RUSSELLS ON IVANHOE
1414 N ORANGE AVE, Orlando FL 32804 · 407-601-3508
Last inspected May 11, 2026 · 10 visits since September 2023
MAY 24
DEC 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in over 24 hours cooler per operator 50°F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018054647 | Aug 28, 2018 | Dec 11, 2018 | $400 |
Inspection history
10 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp chicken and tuna over zucchini broccoli in reach in cooler on cooks line and in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by ice machine opened Saturday per operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cesar salad on brunch menus made with shelled eggs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine back of the house and bar dish machine. Chlorine.
Show the remaining 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas, rice, and multiple other cooked products in walk in and reach in coolers not date marked and held over 24 hours per operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Seasoned salmon in rop bags with oxygen removed stored in walk in cooler. Per operator employee food.
Equipment in poor repair. Gaskets at reach in coolers at entrance to cook line.
Floor soiled/has accumulation of debris. Cooks line and underneath reach in coolers.
Food stored on floor. 3 Cases of oil stored on the floor by cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all cooking equipment and equipment throughout back of the house. Reach in coolers throughout.
Stored food not covered. Raw Chicken in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. By white reach in freezer.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler on cooks line. Operator placed chicken underneath sauces.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Duck 11/26 and pasta 11/26, per operator made 12/1. Operator fixed label.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna completely thawed soft to touch in reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line.
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. Tuna completely thawed soft to touch in reach in cooler.
Employee with no hair restraint while engaging in food preparation. Employee prepping station on cook line.
Equipment in poor repair. Gaskets on reach in cooler close to walk in cooler.
Floor soiled/has accumulation of debris. Underneath all back of the house kitchen equipment, underneath dish machine, 3 compartment sink and cooks line.
Food storage container/container lid cracked or broken. Container holing rice in walk in cooler.
In-use tongs stored on equipment door handle between uses. Two tongs hanging on oven door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooks line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Reach in cooler by walk in cooler with torn gaskets.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, underneath dish machine and 3 compartment.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority2 Intermediate14 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler on cooks line. Operator placed chicken underneath sauces.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Duck 11/26 and pasta 11/26, per operator made 12/1. Operator fixed label.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna completely thawed soft to touch in reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar salad * original 1924 recipe
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line.
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. Tuna completely thawed soft to touch in reach in cooler.
Employee with no hair restraint while engaging in food preparation. Employee prepping station on cook line.
Equipment in poor repair. Gaskets on reach in cooler close to walk in cooler.
Floor soiled/has accumulation of debris. Underneath all back of the house kitchen equipment, underneath dish machine, 3 compartment sink and cooks line.
Food storage container/container lid cracked or broken. Container holing rice in walk in cooler.
In-use tongs stored on equipment door handle between uses. Two tongs hanging on oven door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooks line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Reach in cooler by walk in cooler with torn gaskets.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, underneath dish machine and 3 compartment.
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and multiple fish in ROP in walk in cooler and draws on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in over 24 hours cooler per operator 50°F
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Duck, fish, and raw meats in ROP bags. Kitchen manager discarded all ROP products from walk in cooler.Per kitchen manager and GM ROP process will no longer be done at facility
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers throughout facility.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters, sides of all cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, dish machine and underneath dish machine.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter vacuum breaker installed wrong area
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary at 3 compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on cook line. Operator put paper towels.
Cutting board has cut marks and is no longer cleanable. Multiple cut boards heavily scarred and grooved hanging on cut board wall
Single-service articles not stored inverted or protected from contamination. Single service to go box at server station not inverted Operator inverted to go box
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo
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. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours.
May 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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. Dm chlorine 0 ppm
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of letter for salmon and tuna Operator provided letter
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rabbit, meatballs at reach in cooler 4-24-2024. Pate 4-24-2024 Hotdog 4-26-2024 Duck in reach in cooler made Monday no label.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52f Operator will discard after 4 hrs
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility curing chorizo
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. Facility cooking soups, rabbits and placing raw fish and other foods in ROP bags keeping them over 48 hours.
Current Hotel and Restaurant license not displayed. 4/1/24.
Outer openings not protected with self-closing doors. Exterior back door opened during food prep.
Time/temperature control for safety food thawed in an improper manner. Tuna thawed in bag.
Oct 9, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen.
Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Menu item chef during inspection purchase pasteurized eggs for ceaser dressing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon above pita bread. Raw chicken over polenta.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Veggie marinade dated 8-27-23.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Salt,sugar and dill brined and rop and kept In walk-in cooler for 1 week and a half to two weeks fish never frozen.
Handwash sink not accessible for employee use at all times. Towel basket in front of hand sink in server area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. Hand sinks behind bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 103f water on flattop.
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.