PUB ORLANDO
9101 INTERNATIONAL DR STE 1003, Orlando FL 32819 · 407-352-2305
Last inspected Aug 5, 2026 · 11 visits since November 2023
NOV 24
APR 25
NOV 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Six flying insects at front bar. One flying insect in back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./partial cooked chicken wings.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front bar hand wash sink water temperature at 79F. Wait station hand wash sink water temperature at 81F.
Drain cover(s) missing./bar drains.
Hole in or other damage to wall./holes in wall/dish room.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in freezer gaskets soiled. Kitchen reach in cooler gaskets soiled. All bar coolers exterior with mold like substances. Blue Glass holding trays (for dish washing) soiled.
Old labels stuck to food containers after cleaning.
Waste line missing at soda gun holster./all soda nozzles at the bar.
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority3 Intermediate12 Basic
Show 24 findings ▾
Fly light present in cleaned glass and plate storage.
Live, small flying insects found. Six flying insects at front bar. One flying insect in back kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./partial cooked chicken wings stored over raw shrimp/cook line reach in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation./all time temperature control food in walk in cooler marked more than 7 days. Spinach dip, beer cheese.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./cooked chicken holding for more than 7 days/dated marked for 8 days (should be discarded 8/3/26).
Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken raw shell eggs.
Stop Sale issued due to food not being in a wholesome, sound condition./raw salmon thawed in cut commercial package/not completely removed from the bag/cook line cold drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made bacon jam with cooked onions cold holding at 45F/iced/rechecked 41F.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./partial cooked chicken wings.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter blade soiled/back kitchen under prep table. Front bar soda nozzles soiled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front bar hand wash sink water temperature at 79F. Wait station hand wash sink water temperature at 81F.
Carbon dioxide/helium tanks not adequately secured./back storage room.
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. See stop sale./raw salmon/cook line cold drawer.
Drain cover(s) missing./bar drains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on cleaned utensil rack.
Floor area(s) covered with standing water./throughout the front bar.
Hole in or other damage to wall./holes in wall/dish room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in freezer gaskets soiled. Kitchen reach in cooler gaskets soiled. All bar coolers exterior with mold like substances. Blue Glass holding trays (for dish washing) soiled.
Objectionable odors in front bar area of the establishment.
Old labels stuck to food containers after cleaning.
Stored food not covered./cut fruits at the bar.
Waste line missing at soda gun holster./all soda nozzles at the bar.
Wiping cloth/towel used under cutting board./back kitchen prep table/
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Cook line bread oven food contact surface soiled.
Light not functioning./one light burn out/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line bread oven bottom shelf soiled.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (accent vege) cold holding at 52F. Cut leafy greens cold holding at 47F. Sour cream cold holding at 48F. Milk cold holding at 49F. Buttermilk cold holding at 49F. Liquid eggs cold holding at 50F. All less than 4 hours per chef. Moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line white cutting boards soiled. Cook line bread oven food contact surface soiled.
Spray bottle containing toxic substance not labeled./dish room/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./wait station next to soda machine/removed/
Food stored on floor./oil carton/
Ice scoop handle in contact with ice./ice bin outside the bar.
Light not functioning./one light burn out/cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line bread oven bottom shelf soiled.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses./sanitizing bucket at cook line/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm/
Nov 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 48F, sour cream 50F, cooked chicken 48F,cut tomatoes 40F, cut lettuce 57F, cut leafy greens 46F, scotch eggs 47F, chicken spring roll 47F, cheese sauce 48F, buffalo dip sauce 46F, accent vege (diced tomatoes) 50F/all cold holding less than 4 hours per chef/iced, moved to other coolers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
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./front line cook and back prep cook with no proof of training certificates.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floor tiles missing and/or in disrepair./cook line floor tiles.
Plumbing system in disrepair./hand sink next to ice machine disrepair/not working.
