PLAZA GARDEN RESTAURANT
9000 INTERNATIONAL DR, Orlando FL 32819 · 407.996.8585
Last inspected Aug 7, 2026 · 7 visits since October 2023
OCT 24
APR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./banana pudding cooling overnight at 49F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 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./chlorine 0ppm/technician on site/rechecked 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese cold holding at 52F/less than 4 hours/breakfast buffet bar. Waffle mix batter holding at 65F/less than 4 hours/waffle making station/will add to time as public health control.
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles/wait station.
No soap provided at handwash sink./Zebra's Grille bar hand sink/
Show the remaining 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting./most metal pans on cleaned dish shelves.
Food stored on floor./soda boxes on floor/Zebra's Grill/
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination./pastries at buffet station not under sneezed guard/
Food-contact surface soiled with food debris, mold-like substance or slime. Wait station soda nozzles interior soiled. Can opener soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/
Equipment and utensils not properly air-dried - wet nesting.
Light not functioning./one light bulb out/cook line/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder.
Single-service articles not stored inverted or protected from contamination./to go containers in storage room/
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 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./chlorine 0ppm/technician arrived/rechecked 50ppm/
Bathroom door left open other than during cleaning or maintenance./women/employee's restroom in kitchen/
Current Hotel and Restaurant license not displayed./front counter displayed license belongs to the hotel/
Equipment and utensils not properly air-dried - wet nesting./long pans on cleaned dish rack.
Ice buildup in walk-in freezer door.
Single-service articles not stored inverted or protected from contamination./to go containers, coffee filters in dry storage room/
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked roast beef cold holding at 50F, less than 4 hours/moved to walk in freezer/temperature rechecked at 40F. Cream cheese cold holding at 51F on buffet table for less than 4 hours/insufficient ice/moved back to cooler/rechecked at 39F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked sausage hot holding at 128F, less than 4 hours, kitchen hot box/reheated in oven to 165F or above.
No paper towels or mechanical hand drying device provided at handwash sink./Zebra's bar hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./waffle batter on buffet line/form emailed to Chef.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./burgers are cooked to order on Zebra's Grill menu/emailed consumer advisory, printed and posted/
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./one server training certificate expired.
Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 100ppm, rechecked 200ppm.
Oct 25, 2024Inspection 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 ▾
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./chlorine 0ppm, rechecked 50ppm/
Original container of toxic substance or chemical does not bear the manufacturer's label.
Whole fruit displayed for self-service not wrapped and no utensils provided./apples on buffet line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's wallet on cleaned dish rack/
Employee with no beard guard/restraint while engaging in food preparation./one kitchen employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line oven.
Jun 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut ham cold holding at 54F overnight in kitchen reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut ham cold holding at 54F overnight in kitchen reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./gumbo soup in walk in cooler/
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./banana pudding cooling overnight at 49F per cook/kitchen two door reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw pork, walk in cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse./banana pudding cooling overnight at 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut melon on buffet bar 52F, less than 4 hours/time control plan recommended.
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.