OLE RED ORLANDO RESTAURANT Inspection – October 30, 2026

High Priority 1

#7High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked ribs made on 10/19-10/23 72lbs Cooked chicken made on 10/18- 13.6lbs Garlic Aioli made on 10/18- 1 quart Pulled pork made 10/18-12.4lbs Roasted and caramelized onions made on 10/-10/21 27lbs

Stop Sale

Intermediate 3

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Ice in basin of hand sink at cook line

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in upstairs and downstairs bar

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Hand sink at cook line

Basic 6

#1Basic36-36-4

Basic – Ceiling tile missing. By ice machine

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Bar staff and sous chef

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Box of oil at cook line

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in 2 door small freezer by salad station in kitchen

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Low boy not used at cook line has food debris build up

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Powder sugar container **Corrected On-Site**

Corrected On-Site

Florida Food Watch