TENDERS
12226 CORPORATE BLVD #166, Orlando FL 32817 · 407.281.0960
Last inspected Dec 16, 2025 · 7 visits since October 2023
MAY 24
JUL 24
JAN 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025068724 | Jul 8, 2025 | Nov 24, 2025 | $400 |
| 4--2020049479 | Oct 1, 2020 | May 26, 2021 | $600 |
| 4--2018051232 | Jul 31, 2018 | Jan 15, 2019 | $400 |
| 4--2017030066 | May 18, 2017 | Nov 29, 2017 | $300 |
| 4--2015038936 | Jul 2, 2015 | Sep 30, 2015 | $200 |
Inspection history
7 visits, newest first
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 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. Fries kept on cook line for 1 hr with temperature of 100F Reheated to 194F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marked on coleslaw and shredded cheese. Opened days ago.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over breading station Ceiling tiles over hot holding area have dust. Ceiling tiles and a/c vent over three compartment sink.
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line over to go containers. Wall also
Food not stored at least 6 inches off of the floor. Soda boxes located directly on floor by back exit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 48F, sliced tomatoes 49F, shredded cheese 48F, tzaki sauce 48F, white American 52F All items placed in walk in cooler for rapid cooling. Recheck items all items from 48 to 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in reach in cooler make table located by expo line, items kept for less than 4 hrs : Shredded lettuce 48F, sliced tomatoes 49F, shredded cheese 48F, tzaki sauce 48F, white American 52F All items placed in walk in cooler for rapid cooling. Recheck items all items from 48 to 50F items were moved to walk in cooler and didn't reach the temperature with in the 4 hrs. Repeat ViolationRepeat ViolationAdmin Complaint**
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for one employee, inspector provided printed copy and employee signed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line over to go containers. Wall also
Food not stored at least 6 inches off of the floor. Soda boxes located directly on floor by back exit.
Hotel and Restaurant license decal not displayed on vending machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over falafel fritters in walk in freezer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up tender that felt in floor, thru away tender and continued working. Inspector ask employee to change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, sliced tomatoes 44F, diced tomatoes 44F, shredded cheese 46F. Rechecked all, items under 43F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders kept on table located in cook line for less than 4 hrs with temperature of 116F. Ask employees to reheat.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler located by expo window
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce, sliced tomatoes, sliced cheese kept in reach in cooler by expo line with temperatures of 47To 50F for over 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tenders kept in cook,one for less than 4 hrs with temperature of 91 F. Ask owner to reheat up to 165F
Handwash sink used for purposes other than handwashing. Owner filled bucket for egg wash in hand sink located in cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles on breading station.
Employee with no hair restraint while engaging in food preparation. Owner preparing orders and employee making prep with no hair restraints.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic bread in walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 48f, sliced tomatoes 49f and shredded cheese 48F for less then 2 hours in reach in cooler next to expo window. Recommend operator to transfer food to walk in cooler for temperature control
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up in grill
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black like mold inside ice machine
Ceiling tile missing. Ceiling tile missing over kitchen back door. Ceiling tile missing over walk in freezer
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has gaskets in disrepair and cooler thermostat at 48F. Recommended operator not to use and all tcs foods moved to walk in Cooler.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Gap under kitchen exit door
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Reach in cooler for grab and go Cheesecake in front container with no labels
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler next to expo window
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with buildup grease next to fryers
Oct 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey garlic sauce kept on cook line for less than 4 hrs with temperature of 55F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tenders kept on fryers for less than 4 hrs with temperature of 112F. Operator placed under heating lamp, reached temperature of 137F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing.
Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over over expo line.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Food storage container/container lid cracked or broken.Broken container used to dredge chicken in flour.
Hood filter missing from automatic fire suppression/exhaust system.
Light shield damaged/in disrepair, missing light shield over cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Standing water in bottom of reach-in-cooler next to expo line.
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.