OLE RED ORLANDO RESTAURANT
8417 INTERNATIONAL DRIVE, Orlando FL 32819 · 615-319-9364
Last inspected Jul 29, 2026 · 10 visits since October 2023
APR 24
NOV 24
APR 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./buttermilk at cook line 46F/less than 4 hours, adding ice/rechecked 40F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer./dessert freezer.
Jun 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./fried egg cooked to over medium per chef.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer./dessert freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin handle/
No handwashing sign provided at a hand sink used by food employees./cook line hand sink/across from the smoker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink interior soiled/front wait station.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw shrimp, walk in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked onions hot holding at 92F, cook line for less than 4 hours per cook/reheated to 174F immediately/
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk in bar reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Handwash sink used for purposes other than handwashing./used soiled scoop inside cook line hand sink/removed immediately/
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2024. Printed out current DBPR license/
Employee with no beard guard/restraint while engaging in food preparation./cook.
Equipment in poor repair./one dish machine at the bar out of order.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses./cook line/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar container exterior soiled/wait station.
Wiping cloth/towel used under yellow cutting board./removed immediately/
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw burger patties stored over raw shrimp/cook line cold drawers. Raw shell gas stored over dairy products, bakery station cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./honey butter holding at 59F, expo line for less than 4 hours/iced/rechecked 41F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mashed potatoes hot holding at 125F, less than 4 hours/reheated to 169F/
Handwash sink used for purposes other than handwashing./dumped ice into wait station hand sink.
No paper towels or mechanical hand drying device provided at handwash sink./bar and cook line hand sink.
No soap provided at handwash sink./bakery station hand sink.
Employee with no beard guard/restraint while engaging in food preparation./several cooks in kitchen.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front wait station hand sink soiled.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Sugar, flour and panko bins. Sugar bin, front wait station.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
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 burger patties over sliced tomatoes, cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./herb butter 44F, less than 4 hours/moved to walk in cooler, rechecked 40F/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./backpacks and bags stored with food products/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lemon stored over sliced tomatoes, walk in cooler.
Working containers of food removed from original container not identified by common name./sugar bin, wait station/
Sep 5, 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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak.
Jul 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw fish, cook line reach in cooler/
Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken cold holding at 44F overnight, cook line small reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F overnight, cook line small reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 125F, cooked peach pie filling 87F, mashed potatoes 120F, Mac and cheese 117F, mushroom gravy 122F/all less than 2 hours/reheated to pulled pork 196F, cooked peach pie filling 183F, mashed potatoes 168F, Mac and cheese 187F and mushroom gravy 175F/
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
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./restaurant conducting reduced oxygen food on site for cooked pulled pork, cooked peach pie filling, bacon jam, cooked taco meat, cooked brisket (all with cook chill method), raw chicken and raw steak.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired.
Employee eating in a food preparation or other restricted area./advised.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use wet wiping cloth/towel used under cutting board./cook line/
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./cook line small reach in cooler with standing water.
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled.
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.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over bag of cheese/cook line cold drawers/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./buttermilk at cook line 46F/less than 4 hours, adding ice/rechecked 40F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./pulled pork 131F, hot holding for less than 4 hours/reheated on stove to at least 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Bar soda gun interior soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving Ahi Tuna Nachos with no indication tuna is a raw product.
No paper towels or mechanical hand drying device provided at handwash sink./dish room hand sink/
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.
No soap provided at handwash sink. Cook line/salad station hand sink. Bar hand sink/
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.establishment is doing cooked-chill reduced oxygen packaging, including taco meat, pulled pork, cheese sauce. Also vacuum packaging raw pork chop and steak.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drink stored in between food/cook line storage area/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor./a container of flour in kitchen/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cold drawers gaskets soiled.
Silverware/utensils stored upright with the food-contact surface up./forks and knives on cleaned dish rack.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
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.