LONDON HOUSE
8000 VIA DELLAGIO WAY, Orlando FL 32819 · 407-730-4785
Last inspected May 26, 2026 · 9 visits since December 2023
APR 24
NOV 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fat with duck over 7 days, 10/21; sun dried tomato aioli 10/23,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bowl or other container with no handle used to dispense food. Bowl in container of cous cous in dry storage, operator removed
Food stored on floor. Containers of oil on floor, operator removed
Dec 10, 2025Inspection 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 ▾
Bowl or other container with no handle used to dispense food. Bowl in the rock salt mixture
Food stored on floor. Box of chicken tenders in walk in freezer, operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator reheated water, retemp 180F
May 1, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. stained cutting boards on cookline Espresso machine nozzles soiled at coffee station
No handwashing sign provided at a hand sink used by food employees at several hand wash sinks throughout establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling tile in bakery kitchen
Old labels stuck to food containers after cleaning at dishwashing station.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice cakes on cook line Duck sauce in walk-in cooler Sauce in walk-in cooler Operator discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Items held more than 7 days per operator. Operator discarded Rice cakes on cook line Duck sauce in walk-in cooler Sauce in walk-in cooler
Toxic substance/chemical improperly stored. Chemical bottle next to plastic wrap
Food-contact surface soiled with food debris, mold-like substance or slime. stained cutting boards on cookline Espresso machine nozzles soiled at coffee station
No paper towels or mechanical hand drying device provided at handwash sink at bar
Equipment and utensils not properly air-dried - wet nesting at dishwashing station.
In-use tongs stored on equipment door handle between uses.
Light not functioning on exhaust hood in bakery kitchen
No handwashing sign provided at a hand sink used by food employees at several hand wash sinks throughout establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling tile in bakery kitchen
Old labels stuck to food containers after cleaning at dishwashing station.
Jan 7, 2025□ 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 - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hand sinks and at secondary bar removed.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority9 Intermediate8 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fat with duck over 7 days, 10/21; sun dried tomato aioli 10/23,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rendered fat 10/21/24 Sun dried tomato aioli 10/23/24
Toxic substance/chemical improperly stored in dry storage area.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer soiled Can opener soiled Frothier on. Espresso machine soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu crudo and steak tartare not identified as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Prep sink and bar area
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hand sinks and at secondary bar removed.
No soap provided at handwash sink. Buy dessert station
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. Operator posted.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Smoked onions in walk-in
Ceiling tile missing in bakery area.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. In Dish area
Equipment or utensils not designed or constructed in a durable manner. Spatulas at cook-line. Operator discarded.
Ice buildup in reach-in freezer in bakery area..
In-use tongs stored on equipment door handle between uses of cook-line stove
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing on cookline
Stored food not covered. Bar citrus garnishes uncovered.
Jun 18, 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 ▾
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. ROP of raw and ready to eat food over 48 hours frozen and refrigerated
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority10 Intermediate5 Basic
Show 20 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler vacuum sealed in house 6 pieces of salmon 4 cod filets 6 portions of tuna 4 lobster tails 4 turbot 8 scallops 8 Dover 4 tuna 2 prawns 3 poke servings 3 shrimp
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish broth 3/29 Veggie broth 3/15 Orange cream 3/4 Marscapone 3/30
Stop Sale issued due to adulteration of food product. Small visible plastic pieces visible on top of 1/9 pan of bacon jam
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 2 hours: Chimi with cooked garlic 61F, butter blend 49F, butter 57F. Advised to use time as a public health control In pantry overnight, butter 69F see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Covered with tape marked "86" on cookline.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's Tuna carpaccio Poke
No paper towels or mechanical hand drying device provided at handwash sink. 3 in kitchen
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house
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. Employees with no food handler training
No soap provided at handwash sink. Next to walk in cooler corrected on site Dish area
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. ROP of raw and ready to eat food over 48 hours frozen and refrigerated
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lobster dated 4/3 pulled Saturday, kfc chicken 4/4
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperatures up to 77F at all handsinks
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom for employees
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses, mio sports bottle above carving station
Food stored on floor. Bustubs of vacuum sealed product on the walk in cooler
Water leaking from pipe and/or faucet/handle. Leak from handsink drain in pantry area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Operator dumped out
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Water heater room
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Clam/mussel/ some tags tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Cutting board has cut marks and is no longer cleanable. On top of reach in sandwich cooler in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen on top of reach in cooler.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the cooks line missing signage for hand washing.
White plastic spoons in kitchen not properly inverted.
Working containers of food removed from original container not identified by common name. Flour removed from its original container not labeled on chef line in 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.