OTTO'S HIGH DIVE
2304 E ROBINSON ST, Orlando FL 32803 · 321-377-7732
Last inspected Apr 16, 2026 · 12 visits since November 2023
OCT 24
MAR 25
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects found 2 flyings incests in outside prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 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. Dish machine tested at 0 ppm chlorine
Spray bottle containing toxic substance not labeled. Spray bottle with unknown liquid not labeled. Operator labeled bottle
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at bar.
Current Hotel and Restaurant license not displayed.
Jul 18, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found 2 flyings incests in outside prep area
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/. Facility has added an entire outside cooking and prep area. Outside area is not enclosed with full walls. Outside area has open grills, enclosed grill, prep tables, reach in cooler, smoker, portable hand sink, cooking equipment hooked up to propane tanks. Owner has agreed to close up and not operate outside area until plans have been approved and full walls, floors and ceiling are added
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Low boy cooler; tomato sauce with pork (51F - Cold Holding); pork (51F - Cold Holding); black beans (51F - Cold Holding) Make table shrimp (46F - Cold Holding) Per chef from night before
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler; tomato sauce with pork (51F - Cold Holding); pork (51F - Cold Holding); black beans (51F - Cold Holding) Make table shrimp (46F - Cold Holding) Both inspectors and operator thermometer showed same temperatures Per chef from night before, chef discarded items
Equipment in poor repair. Dish machine not functioning. Will use other dish machine until repairs are made
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish dip made with fish 56° Lemon dill dressing made with garlic and oil 55°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 56° Lemon dill dressing made with garlic and oil 55°
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside by back door splitter no vacuum breaker
Clam/mussel/oyster tags not marked with last date served. Some tags not dated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machines
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with form
Covered waste receptacle not provided in women's bathroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven light soil
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar
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 Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun
No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar
Nov 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar
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 Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun
No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 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. 00ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mojo aioli made with raw egg. 67F less than 2 hours per operator. Advised to put on ice for immediate temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on both menus, Mojo Aoli made with raw egg
No paper towels or mechanical hand drying device provided at handwash sink. At the 3 hand sinks at bar
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 Sou vide then vacuum packaging the following foods and holding over 24 hours. : aropa, black beans, plaintains, onions, lobster, chicken, octopus, flaun
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink In make table prep cooler next to food
No handwashing sign provided at a hand sink used by food employees. At the 3 handsinks at bar
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.