MAIN KITCHEN RECEIVING AND BANQUET
14651 CHELONIA PKWY, Orlando FL 32821 · 407-390-2300
Last inspected Jul 24, 2026 · 9 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced cheddar not date marked stored in walk in cooler over night.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer top panel has white residue left on the surface.
Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink located in the pantry area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the side panel of the ice machine doors, around the interior panel.
Show the remaining 6 findings ▾
Accumulation of debris on exterior of warewashing machine. Observed terrible lime build up on the exterior of dish machine.
Floors not maintained smooth and durable. Observed peeling stainless steel on the floor in the walk in cooler located in the receiving area. Engineering notify.
Hole in or other damage to wall. Observed wall has two missing tiles in the dish machine room.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located near chef office.
Old labels stuck to food containers after cleaning. Observed old labels stuck to plastic containers on the storage shelves.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor ( pantry )
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked romaine lettuce 50°f stored on the buffet line less than 3 hours recommend to quick chill found out pans must be stored properly in the ice bath.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Checked gallon of whole milk not date marked stored inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board on the prep counter soiled used for vegetables recommend Chef to replace or resurface. Dicer and mixer has old food debris dried on the surface.( banquet kitchen) Slicer has dried food behind the blade.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two fan guard covers has terrible dust accumulation on the surface in the walk in dairy cooler.
Food storage container/container lid cracked or broken. Observed Observed cracked lid stored on the granola located in the pantry.
Garbage on the ground and/or pad around dumpster. Observed garbage on the ground around compactor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl inside fruit granola stored in the pantry area.
Light not functioning. Observed light out on the back dock near walk in cooler.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can next to hand wash sink in pantry area.
Old labels stuck to food containers after cleaning. Observed old label stuck to bowl on the storage shelve.
Ripped/worn tin foil used as shelf cover. Observed aluminum foil underneath counter in the back prep kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink draining slowly located near Chef office. Engineering notify at time of inspection
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Heat strip failed to turn black 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. Checked dishmachine three times not sanitizing properly final rinse gauge reaching 192°f wash cycle 150°f Chef notify engineering immediately. Three compartment sink must be set up wash, rinse and sanitize. Rechecked dish machine final rinse working properly Engineering notify, recommend chef to check dishmachine daily.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tuna salad 46°f stored on the buffet line less than 4 hours recommend to quick chill or use ice bath.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed three fan guards soiled has dust accumulation on the surface. (Purchasing walk in cooler)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees back packs hanging on the storage shelves in the dish machine area.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old dried food debris left on the surface in the garde manger area. (Cold kitchen)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the frame of the ice machine door panels.(Main kitchen)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed both air conditioners vents has peeling paint on the surface in the dish machine area. Fan guard covers inside walk in cooler dust accumulation located in receiving area. Engineering notify.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag hanging on the storage shelve in the dish machine room.
Floor soiled/has accumulation of debris. Observed floors inside walk in cooler for produce has old food debris left on the floor.
Floors not maintained smooth and durable. Observed stainless steel floors inside walk in cooler, seams loose, engineering notify at time of inspection.
Hole in or other damage to wall. Observed cracked wall damage in the dish machine room, engineering notify.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the shelves has food debris spilled on the surface located near cutting board holder.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of coconut milk stored on the shelve located in the main kitchen.
Heat strip failed to turn black 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 The operate will be using Deep Blue Restaurant Dishmachine temporarily until Dishmachine repaired.. sanitization until dishmachine is repaired. Dishmachine is not sanitizing properly at time inspection final rinse reaching 150°f, recommend Chef to notify dishmachine company immediately Three compartment sink must be use wash, rinse and sanitize.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel of ice machine has mold like growth.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard covers Inside walk in cooler for produce.
Hole in or other damage to wall. Observed hole in wall in the Main kitchen banquet area
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provide at hand wash sink
Old food stuck to clean dishware/utensils. Observed fork has old food stuck on the surface.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the employee cafeteria.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato soup date marked 4/6 (45f-50f - Cold Holding) - cheese sauce held overnight (55f-60f - Cold Holding)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken - salmon - steak
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white plates and bowls on storage racks
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - dish machine not working. Manager states all dishes currently sent to upstairs dish station
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - 0 ppm. Employee made new solution. Final reading 200 ppm
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - New boiler installed 10/23/23 no certificate, boiler tag number 139994
Aug 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Checked hand wash sink located in main kitchen near Chef office temperature 73f and also hand wash sink on the cook line reach 75 degrees due to boiler has been removed per Director of Engineering.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
Heat strip failed to turn black 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. Checked the dishmachine final rinse not reaching 160°f wash cycle 140°f notify Director of Engineering Checked the booster on the dishmachine, not working properly called dishmachine company at time of inspection. Recommend to set up 3 compartment sink wash,rinse and sanitizer until dishmachine is repaired. Operator will be using Deep Blue Restaurant another location dishmachine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 51°f stored on the buffet line less than 4 hours recommend to quick chill. Employee cafeteria
Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Checked hand wash sink located in main kitchen near Chef office temperature 73°f and also hand wash sink on the cook line reach 75 degrees due to boiler has been removed per Director of Engineering.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the interior of the ice machine. (main kitchen)
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has dust accumulation on the surface inside walk in cooler. (Main kitchen)
Water filter not located to facilitate disassembly for periodic servicing and cleaning. Observed water filter attached to ice machine has not dated.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler has been removed from the resort in process of replacing per Blue Lewis Director of Engineering.
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.