SEASONS 52 #4501
7700 SAND LAKE RD, Orlando FL 32819 · 407.354.5212
Last inspected Jun 25, 2026 · 8 visits since November 2023
MAY 24
NOV 24
APR 25
NOV 25
JUN 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours Cooked pasta 49F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours Cooked pasta 49F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 24 Hours 49F Cooked Pasta in walk in cooler
Food-contact surface soiled /stained with food debris, mold-like substance or slime. -cutting boards
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. In dish pit area
Floor area(s) covered with standing water. In dish pit area
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sauce (72F - Cold Holding) Less than 4 hours per operator Placed in cooler to get to temp, 20 mins later was 42F
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Shrimp and grits in walk in cooler Mash potatoes in the process of reheating
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch employee in back prep area
Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line
Equipment and utensils not properly air-dried - wet nesting. In dry storage area
Floor tiles missing and/or in disrepair. In dish machine area
Food stored on floor. Box of onion rings In walk in freezer
Water leaking from pipe and/or faucet/handle. On sanitation station next to prep sink across from oven
Portable fire extinguisher missing from its designated location. For reporting purposes only. Below prep table near dish machine area
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb oil (59F - Cold Holding); Less than4 hours Operator placed in walk-in freezer for temperature recovery. 45 minutes later 37F
Toxic substance/chemical improperly stored by hot well.
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cookline and prep area.
Equipment and utensils not properly air-dried - wet nesting. Over soup hot well and in dry storage area.
Light not functioning over oven exhaust.
Old food stuck to clean dishware/utensils on dry storage area.
Nov 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Establishment offers undercooked comminuted meat on the child menu. Burger on kid menu
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo station, silverware not inverted.
Equipment and utensils not properly air-dried - wet nesting in prep area and dry storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets are soiled on cook line and bar area.
Old labels stuck to food containers after cleaning in kitchen prep area and dry storage room.
Single-service articles not protected from contamination employee touching inside single service bread liners with bare hands.
Two lights not functioning on exhaust hood by ovens.
Wall soiled with accumulated grease, food debris, and/or dust. On cookline behind prep tables.
Nov 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 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. Bar dishwasher 1st run 0ppm 2nd run 50ppm
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine ran twice 1st attempt heat strip did not reach 160F 2nd attempt 155F
Establishment offers undercooked comminuted meat on the child menu. Burger on kid menu
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cookline and prep area. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo station, silverware not inverted.
Employee with no hair restraint while engaging in food preparation. Employee at expo line serving soup and bread without hair restraint.
Equipment and utensils not properly air-dried - wet nesting in prep area and dry storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets are soiled on cook line and bar area.
Old labels stuck to food containers after cleaning in kitchen prep area and dry storage room.
Single-service articles not protected from contamination employee touching inside single service bread liners with bare hands.
Stored food not covered. Bar citrus garnishes uncovered.
Two lights not functioning on exhaust hood by ovens.
Wall soiled with accumulated grease, food debris, and/or dust. On cookline behind prep tables.
Wet mop not stored in a manner to allow the mop to dry.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potatoes 46f-to 52 less than 4 hours,employee reduced level
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 124f employee reheating,reheated to 169f to 172f
Food-contact surface soiled with food debris, mold-like substance or slime. -small white cutting board
Handwash sink not accessible for employee use at all times. -trays of flat bread in front of sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior walls of walk in cooler and freezer soiled
Nov 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)In under counter drawers under grill raw marinated chicken behind raw marinated pork on cooks line 2) raw portioned diced tuna over arugula on pantry station Chef corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 48F on side pan by pantry station Less than four hours per chef Chef added ice and 20 minutes later it was 38F
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine area
Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dry storage room Chef took to dish room to be properly air dried
In-use tongs stored on equipment door handle between uses. Grill station on cooks line
Old labels stuck to food containers after cleaning. Under prep table Chef took to dish room to have them removed
Sanitizer spray bottle stored next to bar utensils at the bar
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.