THE DRAKE KITCHEN & BAR
355 N ROSALIND AVE STE 1 · ORLANDO · Orange County · FL 32801
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils of water at 91F. Operator discarded **Corrected On-Site**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina and snapper **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rack in kitchen overnight per operator : Beef fat, Bacon fat, Miso, Cooked fruit, 71F room temperature . Operator immediately discarded all items (corrected on site) -In Display case less than 4hrs per operator. ; provolone, cheese (54-56F – Cold Holding).. Operator immediately removed to other cooler for temperature recovery. **Corrective Action Taken** **Warning**
Intermediate 5
05-05-4Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in display case reading 39 when ambient temperature was 46F
52-01-4Intermediate – Identity of food or food product misrepresented. Establishment is offering Gulf Coast shrimp. Checked distribution website and the shrimp is coming from various places other than the Gulf of America **Admin Complaint**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corvina and snapper used for ceviche is served undercooked. Cold smoke salmon is served undercooked **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 4
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Immediately removed **Corrected On-Site**
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. -Containers of spices and plates under soap and paper towel dispenser. Operator immediately removed **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over french toast mix. Operator immediately removed **Corrected On-Site**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket on line was less than 150. Operator immediately discarded and refilled. Tested again at quat 300ppm **Corrected On-Site**
Inspector observations synchronized from DBPR on September 5, 2026 11:05 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.