PLANCHA
10100 DREAM TREE BOULEVARD, Orlando FL 32836
Last inspected Apr 27, 2026 · 7 visits since September 2023
MAR 24
DEC 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half 2/27
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed one can of kidney beans badly dented in the middle stored on the storage rack.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed fresh garlic oil stored out at room temperature on the expo line not time mark. Time placed out 11:30am per employee
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old dried food left on the back surface.
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. Brittany Crattic expired 9/27/2021 cook line must take food handlers training by next routine inspection.
Show the remaining 1 finding ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink draining slowly located next to prep counter. Chef notify engineering immediately.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked beef broth 48°f stored overnight inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked beef broth 48°f stored inside walk in cooler overnight label 12/10 stop sale notice issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed chopper has old food residue left on the surface. Stewarding notify to clean equipment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while slicing green peppers. Manager spoke to employee at time of inspection
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer using the minimum 586 ppm quart ammonia concentration spoke with Stewarding Manager will notify dishmachine company.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green discoloration left on the surface, recommend to replaced or resurface.
Handwash sink used for purposes other than handwashing. Observed ice dumped into hand wash sink located behind the bar.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Checked macaroni dated12/11-12/18 over 7 days checked product on the 12/19 (Thursday)
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni label over 7 days stored inside reach in cooler 12/11-12/18 over 7 days checked on Thursday 12/19.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler in the bar area.
May 9, 2024□ Call Back - CompliedRoutine Inspection
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. ROP ready to eat over 48 hours
Wall soiled with accumulated grease, food debris, and/or dust. Black debris, dish area
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon, tuna, Mahi vacuum sealed in house and stored in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half 2/27
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 45F, queso fresco 47F, front of cookline cooler in 1/9 pans. In cooler next to oven, corn out and returned to cooler 48F. Chorizo 48F. Shredded cheese 50F. Temp log shows unit 36F less than 6 hours before. Operator removed all time or temperature control for safety food and moved to another unit.
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. ROP ready to eat over 48 hours
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bean drip frozen 2/20, pulled to refrigeration and stored in cookline cooler.
Equipment in poor repair. Bar dish machine out of service and waiting on part
No Heimlich maneuver/choking sign posted.
Wall soiled with accumulated grease, food debris, and/or dust. Black debris, dish area
Sep 5, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked romaine lettuce 45°f stored on top panel reach in cooler less than 4 hours recommend to quick chill in the walk,in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting brown has white stains on the surface used on the Cook line, stewarding replaced at time of inspection.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not secured stored in the dry storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has dust accumulation on the surface enter from the 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.