LANDRY'S SEAFOOD HOUSE
8800 VINELAND AVE, Orlando FL 32821 · (407)827-6466
Last inspected Jun 11, 2026 · 8 visits since August 2023
APR 24
JUL 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. 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. Ground beef and turkey in same container in walk-in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cheese in cooler drawer on cookline. Raw stuffed flownder over cooked mussles in make table on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); cut lettuce (47-50F - Cold Holding) garnish station. In unit less than two hours. Items on ice not fully submerged. Operator placed water in ice
Spray bottle containing toxic substance not labeled. At bar,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline
Show the remaining 4 findings ▾
Ice scoop handle in contact with ice. In ice bin at bar
In-use tongs stored on equipment door handle between uses. On cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In flour in kitchen
Working containers of food removed from original container not identified by common name. Salt cambro on dry shelf in kitchen
Jun 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar. Repeatedly tested at 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cheese in cooler drawer on cookline. Raw stuffed flownder over cooked mussles in make table on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); cut lettuce (47-50F - Cold Holding) garnish station. In unit less than two hours. Items on ice not fully submerged. Operator placed water in ice
Spray bottle containing toxic substance not labeled. At bar,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline
Ice scoop handle in contact with ice. In ice bin at bar
In-use tongs stored on equipment door handle between uses. On cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In flour in kitchen
Waste line missing at soda gun holster. At bar
Working containers of food removed from original container not identified by common name. Salt cambro on dry shelf in kitchen
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked mussels in cooler under make table on cookline near dish
Handwash sink used for purposes other than handwashing. At bar, evidenced by ice in handsink
Ice scoop handle in contact with ice. At bar
Waste line missing at soda gun holster. At bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, refilled and retested at 400ppm
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw ground beef, raw turkey with gumbo sauce in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef and turkey in same container in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding) top of cook line. Not in ice. In unit less then two hours. Operator placed in ice
Reach-in cooler interior/shelves have accumulation of soil residues. Make table holding salad dressings
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw lobster then changed gloves without washing hands, operator coached employee on proper hand washing
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over corn, raw fish over cooked crab legs.
Raw animal food stored over/not properly separated from ready-to-eat food. In make table next to reach in cooler on cookline. Raw seafood over prepped vegetables. Raw shrimp over sliced onions in two two cooler across from fryers on cookline. Raw fish over cooked crawfish in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding) on cookline, above chill line of container. Operator states less then 4 hours, will rapid chill
Handwash sink used for purposes other than handwashing. Filling pitcher at bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen
In-use tongs stored on equipment door handle between uses.
Water leaking from faucet, hand sink at bar
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (53F - Cold Holding); whipped topping (62F - Cold Holding) manager discarded product due to being held overnight in cooler
No soap provided at handwash sink. No soap at Handwash sink right inside kitchen
Single-service articles improperly stored. Filters not covered
Wiping cloth sanitizing solution stored on the floor. In between expo line and cookline, 2 buckets stored on floor.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm. Operator changed sanitizer, retested at 50ppm
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. Observed employee use bare hands to portion tortilla chips. Coached employee on proper food safety
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions in two door cooler on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding)
Spray bottle containing toxic substance not labeled. At bar
Carbon dioxide/helium tanks not adequately secured. Near employee bathroom
Ice bucket stored on floor between uses. At machine in kitchen
Ice scoop handle in contact with ice. Behind bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At melted butter station. 90F
Working containers of food removed from original container not identified by common name. White bins with white dry ingredients
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm. Operator changed sanitizer, retested at 50ppm
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. Observed employee use bare hands to portion tortilla chips. Coached employee on proper food safety
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sliced onions in two door cooler on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); cooked asparagus (46F - Cold Holding); raw hamburger (46F - Cold Holding); American cheese (46F - Cold Holding) in cooler drawers on cookline. Operator states in unit over night.
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. Sign not visible if at bar, no advisory on menu
Spray bottle containing toxic substance not labeled. At bar
Carbon dioxide/helium tanks not adequately secured. Near employee bathroom
Ice bucket stored on floor between uses. At machine in kitchen
Ice scoop handle in contact with ice. Behind bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At melted butter station. 90°F
Working containers of food removed from original container not identified by common name. White bins with white dry ingredients
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.