UNCLE DIEU'S
9318 E COLONIAL DR, Orlando FL 32817 · 407-580-3006
Last inspected Jul 18, 2026 · 7 visits since March 2024
MAR 24
SEP 24
JUL 25
JUL 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on top of small black cooler in cook line 2 live roaches in gaskets on small black cooker 4 live roaches by hand sink 1live roach in top of microwave Total =8 live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 18, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice made two days ago with no date marked.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened.
Outer openings not protected with self-closing doors.
Jul 17, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice made two days ago with no date marked.
Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
Dead roaches on premises. 1dead roach in black reach in cooler 1dead roach under silver cooler located in kitchen entrance.
Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened.
Outer openings not protected with self-closing doors.
Jul 17, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
No probe thermometer provided to measure temperature of food products. No probe thermometer on small black and silver cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice made two days ago with no date marked.
Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
Dead roaches on premises. 1dead roach in black reach in cooler 1dead roach under silver cooler located in kitchen entrance.
Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened.
Outer openings not protected with self-closing doors.
Jul 16, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority6 Intermediate6 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner touched green onions with bare hands
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sliced cheese in black and silver cooler.
Roach activity present as evidenced by live roaches found. 1 live roach on top of small black cooler in cook line 2 live roaches in gaskets on small black cooker 4 live roaches by hand sink 1live roach in top of microwave Total =8 live roaches
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 62F stored for 5hrs on small black cooler Sliced American cheese stored for 5hrs in black cooler with temperature of 50F Sprouts stored on small black cooler for 5hrs with temperature of 60F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 62F stored for 5hrs on small black and silver cooler Sliced American cheese stored for 5hrs in black and silver cooler with temperature of 50F Sprouts stored on small black and silver cooler for 5hrs with temperature of 60F.
Toxic substance/chemical improperly stored. Glass cleaner stored next soy sauce and stove, removed
Water line from storage tank not properly constructed. Leak from potable water tank creating standing water under tank and leaking to ground.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands on three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up in stoves, fryers.
Handwash sink not accessible for employee use at all times. Pans stored in front of hand sink. Hand sink looks like it has not been used in months.
No probe thermometer provided to measure temperature of food products. No probe thermometer on small black and silver cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again Soups prepared a few days ago with no date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice made two days ago with no date marked.
Bowl or other container with no handle used to dispense food. Bowl no scoop use to scoop rice
Buildup of food debris/soil residue on equipment door handles. Grease build up on oven handle Grease build up outside of soy sauce and oil squeeze bottle
Dead roaches on premises. 1dead roach in black reach in cooler 1dead roach under silver cooler located in kitchen entrance.
Mobile food dispensing vehicle service opening not kept closed except during food service. Operator has back door opened and a side door next to stove also opened.
Outer openings not protected with self-closing doors.
Silverware/utensils stored upright with the food-contact surface up. Spoons, forks, knifes
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment.
Stop Sale issued due to food not being in a wholesome, sound condition. Rice with temperature of 56F plus made at home
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice kept in reach in cooler overnight with temperature of 56F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice kept in reach in cooler overnight with temperature of 56F.
Toxic substance/chemical on premise that is not required for the operation of establishment. Motor oil stored on table next to fryers.
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. Cooler with temperature of 56F
Floor area(s) covered with standing water in front of fryer and under shelves.
Food not stored at least 6 inches off of the floor. Coke cans and water bottles on food truck floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer
No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on outside of fryer. Grease build up on stove. Debris on shelves
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Mar 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.