POPSTROKE
321 N ALAFAYA TRL, Orlando FL 32828
Last inspected Feb 23, 2026 · 8 visits since October 2023
MAR 24
OCT 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects at the kitchen area by the mop sink not landing at any food. Next announcements visit per supervisor Randy Hicks.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream sauce house made (47F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream sauce house made (47F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink at the wrong spot need to move to the hose side.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 4 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. All the make table cutting board.
Food storage container/container lid cracked or broken. Broken lids covered used to cover the cut jalapeño.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of turkey sliced bottom of make table cutting board.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter mixed 9-18
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter mixed 9-18
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened 2 days ago no date marked.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Working containers of food removed from original container not identified by common name. Sugar,Nacho seasoning no label at the kitchen.
employee beverage container in a cold holding unit with food to be served to customers. Employee Bottle of water stored on reach-in freezer kitchen area.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking water then start working on food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of dressing sauce bottom of make table. Raw fish stored on top of cooked chicken wings at the bottom drawers under the grill. Operator switch it.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk no date mark manager not sure if yesterday or the day before.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee eating in a food preparation or other restricted area. Observed employee drinking at the cook line.
Equipment in poor repair. Gasket torn at bottom of the make table the middle one.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects at the kitchen area by the mop sink not landing at any food. Next announcements visit per supervisor Randy Hicks.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored stored on top of French fries at the reach-in cooler at the front.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the wrong side. Operator fix it and add it to the water hose.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Blake mcbroom 7/10/2019.
Employee with no beard guard/restraint while engaging in food preparation. The only cook at the kitchen.
Old labels stuck to food containers after cleaning. The storage shelves facing the the dishwasher.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Handwash sink used for purposes other than handwashing. Observed employee dumped water into the employee hand sink kitchen area. Container at the employee hand sink by the bar area.
No soap provided at handwash sink. The one at the bar area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaged with food preparation wearing a priceless.
Employee with no beard guard/restraint while engaging in food preparation.
No suitable facilities provided to store employee clothing and other possessions. Cellphone-keys-sunglasses stored at the same shelf with dry dishes.
Old labels stuck to food containers after cleaning. Stored top of the 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside the reach-in freezer in the kitchen.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.in make table on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (50F - Cold Holding); shredded cheese (50F - Cold Holding);garlic butter (48F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Freezer blocking handsink on cookline
Handwash sink used for purposes other than handwashing. Bartender used handsink as dump sink. Operator coached employee on proper handsink usage
No soap provided at handwash sink. At beverage station Near kitchen
Equipment in poor repair. Left side make table ambient temperature 50F per internal thermometer
No handwashing sign provided at a hand sink used by food employees. At beverage station Near kitchen
Oct 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, sanitizer container empty. Replaced at retested at 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food.in make table on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (50F - Cold Holding); shredded cheese (50F - Cold Holding);garlic butter (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); sliced chicken (54F - Cold Holding); shredded cheese (50F - Cold Holding); blue cheese (50F - Cold Holding); shredded lettuce (45F - Cold Holding); garlic butter (48F - Cold Holding)hummus (50F- cold holding) Left side make table in kitchen. Some items in unit over night, the remaining less then four hours, see stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Freezer blocking handsink on cookline
Handwash sink used for purposes other than handwashing. Bartender used handsink as dump sink. Operator coached employee on proper handsink usage
No soap provided at handwash sink. At beverage station Near kitchen
Equipment in poor repair. Left side make table ambient temperature 50F per internal thermometer
No handwashing sign provided at a hand sink used by food employees. At beverage station Near kitchen
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, sanitizer container empty. Replaced at retested at 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food.in make table on cookline
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (50F - Cold Holding); shredded cheese (50F - Cold Holding);garlic butter (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); sliced chicken (54F - Cold Holding); shredded cheese (50F - Cold Holding); blue cheese (50F - Cold Holding); shredded lettuce (45F - Cold Holding); garlic butter (48F - Cold Holding)hummus (50F- cold holding) Left side make table in kitchen. Some items in unit over night, the remaining less then four hours, see stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink missing in warewashing or food preparation area. At cookline
Handwash sink not accessible for employee use at all times. Freezer blocking handsink on cookline
Handwash sink used for purposes other than handwashing. Bartender used handsink as dump sink. Operator coached employee on proper handsink usage
No soap provided at handwash sink. At beverage station Near kitchen
Equipment in poor repair. Left side make table ambient temperature 50°F per internal thermometer
No handwashing sign provided at a hand sink used by food employees. At beverage station Near kitchen
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.