OSPREY TAVERN
4899 NEW BROAD STREET, Orlando FL 32814 · 407-960.7700
Last inspected Jun 10, 2026 · 15 visits since December 2023
OCT 24
MAR 25
DEC 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepping herbs for later use with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017041919 | Jul 6, 2017 | Nov 28, 2017 | $680 |
Inspection history
15 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink back kitchen cook line Operator provided paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile broken at entrance to area leading upstairs storage
Food stored on floor. Case pineapple juice on floor beverage walk in Operator removed off floor
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Faucet at bar, small faucet at dump sink, will not turn offf
Apr 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. -for ROP of raw proteins, chili.
Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
Feb 24, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review.
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. -for ROP of raw proteins, chili.
Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler.
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over opened bread on stand up freezer
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both hand sinks removed at cook line. Last approved plans are on 3/2015. Showing 2 hand sinks at cook line
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. ROPing the following products raw- Chicken, Beef and pork and freezing items
Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area
Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves
Jan 26, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review.
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. -for ROP of raw proteins, chili.
Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler.
Jan 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. - bar glasswasher 0ppm after running multiple cycles. Operator called for service during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. -container with raw shell eggs on shelf above cooked bacon. Product moved.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -cook line. Per operator, owner will contact plan review.
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. -for ROP of raw proteins, chili.
Cloth used as a food-contact surface. -disposable cloth in contact with cut lettuce in cold drawer.
Reach-in cooler shelves with rust that has pitted the surface. -rust on shelves in hot appetizer cooler.
Dec 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook prepping herbs for later use with bare hands
Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Brie cheese ROP on 11/18 and held in walk in cooler
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over opened bread on stand up freezer
Stop Sale issued due to food not being in a wholesome, sound condition. Trout, cod and tile fish all ROP fresh not frozen. Items in freezer Brie cheese ROP on 11/18 and held in walk in cooler Tuna chili cooked and cooled completely to 41f or below. Items then placed in bags with ROP and frozen.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Both hand sinks removed at cook line. Last approved plans are on 3/2015. Showing 2 hand sinks at cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch Caesar salad dressing made with raw shelled eggs For in house menus and on line menus
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. ROPing the following products raw- Chicken, Beef and pork and freezing items
Cloth used as a food-contact surface. Cloth linen used to store raw fish on trays in walk in cooler Disposable cleaning cloth used to line numerous food items for storage in walk in cooler and other coolers
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean equipment
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing for hand sink at dessert area
Reach-in cooler shelves with rust that has pitted the surface. Hot appetizer cooler has rusted shelves
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine chute soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles where utilities go into ceiling gap /hole
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 156° tried multiple times with test strip and high temp thermometer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior small ice machine chute soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles where utilities go into ceiling gap /hole
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine has temperature gauge, establishment has no test strips or high temp thermometer
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has vacuum breaker but on wrong side of splitter
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels front bar hand wash
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Front dish machine per operator not I service in need of repair
No handwashing sign provided at a hand sink used by food employees. No hand wash sign back cook line
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packaging fish. And is not keeping it frozen entire time while in vacuum packaging. Operator discarded fish Salmon 2lb Blue fish 5oz Cod 5oz
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Bowl or other container with no handle used to dispense food. Magnesalt container
Dead shellfish and/or shellfish with broken shells. See stop sale. 1 mussel with broken shell. Operator immediately discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front kit area
Floor soiled/has accumulation of debris. Oil on floor under fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill. Water 89F. Utensils in standing water at bar. Operator turned on dipper well faucet (corrected on site)
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packaging fish. And is not keeping it frozen entire time while in vacuum packaging. Operator discarded fish Salmon 2lb Blue fish 5oz Cod 5oz
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine at bar.
Bowl or other container with no handle used to dispense food. Magnesalt container
Dead shellfish and/or shellfish with broken shells. See stop sale. 1 mussel with broken shell. Operator immediately discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in front kit area
Floor soiled/has accumulation of debris. Oil on floor under fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill. Water 89F. Utensils in standing water at bar. Operator turned on dipper well faucet (corrected on site)
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Emailed operator food employee reporting agreement
Cutting board has cut marks and is no longer cleanable. Small white cutting boards on cooks line
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.