SHARON'S HOMESTYLE COOKIN
5667 S. ORANGE AVE, Orlando FL 32809
Last inspected May 5, 2026 · 7 visits since August 2023
MAR 24
JUL 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 9 high priority.
9 High priority1 Intermediate10 Basic
What the inspector wrote — 20 findingsThe state's own report →
Container of medicine improperly stored. Medicine on the shelf next to seasonings.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person loads and unloads machine without handwashing.
Non-food grade paper/paper towel used as liner for food container. Paper towel used in bowl with lettuce.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over deli meats.
Show the remaining 16 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55F on counter of cook line. Management states just placed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (48F - Cold Holding) management states in cooler for 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding) management states in cooler for 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (110F - Hot Holding) management states was throwing it out. black eyed peas (106F - Hot Holding) less than 4 hours, took to reheat. chili (114F - Hot Holding)
Toxic substance/chemical improperly stored. Dawn under table next to substitute butter.
Spray bottle containing toxic substance not labeled. Blue substance
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on top of prep tables.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Single-service articles not stored inverted or protected from contamination. To go trays held above cook line.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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/
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On prep table
Floor soiled/has accumulation of debris. Under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - air filters on ice machine - gaskets in prep cooler
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Corn beef hash deli meats, hot dogs 50F-54F cold holding in prep cooler less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery. Advised not to store items above fill line in pan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans, corn, greens 104-119F - Hot Holding in steam table less than 4hrs per operator. Operator immediately reheated all to 165F-187F
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/
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator is serving eggs and steak to order. No consumer advisory on site. Operator immediately wrote on board as temporary solution.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Bowl or other container with no handle used to dispense food. In potatoes and cucumber containers. Operator immediately removed
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On ice machine. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee Helmet, eye glasses, bag above prep table. Operator immediately removed
Floor soiled/has accumulation of debris. Under cooking equipment
In-use knife/knives stored in cracks between pieces of equipment. In Between prep tables.
In-use tongs stored on equipment door handle between uses. On frier. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - air filters on ice machine - gaskets in prep cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over deli meat in cooler. Operator immediately removed
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned dirty dishes and proceeded to box cornbread in a Togo box without hand washing.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held on the counter for use. Placed in the make table
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; roast beef (45F - Cold Holding); ham (52F - Cold Holding). Less than 4 hours on the line. Stacked above cold line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eyed peas (101F - Hot Holding); corn (120F - Hot Holding). Less than 4 hours on the flat top. Manager states that product is held and then reheated as needed. Recommend utilizing time as a public health control for these items and procedures
Handwash sink used for purposes other than handwashing. Employee filed black bucket at hand sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks at expo on the counter next utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counter next to utensils.
Employee with no hair restraint while engaging in food preparation. Cooks and dish washer
In-use tongs stored on equipment door handle between uses. Handle of flat top
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup in flour
No handwashing sign provided at a hand sink used by food employees. Hand Wash only
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On the counter next to slicer and on the cook line.
Jul 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24
Raw animal food stored over canned/bottled drinks. Fish over milk in reach in cooler
Raw animal food stored over or with unwashed produce. Steak above tomatoes.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on condiment rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stored food not covered. At reach in freezer by ice machine veal,chicken tenders,tater tots and french fries not covered
Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line dripping faucet.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. Beef patties above orange juice.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean plates.
In-use knife/knives stored in cracks between pieces of equipment. Between make table.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Chicken breast above case of lettuce.
Ceiling tile missing. Ware wash area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Helmet and book bag above prep table.
No handwashing sign provided at a hand sink used by food employees. Male restroom.
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.