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed waiter pick up lemon wedges in band hands, wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 48F, sour cream 50F, cooked chicken 48F,cut tomatoes 40F, cut lettuce 57F, cut leafy greens 46F, scotch eggs 47F, chicken spring roll 47F, cheese sauce 48F, buffalo dip sauce 46F, accent vege (diced tomatoes) 50F/all cold holding less than 4 hours per chef/iced, moved to other coolers.
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled, wait station.
Handwash sink used for purposes other than handwashing./ice dumped in bar hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.
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/manager Dalton walked in in the middle of the inspection/
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./front line cook and back prep cook with no proof of training certificates.
Spray bottle containing toxic substance not labeled./chemical spray bottle at the bar/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on wait station table /by soda machine.
Employee eating in a food preparation or other restricted area./observed cook eating at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on food storage rack (bread).
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./back kitchen prep cook wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floor tiles missing and/or in disrepair./cook line floor tiles.
Plumbing system in disrepair./hand sink next to ice machine disrepair/not working.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed pineapple stored over cooked potatoes/walk in cooler/
Working containers of food removed from original container not identified by common name./seasoned flour/back kitchen/
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands./cook placed raw salmon on grill with gloves then touched seasoning and sauce bottle without washing hands/advised/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherd's pie mix cold holding at 49F overnight at cook line cold drawers. Home made creamery dill sauce 52F, cook line prep cooler for less than 4 hours/iced immediately, rechecked 41F. Garlic butter holding at room temperature 65F for less than 4 hours/moved to walk in freezer/rechecked at 39F.
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/
Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters expired 2022.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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./salmon/
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable./cook line.
Food not stored at least 6 inches off of the floor./bags of soup in a pan stored on walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line oven bottom tray soiled. Ice machine exterior soiled.
Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler at cook line with standing water.
Working containers of food removed from original container not identified by common name./seasoned flour not labeled/back kitchen.
Nov 5, 2024Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./spinach dip cold holding at 46F for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./spinach dip 46F, cold holding in reach in cooler for more than 4 hours per chef.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
Bowl or other container with no handle used to dispense food./salt container at expo area/
Equipment and utensils not properly air-dried - wet nesting./
Equipment in poor repair./gasket torn, cook line cold drawers.
Floors not maintained smooth and durable./cook line.
Light not functioning./one light bulb, cook line.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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./missing cook's certificate/work for 7 years.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floors not maintained smooth and durable./cook line floor.
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds./salmon cooking temperature at 128F, recooked to at least 145F before serving.
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.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./val pack salmon served undercooked.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled chicken 49F, shepherd pies mix 47F, prime rib 50F, cheese sauce 49F, sauerkraut 50F, spinach dip 48F/all cold holding for more than 4 hours in various reach in coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 49F, shepherd pie 47F, prime rib 50F, cheese sauce 49F, sauerkraut 50F, spinach dip 48F/all cold holding for more than 4 hours in various reach in coolers. Garlic butter 75F, out for 3 hours on kitchen prep table/will use time as public health control
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks at the bar/
No soap provided at handwash sink./one bar hand sink.
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./missing cook's certificate/work for 7 years.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floors not maintained smooth and durable./cook line floor.
Food storage container/container lid cracked or broken./plastic container on cleaned dish rack.
No conspicuously located ambient air temperature thermometer in holding unit./several cook line reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues./small reach in cooler at cook line.
Single-service articles not stored inverted or protected from contamination./coffee filters/wait station/
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken eggs in walk in cooler./discarded immediately by chef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 44F, fry station cooler, less than 4 hours/rechecked 41F/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available for bar dish machine. Quat strips not available for 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink./wait station/
No soap provided at handwash sink./bar hand sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen hand sink/
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./unable to show two employee's training from cook line.
Spray bottle containing toxic substance not labeled./two chemical bottles not labeled, dish room.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation./two cooks in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit./cook line cold drawers/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./oven bottom tray soiled.
Reach in freezer shelves with rust that has pitted the surface./cook line.
Single-service articles not stored inverted or protected from contamination. Party tray lids on top shelf. Coffee filters at coffee station/
Wall soiled with accumulated grease, food debris, and/or dust./dish area in 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.