TAVERN ON CHURCH
430 W CHURCH ST, Orlando FL 32801
Last inspected Nov 7, 2025 · 6 visits since August 2023
AUG 23
FEB 24
SEP 24
FEB 25
NOV 25
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beer cheese Reheating 112F over 2hours per operator. Operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box:; chicken, (123-140F - Hot Holding). Operstor immediately reheated to 165F. Recheck chicken 167F
Drain cover(s) missing. Under dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table with plates, mustard. Operator removed
Equipment and utensils not properly air-dried - wet nesting. Pans, and cutting boards. Operator removed to be air dried
Show the remaining 1 finding ▾
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 7/3/25
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Handwash sink used for purposes other than handwashing. Scrubby in hand sink by dry storage area
No paper towels or mechanical hand drying device provided at handwash sink. On cook line
Equipment in poor repair. -Gaskets in both cooler doors on cook line far right prep table - middle reach in cooler and right reach in cooler prep table not functioning. Operator has repairs scheduled. All food items are on ice at proper temperature
Standing water in bottom of reach-in-cooler. In bottom of 2 door reach in cooler at end of cook line.
Aug 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beer cheese Reheating 112F over 2hours per operator. Operator discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Equipment in poor repair. Reach in freezer on cook line has torn gaskets
Light not functioning. In walk in freezer
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle make table reach in cooler: butter, cheese, raw chicken, cooked onion, cooked mushrooms, sliced tomatoes, coleslaw, blue cheese, shredded cheese, cut lettuce, Alfredo with chilies, raw burger patties, pork, all items temperature range 47F-60F overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle make table reach in cooler: butter, cheese, raw chicken, cooked onion, cooked mushrooms, sliced tomatoes, coleslaw, blue cheese, shredded cheese, cut lettuce, Alfredo with chilies, raw burger patties, pork, all items temperature range 47F-60F over night per operator
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beer cheese Reheating 112F over 2hours per operator. Operator discarded
Toxic substance/chemical improperly stored. Sanitizer spray bottle on prep table
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop marinara
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on end of prep table.
Equipment in poor repair. Reach in freezer on cook line has torn gaskets
Light not functioning. In walk in freezer
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.