SEAFIRE RESTAURANT AND FLAME CRAFT BAR
7007 SEA WORLD DR, Orlando FL 32821 · 407.351.3600
Last inspected May 29, 2026 · 9 visits since July 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51-40F - Cold Holding) at fryer, ice bath not high enough, out less then 1 hour. Operator placed in cooler
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage links over ham and cooked turkey legs in walkin cooler
Equipment drain line draining into handwash sink. Portable AC unit in kitchen
Equipment in poor repair. Dish machine not working at time of inspection
Single-service articles improperly stored. Case of drink lids on floor in dry storage area
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm, refilled and retested at 200ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Standing water in bottom of reach-in-cooler. Bar food make table
Waste line missing at soda gun holster. All soda guns at bar
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51-40F - Cold Holding) at fryer, ice bath not high enough, out less then 1 hour. Operator placed in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bin next to chicken walk-in
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. strip did not turn black
Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at coffee station
No paper towels or mechanical hand drying device provided at handwash sink. On serving line next to grill
No soap provided at handwash sink. On serving line next to grill
Plumbing system in disrepair. Hand sink On serving line next to grill. Pipe disconnected at bottom.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher and server station hand wash sinks. Operator replaced paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on vents in front of the office
Equipment in poor repair. Observed reach in cooler gaskets torn
Food not stored at least 6 inches off of the floor. Frying oil directly on the floor in front cookline. Employee moved to a bottom shelf
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle over rocks and no absorbent soiled
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs touch chicken and chicken tenders. Operator placed them out and on the side of the pan.
Light not functioning. 1 out from back kitchen hood
Standing water in bottom of chicken walk-in-cooler. Employee clean it.
Water leaking from pipe at front hand wash sink Employee fixed the leaking pipe during inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (112F - Hot Holding)in hot box, operator states in unit less then 4 hours. Discarded product
No paper towels or mechanical hand drying device provided at handwash sink. At ice machine, at dessert prep area
Reach-in cooler interior/shelves have accumulation of soil residues.. Interior of glass door across from fryers
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm located near fryers in kitchen, retested at 400ppm
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.