SCHMANKERL STUB'N
131 N ORANGE AVE STE 104, Orlando FL 32801
Last inspected Sep 30, 2024 · 3 visits since May 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 6 fish filets previously vacuumed packaged on site. Operator immediately discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cheese sauerkraut and cooked sausage in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 127F less than 4hrs per operator. Advised operator to reheat 165F
Handwash sink used for purposes other than handwashing. Knife and pitcher in handsink on cook line
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator needs correct test strips for quat sanitizing in 3bsy
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on brunch menu
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
In-use tongs stored on equipment door handle between uses. Ice tongs on handle of ice drawer at bar
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuum packing raw pork, raw beef and raw fish. Operator states they are in the process of developing a HACCP plan
Nothing was found. The inspector recorded no violations at all.
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.