KRES RESTAURANT
17 W CHURCH ST, Orlando FL 32801 · 407-963-4290
Last inspected Jan 29, 2026 · 9 visits since September 2023
MAR 24
AUG 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Grouper operator. Immediately discarded
Stop Sale issued due to food not being in a wholesome, sound condition. Grouper operator. Immediately discarded
Handwash sink used for purposes other than handwashing. Meat tenderizer in hand sink at sou vide prep station. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. By fryer
Show the remaining 15 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. -Hole in ceiling at end of stairway to downstairs storage
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stock pots
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar back. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over customer food In walk in cooler. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on clean service towel operator removed phone and removed towel to be cleaned
Floor soiled/has accumulation of debris. -floor at Bar -floor Behind handsink and vacuum sealer
Hole in or other damage to wall. -Hole in locked liquor room above doorway
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rock salt Spoon. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in spinach dip. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice scream scoops in standing water room temperature. Operator immediately placed under running water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in saute cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer in downstairs storage
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in handsink by fryer.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetable over cooked garlic oil in walk in cooler. Operator removed
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION.
Clam/mussel/oyster tags not marked with last date served. 1 oyster tag not dated. Operator immediately put date crom last served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above dishwasher. Operator immediately removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over sauces in walk in cooler. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons/servers wearing Bracelets. Immediately removed
Floor soiled/has accumulation of debris. Behind bar equipment. Operator took action to immediately clean. -floor behind hand sink in pantry area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scream scoops in doom temp standing water. Operator immediately discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in meat cooler -Light shield above cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink by fryer. Not able to drain completely due to improperly mounted
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over spices and sauces in walk in cooler. Operator immediately removed
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes at expo station cool well 53F less than 4hrs per operator. Operator immediately placed on ice bath for temperature recovery
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceaser salad dressing contains raw egg. Not identified on menu. Operator immediately corrected all menus
No paper towels or mechanical hand drying device provided at handwash sink. by oyster/prep sink. Operator immediately corrected
Cutting board has cut marks and is no longer cleanable. On salad station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf overboxed oil. Operator immediately removed
Hole in or other damage to wall. In downstairs storage area by bag in box soda
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by fryer is hanging off wall and is not able to drain properly.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat fruits and veggies in salad cooler. Operator immediately removed
Water leaking from pipe and/or faucet/handle. Pipe lose from hand sink at fryet
Working containers of food removed from original container not identified by common name. Sugar and flour containers. Operator immediately labeled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 Gas cans stored in downstairs storage area. Operator immediately removed
Aug 20, 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 ▾
Dented/rusted cans present. See stop sale. Artichoke hearts 5.5lbs
Handwash sink used for purposes other than handwashing. Measures cups in hand sink
Clams/mussels/oysters removed from original container for long-term storage. No tags. Advised operator to keep copy of tags on all containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Back pack on prep area table
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cooked noodles in walk in cooler
Working containers of food removed from original container not identified by common name. Containers of flour, sugar, seasonings
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - bar area added. 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 plans on file are from 2003 and missing the bar area. As well as a correct legend to identify all equipment, items, stations, etc.. in restaurant on plans. Operator needs to submit updated plans of entire restaurant with correct matching legend
Mar 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - bar area added. 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 plans on file are from 2003 and missing the bar area. As well as a correct legend to identify all equipment, items, stations, etc.. in restaurant on plans. Operator needs to submit updated plans of entire restaurant with correct matching legend
Cutting board has cut marks and is no longer cleanable. Oyster prep station and salad station. Operator has ordered new ones
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at bar tested several times chlorine 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over arugula in reach in cooler drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese, rice, orzo, noodles, garlic. All temperature range 57F-62F. 3 hours per operator. At sauté station on cook line
No plan review submitted and approved - bar area added. 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 plans on file are from 2003 and missing the bar area. As well as a correct legend to identify all equipment, items, stations, etc.. in restaurant on plans. Operator needs to submit updated plans of entire restaurant with correct matching legend
Cutting board has cut marks and is no longer cleanable. Oyster prep station and salad station. Operator has ordered new ones
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on expo station over silverware
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on expo station
No handwashing sign provided at a hand sink used by food employees. wait station at bar by back dry storage
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Floor soiled/has accumulation of debris. Under counter at bar
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority2 Intermediate8 Basic
Show 10 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. Provided operator with forms
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. Establishment is Sou vide steak on site at 130F for 3hours. Removing it from package then Cooling it to 41 then cooking it to full temp for immediate service. Operator states they do not hold items overnight.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf in walk in cooler above cheese and eggs
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 Employee personal bags on shelf at bar above crackers and other single service items
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Equipment in poor repair. Gaskets torn in Reach in cooler by pantry area
Floor soiled/has accumulation of debris. Under counter at bar
Ice scoop handle in contact with ice.
Light shield damaged/in disrepair. In meat cooler is cracked
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Steak vacuum packed on site dated 9/25.
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.