MORDISCO
11030 INTERNATIONAL DR · ORLANDO · Orange County · FL 32821
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm **Warning**
12A-13-4High Priority – 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. Observed dishwasher handle dirty dishes then unload clean dishes from dish machine. Operator coached employee on proper handwashing **Corrective Action Taken**
35A-02-8High Priority – Live, small flying insects found. At bar. Next routine inspection per Randy H
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Sliced raw beef for carpaccio over cut lettuce in bottom of make table at salad station **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef picana (51F – Cold Holding); raw shrimp (47F – Cold Holding); raw beef tenderloin (47F – Cold Holding) on top of make table on cookline. cheese (48F – Cold Holding); raw beef (48F – Cold Holding); pasta (49-55F – Cold Holding); cut tomatoes (51DF – Cold Holding) top of make tables on cookline, in units less then 4 hours. Operator will place on ice **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (119F – Hot Holding); rice (120F – Hot Holding); yucca (120F – Hot Holding). In hot box in back kitchen. Operator will reheat to 165°F minimum **Warning**
Intermediate 3
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed employee wash blender in handsink
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At both hand-sinks near dish machine. In back prep area **Corrected On-Site**
Basic 6
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice backet hanging from ice machine **Corrected On-Site**
24-14-4Basic – Clean utensils stored between equipment and wall. Multiple knives on cookline
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups on cookline **Corrected On-Site**
08B-38-4Basic – Food stored on floor. Cases of potatoes in walk in cooler. Multiple items in walk in freezer**Corrected On-Site** **Corrected On-Site**
10-14-5Basic – Ice bucket stored on floor between uses. Next to ice machine **Corrected On-Site**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Cup lids at espresso machine **Corrected On-Site**
Inspector observations synchronized from DBPR on October 1, 2026 1:03 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.