TIBBY'S NEW ORLEANS KITCHEN
494 W SR 436 STE 1016, Altamonte Springs FL 32714 · 407.339.2222
Last inspected Apr 17, 2026 · 7 visits since July 2023
APR 24
SEP 24
MAR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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 →
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (43-46F - Cold Holding) in drawer cooler 1hr per operator. Operator moved to freezer for temperature recovery
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested heat machine multiple times Dishwasher (Temperature 142). Operator re set machine. Tested at 160F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips
Show the remaining 7 findings ▾
Hood filter missing from automatic fire suppression/exhaust system. Hood filters out of place and damaged
Ice scoop handle in contact with ice. In bar i e well. Operator removed
In-use ice scoop stored on soiled surface between uses. Ice scoop in ice scoop holder at ice machine. Operator immediately cleaned and sanitized
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tomgs in water of 118F. Operator put on stove to reheat to 165F for temperature recovery. Rececked at 165F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator cleaned
Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature. Operator removed to cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Open container of unwashed tomatoes over cooked sausage in walk in cooler. Operator removed
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (47F - Cold Holding); shrimp (47F - Cold Holding) in lowboy drawers less than 4 hours. Operator placed products on ice for temperature recovery. -sliced provolone (52F - Cold Holding) stacked above load line in cook line lift top cooler. Operator placed top half of product in different pan, placed into cooler. Recheck chicken 43, shrimp 43.
Working containers of food removed from original container not identified by common name. -bulk sugar.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -jambalaya (45F - Cooling); etouffe (47F - Cold Holding); pasta (50F - Cold Holding); file (46F - Cold Holding) in sauté cooler less than 4 hours. Cooler recently cleaned. Recheck etouffe 44, file 43. -pork chop (48F - Cold Holding) in fryer cooler less than 4 hours. Product in drawer not properly closing, product iced for temperature recovery. Operator will monitor.
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. -1 expired. Class scheduled next month.
Sep 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black substance in the interior of the ice machine/bin. -slight debris on white mechanism in ice machine.
Food storage container/container lid cracked or broken. -cracked Camaro lid on Voodoo breading
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. -dishwasher loaded dirty side of dish machine then continued putting away clean pans. Educated employee. Employee washed hands then continued.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust on walk-in cooler fan cover.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clams/mussels/oysters tag missing required information. -lid of raw shucked oysters show number 3202 02 next to Sell By Date. Shucked Date line left blank. Operator will contact purveyor for information.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clams/mussels/oysters tag missing required information. -lid of raw shucked oysters show number 3202 02 next to Sell By Date. Shucked Date line left blank. Operator will contact purveyor for information.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using cook-chill vacuum sealing on chicken gumbo and multiple other products. Per manager, facility will change process to using pans for cooling and storage.
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.