OUTPOST NEIGHBORHOOD TAVERN
227 N EOLA DR, Orlando FL 32801 · 407-203-0447
Last inspected Aug 26, 2026 · 10 visits since September 2023
MAR 24
JUN 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoes in Reach in cooler overnight per operator 56F. Operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023052948 | Jun 19, 2023 | Mar 14, 2024 | $400 |
Inspection history
10 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Raw shell egg stored in same pan as tomato. Operator voluntarily discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Ceaser dressing made with raw egg over several ready to eat items in cooler. Removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli 8/3. In walk in cooler Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60F cold holding in prep cooler overnight per operator. Operator immediately discarded
Show the remaining 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spring mix, boiled eggs, cut lettuce, blue cheese, 53-60F cold holding in prep cooler overnight per operator. Operator immediately discarded
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is serving ceaser salad made with raw egg. Not identified on menu. Operator immediately reprinted correct menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta dated 7/22. Per operator it was prepared 8/22.
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. Snapper. Operator removed from packaging
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box fan
Plumbing system in disrepair. Hot water faucet stripped in handsink at end of cook line. Hand sink still provides water of at least 85F
Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom interior of freezer at end of cook line
Stored food not covered. "Table water". Bottles in cooler at bar. Operator immediately covered
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. First cooler on cook line not maintaining temperature of 41F. Operator has repairs scheduled
Light not functioning. Light under hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flatop grill
Reach-in cooler interior/shelves have accumulation of soil residues. Top left grill drawer cooler
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dishwasher reading 00pm chlorine after priming and testing several times.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 st Prep cooler Raw Swai, wings, corn dogs, springs mix, collards, eggs, cut lettuce raw chicken; (38-67F - Cold Holding) on insufficient ice bath less than 4hrs per operator. Operator moved to other cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (111-126F - Hot Holding) in steamwell less than 4hrs per operator. Operator reheated to 175F for temperature recovery
Handwash sink used for purposes other than handwashing. Hand sink at bar had pan inside. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Sweater on top of empty ice bin at bar. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing Watch. Immediately removed
Equipment in poor repair. First cooler on cook line not maintaining temperature of 41F. Operator has repairs scheduled
Food not stored at least 6 inches off of the floor. -Boxed oil on floor in hallway. -case of shrimp on floor in freezer ( corrected on site) - buckets of chicken on floor in cooler. ( corrected on site)
Ice scoop handle in contact with ice. At bar. Operator removed
In-use tongs stored on equipment door handle between uses.. operator removed
Light not functioning. Light under hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flatop grill
Reach-in cooler interior/shelves have accumulation of soil residues. Top left grill drawer cooler
Stored food not covered. Buttermilk in walk in cooler. Not covered. Operator voluntarily discarded
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Outside thermometer reading 47F and inside thermometer 48F inside prep cooler on cook line. Temperature was 42-43F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pimento cheese, not labeled or date marked. Prepared less than 7 days ago per operator. Operator immediately labeled
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on expo station next to clean dishes. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Phone Charger top of seasoning salt. Operator immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Ice scoop handle in contact with ice. In Ice machine at bar. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler with bread
Working containers of food removed from original container not identified by common name. Flour and seasoning containers. Operator immediately labeled
Jun 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Two cases of oil stored on the floor by prep areas.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy
Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled
Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up
Mar 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate4 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. Dish machine at bar 00ppm after several tests and primed. Dishmachine in kitchen. Has no sanitizer and establishment is out of sanitizer for that dishmachine. Establishment has set up 3 bay sink with proper sanitizer.
Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy
Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled
Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 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. Dish machine at bar 00ppm after several tests and primed. Dishmachine in kitchen. Has no sanitizer and establishment is out of sanitizer for that dishmachine. Establishment has set up 3 bay sink with proper sanitizer.
Non-food grade paper/paper towel used as liner for food container. Hot dogs in prep cooler on dry sanitizer towels. Advised operator to use deli tissue or other food grade surfaces. Operator removed towels
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112F. Less than 4 hours per operator. Operator turned up heat. Reheated to 135
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and gas lines greasy
Standing water in bottom of reach-in-cooler. Standing water in main prep cooler. Operator is aware and already has repairs scheduled
Wall soiled with accumulated grease, food debris, and/or dust. Floor and wall behind grill slight grease build up
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 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 at bar is reading 00ppm chlorine. Advised operator to use other dish machine to sanitize initial bar dish machine is able to properly sanitize
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar
Standing water in bottom of reach-in-cooler. In make table reach in cooler next to flat top gril
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pork sauce dated 9/4. Operator discarded
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar is reading 00ppm chlorine. Advised operator to use other dish machine to sanitize initial bar dish machine is able to properly sanitize
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoes in Reach in cooler overnight per operator 56F. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes in Reach in cooler overnight per operator 56F. Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (119F - Hot Holding); chili (127F - Hot Holding); refried beans (101F - Hot Holding). Less than 4hours per operator.operator. Advised operator to reheat items to 165F. Marinara, chili, refried beans, at 138F-146F 30min after initial temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at bar
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. In make table reach in cooler next to flat top gril
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.