POP UP
808 E WASHINGTON ST, Orlando FL 32801
Last inspected Aug 21, 2026 · 14 visits since August 2023
JUL 24
FEB 25
JUL 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Live, small flying insects found. 3 live flying insects in soda gun nozzle holder at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Live, small flying insects found. 3 live flying insects in soda gun nozzle holder at bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Marina 56-64 F cold holding 2hrs on stove. Operator removed to walk in for temperature recovery
Handwash sink used for purposes other than handwashing. -Container in handsink. Operator removed
Ceiling/ceiling tile shows damage or is in disrepair. -Holes in ceiling tile above pizza prep
Show the remaining 5 findings ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards
Equipment in poor repair. -walk in Freezer door comes completely off when opened.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko container. Operator removed
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dates missing on items in grab n go freezer. Operator began to date items
Time/temperature control for safety food thawed in an improper manner. -Chicken broth thawing room temp less than 4 hrs per operator.. Operator put in cooler
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -demi glass (127F - Hot Holding) less than 4hrs in stewamwell. Operator put on stove to reheat to 165F for temperature recovery
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Cutting board has cut marks and is no longer cleanable. All
Equipment in poor repair. -Walk in freezer door hinges are broken -oven and salamander
Hood filter missing from automatic fire suppression/exhaust system. -Gap in hood filters
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In lobby bakery freezer: Operator is producing all food in house but foods are labeled with a different former business name.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer under slicer - in between ovens and fryers
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed
Nov 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes. Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs
Manager or person in charge lacking proof of food manager certification.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator
Cutting board has cut marks and is no longer cleanable. On prep cooler
Floor soiled/has accumulation of debris. Under equipment at bar
Hole in or other damage to wall. By can opener
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line
Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen
Oct 2, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes. Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator
Cutting board has cut marks and is no longer cleanable. On prep cooler
Floor soiled/has accumulation of debris. Under equipment at bar
Hole in or other damage to wall. By can opener
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line
Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen
Jul 31, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 46F cold holding on stove 20 minutes. Per operator marinara is left at room temperature and only heated to order. Advised that marinara is a temperature sensitive food and must be held either at 135F or 41F. Operator immediately reheated to 172F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar
Handwash sink not accessible for employee use at all times. -Hand sink wait station blocked by wet floor signs
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods all prepared less than 7 days per operator
Cutting board has cut marks and is no longer cleanable. On prep cooler
Floor soiled/has accumulation of debris. Under equipment at bar
Hole in or other damage to wall. By can opener
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -unused Prep cooler under slicer -Unused prep cooler soiled inside on line
Unnecessary items/unused equipment on the premises. Multiple unused equipment in kitchen
May 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. On prep table
Equipment in poor repair. Walk in freezer door is unable to completely close. Operator has repairs scheduled. All food is frozen solid
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer
May 1, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. On prep table
Equipment in poor repair. Walk in freezer door is unable to completely close. Operator has repairs scheduled. All food is frozen solid
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer
Feb 21, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked trash can
Handwash sink used for purposes other than handwashing. Matt in handsink at bar
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/. Operator has removed the dishwasher in the kitchen. Operator still has a 3 bay sink for sanitation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Used to scoop noodles. Operator immediately removed
Cutting board has cut marks and is no longer cleanable. On prep table
Equipment in poor repair. Walk in freezer door is unable to completely close. Operator has repairs scheduled. All food is frozen solid
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry freezer
Standing water in bottom of reach-in-cooler. In beer cooler at bar. Operator immediately cleaned
Working containers of food removed from original container not identified by common name. Label On seasoning container. Operator immediately labeled
Jul 31, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. 1 dead roach on top of pan used to hold up reach in prep cooler at entrance to kitchen
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards at salad station and 1st prep table on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fryer freezer Fans in walk in cooler shelves in freezer walk in rusted
Standing water in bottom of reach-in-cooler. Beer well at bar. Operator is aware
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: chicken, Mac sauce, Noodles, shrimp; (54-62F - Cold Holding) all less than 4 hrs per operator. Operator immediately put on ice bath for temperature recovery. Cooked Mushrooms in mayo sauce 62F on prep table less than 4hrs operater put on ice recovery
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. warmer cabinet : grits, tortillas soup (88-96F - Reheating); 2hrs per operator. Items are commercially processed Advised operator to immediately reheat to 135 for temperature recovery. Operator reheated tortillas soup (166F - Reheating). And grits 146F.
Toxic substance/chemical improperly stored. Spray cleaner on exposed station
Bowl or other container with no handle used to dispense food. Bowl in flour container
Cutting board has cut marks and is no longer cleanable. Cutting boards at salad station and 1st prep table on cook line
Dead roaches on premises. 1 dead roach next to warming cabinet. Operator immediately cleaned up and discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on expo station
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ladel in egg wash container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fryer freezer Fans in walk in cooler shelves in freezer walk in rusted
Standing water in bottom of reach-in-cooler. Beer well at bar. Operator is aware
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 45-46F operator put in ice for temperature recovery. Operator cooled to 36F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wagu beef sliders automatically served undercooked not identified on menu.
Cutting board has cut marks and is no longer cleanable. On front prep table cooler
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 45F-48F in walk in cooler overnight per operator. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 45F-48F in walk in cooler overnight per operator. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to clean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over ware wash area Ceiling vent over make table by left entry way of kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on prep table. Room temperature. Operator discarded water.
No handwashing sign provided at a hand sink used by food employees. In restrooms.
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.