MELLOW MUSHROOM
10725 INTERNATIONAL DR STE 150, Orlando FL 32821 · 407-351-9670
Last inspected Aug 19, 2026 · 10 visits since October 2023
AUG 24
FEB 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 157.6 on temperature puck.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015037494 | Jun 1, 2015 | Oct 2, 2015 | $400 |
Inspection history
10 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of medicine improperly stored. Bottle of Midol on prep table on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wing (42-58F - Cold Holding). Top of maketable, overfilled, in unit less then 2 hours, operator will remove excess
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine in back area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on single use item shelf.
Show the remaining 2 findings ▾
Single-service articles not stored inverted or protected from contamination. Soufflé cup lids at server station not inverted, napkins stored uncovered
Standing water in bottom of reach-in-cooler. Lowboy on cookine holding chicken wings
Feb 3, 2026Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta cheese (49-52F - Cold Holding) top of make table. Pan in a pan over ice. In unit less than four hours. Operator placed directly on ice
Water turned off at server station handsink in dining room
Bowl or other container with no handle used to dispense food. Souffle cup in sugar bin
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets st ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in server station lowboy
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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
Handwash sink not accessible for employee use at all times. Napkin bin in sink at server station near bar
Spray bottle containing toxic substance not labeled. Two bottles of blue liquid at cookline
Single-service articles not stored inverted or protected from contamination. Drink lids at server station near kitchen. Soufflé cups at server station near bar
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into walk-in cooler and returned to food prep without changing gloves. Operator coached employee on proper glove usage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (59F - Cold Holding) next to steam well at front counter. Operator will place on ice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hummus under salad make table
Handwash sink not accessible for employee use at all times. At dining room server station, container with napkins in sink. At bar, perforated insert in sink
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No install date on filter at server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
Cutting board has cut marks and is no longer cleanable. Next to convection oven on cook line
Employee personal food not properly identified and segregated from food to be served to the public. Low boy cooler under Togo register
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and sweater on single use storage rack near prep area
Single-service articles not stored inverted or protected from contamination.drink lids at server station
Standing water in bottom of reach-in-cooler. Lowboy at salad station
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into walk-in cooler and returned to food prep without changing gloves. Operator coached employee on proper glove usage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (59F - Cold Holding) next to steam well at front counter. Operator will place on ice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hummus under salad make table
Handwash sink not accessible for employee use at all times. At dining room server station, container with napkins in sink. At bar, perforated insert in sink
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/. Dump sink at bar removed
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No install date on filter at server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
Cutting board has cut marks and is no longer cleanable. Next to convection oven on cook line
Employee personal food not properly identified and segregated from food to be served to the public. Low boy cooler under Togo register
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and sweater on single use storage rack near prep area
Single-service articles not stored inverted or protected from contamination.drink lids at server station
Standing water in bottom of reach-in-cooler. Lowboy at salad station
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (51F - Cold Holding) in unit less then four hours, operator placed in reaching cooler
Handwash sink not accessible for employee use at all times. Bowl in sink behind front counter. Napkins in pan ont of sink at soda station
Handwash sink used for purposes other than handwashing. Hand sink behind bar being used as a dump sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher in container of corn meal.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flat top grill 95F. Operator turned on grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink by tea dispenser.
Reach-in cooler shelves with rust that has pitted the surface. By flat top grill.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 157.6 on temperature puck.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under make table; sliced ham (51F - Cold Holding); pulled pork portions (49F - Cold Holding); pesto sauce (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under make table; sliced ham (51F - Cold Holding); pulled pork portions (49F - Cold Holding); pesto sauce (50F - Cold Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Bowls on top of server window.
Employee personal food not properly identified and segregated from food to be served to the public. Underneath in front counter middle make table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher in container of corn meal.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flat top grill 95F. Operator turned on grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make tables front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink by tea dispenser.
Reach-in cooler shelves with rust that has pitted the surface. By flat top grill.
Single-service articles not stored inverted or protected from contamination. To go containers on top of server window.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados that still have stickers on them over uncovered pickles and cheeses in bottom of salad make table.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Step ladder in front of sink on cookline
Spray bottle containing toxic substance not labeled. Yellow liquid at host stand, at ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cookline 94°F Operator increased heat on flat top
No handwashing sign provided at a hand sink used by food employees. On cookline next to flat top
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.