MODERNE
1241 E COLONIAL DR, Orlando FL 32803 · 407-516-8460
Last inspected Jul 17, 2026 · 7 visits since December 2023
NOV 24
FEB 25
OCT 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator drained and refilled 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken over sauces in reach in cooler on cooks line. Kitchen manager placed raw on the bottom.
Handwash sink not accessible for employee use at all times. Strainer in hand sink by dish machine. Kitchen manager had employee remove and educated employees hand sink is for hand wash only. Container in hand sink by sushi station. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by sushi station. Kitchen manager had employee refill dispenser.
Show the remaining 5 findings ▾
No soap provided at handwash sink. Hand sink by sushi station. Kitchen manager had employee refill dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen manager had employee wipe and sanitize
Equipment and utensils not properly air-dried - wet nesting. Plastic containers by dish machine
Food stored on floor. Duck and ground beef in walk in cooler stored on the floor. Kitchen manager removed from the floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Kitchen manager removed.
Apr 15, 2026Inspection 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.
Spray bottle containing toxic substance not labeled. Degreaser and sanitizer bottles, next to hand wash sink. Operator placed label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Plastic bowl inside Sushi vinegar and flour bag. Operator Removed container
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked at dish area
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Cutting board at prep station. Operator removed
Time/temperature control for safety food thawed in an improper manner. Thawing duck in standing water. Operator placed under cold running water
Working containers of food removed from original container not identified by common name. Peanuts, flour, sugar. Operator placed label
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine 0 ppm, operator placed a maintenance service ticket, disconnected machine and switched to 3 compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 snapper thawed in ROP bag in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on cook line 58F less than two hours per operator. Operator moved to freezer for temperature recovery.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in each in cooler on cooks line prepared onsite held over 24 hrs per operator.
Carbon dioxide/helium tanks not adequately secured. 4 carbon dioxide tanks back of the house hallway. Operator chained tanks.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 snapper commercially processed thawed in walk-in cooler. Operator discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice stored in standing water on prep table by rice cooker. Operator removed water, cleaned and sanitized utensils.
In-use wet wiping cloth/towel used on top of cutting board at prep sushi station. Operator placed cloth in sanitizer solution.
Feb 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked mushrooms and cheddar cheese in low boy front line. Operator moved beef
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef walk in cooler Operator moved chicken
Bowl or other container with no handle used to dispense food. Bowl in soy bean paste Operator removed bowl
Carbon dioxide/helium tanks not adequately secured. Co2 tanks back hallway not secured. Operator put chain on tanks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by small countertop oven Operator removed drink
Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in freezer
Food stored on floor. Beef stored on floor in walk in freezer Operator moved beef off floor
Water leaking from pipe and/or faucet/handle. Hand sink by ware wash leaking
Nov 13, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Operator moved chicken to lower shelve
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit
Bowl or other container with no handle used to dispense food. Bowl in vinegar Operator removed bowl Advised to use ladle
Carbon dioxide/helium tanks not adequately secured. Co2 by soda bag in box not secured
Ice scoop handle in contact with ice. Ice scoop handle in ice bar area ice machine
In-use tongs stored on equipment door handle between uses. Tong on toaster oven handle wait station Employee removed tongs
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in standing water. Advised operator to keep utensils in water of 135+ or in an empty container
Non-food grade paper/paper towel used as liner for food container. Micro greensand lemons touching paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork belly and raw beef in walk in cooler
Handwash sink used for purposes other than handwashing. Hand sink at bar blocked by yari and strainer
Bowl or other container with no handle used to dispense food. In rice container
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over prep station while preparing fish Employee drink on table with rice cookers
Ice scoop handle in contact with ice. In ice bin at bar
Time/temperature control for safety food thawed in an improper manner. Packets of fish eggs thawing at room temperature. Operator immediately moved to cooler
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine at 0 ppm. Has repair order for it. Will use back of house dish machine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over lobster and scallops. Discussed proper storage of raw items. Chef had employee start to move items in correct storage.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. No soap at hand sink by ice machine Chef brought soap
Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside
Food stored on floor. Case of chupa stored on floor Operator put in cooler
Silverware/utensils stored upright with the food-contact surface up. Forks in utensil bin stored with food contact portion up. Operator put on gloves and inverted forks.
Wet mop not stored in a manner to allow the mop to dry.
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.