ORLANDO ALE HOUSE
477 E. ALTAMONTE DR., Altamonte Springs FL 32701 · 407-331-6611
Last inspected Aug 20, 2026 · 11 visits since July 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -1 small flying insect in prep area. No contact observed with food or food contact surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Outside dishwasher 0 ppm. Operator changed chemicals rechecked 0 ppm, operator primed multiple times 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
Equipment and utensils not properly air-dried - wet nesting. Containers by ice machine. Operator separated containers to dry
Show the remaining 4 findings ▾
Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters at entrance to cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Order screen on cooks line, and hood filters
Stored food not covered. Ice in outside bar lids not closed. Operator closed lids
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor by hand sink and dish machine. Operator moved to shelf
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 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. Outside dishwasher 0 ppm. Operator changed chemicals rechecked 0 ppm, operator primed multiple times 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
Equipment and utensils not properly air-dried - wet nesting. Containers by ice machine. Operator separated containers to dry
Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters at entrance to cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Order screen on cooks line, and hood filters
Stored food not covered. Ice in outside bar lids not closed. Operator closed lids
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor by hand sink and dish machine. Operator moved to shelf
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 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. Outside dishwasher 0 ppm. Operator changed chemicals rechecked 0 ppm, operator primed multiple times 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 40; guacamole with tomatoes 47-48, lettuce 50, rice 46-50 both reach in coolers on cooks line held overnight per operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
Equipment and utensils not properly air-dried - wet nesting. Containers by ice machine. Operator separated containers to dry
Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters at entrance to cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Order screen on cooks line, and hood filters
Stored food not covered. Ice in outside bar lids not closed. Operator closed lids
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor by hand sink and dish machine. Operator moved to shelf
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -fish 133, 135. Fish placed back in fryer. Recheck 157.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -establishment changed procedure for chicken wings, no longer fully cooked on first step. Provided written plan to operator. Operator will fix label, still states pre-cooked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
Floor soiled/has accumulation of debris. -floor behind cook line equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hot box soiled. -side of fryer has build up of grease.
Water leaking from pipe and/or faucet/handle. -under hand wash sink by dish.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -fish 133, 135. Fish placed back in fryer. Recheck 157.
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. -bar glass washers, chlorine sanitizer 0ppm. Main bar primed, recheck 50ppm. Outside bar recheck 0ppm.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -establishment changed procedure for chicken wings, no longer fully cooked on first step. Provided written plan to operator. Operator will fix label, still states pre-cooked.
No paper towels or mechanical hand drying device provided at handwash sink. -dispenser empty at a wait station. Host replaced.
Carbon dioxide/helium/nitrogen tanks not adequately secured. -2 large nitrogen tanks in back room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
Floor soiled/has accumulation of debris. -floor behind cook line equipment soiled.
Food not covered. -ice used for drinks on patio, bin lids not kept closed when not in use. Advised.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hot box soiled. -side of fryer has build up of grease.
Water leaking from pipe and/or faucet/handle. -under hand wash sink by dish.
Wiping cloth sanitizing solution stored on the floor. -bucket on floor at cook line.
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. -large gap at bottom of left walk-in cooler door.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects found -1 small flying insect in prep area. No contact observed with food or food contact surface.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs (52F - Cold Holding); queso (50F - Cold Holding); chicken poblano soup (46F - Cold Holding); pico (49F - Cold Holding); chicken (50F - Cold Holding); in walk-in cooler. Per operator, door open for extended time this morning for delivery and inventory. -steak (50F) less than 4 hours, product near door which was left open for large beer delivery. Operator will monitor and move product for temperature recovery if needed.
Handwash sink used for purposes other than handwashing. -hand wash sink on cook line used to rinse tongs. Advised.
Equipment in poor repair. -large gap at bottom of left walk-in cooler door.
Water draining onto floor surface. -water from bar hand wash sink draining onto floor under sink.
Wiping cloth sanitizing solution stored on the floor. -sanitizer bucket on floor across from batter station on cook line. Operator placed bucket on tray.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Food placed in soiled container/equipment. -tomatoes washed, then returned to cardboard box. Employee moved tomatoes to clean metal pan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk at batter station 45° less than 4 hours. Product in double pan. Operator will remove second pan or ice product.
Toxic substance/chemical improperly stored. -sanitizer spray bottle sitting on counter with nozzle above clean plates and salt and pepper mills. Employee moved bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides, under cook line equipment.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. -in drawers in middle cooler.
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee washed hands with no soap. -outside bartender dropped dirty silverware into bucket, rinsed hands in hand wash sink, dried on napkin and continued to handle glassware for customers. Advised manager.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. -no paper towels or soap at hand wash sink at outside bar next to dish machine or at hand wash sink at inside bar closest to expo line. Operator will stock both sinks with required supplies.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above ice machine soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee yogurt in reach-in cooler.
Floor soiled/has accumulation of debris. -grease build up under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rolling racks in walk-in cooler have build up of food debris. -walk-in cooler curtains soiled.
Standing water in bottom of reach-in-cooler. -dressing Traulsen cooler
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari 45, raw chicken 45-48, buttermilk 54 in chicken prep cooler less than 4 hours. Drawer slightly open, pans in top not tight fitting. Operator will monitor and ice product.
Handwash sink not accessible for employee use at all times. -metal 1/3 pan sitting in wait station hand wash sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink on end of cook line by walk-in cooler and outside bar.
Ice scoop handle in contact with ice. -outside bar.
No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer missing from middle cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk-in coolers soiled with build up of dust.
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.