UNRESERVED
14900 CHELONIA PKWY, Orlando FL 32821 · 407.919.6300
Last inspected May 4, 2026 · 8 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
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. Employee was handling unclean dishes then she went to the other side of dish washer to move the clean dishes from the other side.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cooked meatballs and green bees stored under raw burger at the reach-in freezer. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and smoked salmon stored over shredded cheese at the bottom of make table. Operator switch it.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish and shrimp at the walk-in cooler. Operator switch it
Show the remaining 10 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezguards at the buffet for fruit -nuts -pastry -smoked salmon and vegetables.
Handwash sink used for purposes other than handwashing. Strainers stored in employee hand sink kitchen area. Operator removed it.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored at front of house cooler. Operator discarded it.
Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen.
Floor area(s) covered with standing water. Standing water on floor at protein Walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 88 f at the kitchen. Operator empty the container.
Raw fruits/vegetables not washed prior to preparation. Operator stated that he cleaned the avocado before cut it but it was still have the sticker which is considered unwashed.
Reuse of single-service or single-use articles. The prep person used the avocado box to stored the clean avocado after washed it.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 49°/ sliced sausage 51°. Cooked potatoes 50°; sour cream 49°; sliced tomatoes 49°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 49°/ 1/4 pan sliced sausage 51°/ cooked potatoes 1/4 pan 50°/sour cream 49°/ 1/4 pan sliced tomatoes 49°
Handwash sink used for purposes other than handwashing. Employee washed serving tray at hand sink at entrance to kitchen
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. Upright unit on line is reading 50°; operator removed foods and placed out of order
Ice buildup in reach-in freezer end of line Ice buildup up walk in freezer
Interior of upright hot unit end of line has food debris.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over ham in cook line cooler drawer. Operator immediately removed. Raw fish over cooked crab mix in walk in cooler. -Operator immediately removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately cleaned
Bowl or other container with no handle used to dispense food. In flour container. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep personal wearing watches and bracelets
Food-contact surface of silverware provided for customers not properly protected. In back kitchen shelf. Operator immediately covered
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in panko. Operator immediately removed
Working containers of food removed from original container not identified by common name. Blue corn flour. Operator immediately labeled
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets and watch.
No conspicuously located ambient air temperature thermometer in holding unit. Omelet station reach in.
Single-service articles improperly stored. Coffee filters.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar
No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar
Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep, Handsink at barista bar
Food being prepared outside. Garnish being prepped outside at bar
Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink
No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in
Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)top of make table at cold prep. In unit over 4 hours. pasta (57F - Cold Holding); heavy cream (56F - Cold Holding); butter (48F - Cold Holding) top of make table on hot line, raw salmon (48F - Cold Holding); raw beef (48F - Cold Holding) in cooler drawer on hot line, all items in unit less then 2 hours
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar
No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar
Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep, Handsink at barista bar
Food being prepared outside. Garnish being prepped outside at bar
Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink
No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - observed on counter for customer self service. Chef states less than 3 hours. Chef states butter and cream cheese discarded after breakfast serve approximately noon. - SS cream cheese (66F - Cold Holding); - whipped butter (67F - Cold Holding) Josper Station: chef states items brought out during breakfast service. - tomato (46F - Cold Holding); - ham (46F - Cold Holding); - sausage (46F - Cold Holding)
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. - inside bar
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - Hot water for establishment comes from Boilers from JW Marriott. Three units rated at 1.5 million BTU required but yet not designated as boilers
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - red snapper not frozen, not commercially - salmon not frozen, not commercially - lobster not frozen, not commercially - sea bass not frozen, not commercially
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked mushroom date marked 12/11. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - observed on counter for customer self service. Chef states less than 3 hours. Chef states butter and cream cheese discarded after breakfast serve approximately noon. - SS cream cheese (66F - Cold Holding); - whipped butter (67F - Cold Holding) Josper Station: chef states items brought out during breakfast service. - tomato (46F - Cold Holding); - ham (46F - Cold Holding); - sausage (46F - Cold Holding)
No probe thermometer provided to measure temperature of food products. -Gosper
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - wooden bowl used to mix and cool sushi rice.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. - inside bar
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - Hot water for establishment comes from Boilers from JW Marriott. Three units rated at 1.5 million BTU required but yet not designated as boilers
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.