
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.