ZAXBY'S RESTAURANT
11554 UNIVERSITY BLVD, Orlando FL 32817
Last inspected Oct 24, 2025 · 6 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked onions and peppers kept on heating with temperature of 123F Manager discard.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary compartment 0 ppm Rechecked 500 ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over breading station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Panini presser has grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Debris on walls
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets with 0 ppm. Rechecked 500 ppm
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls kept on warmer for less than 4 hours with temperature of 118F, tenders kept on warmer for less than 4 hrs with temperature of 109F. Operator discard both items.
Dead roaches on premises. 1 dead roach on floor by bulk sauce rack and salad reach in cooler. operator pick up.
Drain cover(s) missing in mop sink
Standing water in bottom of reach-in-cooler. Standing water in breading station reach in cooler Operator removed water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Drain cover(s) missing in mop sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing bracelets.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler located in breading station
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fans covers located in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall by electrical panel in cook line
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked onions and peppers kept on heating with temperature of 123F Manager discard.
Buildup of food debris/soil residue on equipment door handles.Handle on reach in freezer across from fryers have food debris.
Dead roaches on premises. 4 dead roaches under three bay sink 1 dead roach under prep rack Total: 5 dead roaches
Wall soiled with accumulated grease, food debris, and/or dust.Walls around fry station.
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.